Everyone loves garlic butter but have you tried black garlic butter? Its rich and intense, slightly sweet, very umami and slightly resembles marmite. It’s made using Black Garlic.
Black garlic is produced by fermentation, a technique that has been used for thousands of years. This is completed under controlled humidity and temperature and without any additives or preservatives. This process gives it a deep umami taste of caramelised liquorice, balsamic vinegar and tamarind with a fudge like texture.
You can use black garlic as you would roasted garlic. Adding to dishes will give extra earthiness and depth.
Eat The Kiwi’s Black Garlic Butter is so easy to whip up! It's delicious generously slathered on warm fresh bread but can be used in place of regular butter to jazz up other dishes too.
The recipe is simple, the ingredient list short and you can make as much as you'd like. It will keep in the fridge for as long as regular butter would, though we challenge you to keep it for that long (it’s just so delicious!). Use 14 cloves of black garlic to every 100g of butter.
We've used Lewis Road Butter with Sea Salt and our Marlborough Garlic Noir. Both ingredients are available from Eat The Kiwi. You'll also need a little bit of extra virgin olive oil and some salt (we've used sea salt flakes).
1. In a small sauce pan add a drizzle of olive oil and the black garlic.
2. Cook on low for 2-3 minutes to soften the garlic. This helps it to emulsify with the butter.
3. In a bowl add butter and garlic (leave the oil behind though). Mix together using a food processor or a handheld beater. Add salt to taste.
Try it on sweet corn, roast baby carrots or use it to make garlic bread. You could also try rubbing it under the skin before roasting chicken or basting steak. If you make this Black Garlic butter let Eat The Kiwi know how you use it!
Tag them on instagram @eatthekiwi or pop them an email. They love seeing your creations.
This Recipe was provided by Eat The Kiwi
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