You might think this recipe is a faff in itself since you have to
“pop” the garlic cloves from the bulb and box in your tiny pots –
messy I know - I can only say it's worth it.
Roasted
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 or not, as you wish and place in a small
ovenproof 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 cloves out of the bulb. It's a good idea to wear gloves
and to have a compostable bag ready for disposal. To store in the
fridge, add a little more oil and keep in a screw top jar.
You
can use the paste in the same way as you'd use fresh garlic – the
difference is that the roasted version is sweeter and ready to use!
The
paste will keep in your fridge for one to two weeks or you can freeze
in the baby pots mentioned.
If,
like me, you forget to take stuff out of the freezer another plus
here is that because the pots are so tiny they don't take long at all
to defrost!
Next
up ... the photo guide
No comments:
Post a Comment