Ingredients

• As with most vegetables that are caramelised, Roasted Garlic gives a lovely soft, rich and slightly sweet and nutty addition to your recipe.

• Better still you will avoid the peeling, pressing, chopping and the danger of a bitter taste from burning the fresh garlic cloves.

• Wonderful flavour aside, the key to your time saving is roasting the halved garlic heads in advance and storing them in the freezer. From this you will have the caramelised Garlic ready to add to your favourite recipe in minutes or less !

Preparation

The simple how to do it. Take a full garlic head, remove the papery bits, slice in half across and lightly brush with a good quality olive oil. Loosely cover with foil and bake at 180c for 30 - 35 minutes. A little longer will deepen the colour and flavour.

To remove the roasted Garlic Cloves, simply squeeze from the bottom and use for Casseroles, Salad Dressings, Steak Rubs and Dips. Wonderful to rub on pastry before baking and on warm toast before adding a savoury spread.

A beautiful flavour addition to your recipe and a magic flavour weapon !.

Important: Do not roast the Garlic in a heat higher than 180c - high heat can create bitterness.