 This is a wonderful authentic recipe from our friend and colleague, Fiona Aveyard of Outback Lamb - thanks Fiona!
Black garlic is new to me, but it has kind of become my "go-to" addition to basically everything, as it adds a real depth of flavour that can't be replicated by any other spice. You don't have to worry about garlic breath either, because it doesn't have that element. You can use pure black garlic powder (you won't need much of this!) or the black garlic cloves. Both can be used interchangeably for this recipe. I get my black garlic from @garliciousgrown and cannot recommend their products more highly. I have made this casserole or stew many times. I sometimes will swap out diced shoulder for shanks depending on what I have available, both are equally delicious. Nigella Lawson recommends allowing 1 shank per person, then shredding the meat from the bones to make it go further. This is messy and you absolutely have to extract every bit of marrow from the bones, but always worth the effort. Six shanks would feed 10 using this method. This casserole can be made up to 3 days ahead. Always cover and then refrigerate within 2 hours of making. You can also freeze it in an airtight container for up to 3 months. Always defrost overnight in the fridge before reheating. To reheat, take it out of the fridge, remove any fat from the surface and leave to come to room temperature, and preheat the oven to 170°C. Cook for around an hour and serve piping hot. SERVES 8 -10 2 large onions, finely diced 2 tablespoons black garlic powder (plus 2 black garlic cloves if desired) 2 tablespoons olive oil 2 teaspoons cumin seeds 2 teaspoons ground allspice 2 teaspoons ground cinnamon 250ml red wine 2 x 400g cans chopped tomatoes 2 teaspoons sea salt flakes 750gm -1kg diced lamb 2 tablespoons cornflour METHOD Preheat the oven to 150°C. Combine the cornflour and black garlic powder in a bowl, toss in the lamb and lightly coat. Heat the oil and brown the floured lamb on the stovetop in batches. I do this in the casserole dish I'm using so the flavour remains. Remove the lamb and set aside. Put the onions and (if you're using them, the black garlic cloves) in the same pan and cook for just a few minutes, or until the onion starts to soften. Stir in the cumin seeds, ground allspice and cinnamon. Turn the heat up to high, and then pour in the red wine. Let this bubble up again, making sure to scrape the bottom of the dish to lift any yummy crispy bits up. Add the 2 cans of tomatoes. Then fill each can with cold water from the tap and pour that in. Stir in the salt and add the lamb back in, bring it again to a bubble, then place the lid on firmly and transfer to the oven. Cook for 4 hours. Season to taste. Top with chopped parsley to serve. Its ready now to serve to your guests, or you can let it cool, refrigerate and then freeze as required. Creamy mashed potatoes or else couscous would be an obvious accompaniment, or a chickpea and spinach salad is also nice. Whatever your preference, be sure to pile a plate high with lots of good, crusty, bread.
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 Looking for innovation and great flavour in your Christmas menu? Here are three black garlic favourites - there may be one that just fits your meal planning. Remember black garlic does not leave black garlic breath - with its soft mellow sweet flavour and lovely garlic notes, your guests will be as lovely to know after Christmas dinner as before! Cucumber and smoked salmon canapes are a drinks hit - very simple to prepare - just slice cucumber, add cream cheese, smoked salmon, a slice of black garlic and lemon to finish. Good black garlic cloves are soft and easy to slice, rather than rubbery. Recipe is here. Chicken and black garlic are a fabulous match - this 40 Clove Chicken recipe may seem excessive, but the rich umami flavour of black garlic is fabulous. A simpler option could be to add black garlic cloves to any stuffing recipe.  You may like to finish with Malted Black Garlic Icecream. Surprisingly, black garlic is a great pair with sweet flavours - lovely in this malty rich icecream but also great with dark chocolate say in rich brownies.  Our black garlic white balsamic dressing or black garlic aioli can dress any salad or top seafood. At the moment they are bundled together in our Triple Treat special. So, looking for an ecofriendly sustainable gift? Garlicious Grown Black Garlic Gift Packs are perfect for the 'difficult to buy for' friend, family member, teacher or neighbour. All Australian, from a rural small business, a black garlic gift pack can delight your loved one. Our delicious black garlic has a WOW flavour that is versatile, healthy, Gluten Free, vegan-friendly (except aioli) and gender-neutral. It turns any meal into a gourmet wonder. We're happy to include a personalised message for your loved one and send it directly to their home (just include in the notes to seller). Take a look at our delicious and great value gift packs here. ❤️  Thanks to Susan Parsons for a terrific write up in the Canberra Times Food and Wine section sharing one of our favourite recipes. Lovely to feature there and also to read of other local delicacies. Read all about it here   Spring is finally here, with the prospect of longer days and warmer nights - heavenly! Beautiful salads suddenly seem enticing and right for the season. Vibrant colours, plant-rich and super good too. This Apple and Feta Salad with Pomegranates is beautifully coloured and showcases our Black Garlic White Balsamic Dressing beautifully. Apple and Feta Salad with Pomegranates Ingredients Fuji apple - thinly sliced skin on 2 cups Mesclun salad greens 1/2 cup Rocket leaves 100g feta 2 tbsp each of sunflower and pumpkin seeds 1 Pomegranate - remove ruby seeds (known as arils) - method here 2 tbsp Garlicious Grown Black Garlic White Balsamic Dressing Method Place the greens in a large bowl, drizzle with Garlicious Grown Black Garlic White Balsamic Dressing. Divide among individual plates, sprinkle with the feta, apple, seeds and pomegranate seeds and serve immediately. Seems an opportune moment to launch a special offer - 3 bottles dressing (usually $19.95 each) for the price of 2 (now $39.90). The dressing is sweet without being too syrupy and complex black garlic flavours and receives 5 star ratings. With a long shelf life, the pantry will be ready for Christmas entertaining. Available while stocks last. Recent happy customer, Peter said "Love this product. Third time I have purchased it in past few months, Find i can use it for most of my cooking needs or simply as a dressing".  Next time a bottle of wine as a gift seems a good idea, do as our friends do, and take a bottle of Black Garlic White Balsamic Dressing. Gender neutral, widely appealing, gluten free and vegan friendly. The nutrition panel is below. Enjoy the warming days - and get dressed for Spring!  Yes...a luxury moment having a sausage roll with french champagne. Where? It’s Bennelong’s suckling-pig sausage roll paired with a glass of Krug Grande Cuvée 166ème Édition champagne for a mere $110. Perhaps not your next night out but just think of how fabulously black garlic would go with a pork sausage roll. It's a rich flavour combination that you can do at home....food for thought isn't it! Don't forget to refresh your supplies  Check out this fabulous recipe from Amy Hamilton of Liberte Albany WA. Amy uses wonderful winter vegetables with citrus and black garlic. She roast the spices and grinds them but you could use our black garlic powder for that terrific flavour boost Get started here   Gold medal winner at Sydney Royal Fine Food awards 2016. Wonderful molasses flavour of caramelised black garlic with the convenience of a powder. Slowly caramelised over a month, dried off and powdered to an enriched flavour. No added ingredients, just pure unadulterated garlic. Vegan friendly and gluten free Here's an easy addition to your salad dressing repertoire! Combine a half-cup each sour cream and buttermilk, a quarter-cup good mayonnaise, 4 cloves black garlic, mashed up, salt and pepper, a tablespoon of lemon juice and a dash or two of Tabasco. Whisk all together in a bowl and enjoy on your favourite salad combo As seen with thanks in https://freepressonline.com/Content/Top-Scrolling-Area/Top-Scrolling-Area/Article/Home-Garden-What-Are-Kids-For-/126/724/64294   Pumpkin soup is a terrific Autumn warmer in the cafe or at home. Make yours even more delicious with a dusting of Garlicious Grown rosemary and black garlic powder. Great colour, flavour and good health all in one step!
Imagine garlic without stinky side effects by Lisa Sipe  Always on the hunt for new things to try in the kitchen, I wondered recently about any new spice trends out there, and asked Matthew Perry at Savory Spice Shop. Without hesitation he opened a jar of black garlic, removing the papery peel from a clove, saying, "try this." I hesitated at eating a whole clove for risk of offensive breath the remainder of the day, but when someone I trust is excited about food, I follow their lead. The clove was tender and had the jelly-like texture of Turkish delight. It was a little umami bomb; sweet, sour and savory with hints of tamarind and garlic. There were none of the offensive characteristics of raw garlic; it didn't have a bite, it wasn't stinky and didn't linger on my breath. For centuries, people in South Korea, Japan and Thailand have used black garlic, made by fermenting whole cloves of garlic for weeks in heat. Over time the color of the garlic slowly turns from ivory to black and the texture changes. In my kitchen I experimented with a few simple recipes. By combining black garlic with salted butter, I whipped up a compound butter in less than five minutes. I slathered it on fresh baked ciabatta and relished the citrus and fig notes. At your next dinner party start the meal with warm bread and black garlic compound butter and your guests will think they're dining at a fancy steakhouse. Better yet, serve a seared steak with a pat of the butter on top. Important note: You can't substitute black garlic for fresh garlic in recipes. They taste different and you can use a much greater quantity of black garlic because the flavor is more delicate. If you want more garlic flavor with your black garlic, add a little fresh garlic to your recipe. Black garlic has been trending upward for the last few years, according to Google Trends. Yet even with that rise in popularity in the West, it still isn't a mainstream ingredient. Are chefs keeping this as a secret ingredient for themselves? Maybe, but they've been using it for a while. In 2008, black garlic was used on an episode of Iron Chef America, and Top Chef, in fish dishes. Since trying that first black clove I've been obsessed. It's such a versatile ingredient. I've added it to a vinaigrette, a vegetable omelet and in place of raw garlic in a sun-dried tomato pesto with delicious results. I have yet to make black garlic chocolate chip cookies, but my curiosity is pulling me toward the unlikely combination. Black garlic is a bit sweet, in the way balsamic vinegar is, so I can see how it would work in cookies, cakes or truffles. Buy black garlic as whole bulbs or in powder form. In addition to Savory Spice Shop, I've occasionally found it at Grocery Outlet. If you own a temperature-controlled fermentation box, you can make black garlic at home. Black Garlic Compound Butter 1 stick salted butter, softened 2 single head black garlic bulbs (4-6 cloves) Combine butter and black garlic in a food processor and pulse until smooth. Scoop into a small bowl and serve. If the butter gets too soft, refrigerate until firm. Black Garlic Vinaigrette 2 single head black garlic bulbs (4-6 cloves) 2/3 cup extra virgin olive oil ¼ cup red wine vinegar 1 tbsp dijon mustard 1 small shallot 1 tsp agave (or a ¼ tsp sugar) ½ tsp salt ¼ tsp pepper Combine all ingredients into a blender and blend until smooth. Taste. Add more salt and pepper if needed. Thank you, Source Weekly Stock your Pantry here : Australia's most award winning Black Garlic cloves and powder. https://www.garliciousgrown.com.au/buy-direct.html | Phone +61 (0)428216878  Take a look at this terrific hot sauce recipe made with peppers, sweet onions and black garlic powder - a lovely way to use our Garlicious Grown black garlic powder. Bought to you by Devin Rector of Fireflower Sauce and demonstrated on New-Day-Northwest here Don't forget to pick up your black garlic powder Gold medal winner at Sydney Royal Fine Food awards 2016. Wonderful molasses flavour of caramelised black garlic with the convenience of a powder. Slowly caramelised over a month, dried off and powdered to an enriched flavour. No added ingredients, just pure unadulterated garlic. Vegan friendly and gluten free |
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