one of my all time favourite condiments - and i do fancy my condiments. simply garlic roasted in oil. i keep it in the fridge and use it in lieu of fresh chopped garlic in pretty much anything. coating vegetables in the oil and roasting them in the oven is quite sublime. this recipe is from rick bayless' pbs show
mexico one plate at a time.
- 4 heads of garlic
- ~2 cups of olive oil
- 1 lime
- 1 tsp. red pepper flakes (optional)
separate all the individual cloves and whack them with the heel of your knife.
peel the papery skin off of the cloves and place them in a baking dish. cover with enough olive oil to fully submerge them and season with salt and pepper to taste. while you're doing all this, preheat the oven to 350 f.
roast at 350 f for 40-50 minutes or until the cloves are golden brown and the oil is bubbling away.
remove from the oven and mash thoroughly with a potato masher or two forks. add the juice of the lime and red pepper flakes. return to the oven for a further twenty minutes and voila! allow to cool and transfer into sterilized mason jars for storage in the fridge. this recipe usually gives me one pint jar and one half pint jar: enough for home use and one to give away!
while home-made garlic oils are usually a no-no due to the risk of
botulism, the prolonged exposure to the high heat of the oven will kill any
C. botulinum and their spores. just make sure to follow hygienic procedures in the kitchen and sterilize any storage vessels to reduce your risk.
one of my all time favourite condiments - and i do fancy my condiments. simply garlic roasted in oil. i keep it in the fridge and use it in lieu of fresh chopped garlic in pretty much anything. coating vegetables in the oil and roasting them in the oven is quite sublime. this recipe is from rick bayless' pbs show mexico one plate at a time.
separate all the individual cloves and whack them with the heel of your knife.
peel the papery skin off of the cloves and place them in a baking dish. cover with enough olive oil to fully submerge them and season with salt and pepper to taste. while you're doing all this, preheat the oven to 350 f.
roast at 350 f for 40-50 minutes or until the cloves are golden brown and the oil is bubbling away.
remove from the oven and mash thoroughly with a potato masher or two forks. add the juice of the lime and red pepper flakes. return to the oven for a further twenty minutes and voila! allow to cool and transfer into sterilized mason jars for storage in the fridge. this recipe usually gives me one pint jar and one half pint jar: enough for home use and one to give away!
while home-made garlic oils are usually a no-no due to the risk of botulism, the prolonged exposure to the high heat of the oven will kill any C. botulinum and their spores. just make sure to follow hygienic procedures in the kitchen and sterilize any storage vessels to reduce your risk.
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