Introducing my Black Garlic Harissa!!! So exciting!!!! (PLUS a discount for this amazing garlic)

IMG_0557As I mentioned earlier in the week, I have been playing with some black garlic recently; the lovely people at Balsajo Black Garlic sent me some to play with and I’ve had a LOT of fun! Over the next week I will be sharing my various dishes and recipes with you and hope that you like them πŸ™‚

IMG_7434Black garlic is just that: black! The garlic bulbs are slow roasted for a very long time to create these beautiful, shiny, soft, balsamicky cloves. They are so soft you can squeeze them between your fingers and so tasty that you just want to eat them all up as they are…however, I have forced myself to actually cook with them and not just eat them!! I’ve added black garlic to endless dishes in their original form and it adds a lovely extra to any dish..

IMG_7540..like this one, harissa pan cooked cauliflower with pumpkin seeds and black garlic. You’ll be seeing more uses like this, but today I want to share with you the experiment I am most proud of, my black garlic harissa, and keep on reading right to the bottom for a fabulous discount offer from Balsajo Black Garlic just for you πŸ™‚

IMG_7202I’ve read a lot of harissa recipes, and made a lot. One of my favourites is Kellie’s, which I’ve used and amended to my tastes quite a few times now; I recently read another version in Thomasina Miers cookbook ‘Chilli Notes’ in which she roasts all of the vegetables and this was my starting point for my black garlic harissa.

IMG_7188
My black garlic harissa

Ingredients

2 long red peppers or 2 red bell peppers
2 large tomatoes or 4 medium tomatoes
2 red onions
3-4 fresh red chillies
Olive oil to taste
3 tsp cumin seeds
3 tsp ground coriander
1 tsp fennel seeds
1 tbsp dried coriander / bunch fresh coriander
Juice of 1-2 lemons
Salt and pepper

AND a bulb of black garlic cloves, removed from bulb

Method

Preheat oven to 200C/390F

Roughly chop the peppers, tomatoes and onion and toss in olive oil with whole chillies and black garlic cloves.

Season and roast in oven until they start to char and become soft.

Remove from the oven and allow to cool in the pan.

In a warm pan, dry fry the spices gently until the aromas start to release, ensure not to burn them. Remove from heat.

Add everything to your food processor, scraping the vegetables from the oven pan along with all of the lovely juices and oil and mixing with the spices. Whizz to a consistency you like, I like mine a bit chunky.

Add lemon juice a little at a time to suit your taste and mix well. The lemon juice really lifts the flavour and brings out the taste of the black garlic.

Stir dried or chopped coriander through the mix.

NOTE: I found this quite spicy to I threw in some extra oven roasted tomatoes to take the heat down a bit.

Store in a clean jar with a layer of olive oil over the top to preserve the harissa.

OR…like me..dig in with a spoon!!!!

Then, add it to EVERYTHING!!!! spread on toast, use it to marinate chicken, cook vegetables in it, experiment and play with it πŸ™‚

IMG_7557Over the next week I will be sharing lots more recipes with black garlic and hope you like them. If you fancy trying black garlic for yourself (and I highly recommend it!!!) visit the brand new online shop and enter ‘foodbod’ as your discount coupon code and receive 10% off the prices plus free shipping until 28th February 2015. Enjoy!!!

I have not been paid to tell you about black garlic, I do not work for Balsajo, I am merely sharing something that I love with you because I just can’t keep it to myself!!!

I’m bringing my Black Garlic Harissa to this week’s Fiesta Friday and hope that the party goers like it. This week we have two lovely hosts: Tina and Juju – pop over the join the fun and say hello πŸ™‚

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72 thoughts on “Introducing my Black Garlic Harissa!!! So exciting!!!! (PLUS a discount for this amazing garlic)

  1. Jhuls

    Wow! This looks amazingly delicious, Elaine. And those garlic – I could smell them from here and I don’t blame you if you want to just eat them as they are. Happy FF! ❀️

    Liked by 1 person

    Reply
  2. cookingwithauntjuju.com

    Wow Elaine – I have never heard of or seen black garlic (I don’t think so). All of the gardening I have done and loving the “regular garlic” in just about anything. I have some Italian garlic overwintering in the garden right now. I wonder if I can get some bulbs here? I will be checking my sources… Thanks so much for sharing with the FF party goers – I especially like reading about new ingredients/veggies πŸ™‚

    Liked by 1 person

    Reply
      1. cookingwithauntjuju.com

        I just checked, it’s not worth it to try and make your own, it has to ferment, etc. and they say it is not as good. I will have to buy it online which is what I am going to do – amazon sells it! Enjoying the party? Of course when I have bloggers like you introduce me to something new for this well-seasoned cook πŸ™‚

        Liked by 1 person

  3. Nancy

    I’ve never cooked with black garlic before and looking at your harissa, I think it’s time for me to experiment a bit! What a lovely color the final product has…it sounds delicious too! Thanks for sharing your recipe, Elaine. πŸ™‚

    Liked by 1 person

    Reply
  4. mademoisellegourmande

    Oh, how wonderful. This looks delicious! Yum!!! I was wondering what this black garlic is all week. πŸ™‚ Thanks for sharing this awesome recipe with us, Elaine. πŸ™‚
    I’m not sure if they deliver to Germany though… WIll have to see.
    Happy Fiesta Friday to you. πŸ™‚

    Liked by 1 person

    Reply
  5. Pingback: Fiesta Friday #56 | The Novice Gardener

  6. chefjulianna

    Hey Elaine! I am so envious of your black garlic!! I have NEVER seen it here! Do you think is available in Canada? I wonder if your company would ship it to me here? I would really love to try it and some of your recipes with it….oh well, I may have to go on a long search this weekend… Have a wonderful weekend! πŸ˜€

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      Thank you πŸ™‚ I have asked about shipping overseas and am just waiting for an answer so will let you know, I’ll ask again xxx
      Have a great weekend xx
      PS did you see Angie’s comment on your post?

      Like

      Reply
      1. chefjulianna

        Awesome, just let me know! Do you mean Angie’s comment about shipping the chiles? If so, I don’t think they would ship very well…the chocolate might melt… Is that the comment that you meant?

        Liked by 1 person

  7. Ginger

    Wow – I love harissa anyway, but this takes it to another level. I’ll definitely check out that website, even if it means no more friends as I’ll be munching them all day long …

    Liked by 1 person

    Reply
      1. Ginger

        Good to know! I always hat the theory that garlic does not really prolong your life, as it is often claimed, but instead shortens that of your friends and co-workers, leaving you with the false impression that garlic was good for you!

        Liked by 1 person

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  12. Pingback: GOOD LUCK

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