It’s garlic, but not as you know it. Rich, dark and delicious, black garlic is an ingredient for the everyday cook to make dishes more interesting, more fun and even tastier. Black garlic is garlic that has been naturally transformed to change not just its colour and texture but also its flavour. Gone is the pungent tang, replaced with a sweet mellow flavour that is reminiscent of molasses and caramel. The sharpness of raw garlic has been replaced by a lingering sense of deliciousness, a sensation the Japanese refer to as umami. This all happens without the use of any additional ingredients, chemicals or enzymes. The following recipe features a wonderful new Australian salad dressing ingredient (Garlicious® Grown Black Garlic White Balsamic Dressing) that we feel offers a wonderful flavour enhancement to a wide range of salads.
Vegan Greek Salad with a mix of heirloom and cherry tomatoes, vegan feta and Black Garlic White Balsamic Dressing
250g mix of heirloom and cherry tomatoes, chopped into halves
1 Lebanese cucumber, chopped into large chunks
80g BioCheese vegan feta, chopped into small cubes
50g baby olives or mixed olives
handful of freshly picked baby mint leaves
extra virgin olive oil
Murray River salt flakes and cracked black pepper to season
Garlicious® Grown Black Garlic White Balsamic Dressing to serve
1. Arrange tomato halves, cucumber chunks, cheese cubes and baby olives in a bowl and toss to mix. You can arrange as desired for visual presentation.
2. Garnish the salad with baby mint leaves and season with a little salt flakes and cracked black pepper.
Drizzle with a moderate amount of Garlicious® Grown Black Garlic White Balsamic Dressing and serve immediately.
About Garlicious® Grown Black Garlic
Garlicious® Grown black garlic starts life as quality hard-necked garlic grown in Braidwood in the New South Wales Southern Tablelands, about an hour from Canberra. It’s grown by farming friends and business partners Jenny Daniher and Cathy Owen. The process involves taking only the best quality garlic and placing it in a special chamber at high humidity but low temperature for 30 days. During this period oxidation takes place and the chemistry inside each separate clove of garlic changes naturally. The strong garlic aromas are transformed into compounds that taste delicious; starch turns to sugars and the fructans decrease. Most importantly, the colour turns from white to black.
Black Garlic White Balsamic Dressing
Garlicious® Grown Black Garlic White Balsamic Dressing presents the exquisite flavours of black garlic merged with white balsamic dressing. It’s a perfect addition to just about any salad, grilled meats or roast vegetables. Cathy and Jenny say that it’s so popular at tastings that it often sells out; however a new batch is ready for purchase in Australia now (April/May 2020). Buy online here
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