How could I walk past something as intriguing sounding as black garlic? When I spotted it in my local supermarket, I was so curious that I had to buy some. Black garlic is fermented garlic, but don't let its jet-black colour, squishy consistency or the word 'fermented' put you off. Its complex flavours, with hints of caramel and balsamic vinegar, add depth and interest to even the simplest recipes.Black garlic has a mellower, sweeter flavour than the normal stuff. In fact, the packaging cheerfully informed me it "can be eaten straight from the bulb as a snack!". Well, that would be one way of guaranteeing a double seat to myself on my daily commute from Streatham to Farringdon. I haven't tried that, but I have added it to potato wedges to pep them up.
I found black garlic in Sainsbury's next to the normal garlic. Waitrose and Tesco's also stock it, or buy it online from GoodnessDirect or Ocado. These wedges are a great way to get used to its flavour before deciding what you're going to add it to next.
Black garlic potato wedges (serves 2)
You will need:
- 400g roasting potatoes (such as Desiree, King Edward or Maris Piper)
- 2 tbsp olive oil
- 2 cloves black garlic, peeled and finely sliced
- 1 tsp cayenne pepper
- Preheat the oven to 200F/400F/gas mark 6.
- Scrub the potatoes clean and slice lengthways into wedges. You should get about eight wedges from each medium-large potato.
- Put the oil, black garlic and cayenne pepper into a baking tray. Add the potato wedges and toss to coat well. Season with salt and pepper.
- Bake for 30-40 minutes until the potato skins are wrinkled and the wedges are cooked through.
I made these! At first I wasn't sure of the black garlic - it smells so strong and treacle-y. But goodness it works well when properly roasted. I might have some more for tea tonight.
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