Balsajo Black Garlic

Garlic, for me, is the food of love. Forget chocolates and oysters, there’s nothing I love more than garlic, so much so that I put it in nearly everything I cook.

I draw the line at dessert, but you get what I mean.

I recently contacted Balsajo Black Garlic as I was desperate to try it, and they were happy to oblige. They sent me a pack of their peeled black garlic cloves to test out and give you the verdict.

The cloves are black not because of any trickery or marinading, they’re aged for a long time in warmth and humidity, resulting in sticky, black garlic. They are actually very soft, you can eat them straight from the packet if you really want to. They make a great addition to an antipasti platter alongside olives and deli meats, you can whip up Black Garlic butter in no time, and loved adding them to bolognese and chili con carne to give a lovely rich flavour. One of my favourite things I made with them was this red onion and garlic chutney to serve with cheese.

What you’ll need:
8 – 10 red onions (depending on size)
3 – 4 cloves Balsajo black garlic
2 bay leaves
1 red chili
1 tbsp olive oil
Large knob butter
300ml vinegar (I used balsamic but you can use 1/2 balsamic and 1/2 red wine vinegar)
200g dark muscovado sugar

What to do:
1. First chop the onions. My onions were quite small so I cut them into little half moon shapes, then chop or grate the black garlic
2. Melt the butter and olive oil in a large saucepan until foaming, then add the onions, garlic, chilli, and bay leaves.
3. Cook the onion mixture for 15 – 20 mins until they are tender and starting to turn sticky.
4. Add in the sugar and vinegar and mix well.
5. Bring to the boil, then turn down and simmer until the mixture has reduced and become sticky.
6. Prepare your jars! If you’ve got a dishwasher, you can sterilise them on a hot cycle. I don’t so I washed mine and placed them in a low oven for  a few minutes to heat them up.
7. Fish out your bay leaves, then transfer the mixture to jars. You can leave this to develop for a week or two so the flavour matures, but it’s tasty as soon as it’s cool.

I loved my sample, and I’ll definitely buy Balsajo again.

Have you tried it before? What did you think?
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