Cooks' Ingredients Black Garlic Paste

black GARLIC paste

If you don’t fancy ageing garlic for 90 days yourself, reach for this flavourful paste to give your dishes super savoury depth.

Shop Cooks' Ingredients Black Garlic Paste

TRY THE RECIPE:

Make a roast with the most with black garlic butter chicken

Use in vinaigrettes (try 1 tsp Black Garlic Paste to 1 tsp cider vinegar and 5 tsp olive oil).
Blend with gochujang for a spicy marinade for pork, chicken or tofu.
Add depth to soups, stews and risottos.
Mix into meatballs and burger patties.
Whip into mayonnaise to make the ultimate garlic-mayo dip for pizza and garlic bread.
Swirl through peppercorn sauce to enjoy with steaks.
Make a mouth-watering marinade for lamb with brown sugar and fresh rosemary.
Stir into pasta dishes – try adding to a mushroom tagliatelle.
Stir through stocks and gravies for added richness of flavour.

Black garlic & burrata bruschette

The deep savoury heft of black garlic is lightened by the milky freshness of burrata in these delightful party nibbles.

Cut 1 baguette into 3cm diagonal slices, brush with olive oil and cook in a low oven until crisp and browned. Cool.
Spread each slice of bread with a liberal smear of Black Garlic Paste, then top with strips of burrata. Drizzle with extra-virgin olive oil, sprinkle with sea salt flakes and serve.

Long, slow heating results in black garlic cloves whose umami flavours derive from compounds generated by the Maillard reaction – the same process that gives savoury flavours to browned meat and crusty bread.

BLACK GARLIC PASTE

If you don’t fancy ageing garlic for 90 days yourself, reach for this flavourful paste to give your dishes super savoury depth.

Shop Cooks' Ingredients Black Garlic Paste

TRY THE RECIPE:

Make a roast with the most with black garlic butter chicken

WHAT DOES IT TASTE LIKE?

The bulbs’ original garlicky sharpness mellows into bold and complex notes of balsamic sweetness.

TIPS, TRICKS & HACKS

Use in vinaigrettes (try 1 tsp Black Garlic Paste to 1 tsp cider vinegar and 5 tsp olive oil).
Blend with gochujang for a spicy marinade for pork, chicken or tofu.
Add depth to soups, stews and risottos.
Mix into meatballs and burger patties.
Whip into mayonnaise to make the ultimate garlic-mayo dip for pizza and garlic bread.
Swirl through peppercorn sauce to enjoy with steaks.
Make a mouth-watering marinade for lamb with brown sugar and fresh rosemary.
Stir into pasta dishes – try adding to a mushroom tagliatelle.
Stir through stocks and gravies for added richness of flavour.

EASY MEAL IDEA

Black garlic & burrata bruschette

The deep savoury heft of black garlic is lightened by the milky freshness of burrata in these delightful party nibbles.

Cut 1 baguette into 3cm diagonal slices, brush with olive oil and cook in a low oven until crisp and browned. Cool.
Spread each slice of bread with a liberal smear of Black Garlic Paste, then top with strips of burrata. Drizzle with extra-virgin olive oil, sprinkle with sea salt flakes and serve.

Curiously, black garlic doesn’t actually taste of garlic. Long, slow heating results in black cloves whose umami flavours derive from compounds generated by the Maillard reaction – the same process that gives savoury flavours to browned meat and crusty bread.