BLACK GARLIC 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 �avour reminiscent of liquorice. The bulb has a slight aroma of soy, but is absolutely not salty. Black garlic belongs to the �fth taste: umami, making a very suitable alternative to salt or for adding �avour to dishes. Bresc’s Black garlic puree is the natural �avouring!

ROASTED GARLIC 325 g art. no. 110126

This is one of the many �avour sensations that garlic can give us. The bulb is roasted, adding a completely new dimension in texture and �avour 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 �avour of this garlic puree will be the �nishing touch to many a dish.

ORGANIC GARLIC 325 g 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 �avour or colour. Because we use Spanish bulbs, the puree has a fresh garlic �avour that adds a pungent tone to any dish.

Bresc, your chilled garlic and herb specialist

Today’s kitchen demands fresh, chilled products and according to the Bresc philosophy, fresh primarily means preserving the �avour. Our next step is to convert fresh to convenience and a longer shelf life while our focus is on creating a labour-saving product.

T H E P U R E T A S T E S E N S A T I O N !

T 0031 (0) 183 304811 • info@bresc.nl • www.bresc.nl

I N S P I R A T I O NThe di�erent garlic purees in the Produits Culinaires line o�er limitless options,

ranging from cold dishes like a cream or panna cotta to uses in hot dishes such as

casseroles and sauces. These �avourings 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

DirectionsCut 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 �fteen 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 �uid gel and xantana for more �rmness and to prevent it

separating. Pass the black roasted garlic cream through a strainer.

Ingredients350 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 �uid gel, cold

1 g xantana

BREAD WITH ROASTED GARLIC AND TOMATO TAPENADE from Jansen & Jansen’s beanery in Schijndel

DirectionsHeat the milk until it is lukewarm and dissolve the yeast in it.

Put the �our 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.

Ingredients50 g fresh yeast

6 dl milk

1 egg

1.2 kg �our

20 g �eur de sel

30 g honey

20 g Bresc Roasted garlic puree

30 g Bresc Tomato tapenade

ROASTED ORGANIC GARLIC CHICKEN WITH CREAM OF BLACK AND ROASTED GARLIC from the Hofstede de Blaak Restaurant in Tilburg

DirectionsWash 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 �uid. 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 �at using a pallet knife. Slice the chicken and serve together with the vegetable

accompaniment and the creams.

Ingredients1 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