Monday, June 10, 2013

roasted garlic

I love garlic. I mean, I hate raw garlic but when it is cooked, it makes everything so yummy.

What I really, really love is the taste of roasted garlic. It is just so so good. I use them in pasta dishes, to make garlic bread, to infuse in olive oil to make garlic oil, to make Aioli...

And roasting garlic is really simply to do.

I happened to see some garlic from France at Cold Storage the other day so I bought a pack.

On the outside they look quite ordinary. But once you have peeled the outer layers, they are really a pretty shade of pink.

All I needed to do was to cut off the top of the cloves to expose the individual cloves of garlic.

Then they were placed on a sheet of aluminum foil, and drizzled with olive oil. You must make sure that the garlic heads are well coated.

The foil was wrapped into a bundle to seal.

It was placed on a baking tray and baked at 200C for about 45 minutes.

Soon your house will start to smell like garlic bread.

Once the cloves feel soft when pressed, they are ready.

You can eat them, or store them in an air tight container in the fridge and to be used as and when needed.


Roasted Garlic

5 heads garlic
Extra Virgin Olive oil

1. Peel away outer layers of the garlic, leaving the skins of the individual cloves intact.
2. Cut about 2 cm off the top of the cloves, exposing the individual cloves of garlic.
3. Place the garlic in aluminium foil, drizzle with olive oil, coating the garlic.
4. Wrap foil, place on baking tray.
5. Bake at 200C for about 45 minutes, or until garlic is soft when pressed.
6. Cool before pulling the garlic out with a small fork, or use your fingers to squeeze the garlic out.

*Garlic can be stored in fridge for up to 2 weeks, or longer if immersed in olive oil.

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