We get asked this question regularly - it is not unreasonable that people would think black garlic was a variety of garlic. You can get white garlic, purple hard neck garlic, Russian garlic, elephant garlic, but black garlic? Black garlic is actually made from fresh garlic - we use a variety called Monaro Purple. It is a hard neck turban variety that you may see in quality fresh fruit stores. It has lovely purple streaks on a white background up the skins, hence the name. The fresh garlic is held at low temperature and high humidity for 30 days until beautifully black. The chemical process is oxidation, like the browning reaction of roast food. The end product is healthy, sweet and delectable - what more could you ask for? Learn more here
Great video clip giving a truly informative overview of black garlic. Have a look and build your knowledge base. They are right that we should all have this fabulous ingredient in our pantries - now you know where to get yours don't you!. Check it out here
Yotam Ottolenghi is an Israeli-British chef, restaurant owner, and food writer. The co-owner of five delis and restaurants in London, and the author of bestselling cookbooks, including Ottolenghi (2008) which sold 100,000 copies - Plenty (2010), Jerusalem (2012) and now " Plenty More "; Ottolenghi developed a cult following due to inventive dishes, characterised by the foregrounding of vegetables, unorthodox flavour combinations, and the abundance of "noisy" Middle Eastern ingredients.
Ottolenghi said, "I want drama in the mouth." Ottolenghi's recipes rarely fit within traditional dietary or cultural categories. He explained that his mission is to "celebrate vegetables or pulses without making them taste like meat, or as complements to meat, but to be what they are. "It does no favor to vegetarians, making vegetables second best."
Ottolenghi's bestselling cookbooks have proven influential, with The New York Times noting that they are "widely knocked-off for their plain-spoken instructions, puffy covers, and photographs [that Ottolenghi] oversees himself, eschewing a food stylist". In 2014, the London Evening Standard remarked that Ottolenghi had "radically rewritten the way Londoners cook and eat", and Bon Appétit wrote that he had "made the world love vegetables".
Ottolenghi is a lover of Black Garlic, and here at Garlicious Grown, we are avid fans of his work. We are excited to share his Recipe Book " Plenty More " to a lucky Garlicious Grown fan, and we would love your Recipes too ! Please send a photo of your favourite Black Garlic creation, even if that is your favourite smashed Avo, or barbecue dish to our Facebook page https://www.facebook.com/pg/GarliciousGrown/about/
TO WIN "Plenty More" ! Drawn 31st August 2018.