Have you tried black garlic? The key is in the name as the garlic bulbs are jet black thanks to a process of heating the garlic over several weeks. The result is garlic that does not just look different it also tastes different as well. It is a lot sweeter than regular garlic with a more mellow flavour and softer texture. The people behind the black garlic also claim that it does not give you smelly breath.
|Scallops with chorizo and black garlic|
I got sent some sample bulbs and so decided to team them with some chorizo and scallops to make a summery salad. The whole salad takes about 10 minutes to throw together and is perfect as an impressive starter or a light meal in itself although you might want to throw in a few more scallops. The black garlic looked spectacular and added an unexpected twist. There was also a certain amount of entertainment value in spending the evening trying to work out if I had garlic breath or not. (The verdict was no).
|The black garlic|
100g chorizo, finely diced
5 cloves of black garlic, finely diced
1 tbsp sherry
|Pan frying the scallops, chorizo and black garlic|
1. Pat the scallops dry with a kitchen towel.
2. Heat a frying pan without oil and fry the chorizo on low heat for 1-2 minutes.
3. Add the scallops and black garlic and stir fry for about 4 mins or until the scallops are cooked.
4. Squeeze half the lemon into juice and cut the remaining half into wedges.
5. Add the lemon juice and sherry and cook over a high heat for 1 min.
6. Serve the scallops on the rocket and scatter the chorizo, garlic and pan juices over the top.
Serves two. Recipe adapted from Black Garlic UK.
|The finished dish|