Roasted Smoked Garlic

A favourite way to enjoy Cold Smoked Garlic is to roast it whole to preserve that gorgeous smokey flavour.

Whole Cold Smoked Garlic Bulb(s)
Rapeseed or Olive Oil – or as spicy alternative use Chilli infused oil

Preheat oven to 200C/fan oven 180C/Gas 6
Line an oven proof dish like a ramekin, garlic roaster or tin with a large piece of tin foil which overhangs the rim of your dish

Pop the whole garlic with its skin onto the foil and drizzle liberally with oil (the excess can be used later) – season if you wish with a light sprinkle of salt and pepper

Fold the foil around the garlic to make a parcel

Bake for approx 30 mins

Remove from oven and then you can eat the garlic straight from the foil – it’s delicious with some crusty bread and cheese or maybe a continental meat platter and salad!

Or, wait for the garlic to cool and then tip the oil into a separate bowl and squeeze out the squishy sweet smokey roast garlic from its skin and combine together. Use this pasty mixture to add flavour to mashed vegetables, in curries, pasta and stews, or spread under the skin of a chicken to give a wonderfully flavoured Sunday roast. Make it into smokey garlic butter with mint or rosemary, or even lemon and mixed herbs to melt over fish, steak or just spread on ciabatta as an accompaniment to pasta dishes. The recipes are literally endless..

Oh, and hang onto the skin or husk of the garlic as this can be used in stock as a base for soups and sauces



Buy Cold Smoked Garlic

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