Black Garlic and Scotch Bonnet Marinade, 270g
£6.50
notes
This fragrant marinade offers a punchy chilli kick, which is softened by fermented garlic, resulting in a gentle sweetness and spicy warmth. Use to marinade chicken thighs, brush over aubergines on the grill, or stir through grains and beans.
Dimensions
270g
Ingredients
Fried onions, sunflower oil, extra virgin olive oil, date molasses, cane sugar, cane molasses, concentrated tomato, black garlic paste, yellow scotch bonnet chilli, salt, balsamic vinegar of Modena (wine vinegar, cooked grape must), cumin, coriander, acidity regulator: citric acid.
Features
notes
This fragrant marinade offers a punchy chilli kick, which is softened by fermented garlic, resulting in a gentle sweetness and spicy warmth. Use to marinade chicken thighs, brush over aubergines on the grill, or stir through grains and beans.
INSIGHTS
Yotam Ottolenghi is an Israeli-British chef and restaurateur who co-owns nine delis and restaurants across London and Bicester Village. He is also the author of nine award-winning, best-selling cookbooks. For more than fifteen years, he has written a weekly column for the Saturday edition of The Guardian and regularly contributes to The New York Times. His cooking is inspired by Middle Eastern and Mediterranean traditions, enriched with a wide range of global flavours and ingredients.
DETAILS & CARE
- Suitable for vegans
- No artificial colours or flavourings
- Store in a cool, dry place
- Once opened, keep refrigerated and consume within 4 weeks
Glossary
Ottolenghi
