Black Garlic Stuffed Mushrooms

Ingredients

6 large cup mushrooms
1 large sweet red pepper – finely chopped
1 onion – finely chopped
6 cloves of peeled black garlic – finely sliced (one for each mushroom)
75g butter
75g breadcrumbs
4 tablespoons of freshly chopped parsley
2 tablespoons of lemon juice
1 egg, beaten
45g Cheddar Cheese – grated
15g freshly grated Parmesan Cheese
6 tablespoons of chicken or vegetable stock
Salt and freshly ground black pepper
Olive oil for drizzling

Method

1. Heat the oven to 180°C/350°F/Gas Mark 4.
2. Wipe the mushrooms clean. Carefully take out the stalks but keep the mushroom cups whole. Place the mushrooms in a large baking dish.
3. Chop the stalks, sweet red pepper and onion.
4. Heat the butter in a frying pan and gently fry the onion mixture.
5. Remove from the heat.
6. Stir in the breadcrumbs, parsley and lemon juice. Season to taste.
7. Stir in the beaten egg.
8. Spoon the mixture into the mushroom cups. Tuck one finely sliced peeled black garlic clove into each mushroom cup.
9. Sprinkle over the grated Cheddar Cheese and Parmesan.
10. Pour the stock around them

11. Drizzle the tops with olive oil. Season again with a little salt and freshly ground black pepper.

12. Bake in the oven for 20 to 25 minutes until the mushrooms are tender and the tops golden brown.

13. Serve with a rocket salad.

** Serves 6 as a starter

Lamb and Black Garlic Fajitas

Ingredients

• 4 lamb steaks – finely sliced
• 1 onion – finely sliced
• 1 large sweet red pepper – sliced
• 1 large courgette – sliced
• 3 cloves of peeled black garlic – finely sliced
• 1 tablespoon of olive oil
• Half to 1 teaspoon of chilli powder (according to taste)
• Juice of 1 lime
• 1 tablespoon of soy sauce
• 1 tablespoon of olive oil or stir-fry oil for frying
• 1 tablespoon of fresh coriander – chopped
• Salt and freshly ground black pepper
• Tortillas, shredded lettuce and soured cream, to serve
• Black bean sauce (optional)

Instructions

1. Place the lamb, onion, sweet red peppers, courgettes and black garlic in a non-metallic bowl.
2. Mix the olive oil, limejuice, soy sauce and chilli powder together.  Pour over the lamb and vegetables.  Leave to marinade for an hour.
3. When you are ready to eat, heat 1 tablespoon of olive oil or stir fry oil in a wok.  Heat until it is hot.  Add the meat and vegetable mixture.
4. Stir-fry over a high heat until the meat and vegetables are cooked.
5. Season to taste.  Stir through the chopped fresh coriander.  As an optional extra a tablespoon of black bean sauce makes a good addition.
6. Serve straight away with tortilla wraps, lettuce and sour cream.

**These make an excellent lunchtime treat.  Great for children!  You can substitute the lamb for chicken or for a vegetarian version add different vegetables such as mange tout and baby corn.

Serves 4

Black Garlic, Crunchy Vegetable and Sesame Noodle Salad

Ingredients

For the salad

• 3 peeled black garlic cloves – finely sliced into little slivers
• 100g egg noodles
• 1 medium carrot – cut into small batons
• Half a cucumber – cut into small batons
• 2 spring onions – finely sliced on the diagonal
• 50g baby corn – cut lengthways and in half again
• 50g mange tout
• 2 tablespoons of fresh coriander – chopped
• 1 tablespoon of toasted sesame seeds

For the dressing

• 1 tablespoon of mild oil
• 2 tablespoons of toasted sesame oil
• 4 teaspoons of dark soy sauce
• 2 teaspoons of freshly grated ginger
• Salt and freshly ground black pepper
• A few slivers of mild fresh red chilli (optional)

Instructions

1. Cook the egg noodles and rinse under cold water.  Drain thoroughly
2. Plunge the mange tout and the baby corn into a pan of boiling water.  Boil for 1 –2 minutes.  Drain and rinse under cold water.
3. Put all the salad ingredients (with the exception of the sesame seeds) into a large salad bowl.
4. Distribute the little slivers of black garlic evenly through the salad.
5. Whisk together all the dressing ingredients.
6. Pour the dressing on to the salad and toss gently to ensure that the dressing is coating all the vegetables.  Season to taste.
7. Sprinkle with the toasted sesame seeds just before serving.

** This salad makes a good light lunch for two people.

Black Garlic Kale

Ingredients

- 2-3 cloves black garlic
- 3 cloves regular garlic
- 1/4 white onion
- 2 tbsp. olive oil
- 1 tsp black truffle oil
- 1/2 tsp balsamic vinegar
- 1/4-1/2 cup water
- 3-4 cups kale or other dark greens
- salt, red and black pepper to taste

Instructions

In a medium saucepan, heat regular garlic and onions in olive oil. After about a minute add black garlic and season with the salt, red and black pepper. When regular garlic and onions are translucent, add kale, truffle oil, balsamic and water. Cover for a few minutes to steam. Once the kale has wilted, toss it carefully to evenly distribute seasoning. Allow the kale to steam until most of the liquid has evaporated.

Black Garlic Stir Fry Shrimp

Submitted by Denise on Sunday, 17 May 2009

Aged Black Garlic was first thought of as a dietary supplement or a “superfood”; it has only become the hottest culinary addition in professional chef and home-chef kitchens recently.  It is slightly sweet like molasses with a hint of fresh garlic. It’s texture is slightly chewy and gooey, which adds a nice depth to a stir fry sauce.

Remember the package David of Earthy Delights sent us?  It is the package that keeps giving!  Every time, I start to use something new, I just smile, as it is always so much fun.  This time was no exception.  David, was so kind to include this culinary must have, Aged Black Garlic.  I thought it would go really well with a simple stir fry of shrimp with rice noodles (gluten free).  The depth and the sweetness of the garlic added a very intense flavor to the dish, almost syurpy.  For veggies I used what was on hand, celery, carrots and green onions and I only cooked them until they were slightly warmed though and still crunchy.  The noodles added a nice silky texture to tie the dish together.

Recipe:  Aged Black Garlic Stir Fry Shrimp

1 lb peeled and devined shrimp

4 celery ribs, sliced thinly at a slant

4 green onions, sliced thinly at a slant

2 carrots, sliced thinly at a slant

1 head of aged black garlic, peeled and sliced thinly

1/4 cup canola oil

1 package rice noodles, soak for 8 – 10 minutes, drain well

1/8 cup sesame oil

4 tablespoons soy sauce

1 tablespoon sugar

1 teaspoon fresh ginger, minced

Make sauce, by combining sesame oil, soy sauce, sugar, and ginger, stir and set aside.  Heat 1/2 of the oil in a wok or deep dish saucepan until very hot, add shrimp, cook until pink, about 5 minutes.  Remove from heat and set aside.  Add rest of the oil, garlic, onions, celery and carrots and stir fry for about 10 minutes, until warmed but still crispy.  Remove from heat and set aside.   Add noodles to the pan and stir fry for about 3 minutes, add sauce, veggies and shrimp and warm for about 3 minutes.  Serve.  Eat.

**Article source: 

http://www.chezus.com/recipes/aged-black-garlic-stir-fry-shrimp/

BLACK GARLIC NOODLE RECIPE

Black Garlic Noodle Recipe

1/2 pound dry noodles or about 2 heaping cups of cooked noodles
about 8 cloves black garlic, sliced thinly
1 tablespoon grapeseed or vegetable oil
1 teaspoon sesame oil
2 teaspoons fish sauce or soy sauce
handful of chopped cilantro or herbs
salt and pepper to taste

1. Have cooked noodles ready in bowl.

2. In heated pan, add grapeseed oil then add sliced black garlic. Allow black garlic to slowly sizzle in oil and slightly crisp up.

3. Immediately add cooked noodles, gently toss in pan with the black garlic.

4. Add sesame oil and fish sauce. Cook noodles for about another 2 minutes.

5. Remove noodles from pan, add chopped cilantro and herbs. Add extra salt and pepper to taste.

**For added moisture to noodles, you can add maybe about 1/4 cup stock, or even a tablespoon of hoisin sauce (diluted in water). We’ll be experimenting with more variations on these black garlic noodles with a light cream sauce. Doesn’t that sound tasty?

**recipe source: http://whiteonricecouple.com/recipes/black-garlic-noodles-recipe/attachment/black-garlic-noodles/

BLACK GARLIC RECIPE, AGED AND IMPRESSIONS

Black garlic…it seems that there is quite a buzz these days about this tasty yet exotic ingredient. I kinda stumbled on this when an editorial assistant sent me an email asking questions for an upcoming issue. I know, I know I should have been “in the know” but with the hotel nearing completion and our rooftop deck about to launch I have not been watching TV (not that I ever do) or reading as I should be. So I did a quick search in everyone’s favorite search engine, found some for sale and low and behold, 5 days later my hands were wrapped around a one pound bag of light brown garlic bulbs, awaiting my exploration and curiosity.

Today was not my a typical day round here. The hotel is buzzing with the talk of Graham Downes touches to finish up the Porto Vista hotel and we are scrambling a bit to not only finish up the month end inventory, but to also fit in staff training classes, cleaning schedules, marketing ideas, etc that seem to consume a day up very quickly. While I was pounding away on my laptop downstairs I stopped and thought….

Why did Mokie, Pete Zacarias’ yellow lab completely destroy my trash can the last two days? Mokie is the best dog I have ever met and when I arrive at my office this afternoon to see him a bit nervous and trash spread around my office makes me kinda wonder. My thoughts fly, “I did put a bit of the garlic wrapper in the trash” as I had opened up the bag of garlic bulbs yesterday for a sneak peek, er whiff. I looked up and stared at the bag of black garlic perched on my desk, maybe Mokie knows something that I don’t. I grabbed the bag and took off to the kitchen to check this hunch out!

Once up in the kitchen, humming with the sounds of dinner in full swing I crack open the bag and rip apart a bulb to get at one of the jet black cloves. Soft and lightly tacky, I take a small bite and let the flavors melt into my tongue. “Wow” is all I could conger up, it was the most pleasant ingredient I had tasted in quite a while. The texture, creamy. The flavor reminiscent of black trumpet mushrooms and very rich. My staff is perplexed by yet another “weird” ingredient that I have somehow gotten my hands on. I pass out small bites to the staff and wonder what it would taste like in a mac n cheese.

The richness needs something to carry the flavor, and my mac n cheese seems like the right call, asides from being quick and easy as my time was limited. Julienne up one clove, saute it with some pasta in a bit of oil, deglaze with some Chardonnay, hit it with the cheese sauce and reduce. What came out of this quick and easy experiment was a black trumpet/truffle-ish tasting mac n cheese that delighted not only my staff, who on occasion can be a bit reserved, but also a couple of locals who I asked to try it. I snapped a couple of photo’s and hurried back downstairs to write this all down before going back to spreadsheets and training manuals. Can’t wait to play some more with this when I find a bit of extra time.

If you have this sitting around your home you should try the mac n cheese version for yourself (I’ll post the other recipes later). The recipe is in this blog, 
check out the archive page to find it or
. Gotta run, have fun and Bon Appetite.

Here is the recipe…

Macaroni pasta, cooked (figure about 1/2 cup dried per person)
Whole or low fat milk (around a cup for each serving)
Roux or cornstarch (enough to make the milk resemble a thin chowder)
White cheddar (about 1/4 cup per serving)
Parmesan (depends on your taste but I like 2 tablespoons, er pinches per)
Black garlic cloves (figure 1/2 clove per serving)
Salt and white pepper to taste
Sourdough breadcrumbs

to start….

1. Bring the milk to a simmer and season with the salt and pepper.
2. With a wand mixer or hand blendor, add the roux/cornstarch and blend until thickening occurs. The amount of thickener you put in will determine how thick your sauce is.
3. Cook your pasta in salted water until al dente, 7-9 minutes. Drain and cool in ice water, reserve.
4. Add grated or shredded cheeses & black garlic to sauce base and over a low heat, stir until cheese is melted.
5. Add sauce to a saute pan and heat, add pasta and cook for 2 minutes to reduce sauce and finish cooking pasta.
6. Place the mac n cheese into the serving bowl and top with the breadcrumbs.
7. Pop under the broiler for a minute to crisp, remove and drizzle/sprinkle with a bit more of the black garlic and serve.

**credit to:   chefRob   -   http://agreatchef.com/blog/recipes/black-garlic-aged-impressions-and-recipe/