HOW TO Enjoy YOUR Black Garlic
Black Garlic Pasta
(Why is this noodle dish a must-try?)
Forget everything you know about garlic pasta. While raw garlic is sharp and spicy, our 120-day aged black garlic is mellow, sweet, and complex. When it hits the warm olive oil, it doesn’t just fry—it melts into a dark, luxurious butter that coats every strand of pasta. It’s a Michelin-style meal made in your own kitchen.
What You’ll Need
Pasta: 200g of high-quality Spaghetti or Linguine.
Black Garlic: 4-5 cloves of our Highland Single-Bulb Black Garlic (sliced thin).
Base: Extra virgin olive oil, a pinch of sea salt, and red chili flakes.
Optional: A sprinkle of parsley or a shave of Parmesan cheese.
The Simple Steps
Boil: Cook the pasta in salted water until al dente (firm to the bite). Pro Tip: Save half a cup of the pasta water!
Sauté: In a pan, heat olive oil over low heat. Add the sliced black garlic and chili flakes. Watch as the garlic starts to soften and release its deep sweetness.
Toss: Add the pasta directly into the pan. Pour in a splash of the saved pasta water.
Emulsify: Toss everything quickly. The water and oil will combine with the black garlic to create a silky texture and an umami-rich sauce that looks like liquid gold.
Unveiling: Our Second Secret Kitchen Treasure.
Black Garlic Vinaigrette
The Ingredients
The Soul: 2-3 cloves of our 120-Day Aged Black Garlic (mashed into a smooth paste).
The Base: 3 tbsp Extra Virgin Olive Oil.
The Acid: 1 tbsp Balsamic Vinegar (or Apple Cider Vinegar for a fruitier kick).
The Seasoning: A pinch of Sea Salt and cracked Black Pepper.
Optional: A teaspoon of honey if you prefer an even deeper sweetness.
The 2-Minute Method
Emulsify: In a small bowl, whisk the black garlic paste with the vinegar until it’s completely dissolved. You’ll see the dressing turn into a rich, dark mahogany color.
Blend: Slowly drizzle in the olive oil while whisking constantly to create a smooth, silky emulsion.
Drizzle: Pour generously over a bed of fresh rocket leaves, walnuts, and goat cheese, or use it as a finishing touch for roasted vegetables (like asparagus or carrots).
Master the Art of Highland Umami: Our Signature Culinary Guides.
Black Garlic Glazed Salmon.
Why settle for a boring grilled fish when you can have a Caramelized glaze that tastes like it came from a high-end bistro? Our Black Garlic Glazed Salmon combines the Omega-3s of salmon with the potent antioxidants of our aged garlic. The result is a Heart-healthy meal that doesn’t compromise on taste—offering a deep, umami-rich sweetness that perfectly balances the natural oils of the fish.
The Ingredients
The Star: 3-4 cloves of our Highland Single-Bulb Black Garlic (mashed into a smooth paste).
The Glaze Base: 1 tbsp organic honey, 1 tbsp light soy sauce, and a squeeze of fresh lemon juice.
The Protein: 2 fresh salmon fillets.
The Finish: A sprinkle of toasted sesame seeds or chopped spring onions.
The Cooking Guide
Prepare the Glaze: Mash the black garlic cloves until they form a smooth balsamic-style paste. Whisk in the honey, soy sauce, and lemon until you have a thick, dark, glossy sauce.
Coat: Generously brush the glaze over the salmon fillets. Let them marinate for 10 minutes to allow the deep sweetness to penetrate the skin.
Bake: Roast in the oven at 180°C for 12-15 minutes. In the last 2 minutes, turn on the grill/broiler to create that stunning Caramelized glaze.
Serve: The glaze should be sticky, dark, and bubbling, creating a crust that is sweet, salty, and deeply satisfying.
