19 July 2011

How to Roast Garlic – and then what to do with it!

~  Menu  ~

Roasted Garlic and Crumbled Blue Cheese on Toast
Red Wine
A few cherries

A week of so ago I bought a gorgeous fresh bulb of garlic with the intention of topping up my roasted garlic stock. 

There’s lovely, as the Cornish say.

For a few days I couldn’t bring myself to do anything with it except admire it but today as I had the oven on anyway (trying to keep warm!) I  decided to get on with it.  I’ve always loved the smell of garlic roasting and in my cheffing days a whiff of it would often attract in extra customers.

How to Roast Garlic

~   Cut heads of garlic in half through their equators and stand cut sides up in a shall ovenproof dish.
~   Drizzle quite generously with olive oil, being sure to anoint the cut surfaces well, and season with salt and pepper. 

~   Cover tightly with foil and do in a medium oven till completely tender which takes about an hour or so depending on your idea of “medium oven”.  I did mine in a fan oven at 160˚, it is ready when lightly golden and buttery soft.

~   Cool till you are able to handle it and then squeeze the soft garlic cloves into a clean jar adding any oil remaining in the dish too.

~   Pour in extra olive oil till to cover the garlic completely and utterly, put on the lid and store in the fridge for 4 or 5 days.

Two Ways to Freeze Roasted Garlic

1.   Freeze whole roasted garlic cloves by spreading on a baking tray, freezing then storing in a sealed plastic bag in the freezer.

2.   Mash the roasted garlic and divide between the sections in an ice cube tray. Once frozen pop out the cubes and also store  in a sealed plastic bag in the freezer.

Delicious Ways to Use Roasted Garlic

Roasted garlic and/or its oil can be used to enhance so many dishes …  

~   mix into mashed potato
~   make a roasted garlic vinaigrette (vinaigrette formula here
~   pizza – brush over the base before adding the topping
~  add to pasta sauces - try a lovely Roasted Garlic Alfredo Sauce
~   make roasted garlic hummus 
~   eat with blue or goats cheese with which is has an affinity. 

Talking of cheese, Gromit, an easy and popular starter that has often appeared on my menus over the years is ...

“Roasted Garlic, a Creamy Goat Cheese Concoction and Crusty Bread” 

... just half a warm roasted garlic bulb, lovely bread and seasoned and whipped soft goat cheese makes for a great presentation and saves time; the customers can do their own squeezing.  Once squozen it can be spread on the bread just like butter. 

Roasted garlic and a little of its oil stirred into soft butter makes excellent garlic bread and in this respect see my flavoured butters post for lots of other hot bread ideas.

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thetobykennedy said...

Roast garlic on crusty bread is the best thing in the world EVER!


Toby. x

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