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.
All you need to do is to cut off the top of the cloves to expose the individual cloves of garlic
Then place the garlic on a sheet of aluminum foil, and drizzle with olive oil. You must make sure that the garlic heads are well coated.
Seal the foil.
Place the garlic on a baking tray and roast them at 200C for about 45 minutes to an hour.
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.
- 5 heads garlic
- Extra Virgin Olive oil
- Peel away outer layers of the garlic, leaving the skins of the individual cloves intact.
- Cut about 2 cm off the top of the cloves, exposing the individual cloves of garlic.
- Place the garlic in aluminium foil, drizzle with olive oil, coating the garlic.
- Wrap foil, place on baking tray.
- Bake at 200C for about 45 minutes to 1 hour, or until garlic is soft when pressed.
- 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.