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101 Aged Garlic Recipes – Lunch

Aged garlic cloves

101 Aged Garlic Recipes – Lunch

Aged garlic is also known as black garlic – Its healthy, delicious and incredibly easy to use. Simply add a few cloves chopped finely or spoonful of paste into your next meal, alternatively try one of our healthy lunch recipes.

 

13. Chicken, celery & walnut with lime mayo

14. Red Capsicum, Aged Garlic & Mixed Vegetable Stew

15. Chicken with Corn Aged Garlic and Mango Salsa

16. Marinated Garlic Lamb Fajitas

 

Lunch

 Chicken, Celery and Walnut with Lime Mayo

Preparation time: 10 minutes                     Serves: 4

Ingredients:

400g chicken fillets or thigh, diced

2 cups celery, diced

½ cup walnuts, roughly broken

20g aged garlic, chopped finely

1 tablespoon chives, chopped

½ cup low-fat mayonnaise

¼ cup lime juice

Ground white pepper to taste

Directions:

Cook the chicken in a flying pan with olive oil, then allow to rest for 4 minutes on paper towel. Mix the chicken, celery, aged garlic, walnuts and chives. Stir the mayo, lime and pepper together then pour over the chicken mix. Tumble well and serve immediately over shredded lettuce or mixed leaves.

 

 

Red Capsicum, Aged Garlic & Mixed Vegetable Stew

Preparation time: 10 minutes     Cooking time: 30 minutes             Serves: 4

Ingredients:

½ tin diced tomatoes

200g red capsicum, chopped

150g red onion, chopped

125g peeled carrot, chopped

125g celery, chopped

25g aged garlic, chopped

1 large red chilli, chopped with seed in

1 tablespoon parsley, chopped

1 teaspoon coriander, powder

1 teaspoon black pepper, powder

Directions:

Bring the tomatoes and stock to the boil. Add the other ingredients except for the parsley, coriander and pepper. Simmer for 25 minutes, stirring occasionally.

Check to see whether the vegetables are cooked after 25 minutes. Add the parsley, coriander and pepper. Cook for another 5 -7 minutes and serve.

Note: this stew can be used in so many ways. It makes a great lunch and is delicious served as a gravy with barbecued lamb, beef, under grilled fish or on its own with some pasta.

 

 

Chicken with Corn Aged Garlic and Mango Salsa

Preparation time: 20 minutes     Cooking time: 15 minutes for the chicken              Serves: 4

Ingredients:

For the chicken

400g chicken fillet or thigh

100g mixed baby lettuce leaves

20 cooked asparagus tips

1 cup cooked unpeeled potatoes diced

For the salsa

1 cup mango flesh, diced

1 cup of corn kernels, tin

1 very small red onion, finely diced

1 small chili, finely diced

20g aged black garlic, finely diced

1 tablespoon coriander, chopped

3 tablespoons apple cider vinegar

1 tablespoon mustard seed oil

1 pinch salt & pepper, to taste

Directions:

Cut the chicken meat into bite-sized pieces, cook then set to one side.

Divide the lettuce leaves into four plated. Top with equal amounts of a asparagus, potatoes and chicken.

Make the salsa by combining all ingredients and stirring well. Spoon the salsa over the salad ingredients and serve immediately.

 

 

Marinated Garlic Lamb Fajitas

Preparation time: 40 minutes     Cooking time: 5 minutes               Serves: 4

Ingredients:

500g lamb strips, cut thinly

1 tablespoon olive oil

2 tablespoons red wine vinegar

1 tablespoon Mexican spices

20g aged garlic

1 tablespoon mint, chopped

2 tablespoons dried onion flakes

¼ teaspoon chili powder

2 cups lettuce shredded

1 cup carrot, grated

2 medium salad tomatoes, cut into wedges

½ cup sour cream

8 wheat tortillas

Directions:

Marinade Place oil, vinegar, Mexican spices, mint, onion flakes, chili powder and black garlic into a small blender then whip into a paste. Pour over the lamb strips and stir to coat the pieces. Cover and refrigerate for at least 30 minutes (the longer the better).

Tip the strips onto a hot flat plate BBQ, spread over the plate and cook by tossing and lifting the pieces. Allow them to brown, which will take around 5 – 6 minutes. Spray the tortillas with oil and very quickly on the open char grill.

Assemble the fajitas with equal amounts of lettuce, carrot and tomato – top with lamb and sour cream. Roll and eat.

 

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