So this packet of black garlic sat at the back of my cupboard for the longest while. I would shift it around, pick it up and put it down. I was afraid to open it and start the process of probing, tasting and experimenting. But eventually I got the confidence to read the blurb on the package;
It reads:
“Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique”
So after finding the courage to open the packet, I found the bulb to be quite soft and easy to pull a part. Then came the great revelation - the black garlic itself: the texture reminded me of a soft jelly baby - very smooth and toffee like. For something that is suppose to have aged, near fossilised, there is no pungent strong smell, at least not of garlic anyway. Instead a subtle sweet molasses like aroma. Chewing on a little of it, I found that it had a very dense, sweet flavour, nothing like garlic at all.
I could see black garlic being used to add more depth to sauces, meats, stir fries or even sweets involving chocolate or christmas puddings to add more richness to the deep flavours.
I chose to make a black garlic aioli because I wanted to retain the sweet vibrant taste of the garlic in a recipe. The aioli is very easy to make and should last for one or two days after. Be sure to use only good quality free range eggs to avoid any risk of salmonella poisoning.
INGREDIENTS: For the Black Garlic Aioli 2 black garlic pods - minced into a smooth paste 1 large free range egg yolk 1/4 cup of ground nut oil 1/4 cup of extra virgin olive oil A pinch salt and pepper (utensils, small pot of boiling water, metal bowl, whisk, tea towel) A squeeze of lemon juice. Roasted Cauliflower 1 whole Cauliflower floret - cut into florets 2 raw Garlics - crushed salt/ pepper - to tasteA A drizzle of oil 1/2 cup Parmesan cheese 2-3 tbsp balsamic vinegar METHOD: 1. Toss the cauliflower, oil salt and pepper in a pan and roast in the oven for 20-25 minute, or until the cauliflower starts to turn a golden brown. Stir in the pan once to ensure even cooking. 2. Remove the cauliflower from the oven and stir in the cheese and balsamic vinegar and return to the oven for a further 5 minutes, this time under the grill. Roast until golden brown and crispy. 3. Fill a sauce pan 3/4 with water and allow to boil. 4. Place in the metal the egg yolk, salt and pepper and minced (you can use the back of a spoon to do that). 4. Start to whisk the eggs and slowly drizzle in the oil a little at a time. You will see the sauce begin to thicken. With about half of the oil left, you can afford to pour in more oil at a time as you continue to whisk. 5. The squeeze in the lemon juice and continue to whisk, the sauce will appear a little lighter but still be slightly thick, add any other seasoning you wish at this stage, more lemon if you like. 6. Then returning to the boiling pot of water, turn the water to a simmer, place a tea towel over the pot and then place the metal bowl of aioli over the towel. Whisk for 1-2 minutes, you should feel the sauce thicken a little further, you are ‘cooking’ the egg slightly - like a custard. 7. Remove the bowl after 1-2 minutes and continue to whisk if neccessary. Spoon the sauce over the roasted cauliflower and serve.Black Garlic Aioli w/ Parmesan Balsamic Roasted Cauli's
