Publications
Home Magazine
Prep Time: 00:06
Servings:
Cooking Time: 00:40
Ingredients
- - whole garlic bulbs
- - olive oil
- - bay leaf
- - sprigs of fresh thyme
Method
What fun to squeeze a clove of caramelised garlic from its skin, then savour its subtle flavour and marrow-soft texture.
Preheat the oven, cut the tops off the garlic bulbs and drizzle with olive oil. Lay sprigs of thyme on top, add the bay leaf and bake for about 40 minutes, or until the cloves are soft.
Use immediately or keep the squeezed purée in the fridge for up to two weeks, covering it with a thin layer of olive oil.
Tips:
Make a delicious sauce by mixing 30ml garlic purée with 15ml olive oil, 15ml marsala and 100ml thick cream. Pour into a small saucepan and cook over low heat until the sauce thickens. Season with salt and black pepper, or season the garlic purée in the conventional way with salt and black pepper, then beat into a thick butter to spread on toasted baguettes or grilled steak. If the flavour is too strong, mix it with a bit of cream cheese for a delicious spread.
Word and image: Home magazine
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Use immediately or keep the squeezed purée in the fridge for up to two weeks, covering it with a thin layer of olive oil.
Tips:
Make a delicious sauce by mixing 30ml garlic purée with 15ml olive oil, 15ml marsala and 100ml thick cream. Pour into a small saucepan and cook over low heat until the sauce thickens. Season with salt and black pepper, or season the garlic purée in the conventional way with salt and black pepper, then beat into a thick butter to spread on toasted baguettes or grilled steak. If the flavour is too strong, mix it with a bit of cream cheese for a delicious spread.
Word and image: Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
