Wednesday 4 January 2006


It was such a lovely surprise to find fresh garlic at the supermarket. Fresh garlic with soft skins. And green tops. A lovely fresh taste.

I dread running out of garlic. If you have to do without it in a recipe it always seems obvious that there is something missing. And there is so much that can be done with garlic
If it is finely sliced and added to a stir fry it disappears into the general deliciousness.
If it is minced with a garlic press and blended with butter, salt and pepper and maybe some parsley, it makes fantastic garlic bread.
If it is slow roasted, and squeezed out of the papery casings, it is the perfect accompaniment for roast meat. Or wonderful spread on bread. Or fantastic added to a sauce, any sauce.

I roast garlic like this :

Take several whole heads of garlic. Cut horizontally just through the top of the cloves. Drizzle with olive oil, sprinkle with salt and pepper and wrap into baggy foil parcels.
Bake at 180°c, 160°c or whatever the oven is at [within reason] for about an hour or until soft.

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