5 tasty dishes that go perfectly with Black Garlic Ketchup

Black Garlic Ketchup – on balcony of my brother’s flat in Menorca

 

Have you tried Black Garlic Ketchup yet? Not heard of it? You soon will. Award-winning Hawkshead Relish have taken one of the latest must-have ingredients, Black Garlic, and turned it into a taste-bomb sauce that goes with a wide variety of dishes. They use only the best Spanish black garlic, made by ‘baking whole, fresh garlic bulbs for 40 days at a very low temperature creating an extraordinary flavour; rich, smooth & bursting with a balsamic sweetness.’  On a recent trip to Menorca I bought a bulb of Black Garlic; not knowing about this ‘baking’ process, I had a surprise to find its cloves a dark gooey texture.

I got my hands on a bottle of Black Garlic Ketchup a few weeks ago and have been experimenting with it ever since, including taking it out to Menorca. I’ve tried it with a wide range of dishes, including steak – perfect, risotto – OK and pork casserole – different. All the dishes were cooked at home, although I also tried a couple on holiday. Here are my top 5 plus recipe tips (no measurements or detail) for your delectation.

5 ways with Black Garlic Ketchup

 1.  Fish and Chips

Fish and Chips with Black Garlic Ketchup

The umami-taste of the ketchup really enhances the flavour of beer-battered cod and goes beautifully with home-made chips and frozen peas.  I’m not a fan of tomato ketchup and usually have mayonnaise with fish and chips, but from now on I’ll be having it with Hawkshead Relish’s Black Garlic Ketchup. Try it with different fish; it could be too overpowering for more delicate types. A glass of chilled New Zealand Sauvignon Blanc was my tipple of choice – because that’s what was in the fridge …

Cooking Tip: Perfect chips. Use a floury potato like King Edwards or Maris Piper. Cut into whatever shape and size you like. Par-boil them with their skins ON (for added fibre), pat dry then put them into very hot oil. Reduce the heat and fry for about 10 minutes. Remove them with a slotted spoon or basket, turn up the heat again and flash fry the chips for a minute or so to crisp them.

2.  Jerk Chicken with new potatoes and asparagus

My son really loved this combination. The slightly spicy flavour of the grilled chicken was enhanced by the ketchup and the buttery new potatoes got an extra oomph. It would also go well with Canarian Patatas Arrugudas (wrinkled potatoes). The steamed asparagus (which I have with just about everything when it’s in season!) coped well.  We also tried the ketchup with unspiced chicken which was fine, but preferred the Caribbean version.  I had it with a glass of chilled French Reserve de la Saurine white wine.

Cooking Tip: Jerk chicken. Coat chicken breasts with Jerk seasoning – buy it or make your own with dried chilli, ginger, garlic, onion, cumin, thyme. I use a tasty one from Aruba, a Caribbean island I visited last year. Heat a griddle pan until very hot and place chicken onto pan. Quickly sear one side then turn over and cook for about 3 minutes, depending on thickness of chicken. Turn over again and cook for a further few minutes. Serve immediately.

3.  Sausage and garlic mash with peas and sweetcorn

Sausage and mash is my ultimate comfort food; I’ve loved it ever since I was a child. I prefer local Cumberland or Westmorland sausages, but any good-quality bangers will do. Hawkshead Relish, based in Cumbria, add tomatoes, spices and Anglesey seasalt to this ketchup, which may explain why it goes so well with this meal. I prefer my sausages well-grilled, not fried. My brother gave me a very special bottle of Gran Reserva Spanish Rioja 2005 which was just divine with this dinner.

Cooking Tip: Garlic mashed potatoes. Boil floury potatoes for about 20 minutes until almost falling apart. (I prefer to cook them with skins on.) Drain and put into a bowl with a little milk, butter and a few garlic cloves. You could use black garlic for a twist. Use an electric mixer (be careful not to over do it or the mash becomes gluey), a potato ricer or hand masher and mash until it’s voluptuously smooth.

4.  Black Garlic Ketchup Bolognese with Pasta

For this dish I added Black Garlic Ketchup to my regular bolognese recipe. I replaced the garlic I’d usually include, with black garlic cloves and added the ketchup. It definitely changed the flavour, adding a depth and intriguing sweetness to the sauce. I loved it but my son and his dad preferred my usual recipe so I will leave it to you to decide. Argentinean Malbec goes down a treat with this meal.

Cooking Tip: Black Garlic Bolognese Sauce. Fry the onions until golden. Remove from pan. Fry minced beef til browned all over. Drain any excess liquid and add fried onions along with a few black garlic cloves and red peppers. Stir in passata or tomato puree, a good glug of red wine (any plonk will do) and fry for a few minutes. Add some chicken stock and a hefty dollop of Black Garlic Ketchup. Cover pan and simmer for about 30 minutes. Serve with pasta and grated cheese.

5.  Spanish Omelette with salad and sourdough bread

A marriage made in heaven; Spanish omelette, salad and fresh sourdough bread. Eating it reminds me of happy family holidays in Spain. Serving it with Black Garlic Ketchup brings together all the flavours in one deliciously harmonious plate of food. Of course, you should have it with Spanish beer, but I like Italian Peroni. Any chilled white wine go well too.

Cooking Tip: Spanish omelette, quirky style. Cut waxy new potatoes (skins on or off) into thick slices and fry gently in olive oil with thinly sliced onions, for about 30 minutes. Strain and return to the pan. Whisk eggs (one per person) and pour over potatoes, with salt and pepper. Cook for a few minutes, then, if you feel brave, turn over omelette and cook a couple more minutes. I finish it off under the grill and serve with a grating of Menorcan cheese.

Finally, for something quite different, check out this recipe for Aubergine and Black Garlic hummus. You can buy Black Garlic Ketchup online or at their Hawkshead shop in the heart of the Lake District. Many thanks to Maria at Hawkshead Relish for giving me a sample to try; the views (and recipes) are my own.

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