The best roasted garlic and the best ways to use it!
It is really easy to roast garlic and really worth it, because you yield amazing results with very little effort. I roasted mine this time because I had a lot of bulbs in the cupboard that needed to be used, but it is worth buying extra and roasting it just so you can have some roasted garlic always on hand!
I’d recommend roasting a large batch and then freezing it. Then you can just take out a few cloves whenever you need it.
1. Preheat the oven to 180°C.
2. Cut the top off your garlic bulbs and peel away any excess paper. Place them on a sheet of tin foil.
3. Drizzle a little olive oil over each bulb and a tiny sprinkle of salt.
4. Wrap the tinfoil around the buld and bake in the oven for at least 45 minutes until completely soft.
5. Take out of the oven. Once cool, remove each clove from the skin.
6. You can use the roasted garlic right away or freeze it. To do this, wait until the cloves are cool, gently squeeze them from their skins then place in a single layer in a freezer bag. You can then freeze this and just take out cloves when you need them. They defrost very quickly!
Uses for mashed roasted cloves
Spread the paste on toast as it is. You get a garlic hit but it isn’t as strong as raw garlic. This paste is also great for making garlic bread and as a base on bruschetta.
Mix with butter to make garlic butter. Smother on a bread roll to bring dunking in your tomato soup to a whole new level.
Up your nachos game by mixing roasted garlic with soured cream. This is an amazing accompaniment for any of your Mexican favourites, or with my smoky chocolate chilli.
Mix it with mayonnaise to make awesome sandwiches.
Spread it over chicken breasts before baking.
Add a layer when you’re making lasagne. It would be delicious added to these individual lasagnes underneath the cheese layer.
Make a delicious roasted garlic and tomato sauce. Stir in the paste with roasted tinned tomatoes for a pasta sauce that is really cheap to make but tastes so luxurious!
Inside out burgers are one of my all-time favourites. You put a piece of cheese like Brie or Camembert INSIDE the burger patty so that when it cooks you get a gooey cheesy centre. What if you put a small clove of roasted garlic inside the cheese inside the burger? Mind. Blown.
If you have any more ideas, tweet me or comment below! What are your favourite uses for roasted garlic?