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Black Garlic Marinade

The heavenly sweet sticky black garlic makes the perfect base for a marinade or dressing. There is so much umami here it will go with just about anything. Add extra oil to make a delicious dressing for a lentil salad (recipe guide below), or replace the oil with butter and chill to make a wonderful spiced butter for roasted and grilled meats and vegetables, particularly large roast mushrooms.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 12 Pieces 1x
Category: Chicken
Cuisine: Miscellaneous
Scale

Ingredients

Lentil Salad

  • 250g green (puy) lentils, cooked until tender and rinsed
  • 2 beetroot (julienned or grated if raw, cut into 2cm squares if cooked)
  • 1/2 portion of dressing above + 2 tbsp olive oil
  • labne, feta, haloumi or goat’s cheese
  • micro-herbs & pomegranate seeds, to serve

Instructions

  1. Pre-heat oven to 180C.
  2. Combine Black Garlic Powder with the next 7 listed ingredients. Either shake together in a jar, or for a smoother paste, blitz in the small bowl of a food processor.
  3. Take the marinade and rub all over chicken, gently lifting the skin and pushing some under there too.
  4. Place chicken pieces on a lined baking tray and roast for 30 minutes until cooked through.
  5. Serve immediately, or allow to cool before refrigerating (great for picnics!)

Notes

Marinade will keep in an airtight container in the fridge for 2 weeks.

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