BLACK GARLIC RECIPES
Where culinary creativity meets rich, savory indulgence. Here, we celebrate the deep, umami-packed flavor of black garlic, a gourmet ingredient that transforms everyday dishes into extraordinary experiences. Dive into our curated collection of recipes, each crafted to showcase the unique, complex taste of this fermented delicacy. Whether you're a seasoned chef or a home cook, our recipes will inspire you to explore new dimensions of flavor and elevate your cooking to an art form. Let Black Garlic Artisan be your guide to a world of bold, unforgettable dishes.
BLACK GARLIC SOURDOUGH
Makes 2 loaves
Ingredients
4 cups robust white bread flour
3 cups basic sourdough starter
1½ tsp salt
8 large Garlicious® Grown black garlic cloves, peeled
10g squid ink (optional, for colour)
Extra virgin olive oil
Basic Sourdough Starter
3 cups plain all purpose flour
3 cups warm water
1½ tbsp active dry yeast
1 tsp sugar
METHOD
Method
1. In a large bowl, combine warm water, yeast and sugar. Allow to sit at room temperature for 5-8 minutes until the yeast becomes foamy.
2. Add the flour and stir vigorously with a wooden spoon until all ingredients are combined.
3. Cover the bowl with a damp cloth and allow to rest in a warm environment for 8-12 hours. The mixture will become bubbly as the yeast begins to activate.
Preheat oven to 200C
Black Garlic Sourdough Bread Method
1. In a KitchenAid mixing bowl, combine flour, sourdough starter, salt, caramelised black garlic cloves and squid ink.
2. Using a dough hook attachment, knead on a medium speed until a dough ball has formed and no longer sticks to the sides the bowl (this should take 5-8 minutes).
3. Remove the dough and place into a lightly oiled bowl. Cover with a damp cloth.
4. Place the bowl in a warm environment and allow dough to prove for one-and-a-half hours or until doubled in size.
5. Turn the dough out onto a lightly floured work surface and gently knead with hands.
6. Divide the dough into two equally sized balls and gently knead to shape into small circular loaves.
7. Place formed dough on a lined baking tray, large enough to hold two baked loaves. Cover with a damp cloth and rest for one hour in a warm environment.
8. With a sharp serrated knife, slice three evenly spaced deep cuts into the top of each loaf.
9. Spray each loaf lightly with water and place into the hot oven.
10. Bake for approximately 60 minutes, until a golden crust develops. When ready the bread should produce a hollow sound when tapped at its base.
11. Remove the loaves from the oven and allow to cool on a wire rack.
BLACK GARLIC PASTA w/SHALOT SAUCE
Ingredients
• 100g black garlic
1 egg
8 egg yolks
500g “00” flour
1 tbsp olive oil
1 tsp salt
2 tbsp water, or as needed
Caramelized Shallot Sauce
olive oil, as needed
2 shallots, sliced
salt, as needed
4 cloves garlic, minced
1 cup sherry wine
1 ½ cups chicken stock
5 springs fresh sage
1 cup pasta water
1 lemon, juiced
freshly cracked black pepper, as needed
chunk of parmesan
METHOD
Black Garlic Pasta
Add the black garlic, egg, and egg yolks to a blender. Blend until smooth. Weigh out the flour and pour it into a pile on a clean working surface. Create a well in the middle of the flour. Pour the egg mixture into the center of the well, along with the olive oil and salt. Use a fork to whisk the egg mixture, and slowly start to pull in the flour. Add water as needed to moisten the dough. Once all of the flour is somewhat incorporated (you may have some loose bits of flour still) start to use your hands to bring the dough together. Knead the dough for about 5 minutes. Form the dough into a ball and wrap with plastic wrap. Let the dough rest at room temperature for 1 hour.
Use a pasta machine (I use my Kitchen Aid pasta attachment) to roll out the dough into thin sheets, about 1/16” thick. Cut the dough into ¼” ribbons using the pasta machine, or you can cut by hand. Keep the pasta covered until ready to cook.
Caramelized Shallot Sauce
Bring a large pot of water to a boil. Meanwhile, heat a large sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan. When the oil is hot, add the shallots. Season with a pinch of salt. Saute for a few minutes until the shallots develop a bit of color. Lower the heat to medium-low and continue to cook the shallots until caramelized, about 10-15 minutes. Stir in the garlic. Raise the heat to medium-high and deglaze the pan with the sherry wine. Scrape the bottom of the pan and let the wine reduce for a minute or two. Add the chicken stock and fresh sage. Bring the liquid to a simmer. Simmer for about 5-8 minutes until reduced and slightly thickened.
Add a large pinch of salt to the boiling pot of water. Drop the pasta in the water and cook for just about 2 minutes (the pasta should finish cooking in the sauce). Use a measuring cup to retrieve a 1 cup of pasta water from the pot and add it to the sauce. Drain the pasta in a colander and add the pasta to the sauce as well. Let reduce and thicken until the sauce coats the pasta very well, stirring often. Add the lemon juice. Season with salt and freshly cracked black pepper to taste. Plate the pasta and use a microplane to grate a generous amount of parmesan over top.
BLACK GARLIC AOLI
Ingredients
Black garlic.
Fresh garlic. Fresh garlic adds an extra dimension of flavor to the recipe.
Egg yolk. The egg yolk acts as a natural emulsifier that brings the mayonnaise together into a creamy spread.
Balsamic vinegar. Balsamic vinegar plays to the flavor profile in the black garlic. You can experiment with different vinegar flavors if you want.
Salt. Salt is essential and enhances the flavors. Without the salt, this recipe will taste a bit one-dimensional.
Oil. Use an oil with a neutral flavor like safflower oil.
METHOD
Use a food processor to purée the black garlic into a smooth paste.
Add the fresh garlic, yolk, salt, and vinegar.
While the food processor runs, slowly drizzle in the oil until it forms a smooth, black mayonnaise spread.