As 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 🙂
Black 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..
..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 🙂
I’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.
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 🙂
Over 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 🙂
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! ❤️
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Thank you sweetheart xx
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Looks so good!
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Thank you x
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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 🙂
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Thank you so much 🙂 and thank you for co hosting, I hope you are enjoying the party xx
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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 🙂
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Aha! Well, if you get some, I hope you enjoy it 🙂
Thank you for your lovely words xx
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I’ve been in touch with Blasajo and they are happy to post to other countries but they would not be able to offer free postage. If you would like to discuss it with them please email info@blackgarlic.co.uk
Hope this is useful xx
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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. 🙂
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Thank you so much xx
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Oh, how wonderful. This looks delicious! Yum!!! I was wondering what this black garlic is all week. 🙂 Thanks for sharing this awesome recipe with us, Elaine. 🙂
I’m not sure if they deliver to Germany though… WIll have to see.
Happy Fiesta Friday to you. 🙂
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Thank you so much, I’m so glad you like it 🙂
I have asked about shipping overseas and am just waiting for an answer so will let you know xx
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Oh yes, perfect. Couldn’t really find it on their website.
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I’ve been in touch with Blasajo and they are happy to post to other countries but they would not be able to offer free postage. If you would like to discuss it with them please email info@blackgarlic.co.uk
Hope this is useful xx
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Perfect, thank you so much, Elaine. I’ll get in contact with them then. However, I’ll wait a couple of weeks until we get home again. 🙂 Thanks for asking them. 🙂
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No worries, enjoy the rest of your trip xx
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Thank you, Elaine. 🙂
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This is fabulous
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Thank you xx
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I bet its yummy with chicken.
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I should think so 🙂
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I’ve never tried black garlic before but i love love LOVE garlic so I need to try it out asap.
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You do!!!! 😉
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This sounds super creative, Elaine; only you can come up with such healthy and delicious variations of common dishes. Simply love the pictures!
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Thank you so much xx
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Right now I wish I were a Pom. 😐
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Ha ha! A fleeting thought I’m sure!!
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[grin] True, O king !
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Absolutely delicious and beautiful colors, Elaine 🙂
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Thank you xx
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xx
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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! 😀
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Thank you 🙂 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?
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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?
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No, I mean her comment about saying your recipe for me last week was the recipe of the year!!!
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I’ve been in touch with Blasajo and they are happy to post to other countries but they would not be able to offer free postage. If you would like to discuss it with them please email info@blackgarlic.co.uk
Hope this is useful xx
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Beautiful… I have never seen black garlic around our area. Love harissa 🙂
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Thank you 🙂
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I have never seen black garlic before. Im sure that it will be flavor packed. Ur Harissa recipe looks really nice.
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Thank you so much x
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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 …
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Well, one thing about black garlic : no stinky breath!
Now you can have garlic AND friends!!!
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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!
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Ha ha ha ha!!!!
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I know exactly what you mean!!! I don’t know how my family put up with me at times!
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I just love garlic and have been hearing so much about black garlic. I am very anxious to try it. The way you have used it look amazing! This harissa looks so flavorful.
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Thank you so much – try it! It’s fab!!!! xx
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Have heard but never found black garlic. That harissa looks AMAZING!!!
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Thank you 🙂 well, now you can try it!
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Interesting. I’ve never seen black garlic before.
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It’s amazing stuff! I love it, as you can probably tell 🙂
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Very nice 😊😊😊xxx
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Never tried cooking with black garlic. This looks very nice. I will try now.
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Great 🙂 thank you x
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So exotic! I love it! And I bet it’s pretty scrumptious too, adding just the right kind of zip to so many foods…
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It does! It’s a completely new flavour and very tasty 🙂
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I love great garlic and these black bulbs would work very well in one of my Mexican one-pots!
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They would indeed!! 🙂
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I am drooling over this and am waiting to lay my hands on some black garlic.Do you think I could use roasted plain garlic as a substitute, Elaine?
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I’m sure you could 🙂
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Black garlic is lovely and how clever to make harissa with it! It looks so delicious 🙂
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Your black garlic harissa looks fantastic, sweety! xxx All of these other black garlic recipes look winners too! x
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Thank you xxx Nice to see you x
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Ooh – black black garlic – I feel a song coming on – actually no, seriously, I see how much fun you had cooking with the black garlic 🙂 – fun fun fun! lovely photos
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Ha ha! Thank you xx
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