Three black garlic recipes to try this autumn

Not only will black garlic deliver a new flavour into your cooking, but it’s got health benefits to boot.

Black garlic has taken the UK culinary scene by storm. Originating from Asia, it was once the reserve of Asian food shops and recipes, but now it’s easy to find and surprisingly straightforward to use.

Here’s everything you need to know, plus three recipes from The Original Black Garlic that showcase the ingredient, each offering an easy but delicious dinner.

What is black garlic?

Black garlic is made by ageing whole garlic cloves in a hot, humid environment for several weeks. It becomes softer, a little chewy and develops a sweet and slightly tangy flavour — often likened to balsamic vinegar.

Black garlic health benefits

As it’s higher in antioxidants, black garlic could help support the immune system, lower cholesterol to support heart health and reduce risk of some cancers.

Black garlic also contains a variety of vitamins and minerals including vitamin C, vitamins B1, B2, B3 and B6, folate, calcium, magnesium, zinc and iron — albeit at fairly low levels.

Black garlic recipe 1: Courgette and peas with polenta mash (vegan and gluten free)

Ingredients

1 large courgette

50g sunflower seeds

4 tbsp green coriander seeds

160ml single cream / creme fraiche

150g peas

160g polenta

640ml stock / water

1 clove of garlic

A bunch of mint

1 tsp green pesto

Drizzle of extra virgin olive oil

1 clove of Original Black Garlic

Salt and pepper

Method​

Crush the clove of garlic and fry it in a medium-sized saucepan with a drizzle of oil and a pinch of salt. When it begins to soften, add the polenta with all the water or stock. Make sure to stir the polenta as you add the water to avoid lumps forming. Continue to cook the polenta, stirring it every few minutes, for 35 minutes.

​While the polenta cooks, preheat the oven at 190C / 375F. Put the sunflower seeds on a tray and toast them for 10 minutes until golden brown, then set aside for later.

​Place a wide-based frying pan on a high heat and let it get hot before adding a dash of oil. As it heats, cut the courgette into 1-2cm wedges. Place the courgette wedges side by side in the pan and drizzle with oil. When cooked, place them on a paper towel to absorb any excess oil.

​By now, the polenta will be nearly ready. Add the cream or crème fraiche and stir it in, adding a little more water if it’s too thick.

​In a separate pan, bring 400ml of water to the boil and drop the fresh or frozen peas in. Simmer, drain and add them to the frying pan you cooked the courgette in. Add pesto to the peas with some chopped mint and loosen with a drizzle of oil if it’s too thick.

​Taste the polenta and adjust the seasoning to taste. Plate up by spreading a dollop of polenta on the plate, then pile everything else on top. Drizzle with oil and sprinkle with thinly sliced black garlic and toasted sunflower seeds.

Black garlic recipe 2: Creamy spicy smoky mushroom stroganoff

Ingredients

1 chopped onion

3 finely chopped or grated garlic cloves

2 finely chopped Original Black Garlic cloves

2 springs of fresh thyme

1 tbs of chopped fresh tarragon

1tbs of chopped parsley + to garnish

¼ tsp of chipotle pepper (less or more depending on heat pref.)

½ tsp of smoked paprika

1 tsp of paprika powder (sweet)

1 tsp cumin

¼ of cayenne pepper

¼ nigella seeds (black onion seeds)

85ml + of mushroom stock

⅓-¼ cup of double cream or vegan cream

300 gr of mixed mushrooms

Rapeseed or neutral oil to fry (around 4tbs)

Sea salt and pepper to taste

Method

Oil the pan then fry the onion, garlic and black garlic in the pan on medium to low heat with tarragon and thyme until it all softens up.

Add the spices and the parsley, stir to incorporate, then add the mushrooms. Add a pinch of sea salt and stir so the sauce coats the mushrooms. Add the mushroom stock bit by bit.

Once the mushrooms are nearly cooked, add the cream bit by bit. You can make it as creamy as you want, depending on preference.

Serve with crusty bread, pasta or steamed vegetables such as cauliflower. Garnish with parsley and herbs. Add sea salt and pepper to taste.

Black garlic recipe 3: Vegan lo mein 

Ingredients:

2 servings of dry vegan noodles

2 tbs sesame oil

1 small red chilli, deseeded for less heat

1 tbs finely grated fresh ginger

300g of julienned/spiralised vegetables

1 tbs Original Black Garlic paste

3 tbs light soy sauce

1–2 tbs of mirin rice wine (optional)

8 chopped Original Black Garlic cloves

2 spring onions

Method

Cook the noodles as per the instructions on the packaging. In a large pan, heat the sesame oil. Add the ginger and chilli and let them sizzle for about 2 minutes over a medium heat.

Add your julienned and chopped vegetables. Keep turning and tossing your vegetables as they cook until they have halved in volume. This should take about 3-5 minutes. You can cook them longer to make them softer.

Mix soy sauce with black garlic paste (plus optional mirin) and pour this mixture into the pan with the vegetables. Toss and mix for another minute over a high heat. Serve immediately with fresh, chopped spring onions and chopped black garlic cloves scattered on top.

Tip: you can turn black garlic cloves into paste by smashing the cloves with fork or a knife and mixing them with 1 tbs of water.