Black Garlic Recipies - Dunsinane's Black Garlic

"New Zealand's original black garlic"
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Black Garlic Recipies


Black Garlic Recipies

We suggest, for those of you who are new to black garlic, starting off with simple things like cheese and crackers with a slice of black garlic on top.

Then start adding it to other hors d’oeurves as your fancy takes you.

Whenever I make a pie and have pastry left over I use it up by making cheese puffs. I often use camembert and put slices of black garlic on the cheese before wrapping it in the pastry.

Do Garlic bread using black garlic instead of ordinary garlic. You may need to use a couple of extra cloves and you will get bread that has black speckles on it.

We also like it in our mashed potato. But be warned , it does turn the potato brown, so it looks funny but tastes great.

My husband spreads it on his toast like Marmite.

Black garlic is great with fish and seafood.

Chop it on top of salads or add to your favourite dressing.

Black Garlic bulb

Black Garlic Tapenade

3 cloves of peeled black garlic
185g of sliced black olives
1 small tin of anchovies,( or if you’re not brave enough to use the whole tin, use at least 3 or 4)
1 tablespoon of capers
Juice of small lemon
3 tablespoons of olive oil
black pepper
fresh basil leaves

Place all ingredients, except the olive oil, into a blender. Blend in the oil to the consistency of your choice.
Season with black pepper, ( no salt if using anchovies) Scatter fresh basil on top. Serve on warm slices of your favourite bread. Can also be used as a dip.

Black Garlic Tapenade
Chicken Liver and Black Garlic Pate

100 g butter
1 onion chopped
3 cloves black garlic peeled and chopped
225g chicken livers
1 tsp fresh thyme or 1/2 tsp dried thyme
Salt and black pepper
1 tbsp brandy (optional)
40g melted butter
Freshly chopped chives or bay leaves to garnish

Melt 25g butter in a large frying pan and fry the onion gently till soft
Add chicken livers, thyme and seasoning and cook for 5 minutes. Add the black garlic. Stir well.
Place the liver mixture in to a food processor with the remaining melted butter and blend till smooth
Place pate in a serving dish and smooth the top. Cover with a layer of melted butter and sprinkle with the chopped herbs.
Place in fridge to chill.

Black Garlic Chocolate Cake with Raspberry Sauce

Prep Time: 15 Min Cook Time: 45 Min
Serves 12

The Cake

1 cup (225 grams) unsalted butter
⅓ cup (40 grams) cocoa powder
1 teaspoon salt
1 cup (225 grams) water
2 cups (240 grams) all-purpose flour
1¾ cups (350 grams) sugar
1½ teaspoons baking soda
2 large eggs
½ cup (120 grams) sour cream
1 teaspoon vanilla extract
1 head black garlic (For a less pungent flavour, start with half a head of black garlic and see if you're okay with more.)

The Raspberry Sauce

2 cups fresh raspberries. (frozen is fine if out of season)
3 tablespoons sugar
½ tablespoon lemon juice


For the cake

Place rack in the centre of the oven and preheat the oven to 180°CF., Butter and flour the inside of a 10-cup Bundt or ring cake tin.
In a medium saucepan, combine butter, cocoa powder, salt, and water. Melt over medium heat, stirring to combine. Remove from heat and set aside.

In a large mixing bowl, whisk together flour, sugar, and baking soda. Gradually pour in the chocolate mixture, whisking constantly with your opposite hand, until the mixture is smooth. Add eggs, one at a time, whisking until combined after each addition. Whisk in the sour cream and vanilla extract until smooth.
Chop the head of black garlic in half, then remove cloves from the skin and place in a small mixing bowl. Mash cloves into a paste with the back of a spoon. Whisk the black garlic paste into the cake mixture until smooth.
Pour the mixture into your prepared cake tin and bake until a toothpick or cake tester inserted in the cake comes out clean, 40-45 minutes. Place pan on a wire rack to cool for 15 minutes, then invert the cake onto the wire rack and let it cool completely.

For the Raspberry Sauce

Combine all ingredients in a saucepan. Cook over medium heat, mashing the raspberries slightly, until raspberries are broken down, about 8-10 minutes. Remove from heat and strain into a liquid measuring cup through cheesecloth or a fine mesh strainer to remove the seeds.
Pour over the top of the cake, then serve (with fresh raspberries, if desired).

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Landline: 03 310 2001
272 Worlingham Rd
R.D. 6
Rangiora 7476
New Zealand
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