Rhys Jones PwC Perth Executive Chef has shared his wonderful recipe for black garlic puree with us (thanks Rhys). He shows it served with Pork Belly and Peas at a recent lunch. Rhys is one of our creative chef customers who make the most of beautiful produce.
Black garlic puree
125 gm black garlic flesh
200 gm of fresh peeled pear slices
100 gm of water
4 gm of agar agar
4 gm of sea salt
15 gm of squid ink
10 gm of chardonnay vinegar
Place all ingredients into a sous vide bag and seal then cook on 100c 1 hour.
Then puree in a high powered blender (I use a vita prep).
Set in a plastic container in the fridge for 2-3 hours.
Then blend again adding a little boiling water to adjust the consistency and check seasoning.