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Roast Garlic Puree
4 large juicy heads of garlic (fresh or winter garlic – biggest cloves possible)
wine glass of olive oil
thyme and bay leaves
- Slice heads of garlic across their diameter and put in a shallow baking dish, cut side up.
- Pour the olive oil over the garlic, add a few bay leaves and sprigs of thyme and bake in a pre heated oven (180c/gas 4) for 40 minutes, basting from time to time, until they are golden and cut edges are slightly caramelized.
- Scoop out the soft cloves from their skins with a teaspoon and remove tiny brown root.
- Mash to a puree with a pestle and mortar or wooden spoon.
- Spread thinly on toast or warmed baguette
- Mix with a little cream cheese as a spread for toast
- Spread on a chicken or any meat, with other seasoning, before roasting
- Use as an alternative to chopped garlic where ever required
- Store in an air tight jar in the fridge, covered with a thin layer of olive oil. It will keep for a couple of weeks this way.