ROASTED GARLIC

Roasted garlic is so simple, yet it's an incredibly versatile ingredient. As Fiona suggests below, you can spread it over crusty bread for a wonderful base for bruschetta, add it to soups or even toss through pasta. 

Preheat oven to 180°C

ROASTING WHOLE GARLIC HEAD

Cut across top of garlic head to expose garlic cloves.  Place on a piece of foil.  Drizzle with 2 teaspoons olive oil.  Bring sides of foil to seal and form a parcel.  Place in a ramekin and roast for 40-45 minutes, or until cloves are soft and tender when pressed gently between fingers.

ROASTING INDIVIDUAL CLOVES

It’s best to use fat cloves of garlic.  Spread unpeeled garlic cloves over sheet of foil, lightly drizzle over oil and toss to coat in oil.  Seal foil to make a parcel and roast for 25-30 minutes until cloves are golden and soft and tender when pressed between fingers, timing will depend on clove size.

Store roast garlic in an airtight container in the fridge.  Use within a week.

Serving suggestions:

  • Mix through creamy mashed Dutch Cream potatoes,
  • Blend into pureed vegetable soups such as cauliflower, parsnip, potato and leek, or stir through a minestrone.
  • For the ultimate bruschetta, spread over grilled crusty bread, top with creamy soft goat’s cheese or bocconcini, warm sun ripened tomatoes and basil
  • Squeeze garlic clove over grilled seared steak. 
  • Spread over hamburger bun or bread used for steak sandwich, wrap, souvalaki
  • Blend into dips, sauce and mayonnaise
  • Toss through pasta, or mix into a risotto
  • Serve with a selection of roast vegetables, or roast meats
  • Toss through pasta

Fiona Hammond © MARCH 2018 

 

Recipe, photos and styling by Fiona Hammond. www.fionahammondfood.com  

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Mark Brancatisano