Garlic Recipe #3 |
Roasted Garlic |
Slow roasting garlic brings out its delicious flavour and seems to remove the bitterness that can sometimes accompany using lots of garlic in a recipe.
The roasted garlic paste can either be used as a base for other dishes or served on its own with toast, as a starter.
The quantities of garlic may seem large, but the flavour is so mild, it's ok! It's not as pungent as non-roasted garlic, so you'll be less likely to have everyone you talk to running away!
Note: If you're worried about "stinky garlic breath syndrome", chew some fresh parsley after eating it, because this neutralises the odour...
Since this recipe is about slow roasting, it takes 1 1/2 hours in the oven. It makes sense to cook it at the same time as other stuff. But that's ok, because the garlic will keep in the fridge for a few days - just re-heat in a warm oven for 15 minutes before serving.
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Ingredients |
Serves 4
4 bulbs (yes bulbs, not cloves!) of garlic
Tin foil
Deep baking dish with 1 inch water |
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Method |
- Remove the outer papery skin from the bulbs, to expose the cloves inside.
- Put the bulbs on a layer of tin foil and bring the edges up to loosely cover the bulbs.
- Put the garlic and foil package onto a roasting dish with about 1 inch of water.
- Slow bake at 150 - 180 degrees C (depends what else is in the oven).
- Bake for about 1 1/2 hours, until the garlic cloves are soft.
- Allow to cool until warm, rather than hot. Then you can either:
Detach the cloves and gently squeeze out the garlic puree for use in another dish.
Or:
Serve a whole bulb with toast for people to squeeze their own garlic, as a delicious starter.
Paste keeps for 3 days in a sealed jar in the fridge.
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Time From Cupboard-To-Table |
| About 1 hour, most of which is oven-time. |
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Notes & Variations |
This is a great one to make whenever you're running the oven for something else.
The flavour is mild, so you can eat a lot of garlic without getting indigestion or worrying about your conversation-partner passing out!
If you want to use garlic in, say, a salad dressing, this is a great way to prepare it, because the flavour is much less pungent and more delicate. |
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