A taste of the uses of Black Garlic Vinegar with some of our favourite recipes.
Gammon Glazed with B Black Garlic and Pineapple
1-2kg Gammon Joint
250ml Pineapple Juice
1 Red Chili Pepper or 1 tsp Chili Puree
2cm of Ginger finely grated or 1tsp Ginger Puree
1 tsp of Garlic Granules
150ml of Tomato Ketchup
3 tbsp Red Wine Vinegar
2 tbsp Black Garlic Vinegar
3 tbsp Dark Brown Sugar
1 tbsp Cayenne Pepper
2 tbsp Honey
Put all of the ingredients into a pan bring to the boil
Reduce to a simmer for 10-12 mins until the glaze is barely a syrup consistency.
Leave to cool
Boil the Gammon in water so it is covered, skip off any foam from the surface, then place the gammon into the oven and simmer in a covered pan for 1 hour and 45 minutes.
Let the gammon rest for about 30 mins
Cut off the skin leaving the fat layer and score crosses into the fat layer before roasting for 30 mins at 180 degrees.
Then baste with the glaze every 5 minutes for 35 minutes, then rest for 15 minutes.
Drizzled in B Black Garlic Dressing
10-12 Sliced Baby Tomatoes
1 Pack of Halloumi Cheese
A Pinch of Oregano
2 Tablespoons of Olive Oil
1 Dessert Spoon of B Black Garlic Vinegar
Dry the halloumi in kitchen paper.
Oil both sides of the cheese.
Allow the frying pan to heat up to temperature.
Slice the tomatoes and sprinkle them with oregano.
Introduce the hallumi to the pan and cook until it is golden on both sides.
Place the cheese on the dish with the tomatoes.
Mix black garlic vinegar with the remaining oil and drizzle over the finished cheese.
Stir-fried beef with oyster sauce
450g lean beef steak (or a meat/tofu of your choice)
1 tbsp "B" Black Garlic vinegar
4 tsp sesame oil
1 tbsp Shaoxing rice wine or dry Sherry
2 tsp cornflour
3 tbsp groundnut oil
2 peppers, cut into chunky dice
3 tbsp oyster sauce
2 spring onions
50 grams of cashew nuts
Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
Toast the cashew nuts in a dry pan
Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices and cashew nuts to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.
Soak the sliced onions in cold water to make them curl for an added flair to your dish.
If the peppers looks wrinkles then soak them in cold water for 10 minutes and they will crisp up.
This dish works well with chicken, prawns or tofu.