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Uses for roast garlic
A few uses for roast garlic
Simple and delicious ways to use roast garlic
Once it has been roasted, garlic has many uses. It can be frozen or pureed, or stored in olive oil to preserve it. It keeps for about 7-10days in an airtight container in the refrigerator, whole roasted cloves or mashed.
To freeze it, puréed the cooked cloves and put pulp into ice-cube trays to freeze. They can be puréed by mashing with a fork, passing through a garlic press or blitzed in a small blender. Once frozen, pop the cubes into a seal-able bag and store for up to 3 months. Whole roasted cloves or purée can by placed in a sterilized jar until ¾ full and topped up with a good quality olive oil. This also lasts for up to 3 months, but once you find so many amazing uses, it'll be used up in no time.
As well as preserving it in oil, instead of the garlic:oil ration being 75:25, use 25:75. This will give a fragrant, gently flavoured mellow oil, idle for cooking, condiment or salad dressing too. The best way to produce garlic infused oil is to make it whilst roasting the garlic heads. See below.
Garlic Oil for cooking and flavouring
Garlic infused oil is wonderful for use in cooking and as a flavouring. Use it as a condiment or as a salad dressing. It invloves minimum effort to make and produces a valuable product. It is made while the garlic bulbs are roasting in the oven. You will find instructions for roasting garlic here.
How to make garlic infused oil
When roasting garlic bulbs in the oven, do not add the water to the pan, instead use more oil. Also add the stalks/tops of the bulbs that you have removed, but be careful that they don't burn as they are much smaller than the bulbs. The stalks are full of flavour and will add immensely to the over all taste. When cooled, pour the oil from the tin through a fine sieve into a glass bowl. Place all of the empty skins (the garlic where roasted in their skins, then removed leaving some flavoured oil behind to squeeze out), into the sieve and press to remove any remaining oil. Store the infused oil in a suitable clean glass jar in the refrigerator.
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Other Uses - Recipes
With it's soft texture and mellow flavouring, roast garlic lends it's self well to many recipes. It is widely used in meat and vegetable dishes. Use it in place of raw garlic in any recipe, it's slight smokiness is gentle but divine.
There are many recipes that are mostly based around garlic as the main flavouring. Soup and pasta are just two of the many dishes that are suitable for the use of roast garlic. See here for 3 roast garlic soup recipes and 3 roast garlic and pasta recipes.
This is not an exhaustive list of uses and it's multiple and diverse characteristics allow roast garlic to be used in many confentional and imaginative ways. Experiment with it, you'll wonder what you ever did before you discovered it! Enjoy.
All things garlic
Most simplistic uses for roast garlic
Spread roasted garlic, mixed with a little olive oil, onto fresh crusty bread, brochette or other suitable bread. It is also good on warm buttered toast, but without the olive oil. It also livens up a tortilla wrap, by spreading mashed roast garlic over the inside of a tortilla before adding the filling. These are idle for a light lunch, supper or a snack at any time.
To make an excellent garlic mayonnaise, mix mashed roast garlic into mayonnaise for a tasty condiment or dip. It can also be added to cream cheese or sour cream as an alternative for a dip or as a baked potato filling. Adding some to hummus or a bean dip can really liven up the flavours.
Stir into melted butter and drizzle over new potatoes, adding fresh, chopped mixed herbs at the same time adds extra flavour and looks wonderful. This also works phenominally well when drizzled over steamed vegetables, such as green beans or brocolli.
Use a good quality extra virgin olive oil and add plenty of mashed roast garlic. Allow to infuse for a few days before using and you have a wonderful, aromatic salad dressing. It can also be used in place of usual oil when pan frying many foods. It is not suitable for deep frying and should only be used for flavour and aroma. It works well when frying and browning onions, on steak and chicken, mushrooms, minced meat, just use your imagination
For the best garlic butter you've ever tasted, allow 250gm of butter to soften to room temperature. Mash some roast garlic with a fork, in a glass bowl. Add the softened butter and cream together until all of the garlic is well incorporated. If you are going to use herbs, such as parsley or chives, chop them finely and add now.
Place the garlic butter into a piece of clingfilm or greaseproof paper. Wrap into a roll and twist the ends. Place in the refrigerator for at least 4hrs to harden.
The garlic butter can be stored for a few weeks. Spread it on bread, dot it onto steamed vegtables or add it to a baked potato.
Put some pureed roast garlic in mashed potatoes for delicate seasoning. Mix in some chilli powder, honey, sweetcorn and green chillies for a tasty 'Mexican Mashed Potatoes'. An alternative is to add some finely chopped red onion and a leek that has been softened in a pan with some butter (garlic butter is excellent here).
Add roast garlic to any pasta sauce, see here for some spefic recipes, or any other sauce that require garlic. Try adding it to a sauce or other recipe where garlic isn't required, it's characteristics can lend an unbeatable flavour.
Use a sharp knife to make slits in a piece of meat for roasting and push some roast garlic into the holes and roast. This works well for beef, pork, lamb, chicken and fish. Add to roast potatoes 10 mins before removing from the oven (do not use from beginning of cooking as the garlic is likely to burn and become bitter).
Uses for roast garlic
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