Menu

I work in ...

Continue

Content is being adapted
based on your type of business

Balsamic glazed squid with black garlic puree

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.

Balsamic glazed squid with black garlic puree – Recipe
−
+

Garlic

  • Black garlic 3.0 heads
  • KNORR Intense Flavours Roast Umami 400 ml 30.0 ml
  • Olive oil 100.0 ml

Squid

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.