Blackball’s own recipe book

  • Black Garlic Pesto Pasta

    Ingredients:

    1 cup of tasty cheese
    2 brown onions
    1 red onion
    1 dozen pitted Kalamata olives
    2 cups of pasta
    1 1/2 t of black garlic
    1 bulb of white garlic
    125g of pesto
    Feta cheese

    Put the pasta on the boil first, then dice up the onions and garlic. Fry in a seperate pan until brown.

    Once pasta is cooked, drain and add the pesto, black garlic and olives, followed by the onions and garlic.
    Mix through thoroughly, then add the cheese until melted through.

    Serve with feta sprinkled on top and enjoy.
    Serves 4

  • Black Garlic Butter

    Ingredients:

    100g of room temperature butter
    1 T of black garlic

    Combine the 2 ingredients in a bowl until thoroughly mixed.
    Lay out a sheet of cling film/glad wrap on a bench and lay a sausage looking blob of the black garlic butter on top.

    Then wrap the film around the butter pinching the ends and rolling back and forth, (this should make the film go tight like a sausage forming around the butter.)

    Lastly, place the butter in the fridge to set back to fridge temp. Cut coin size peices off and place on a hot steak or meal of your choice.

  • Black Garlic Mushroom Sauce

    Ingredients:

    4 Portobello mushrooms (sliced)
    2 T of sour cream
    2 t of black garlic
    1 clove of garlic
    25g salted butter
    Pinch of salt
    Splash of oil
    Milk- Add for desired consistency

    On a low heat, melt the butter, add the oil, white garlic and start frying the sliced mushrooms.
    Once mushrooms are browned off add the sour cream and black garlic.
    Mix thoroughly then introduce the milk slowly to your own desired consistency.

    Take off the heat and serve along side your favorite meals.

  • Black Garlic Cheese Sauce

    Ingredients:

    20g of butter
    1/2 cup of tasty cheese
    1\4 cup of milk
    1/2 t of white pepper
    1/2 t of paprika
    Pinch of salt
    1 1/2 t of black garlic
    1 t of flour

    Melt the butter in a small saucepan on low heat. Add your milk and once it gets hot but NOT boiling, add your cheese, white pepper, paprika, salt. Mix in thoroughly until cheese is fully melted with the ingredients.

    Take off the heat and add the black garlic, whisking through the mix as it cools.

    Add extra flour to thicken the sauce as necessary.