Black garlic, the sweet unknown facts
I’ve seen black garlic in the chilled vegetable sections of a few supermarkets for about a year now and although I’ve been intrigued, I’ve never actually came round to buying it and using it. Black garlic is the result of wholebulbs of garlic thatare fermented at a high temperature for a period of one month and the cloves then change to black, sweet and slightly softer garlic cloves. After the fermentation process it is cooled and dried for another week.The taste resembles asweet balsamic vinegarflavour andthe pungent garlic aroma changes to a much more subtleone.
Although it is a popular food ingredient in Asian countries like Korea, where it is alsoutilised as a health product that’srich in anti-oxidants, its popularity has picked up in the United States over the last few years and is being used in especially more up-market restaurants. Black garlic is produced in Korea, Japan,California and China andis available all year round.It has even featured on T.V. shows like Iron Chef, Top Chef, ChoppedChampions and BBC’s Something for the Weekend.
It has much the same use as regular garlic, so it can be used on pizzas, in pastas, sauces, rice dishes and with other ingredients like fish, pork, tomatoes, herbs, cheese and pairs well with the nutty flavours of sesame, truffle and smoked meats.
To behonest, I’ve not used black garlic until today. I’ve actually not seen or heard of anyone or any places using it locally either. I was pleasantly surprised at the sweet flavour and I am in love with its rich, oily black colour. I made a beautiful smoky bacon and black garlic risotto which had an interesting look with the pieces of black here and there. And grated Parmesan (loads of it!)just paired so well with it.
I also prepared lovely lamb cutlets with a black garlic and herb crust and a family roast chicken dish with paprika potato wedges. Have a look at the recipes, then be bold and go buy a bulb or two of black garlic!