Balsamic Glazed Squid with Black Garlic Puree

Name: Balsamic Glazed Squid with Black Garlic Puree
Yield: 10
Ingredients: 3.0x heads black garlic; 100.0ml Olive oil; 30.0ml KNORR Intense Flavours Roast Umami 400 ml; 1.0kg Squid strips pineapple cut Neptune; 5.0g Cracked black pepper; 150.0g KNORR Italian Glaze with Balsamic 500 g

Balsamic Glazed Squid with Black Garlic Puree – Recipe

Using KNORR Intense Flavours Umami brings out the natural depth and sweetness of black garlic and compliments the syrupy KNORR Balsamic Glaze coating the squid perfectly.

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Garlic

heads black garlic 3.0 x
Olive oil 100.0 ml
KNORR Intense Flavours Roast Umami 400 ml 30.0 ml
KNORR Intense Flavours Roast Umami 400 ml
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PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

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Unilever Food Solutions

Free Sample

Squid

Squid strips pineapple cut Neptune 1.0 kg
Cracked black pepper 5.0 g
KNORR Italian Glaze with Balsamic 500 g 150.0 g
KNORR Italian Glaze with Balsamic 500 g
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample

Seafood

Main Meals

Australian

American

Casual Dining

Other European

Starters

Using KNORR Intense Flavours Umami brings out the natural depth and sweetness of black garlic and compliments the syrupy KNORR Balsamic Glaze coating the squid perfectly.

...

Preparation

Garlic
- Place whole garlic heads on a tray. Drizzle with a little oil. Roast in combi oven at 160 degree Celsius for 45 minutes until very soft. Allow to cool then remove cloves from skins.
- Blend garlic together with half the oil and KNORR Intense Flavours Roast Umami until smooth. Set aside.
Squid
- Cut squid hoods into 4 cm pieces and score finely.
- Heat remaining oil on a hot plate or in a large pan over high heat. Cook squid in batches until just done.
- Return all squid to high heat, toss with black pepper and KNORR Italian Glaze with Balsamic and sauté for another minute until squid is fully coated.
To serve
- Take a large spoonful of garlic puree and run across the centre of the plate.
- Serve squid on garlic puree with a drizzle of extra virgin olive oil and an extra drop of KNORR Italian Glaze with Balsamic. Accompany with seared radicchio and scatter with micro herbs.
Tip
- If fresh black garlic is hard to find, black garlic paste can be found at most gourmet delis. Otherwise substitute with cloves of regular oven roasted garlic.