Hitara Black Garlic

CREAMY CASHEW AND BLACK GARLIC SAUCE This 3 ingredient Cashew and Black Garlic Sauce is a real super star of healthy condiments. Versatile, rich, creamy and above all really tasty. It takes only 15 minutes to make, can be eaten cold or hot, as a dip or sauce, poured over pasta, meat or  vegetables Ingredients 120g (1 cup) raw cashew nuts 5 large black garlic cloves (10g) ½ teaspoon salt 180ml (¾ cup) boiling hot water and more for soaking Instructions In a heatproof bowl, submerge cashews in boiling hot water. Leave for 10 minutes to soak. Meanwhile, in a small saucepan, cover the black garlic cloves with 180ml hot water, and using a whisk help them to soften by smashing and whisking the cloves in the liquid. You don’t need to dissolve the cloves completely, just loosen them up a bit. Drain the soaking water and rinse cashews thoroughly under a running tap water. Place the drained cashews with salt in a blender and pour the water with bl

For the Black Garlic Dipping Sauce 100g  crème fraîche  (or 100g coconut cream and 2 tablespoons of water or coconut water for vegans) 3 teaspoons hitara Black Garlic Paste 1 teaspoon  whole grain mustard 1 teaspoon runny  honey Pinch of  cayenne pepper Salt  to taste Meanwhile, in a small bowl, mix all black garlic dipping sauce ingredients with a hand whisk until well combined.

Ingredients 2 servings of dry vegan noodles (I used wheat soba noodles) 2 tablespoons sesame oil 1 small red chilli, deseeded for less heat, chopped 1 tablespoon finely grated fresh ginger 3 cups of julienned/spiralised vegetables like: carrots, zucchini, bell peppers and savoy cabbage. In addition to that you can also add fresh bean sprouts, chopped mushrooms, snow peas, spinach… etc. 1 tablespoon  Balsajo  black garlic paste 3 tablespoons light soy sauce 1–2 tablespoon of mirin (optional) 8 chopped  Balsajo  black garlic cloves 2 spring onions, chopped   Instructions Cook the noodles as per instructions on the packaging. In a large pan, heat the sesame oil. Add ginger and chilli and let them sizzle for about 2 minutes over a medium heat. Add your julienned and chopped vegetables. Keep turning and tossing your vegetables as they cook until they halved in volume. This should take about 3-5 minutes. You can cook them longer to make the

Serves: 4 to 6 – 200g chestnut mushrooms – 4 tablespoons walnuts – 2 tablespoons black garlic – 1 bunch of flat-leaf parsley, leaves picked – zest of 1 lemon, plus a squeeze or two of juice – 2-4 tablespoons olive oil – sea salt and freshly ground black pepper 1.  Finely chop the mushrooms, walnuts, black garlic and parsley leaves until you have a coarse paste, or pulse everything in a food processor until it comes together. 2.  Generously season with salt and pepper and the zest of a lemon. Add enough olive oil and a little squeeze of lemon juice to bring everything together. This lovely pesto can be used with pasta, as a dip, on toast – lovely with brie or mozzarella, stuffed into game or poultry and so much more. A delicious all-rounder.

ingredients Black Garlic Pasta 100g black garlic 1 egg 8 egg yolks 500g “00” flour 1 tbsp olive oil 1 tsp salt 2 tbsp water, or as needed Caramelized Shallot Sauce olive oil, as needed 2 shallots, sliced salt, as needed 4 cloves garlic, minced 1 cup sherry wine 1 ½ cups chicken stock 5 springs fresh sage 1 cup pasta water 1 lemon, juiced freshly cracked black pepper, as needed chunk of parmesan instructions Black Garlic Pasta Add the black garlic, egg, and egg yolks to a blender. Blend until smooth. Weigh out the flour and pour it into a pile on a clean working surface. Create a well in the middle of the flour. Pour the egg mixture into the center of the well, along with the olive oil and salt. Use a fork to whisk the egg mixture, and slowly start to pull in the flour. Add water as needed to moisten the dough. Once all of the flour is somewhat incorporated (you may have some loose bits of flour still) start to use your hands to bring the dough together. Knead the

Black Garlic, Sesame, & Shiitake Cod Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Yield: 2 servings Packed with flavor, these roasted cod filets will become your go to method to cook frozen fish! Ingredients 2 Alaskan Cod filets, frozen 1 clove black garlic 2 tablespoons olive oil 1 teaspoon sesame seeds 1/2 cup dried shiitake, rehydrated Instructions Preheat your oven to 450F. Rinse frozen fish, pat dry with a paper towel, and place on non-stick pan. In a small bowl, place black garlic and warm in the microwave for 10 seconds. Mash the garlic clove and add olive oil and sesame seeds. Brush this mixture on frozen filets and sprinkle the mushrooms around the fish. Place in oven for 12-15 minutes, depending on the thickness of the fish. If your filets are on the thick side, flip halfway through cooking. Serve alongside rice, your favorite salad, or whole grain!