Copy of Recipes

Scallops with Black Garlic and Chorizo

This is an ideal starter for two or a pre-dinner nibble. It is also excellent as a lunch, served with a lemon vinaigrette rocket salad.


  • 250g small queen scallops (these are sold in the fish counter in supermarkets)
  • 50g chorizo sausage – finely diced
  • 5 cloves of peeled black garlic – very finely sliced
  • Juice of half a lemon
  • 1 tablespoon of freshly chopped parsley
  • 1 tablespoon of freshly snipped chives
  • 1 tablespoon of sherry
  • Lemon wedges for serving


  1. Pat the scallops dry with a kitchen towel.
  2. Heat a large frying pan (no oil) and fry the chorizo sausage for 1 –2 minutes.
  3. Add the scallops, sliced black garlic and stir-fry for about 4 minutes or until the scallops are cooked.
  4. Sprinkle the parsley and chives into the frying pan.
  5. Add the lemon juice and the sherry.
  6. Turn up the heat for one minute.
  7. Serve immediately with a slice of lemon to squeeze over the top.

Mushroom and Black Garlic Risotto


  • 1 – 1.3 litres of vegetable stock
  • 125g butter
  • 4 tablespoons of olive oil
  • 1 onion – very finely chopped
  • 4 peeled cloves of black garlic – finely sliced.
  • 400g risotto rice (Arborio or Carnoli)
  • 1 small glass of white wine
  • 225g fresh mushrooms – sliced
  • 25g Parmesan cheese – freshly grated
  • 50g mascarpone cheese
  • Freshly chopped parsley – optional
  • Truffle oil – optional
  • Salt and black pepper


  1. In a large pan heat the stock until it reaches simmering point.
  2. Prepare the mushroom base. Melt 50g of butter in a frying pan with 2 tablespoons of olive oil. Add the mushrooms and some salt and pepper. Heat slowly until the mushrooms are cooked.
  3. Heat 50 g butter and 2 tablespoons of olive oil in a large pan. Add the finely chopped onion and sweat until soft and translucent. Now add the black garlic. Mix the black garlic into the onion mixture.
  4. Now add the rice and stir until well coated. Pour in the glass of white wine. Allow it to reduce until there is no liquid in the pan. Stir continuously.
  5. Add a ladleful of vegetable stock, stirring continuously. As soon as the liquid is absorbed add another ladleful of stock and continue this until the rice is cooked. Stir continuously.
  6. The rice should be slightly ‘al dente’ but soft and loose. When you are happy with the consistency, stir in the mushroom mixture and the pan juices.
  7. Stir in the Parmesan cheese, 25g of butter and 30 – 50g of mascarpone cheese
  8. Season to taste with salt and black pepper

Serving suggestion – Stir in some freshly chopped parsley and drizzle with a little truffle oil.

Fillet of beef with a Black Garlic Mushroom Duxelle served with a Black Garlic Port Wine sauce

Serves 2


  • 2 beef fillet steaks
  • Oil and butter for frying
  • Salt and freshly ground black pepper
  • For the Black Garlic Mushroom Duxelle
  • 1 tablespoon of Olive Oil
  • 25g butter
  • 250g mushrooms – finely chopped
  • 8 small shallots – finely chopped
  • 100ml red wine
  • 1 teaspoon of fresh thyme
  • 3 cloves of peeled black garlic – finely chopped
  • Salt and freshly ground black pepper
  • For the Black Garlic Port Wine Sauce
  • 100ml red wine
  • 100ml port
  • 100ml double cream
  • 2 small shallots – finely chopped
  • 2 cloves peeled black garlic – finely chopped
  • Salt and freshly ground black pepper
  • For the Black Garlic Croute
  • 2 slices of white bread cut into circles – the same size as the fillet steak
  • 1 tablespoon of olive oil
  • 1 clove of peeled black garlic


To make the Black Garlic Port Wine Sauce

Place the port and the red wine into a saucepan.

  1. Add the shallots and the black garlic.
  2. Reduce the sauce by three quarters.
  3. Set aside

To make the Black Garlic Mushroom Duxelle

  1. Heat the oil and butter in a large frying pan.
  2. Gently fry the shallots until tender.
  3. Add the mushrooms and the black garlic.
  4. Fry gently for a few minutes.
  5. Add the fresh thyme.
  6. Add the red wine.
  7. Cook until there is no liquid left.
  8. Season with salt and freshly ground black pepper to taste.
  9. Set aside until ready to serve.

When ready to assemble

  1. Gently re-heat the Mushroom mixture.
  2. Gently heat the sauce and add the double cream. Heat through.
  3. Season with salt and freshly ground pepper to taste.
  4. Fry the bread in a little oil.
  5. Once crispy rub over a clove of black garlic.
  6. Keep warm.
  7. Fry the fillet steaks to your liking.
  8. Season to your liking.

Place the croute on a plate. Top with a fillet steak. Place a spoonful of the mushroom mixture on the top of the fillet steak. Drizzle over the sauce.

Black Garlic Stuffed Mushrooms

Serves 6 as a starter


  1. 6 large cup mushrooms
  2. 1 large sweet red pepper – finely chopped
  3. 1 onion – finely chopped
  4. 6 cloves of peeled black garlic – finely sliced (one for each mushroom)
  5. 75g butter
  6. 75g breadcrumbs
  7. 4 tablespoons of freshly chopped parsley
  8. 2 tablespoons of lemon juice
  9. 1 egg, beaten
  10. 45g Cheddar Cheese – grated
  11. 15g freshly grated Parmesan Cheese
  12. 6 tablespoons of chicken or vegetable stock
  13. Salt and freshly ground black pepper
  14. Olive oil for drizzling



  1. Heat the oven to 180°C/350°F/Gas Mark 4.
  2. Wipe the mushrooms clean. Carefully take out the stalks but keep the mushroom cups whole. Place the mushrooms in a large baking dish.
  3. Chop the stalks, sweet red pepper and onion.
  4. Heat the butter in a frying pan and gently fry the onion mixture.
  5. Remove from the heat.
  6. Stir in the breadcrumbs, parsley and lemon juice. Season to taste.
  7. Stir in the beaten egg.
  8. Spoon the mixture into the mushroom cups. Tuck one finely sliced peeled black garlic clove into each mushroom cup.
  9. Sprinkle over the grated Cheddar Cheese and Parmesan.
  10. Pour the stock around them
  11. Drizzle the tops with olive oil. Season again with a little salt and freshly ground black pepper.
  12. Bake in the oven for 20 to 25 minutes until the mushrooms are tender and the tops golden brown.
  13. Serve with a rocket salad.

Black Garlic-Braised Beef


  • 90g beef brisket
  • ¼ onion
  • 2 cloves black garlic
  • 50ml beef stock
  • 1 stick of celery
  • 30g chopped leeks
  • 1tbsp tomato paste
  • 100g Brussels sprouts
  • 1 tsp chilli flakes
  • 1 tbsp pomegranate seeds
  • 2 tsp of chopped purple basil
  • 1 tsp coconut oil
  • 1 tbsp pea shoots
  • 100g purple potatoes


  1. Heat a little olive oil in a pan
    2. Lightly fry the onion until soft
    3. Add the garlic and cook for one more minute
    4. Add the tomato paste and make sure the onions and garlic are covered in the paste
    5. Pour in the beef stock, celery and leeks
    6. Bring to the boil
    7. Add the beef
    8. Cover and simmer for 3 hours


  1. Add a splash of olive oil to a separate pan
    10. Slice the sprouts in half and add to the pan
    11. Sprinkle with chilli flakes, cover, and cook for 10-15 minutes on low-medium until tender
    12. Garnish with a handful of basil and a tbsp. of pomegranate seeds
    13. Cut the potatoes in half and roast in a small amount of coconut oil for approximately 45 minutes until soft on the inside and golden on the outside
    14. Serve the beef over the potatoes and add the salad on the side
    15. Finish with a sprinkling of pea shoots


Black Garlic Aioli

Dark and exotic black garlic aioli has a sweet and earthy garlic flavour that is addictive. It is a perfect match with grilled vegetables, fish and meat. If your olive oil is strong and peppery tasting blend with some flavourless oil like grape seed oil or safflower oil.
Makes 3/4 cup

3/4 cup mild flavoured extra-virgin olive oil
5 black garlic cloves, peeled
1 teaspoon sea salt
1 large egg yolk, at room temperature
1 teaspoon lemon juice
1 teaspoon aged sherry wine vinegar or white wine vinegar
1- 2 teaspoons hot water

  1. In a blender (you can use a hand blender instead) or add the black garlic and egg yolk, blending just enough to blend well together.
  2. Slowly add the oil in a steady stream with the blender running. The aioli will become thicker as the oil is added. Add the oil until it is thick like a mayonnaise. Pour in the lemon juice and sherry wine vinegar and blend a few more seconds. Taste if it is too thick you can lighten it up with a teaspoon or so of hot water and add more salt if you like.

(If it breaks and the oil separates out and looks like a vinaigrette, don't throw it out. In a new bowl add a tablespoon of Dijon mustard and very slowly whisk the broken mixture to the mustard. Whisk until it is all incorporated. I'm not sure why but this breaks more than any other aioli or mayonnaise. Just keep trying until it is emulsified and you will have a wonderful taste experience.)

Transfer to a serving bowl, cover and refrigerate until ready to serve.