I had a few beautiful heads of garlic that were reaching their ‘sell by date’, so I needed to find a few ways to preserve them.
This is what I did:
1. I squashed a few cloves into butter and mixed this with chopped herbs. I wrapped small batches in paper and froze for future use.
2. I filled a small jar with peeled cloves, covered them with olive oil and stored in my fridge.
3. I roasted a few heads.
This is fabulous and easy way to turn garlic into a gooey, sweet spread. Simply:
- slice whole heads of garlic in half through the middle
- place on a baking tray cut side facing up
- drizzle generously with very good quality olive oil
- scatter fresh thyme leave, sea salt flakes and freshly ground pepper over them
- cover with tin foil
- bake at 180 C for 30 minutes
- remove the foil and continue baking for a further 10 odd minutes until the garlic starts to go golden brown
Squeeze a couple of cloves of roasted garlic onto slices of toast or bruschetta, spread them, season and eat. You could also use the garlic as a replacement for butter, and then top with other things such as roasted vegetables, slices of prosciutto or pan fried mushrooms.
If you don’t use it all in one go, make a paste with the roasted garlic, store in a small jar and cover with olive oil. Great for pasta sauces.
I look forward to connecting with you again in the future.