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ORSUMZ!
That is all.
Indeed. Used to roast a load and throw it into pasta.
Delicious.
Yes. Yes it is.
On a similar theme, for a snackums, try grilled hummus on toast with loads of chopped garlic on the top.
Gloves, no, a whole bulb roasted and caramelised ......... Om nom nom nom
Yes it is. Just don't roast a whole one and eat it to yourself as work mates get up set when stand next to them.
Try roast elephant garlic too
Smoked giant bulbs roasted FTW. Especially if put in the bottom of the roasting tin with the lamb.
Mmmm. Making me feel peckish.
As someone with a disproportionate amount of allotment space given over to various types of garlic, this thread has piqued my interest.
So for this garlic roasting...does one peel the garlic before roasting or after?
Any other tips?
No, roast in skin, then just pop out. If you roast the joint/chicken etc with veg, just throw 'em in.
My latest were peeled cloves done with the roast spuds. Top oven of the Aga for about an hour.
My brother grew some this year they were only small bulbs but they were very potent.
The garlic soup from the [url= http://www.seriouseats.com/recipes/2010/12/roasted-garlic-soup-with-chorizo-poached-egg-recipe.html ]Moro cookbook[/url] is a sight to behold
Chicken with 40 cloves of garlic is proper nice
http://www.bbc.co.uk/food/recipes/chicken_with_40_cloves_22211
Or as above just bung it in the bottom of the roasting tray with chunky veg and lob the meat of choice on top.
My top tip:
- cut the top off a while bulb (just the top 1/4 inch to expose the garlic)
- place in the middle of a sheet of foil
- add a dash of olive oil
- wrap the foil all around the bulb and roast for an hour
- unwrap, squish out the roasted garlic pulp
- give it a quick chop (if required) and then mix in a small bowl with a couple of tablespoons of creme fraiche
- serve with a lamb or a good fillet steak
- bloody lovely!
Happy New Year!
Nick
What Nick said only, slice the top off then place it back on again.
Went to a food show last year and they had smoked garlic. Oh man, the smell stuck to you but da-yam it was lovely.
If you really want to niff the next day do a few shallots while you're at it...
Yum!
Top oven of the Aga for about an hour.
How did you get an Aga up to the 12th floor when the lift is out?
and then squeeze the whole bulb onto fresh, crunchy bread... mmmmmmmm
Houns - Member
Gloves
You roasted your gloves. 😯
Try roast elephant [s]garlic[/s] too
😆
That's why I'm after a new pair
Mmmm hungry now best thread of the year so far
😆 @ HTS!
My top tip:
- cut the top off a while bulb (just the top 1/4 inch to expose the garlic)
- place in the middle of a sheet of foil
- add a dash of olive oil
- wrap the foil all around the bulb and roast for an hour
- unwrap, squish out the roasted garlic pulp
Do this and then mix with melted butter and chopped rosemary in a saucepan, then mix into badly mashed potato (some nice big lumps in it) then put it in an ovenproof dish (don't smooth it, literally chuck it in) and roast on a high heat until it goes all crunchy and golden on top. It's a great potato dish.
Think my mouth has just cum
I like the tubes of garlic paste from the supermarkets. Saves all that faffing. Same for ginger and coriander.
Do this and then mix with melted butter and chopped rosemary in a saucepan, then mix into badly mashed potato (some nice big lumps in it) then put it in an ovenproof dish (don't smooth it, literally chuck it in) and roast on a high heat until it goes all crunchy and golden on top. It's a great potato dish.
Make it with unpeeled new potatoes, and add a handful of spring onions.