Roast Garlic

Ingredients

1 garlic bulb
olive oil, to cook

Method

  1. Preheat the oven to 200°C.
  2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.  Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
  3. Place the garlic heads in a baking pan, muffin pans or foil.  Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.  Cover with aluminum foil.  Bake for 30-35 minutes, or until the cloves feel soft when pressed.
  4. Allow the garlic to cool enough so you can touch it without burning yourself.  Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
  5. Eat as is, or mash with a fork and use for cooking.  Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Used in pissaladiere.

Roast Summer Vegetables

Ingredients

1 garlic bulb separated into cloves and skinned
2 lemons cut into small wedges
4 tbsp olive oil
3 large red peppers deseeded and cut into chunks
3 small red onions cut into wedges
4 large courgettes cut into wedges
200 g packet feta cheese crumbled into chunks
400 g can chickpeas drained
crusty bread to serve

Method

  1. Toss the whole cloves, peppers, onions and courgettes into the olive oil, and put into a roasting tray.
  2. Roast in the oven for an hour at 200℃.
  3. Add the feta, chickpeas and lemon wedges to the roasted veg and cook for 10-15 mins, to warm through in the oven.

Serve with crusty bread to soak up any juices.