Black Garlic BBQ Chicken Wing Marinade

Makes: Enough to marinate 1 kg of chicken wings

5 Cloves Black Garlic Minced 

2 TBLs Sweet Soy Sauce 

1/3 cup BBQ Sauce 

1/3 cup Water 

1 TBLs Honey 

Pinch of Salt  

1. Mix the garlic, soy, BBQ sauce water and honey together

2. Pour over the chicken wings making sure they are well marinated

3. To cook, these are great on the BBQ and can also be cooked in a 180c preheated oven for approximately 20 minutes

Tip: This marinate also works well on grilled corn and baked cauliflower   

Makes: 300g 

6 cloves Black Garlic

80g or 3 TBLs Balsamic Vinegar

30g or 1 TBLs Dijon Mustard

125g or ½ Cup Extra Virgin Olive Oil 

Pinch of Salt

1.Roughly chop or mince the black garlic 

2.Place all the ingredients into a jar with a lid and shake

3.Use on fresh green salads and great on a Greek style salad as well

Tip: This is a great one to have sitting in the fridge for whenever needed, just give it a really good shake before pouring over your salad

Makes: 1 Serve

1/2 cup Cut Cucumber

1/2 cup Iceberg Lettuce

1/3 cup Cooked Chickpeas

1 Spring Onion Sliced 

3 Cloves of Black Garlic 

2 Sprigs Chopped Parsley

1 Sprig Chopped Rosemary 

1 TBLs Fresh Lemon Juice

2 TBLs Olive Oil 

1 Small Piece of Feta

1. Chop the black garlic into small pieces 

2. Mix with the lemon juice and olive oil

3. Place all other ingredients (keep feta aside) into a mixing bowl 

4. Pour over the dressing, season with flake salt and toss together

5. Place into a serving dish and break up the feta over the top of the salad and serve

Makes: 1 Serve

1/2 Red Onion Sliced 

10 Cherry Tomatoes 

2 TBls olive oil 

100g Raw Prawns 

2 Cloves of Fresh or Black Garlic 

2 Sprigs Chopped Parsley

1 Sprig Chopped Thyme 

1 Cup Freshly cooked Penne 

Flake Salt 

1. Chop the garlic into small pieces 

2. In the olive oil gently saute the red onion and garlic  

3. Next cook the cherry tomatoes until they start to burst (squash them a little to help them along)

4. Then add the prawns, thyme and parsley and cook for 1 min

5. Add the penne and cook until the pasta soaks up the remain water from the tomatoes. 

Note: Any pasta and be used for this dish and fresh mozzarella and parmesan is a tasty add on too

Serves 4

8 cloves  Black Garlic

1 each  Red Chili

½ Bunch Parsley 

½ of a Fresh Lemon Juice and Zest

½ cup Olive oil 

Pinch of Flake salt 

1. Chop the garlic and parsley 

2. Remove the seeds from the chilli and chop (keep the seeds in if you like it spicy)

3. Juice and zest ½ a lemon 

4. Mix all the ingredients together and store in the fridge until needed

Tip: Great with all roasted meats, grilled fish and vegetables too. Try mixing it with yoghurt and serving it with a Greek salad