Roasted garlic for the win…
Hello my lovely foodies, how have you been and hope you are getting ready for Christmas? Well I am, and since the beginning of the month, everyday has had a little preparation towards Christmas. Today’s post is going to be a quick one and I mean very quick. Roasted garlic is what I add to my cooking when I don’t want the overwhelming smell of garlic. It is a subtle version of raw garlic and the list of what you can do with it is endless. Roasted garlic is very easy to make and not time consuming too and it is a must in every kitchen if you love garlic.
Add roasted garlic to your…
- Rice dishes eg Jollof rice, fried rice etc
- Add to your soups for a mellow garlicky taste
- Mix with mayonnaise or ketchup and add to sandwich or salad, it goes well with shawarma as well
- Add to mashed yam or potato or even yam pottage
- Add to olive oil or any other flavourless oil to jazz it up (Roasted garlic infused oil)
- Use as chicken or beef marinade (I have a recipe coming up tomorrow)
- Add to your salsa
- Mix with butter and use as a savoury spread
- Add to roasted yam or potato
- Add to your pasta dishes and tomato/pizza sauce
- Your fried fish is incomplete without some yummy squidgy roasted garlic
What you will need
1 or more whole heads of garlic (use as many as you have/want)
1-2 olive oil or and other flavourless oil (I used rapeseed oil)
Preheat oven to 180⁰.
Peel the papery outer layer of the garlic and cut the head of the garlic about ½ inches. Place the garlic bulb on a foil paper, drizzle with olive oil and cover with the foil.
Roast in the oven for 20-30 minutes or until garlic is very soft and lightly browned. Remove from oven and allow to cool.
Squeeze garlic out of its skin and Mash with a fork, add pinch of salt and use as desired. If you would be keeping the garlic for use later, add to a storage jar and cover with enough oil and use as desired. This roasted garlic would keep for about 2 to 3 weeks maximum.
Drop us a line or two if you try this simple roasted garlic recipe. x