Roasted Garlic

Whole Roasted Heads of Garlic

This way of cooking garlic is totally delicious do not be deceived by its simplicity the resulting paste is luscious, rich and sumptuous.

When making jacket potatoes I often serve roasted garlic and onions as a couple of side dishes and it’s so easy: - just stick a few heads of garlic and a few small raw onions in the oven about 35-40 minutes before the potatoes are cooked.

You can also mash the roasted garlic cloves with a fork and use in any dish calling for garlic.

Garlic puree is delicious spread over warm French bread (the ultimate garlic bread) or mixed in to cooked pasta with olive oil, fresh basil and Parmesan.

Method

1.               Preheat the oven to 400°F

2.              Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.

3.              Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic 

4.             Place the garlic heads on a baking tray

5.              Drizzle a couple tsp of olive oil over each head, season with salt and pepper

6.              Bake at 400°F for 35-40 minutes, or until the cloves feel soft when pressed

7.              Once the garlic has cooled enough to handle… get involved…  squeeze the individual cloves with your fingers either strait into your mouth or on to your plate