Roasted garlic

blunomore

blunomore

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I sometimes roast a head or two of garlic, by wrapping up the entire head in foil and roasting for about 45 minutes in the oven. Comes out wonderful - smell and taste is divine.

My question: I have a lot of peeled garlic cloves in the fridge. Can they be roasted as well and if yes, how? Same foil method as described above ?

Thanks
 
Why would you have so many peeled garlic cloves in the fridge? You can wrap them in tin-foil and roast, yes, or you can even roast them without tin-foil, but just be careful not to burn them, that's all.

There's plenty you can do with peeled garlic though. Make your own curry paste for example, with ginger, spices and herbs; blitz it and freeze...
 
You can slow roast them in a slow cooker as well which is really good - roasting lamb at the same time is pretty awesome...
 
DJ... said:
Why would you have so many peeled garlic cloves in the fridge? You can wrap them in tin-foil and roast, yes, or you can even roast them without tin-foil, but just be careful not to burn them, that's all.

There's plenty you can do with peeled garlic though. Make your own curry paste for example, with ginger, spices and herbs; blitz it and freeze...
Click to expand...

I prefer to buy whole heads of garlic, but Woolworths did not have any; only the plastic container with peeled ones.

Thanks.
 
1) When doing a tray of roast veg, sprinkle the cloves among the vegies, sprinkle with olive oil, roast per usual.

2) Garlic soup Serves 6 -8
Ingredients:
12 Large Garlic cloves peeled
15ml/1 tbsp olive oil
15ml/1 tbsp melted butter
1 small onion, finely chopped
15g/2 tbsp plain flour
15ml/1 tbsp white wine vinegar
1 litre/4cups good chicken stock
2 egg yolks lightly beaten
bread croutons, fried in butter to serve

Crush the garlic. Put the oil and butter into a pan, add the garlic and onion, and cook them gently for 20 min, until soft but not brown.

Add the flour and stir to make a roux. Cook for a few minutes, then stir in the wine vinegar, stock and 1 litre/4 cups water. Simmer for about 30 minutes.

When ready to serve the soup, whisk in the lightly beaten egg yolk. Put the croutons into the bowl and pour the soup over them.

(when i add egg yolks to soup, i normally take out about 1 cup of soup, and then whisk the egg slowly ino that, then return the mixture to the pot slowly, whisking continuously to prevent the eggs from curdling)
 
Nanfeishen said:
1) When doing a tray of roast veg, sprinkle the cloves among the vegies, sprinkle with olive oil, roast per usual.
Click to expand...

That's what I usually do, or microwave for 10 seconds until soft and add to mashed potatoes.
 
porn$tar said:
That's what I usually do, or microwave for 10 seconds until soft and add to mashed potatoes.
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Garlic mashed potaoes are great :)

I recently found two other new ways of doing mashed potatoes -

When the mash is done, stir through some cooked spinach, or some basil pesto.
 
blunomore said:
I recently found two other new ways of doing mashed potatoes -

When the mash is done, stir through some cooked spinach, or some basil pesto.
Click to expand...

had wasabi mashed potatoes at Beluga the other day and peri-peri chicken livers on garlic mashed potatoes last night.
 
blunomore said:
Don't get so close to your colleagues :)
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I forgot!!:D

It does not bother me, i associate it with someone who had a very nice dinner. But the head of our department complains when we used garlic. Now we only use it over weekends:(
 
I'd tell your HoD that his/her breath smells like someone shat in their mouth and garlic would be an improvement. Bastard...:mad: :D
 
When next you braai wors, make small slits in the wors at intervals and push the whole (or half, if they're too big) garlic cloves into the slits before putting on the grill.
 
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