Rapid Reminders!

Before we move on with our Autumn week I thought it might be an idea to refresh your memory.

If you are a lover of garlic and use it all the time, roast a bulb or two!

For ease of reference, here's the recipe again,

Baked Garlic

2 bulbs of garlic

olive oil/rapeseed oil for drizzling

2-3 sprigs of fresh thyme - optional

salt and black pepper

Pre-heat your oven to 200c/180f/Gas 6.

Slice the tops off the bulbs and place the in a small oven dish, garlic roaster or foil dish so that they fit snugly. Drizzle with oil and season with thyme, salt and black pepper.

Roast in the oven for about an hour – until the garlic has softened.

Squeeze the garlic out of its skin. Add a little more oil , keep in a tightly fitting container and place in the fridge.

You can use the paste in the same way as you'd use fresh garlic – the difference is that the baked garlic is sweeter and ready to use!

The paste will keep in your fridge for one to two weeks or you can freeze in small containers.

For your Asian/Indian/fusion recipes try and get hold of powdered star anise. The pretty star shapes are readily available in most supermarkets but, if you are fortunate enough to have access to a Chinese supermarket you can buy ground star anise which is much more practical when you want a quick marinade – you'll get a real punch of flavour using powdered star anise.

Final reminder (for the moment) – noodle nests mentioned previously in “Thursday supper and stir fry” one of my top ten store cupboard ingredients and ideal for the next post.

See you soon.