We love introducing our customers to new and exciting ingredients and today we're very excited to present black garlic. It's made by heating whole bulbs very, very gently over a period of several weeks! This caramelises the garlic's natural sugars and gives a deep, mellow flavour. We're combining it with piquant chorizo and fragrant basil in a salsa which is the ideal match for a perfectly roasted chicken breast. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Black Garlic Cloves
Wheat Spaghetti(ContainsCereals containing gluten)
Finely Chopped Tomatoes with Onion and Garlic
Punchy Balsamic Mustard(ContainsMustard)
Preheat your oven to 200°C and boil a large saucepan of water. Halve, then remove the core from the red pepper and slice into 1cm wide strips. Pop on a lined baking tray, drizzle over a little oil and season with salt. Pick the basil leaves from their stalks and roughly chop (discard the stalks). Grate the parmesan cheese. Peel and grate the black garlic (or use a garlic press). Season the chicken breasts with salt and black pepper.
Heat a splash of oil in a frying pan on medium-high heat. Lay in the chicken, skinside down, and cook until the skin is crispy, 4-5 mins. Turn, brown the flesh side for 1 minute, then transfer to the baking tray with the pepper (skin-side up). Place on the top shelf of your oven. Roast the pepper and chicken for 15 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
Add the chorizo to the now empty frying pan (still on medium-high heat) and fry until crispy, 3-4 mins. Transfer half the chorizo and all the lovely red oil to a small bowl (leave the other half in the pan). Add the black garlic and mash together lightly with a fork. Add half the basil and stir to combine. It should be a drizzling consistency. Loosen with a little olive oil if necessary, then set aside.
Meanwhile, add the spaghetti to your pan of boiling water. Cook until 'al dente', 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Drain in a colander and return to the pan off the heat. Drizzle over a little oil to stop it sticking. Meanwhile, put your chorizo pan back on medium-high heat and add the chopped tomatoes. Lower the heat and simmer for 5-6 mins.
Put the olive oil (amount specified in the ingredient list) in a large bowl and add the balsamic mustard. When the pepper is ready, transfer to your bowl. Just before serving, add the rocket and toss together. When the chicken is cooked, leave it to rest on a chopping board for a minute while you plate up.
Stir the remaining basil into the tomato sauce and combine with the spaghetti. Share between your plates and sprinkle over the parmesan. Slice each chicken breast into six pieces and arrange on top of the spaghetti. Spoon the salsa over the chicken and serve with the rocket and red pepper salad alongside. Enjoy!