T H E P U R E T A S T E S E N S A T I O N
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Bresc, your chilled garlic and herb specialist
BLACK GARLIC
ROASTED GARLIC
ORGANIC GARLIC
325 g
325 g
325 g
art. no. 110128
Garlic turns black when the garlic bulb is allowed to ferment; as the sugars and amino acids in the bulb react, it turns a deep black colour, producing a unique, mild flavour reminiscent of liquorice. The bulb has a slight aroma of soy, but is absolutely not salty. Black garlic belongs to the fifth taste: umami, making a very suitable alternative to salt or for adding flavour to dishes. Bresc’s Black garlic puree is the natural flavouring!
art. no. 110126
This is one of the many flavour sensations that garlic can give us. The bulb is roasted, adding a completely new dimension in texture and flavour to ordinary garlic. It is precisely it’s mildness that makes the roasted garlic puree, a great ingredient in cold dishes such as spreads, sauces and creams, very useful in a whole range of dishes. The mild, slightly sweet flavour of this garlic puree will be the finishing touch to many a dish.
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art. no. 110124
This garlic puree, made from garlic organically grown in Spain, does not contain any additives. A dash of lemon and a little salt gives this super-plus organic garlic puree a longer shelf life without any concessions to flavour or colour. Because we use Spanish bulbs, the puree has a fresh garlic flavour that adds a pungent tone to any dish.
Today’s kitchen demands fresh, chilled products and according to the Bresc philosophy, fresh primarily means preserving the flavour. Our next step is to convert fresh to convenience and a longer shelf life while our focus is on creating a labour-saving product.
I N S P I R AT I O N The different garlic purees in the Produits Culinaires line offer limitless options, ranging from cold dishes like a cream or panna cotta to uses in hot dishes such as casseroles and sauces. These flavourings give an extra dimension to any dish. To tickle your taste buds, we are pleased to present three recipes by various chefs who have already worked with Bresc‘s Produits Culinaires products.
BLACK ROASTED GARLIC CREAM from De Heer Kocken Restaurant* in Vught Directions Cut the solo garlic bulb in half horizontally. Grease an oven tray lightly with oil and sprinkle with salt. Put the garlic on the oven tray with the cut edge facing down. Roast the garlic in the oven at 150 degrees for approximately fifteen minutes until the garlic is cooked. Remove the peel and blend the garlic to a smooth puree in the food processor, after adding the black garlic puree, mirin, soy sauce, rice vinegar and olive oil. Bind the mixture with fluid gel and xantana for more firmness and to prevent it separating. Pass the black roasted garlic cream through a strainer.
Ingredients 350 g solo garlic 150 g Bresc Black garlic puree 50 g mirin 25 g soy sauce 25 g rice vinegar 100 g mild olive oil 5 g Sosa fluid gel, cold 1 g xantana
BREAD WITH ROASTED GARLIC AND TOMATO TAPENADE from Jansen & Jansen’s beanery in Schijndel Directions Heat the milk until it is lukewarm and dissolve the yeast in it. Put the flour with the salt, egg, tapenade and garlic puree in the mixing bowl and allow the mixer to loosen it. Add the milk with the yeast to the mixture and knead until it forms a dough. The dough is ready when it is stretchy. Leave the dough to rest for 40 minutes at room temperature. Knead again and allow to rise for 30 minutes. Make 3 balls of equal size and allow to prove for 20 minutes. Bake in the oven at 180 degrees for approximately 30 minutes.
ROASTED ORGANIC GARLIC CHICKEN WITH CREAM OF BLACK AND ROASTED GARLIC from the Hofstede de Blaak Restaurant in Tilburg Directions Wash the celeriac, chop into large chunks and cook in the stock with the cream. Make a smooth paste of the cooked celeriac in the blender with a little of the cooking fluid. Season with salt and pepper. Mix half of the celeriac cream with the black garlic puree and the other half with 1 teaspoon of roasted garlic puree. Season the chicken with the organic garlic puree, pepper and salt and brown it on all sides in hot oil. Add the butter and roast the chicken in the oven at 160˚C. Baste it regularly. Peel the potatoes and chop into pieces. Cut the bacon into strips and slice the onion into rings. Add the vegetables and bacon to the chicken and continue to baste. Wash the leek and cut into rings. Cut the bunched carrots into ribbons. Add the leek and the carrots to the chicken and allow everything to cook while continuing to baste. Pipe tiny balls of both purees alternately around the plate and spread them flat using a pallet knife. Slice the chicken and serve together with the vegetable accompaniment and the creams.
Ingredients 50 g fresh yeast 6 dl milk 1 egg 1.2 kg flour 20 g fleur de sel 30 g honey 20 g Bresc Roasted garlic puree 30 g Bresc Tomato tapenade
Ingredients 1 whole organic chicken (legs removed) 2 tbsp Bresc Organic garlic puree 500 g celeriac 15 cl chicken stock 2 dl cream 2 tbsp Bresc Black garlic puree 1 teaspoon Bresc Roasted garlic puree 200 g leek 4 bunched carrots 2 potatoes 1 onion 50 g smoked bacon (strips) 50 g butter