Bresc® Black Garlic Puree – Chicken – Pineapple – Peanut

The fruity, caramel aromas of the black garlic can also be found in pineapple, chicken & peanut. Its warm spicy notes are also present in pineapple and make these two ingredients pair well.

Read more on the the flavor and preparation of black garlic here.

Preparations (6 persons)

Peanut Sauce

  • 375 g Chicken fonds
  • 75 g Coconut milk
  • 3,75 g Soy sauce
  • 37,5 g Lemongrass
  • 3,75 g Lime peel
  • 0,75 g Star anise
  • 1,5 Bay leaf
  • 3 Kaffir lime leaf
  • 4,5 Coriander seed , crushed
  • 3,75 g Garlic chopped
  • 4,5 Sichuan pepper , crushed
  • Green curry paste

Mix all ingredients except the peanut butter. Bring to a boil. Cover and let infuse for 1 hour. Sieve.

  • 105 g Peanut butter
  • 15 g White sugar
  • 15 g Soy sauce

Add the remaining ingredients. Bring to a boil and mix. Season to taste.

Black garlic crème

  • 150 g Black garlic puree
  • 112,5 g Chicken fonds
  • 30 g Coconut milk
  • 30 g Onion , stewed
  • 30 g Tomato , candied
  • 30 g Butter

Bring the chicken stock to the boil. Add the remaining ingredients and mix. Season to taste.

Chicken

  • 3 Chicken fillet

Cook the chicken fillets 30 minutes sous-vide in a water bath at 62°C. Remove from the bag. Pat dry and season with salt and pepper. Color golden brown in hot butter.

Pineapple

  • 1,5 Pineapple
  • 1000 g Water
  • 487,5 g White sugar
  • 0,75 g Lime peel
  • 0,75 g Lemon zest
  • 0,75 g Orange peel

Peel the pineapple and remove the brown spots. Cut into the desired shape. Mix the water with the sugar and spices. Bring to a boil and cook for 5 minutes. Add the pineapple and cook over low heat. Leave to cool in the syrup. Remove the pineapple from the syrup. Fry until golden brown in warm butter.

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