Ingredients per serve
Garlic
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Black garlic 3.0 heads
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Olive oil 100.0 ml
Squid
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Squid strips pineapple cut Neptune
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Cracked black pepper 5.0 g
Preparation
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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.
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Squid
- Cut squid hoods into 4cm 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.
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To serve
- Take a large spoonful of garlic puree and run across centre of 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.
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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.
