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Black Garlic – White Tofu – Red Peppers

Farmers markets can be hubs of culinary discovery. They surround us with tastes from our locality and from much further afield. My taste buds are frequently sent on mouthwatering adventures, from the sweet exotic flavour of the papaya fruit to the more savoury flavours of the salty succulent samphire. This week we are delving deep into the dark side of cooking as we take a look at black garlic and tofu.

Tofu, The Green Door, Black Garlic, Crispy tofu, recipe, organic food, Food Ideas, Dublin 8, Christy Stapleton, nutrition, foodWhat is Black Garlic?

 Many people believe that garlic is turned black through caramelisation or fermentation but this is incorrect. Fermentation requires microbial action and caramelisation requires pyrolysis (the use of heat to separate chemical composition). The process that occurs in the case of black garlic is known as the “Maillard Reaction”. It involves a chemical reaction between amino acids and reducing sugars.

Tofu, The Green Door, Black Garlic, Crispy tofu, recipe, organic food, Food Ideas, Dublin 8, Christy Stapleton, nutrition, foodFresh bulbs of white garlic are aged under controlled levels of heat and humidity over the course of a month until they have become black. This process alters the flavour of the garlic bringing it from its savoury beginnings to something a lot sweeter, milder and sticky to the touch. Perhaps most importantly it wont leave you with pungent garlic breath.

Black garlic can have many uses in your kitchen. It can be spread on bread, turned into sauce, tossed in a soup or mixed into a marinade. Today however, we are going to blend it with some dark soy sauce and maple syrup to create a sweet coating for crispy tofu cubes.

 

Crispy Tofu with Black Garlic

What’s black, white and red all over? Well aside from a newspaper, it’s this delicious quick and easy recipe! I promise it will taste better than the Irish Times.

Tofu, The Green Door, Black Garlic, Crispy tofu, recipe, organic food, Food Ideas, Dublin 8, Christy Stapleton, nutrition, foodIngredients:

  • 1 block of tofu
  • 6 cloves of black garlic
  • 3 tbsp peanut oil (vegetable, avocado or chilli oil all work great too!)
  • 2 tbsp dark soy sauce
  • 3 tbsp maple syrup
  • 1 red pepper
  • bunch of chives

Method:

  1. Drain the tofu and chop up into bite size cubes.
  2. Slice the red pepper into strips and set aside.
  3. Place the black garlic, maple syrup, soy sauce and peanut oil into a blender and whiz up until it is a smooth liquid.
  4. Heat some peanut oil in a wok before throwing in the tofu, turning it frequently until all pieces are a crisp golden brown.
  5. Remove the tofu and set it aside.
  6. Pour the sweet black garlic mixture into the wok until it is sizzling hot.
  7. Toss the tofu back into the wok along with the red peppers and stir fry until the tofu is coated in our mixture.
  8. Serve with some chopped fresh chives and enjoy!

All the ingredients mentioned above can be found at The Green Door Market. Like us on Facebook or follow me on Instagram as I continue my culinary adventures.

Makes 24 Brownies

When you need to supercharge your poker skills, try chia. These
weenchy seeds have finally become mainstream in Ireland, having
enjoyed some spectacular adulation across the Atlantic. Everyone from
Jessica Alba to Ross O’Carroll Kelly is tapping into chia mania. Seems
like a much more seductive way to get those brain-pumping omega-3s
without having to neck fish oil.

YOU WILL NEED:

160ml almond or other milk
3 tablespoons milled chia seeds1 block (200g) creamed coconut
225g 70–85% dark chocolate
4 eggs
1 1/2 cups (210g) coconut sugar
2 teaspoons gluten-free baking powder

Fresh homemade almond milk

FRESH ALMOND MILK

First up, make a chia ‘egg’ by mixing together the almond milk and
milled chia in a small bowl. Rest for 10 mins.

Firs up the oven to 180°C/160°C fan/350°F. Line a 20cm x 20cm square
brownie tin with baking parchment.

In the meantime, slowly melt the solid block of coconut cream
(including the oil on top of the block) with just 200g of the dark
chocolate in a small saucepan.

In a large bowl, beat the eggs and coconut sugar together until
frothy. Stir through the baking powder. Chop up the remaining 25g of
chocolate and add it in. Now let the melted chocolate coconut ganache
party with the batter. Finally, drop in your chia egg. Spoon this
glossy gorgeousness into the lined brownie tin.

Bake in the oven for 30 minutes, until you see cracks along the top.
Remove, and cool in the tin. Best served cold or at room temperature.

WE’D LOVE TO HEAR FROM YOU COMMENT BELOW IF YOU ARE A BROWNIE FAN…
#TastyTuesday