this months recipes

Roasted Garlic Puree
17 June 2002

4 large heads of really garlicky garlic
a small glass of olive oil
sprigs of thyme and a bay leaf



Slice off the neck of your garlic bulb, so as to just expose the cloves. Put in to a shallow oven proof dish, terracotta garlic roaster of simply in foil. Pour over the olive oil and scatter on a few sprigs of thyme and a couple of bay leaves. Bake in a preheated oven at 180°C/Gas 4 for about 35 minutes. Baste with the oil from time to time. The cloves must be soft enough to squash between your fingers.

Squeeze the soft cloves from the skins. Mash to a puree using a pestle and mortar or with a wooden spoon. Store in an airtight jar in the fridge, with its surface covered by a thin layer of olive oil. It will keep for a week or two.

THINGS TO DO WITH YOUR GARLIC PUREE

Spread thinly on toasted baguette as an appetizer

Mix with a little cream cheese as a spread for toast

Add a spoonful to a casserole during cooking

Use as an alternative to chopped garlic in stir-fries

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