Black garlic is essentially regular garlic which has been fermented, yielding a creamy and savoury yet sweeter version. This recipe roasts black garlic to draw out even more complex flavours and turns it into a puree that complements the syrupy balsamic glazed squid.
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Preparation
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What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
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Garlic
- Place the whole garlic heads on a tray. Drizzle with oil and roast in the combi oven at 160˚ C for 45 minutes until very soft.
- Allow to cool, then remove the cloves from skins.
- Blend the roasted garlic together with olive oil until smooth. Set aside.
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Squid
- Cut squid hoods into 4cm long pieces and finely score.
- Heat extra oil on a hot plate or in a large pan over high heat. Fry the squid in batches until just tender.
- Return all the squid to the pan at high heat. Toss with black pepper and KNORR Italian Glaze with Balsamic.
- Sauté for another minute until squid is well coated.
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To Serve
- Take a spoonful of black garlic puree and run it across the middle of the plate.
- Place squid on top of garlic puree, drizzle with extra virgin olive oil and extra KNORR Italian Glaze with Balsamic.
- Serving suggestion: Accompany with seared radicchio and micro herb garnish.
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Chef's Tip
- If fresh black garlic is difficult to find, you can get black garlic paste at most gourmet delis. Otherwise, substitute with regular oven-roasted garlic.
