Lobby...

[Irene]

Has anyone made it?

 

Did you follow a recipe and if so, what was it?  

[Belatucadrus]

7 minutes ago, Irene said:

Has anyone made it?

 

Did you follow a recipe and if so, what was it?  

I may have made "It" but then again perhaps not, this will depend entirely what "It " is. If "It" is some kind of comestible then as my cookery skills are extremely rudimentary then I almost certainly used a recipe.

I can however say with absolute conviction that if "It" contains either Goat, Camel or significant quantities of Garlic I have not made "It". At least not with the quoted ingredients, if they were present in the recipe I will have used something else, but then "It" would no long be "It", it would be "Other than it" and I may well have made that.  

[andsome]

I rarely stick to recipes, I just bung in what I fancy, but I have made my version of it with loads of chopped garlic.

[Gandalph]

Loads of chopped Garlic. Garlick, bloody Garlick. YUK!

[-pops-]

It is the chopping/mincing/slicing of garlic which creates the pungency so if that is the problem you have with it try cooking it as whole cloves or even a whole bulb. Roasting is a good method. It is important not to cut it beforehand.

 

Cooked this way it becomes soft and sweet with almost all the pungency gone. It is nice to spread on bread and cheese

[Gandalph]

The reason I don't like it is because one of my eldest Son's friends came in to see him and you could smell, the Garlic, on him as soon as he walked through the door. It was very strong to a point where I went out into the garden and cut him some Parsley, rinsed it off and made him chew and swallow it. His Mother had been making something or another with Garlic in it. I was never a Garlic lover pops, but that put the deciders on it. 

[Irene]

This what I use for roasting whole bulbs of garlic - Perfect!

 

DIY:  How to make a garlic roaster from a terracotta pot and saucer...

P.S.  I purchased a new set which is used specifically for the job  

 

 

Start with a clean terracotta pot and saucer. The pot should be just large enough to cover the garlic head(s) you want to roast with out touching the garlic. The pot should fit tightly inside the saucer when turned upside down and set inside the saucer.

 

Be sure to use a clean pot and catch tray - not one with any insecticidal spray used on it. You don't want to wash with soap and water, as the soap will be absorbed by the clay and impart an unfortunate taste.

 

Soak the pot and saucer in water for 2-3 hours prior to its first use - this will not be necessary for further uses. This step is to hydrate your terracotta pot and ensure it is structurally sound for the heating and roasting ahead.

Drizzle a light layer of olive oil over the pot and saucer - inside and out. This is to season your new garlic roaster prior to its first use.  This step will not need to be repeated for future uses.  

 

Complete the seasoning process for your new terracotta pot garlic roaster by placing the pot and saucer in a cool over, heating to 325 for 45 minutes and allowing to cool.

You have now turned this terracotta pot and catch tray into a fully seasoned garlic roaster! The drainage hole in the pot allows steam to be released, and can be stopped with a ball of foil if desired.

 

A seasoned terracotta pot with a few heads of gourmet garlic inside, with the saucer turned upside down over the top, tied with raffia and a simple card of garlic roasting steps makes a terrific gift!  Light on the wallet, long on personal touch! :)

 

Back to the garlic roasting directions!

Take the heads of garlic that are trimmed and sliced about 1/4" from the tip, then group them with the cut sides facing up in the garlic roaster, terracotta saucer or aluminum foil.

 

Drizzle with extra virgin olive oil, letting the oil seep into each clove of the garlic. 

Place lid on the garlic roaster, or seal the foil. Bake at 400 degrees for at least 40 minutes. You can even do this on the grill while you are barbecuing other parts of the meal! Don’t worry about cooking them too long, they seem to get even more caramelized and delicious with more baking time. The cooking time varies with the age and size of the garlic pods. The heads should be soft when poked and golden in color.

 

Serve the heads whole, and encourage your guests to pick up the entire garlic head by hand, and squeeze from the bottom - soft buttery smooth garlic pulp will emerge to be spread on bread or crackers. Of course, the more fastidious can use a knife to dip into the garlic head.

 

There are many other ways to enjoy roasted garlic, including using the garlic "paste" to spice up vinaigrettes, rub over a chicken prior to roasting, add it to pesto for a pizza sauce, or whisk it into olive oil and add a squirt of lemon over grilled veggies. I should warn you - this one can become addicting!  Enjoy!

 

Bon Appetit!

 

[Gandalph]

Thank you for that Irene. I just may give it a try at some stage. Nothing like trying before you shout about it. Although I have had Garlic before and didn't like it. But that could have been the way it was served up. 

[Belatucadrus]

Having roasted the bulb, then load into appropriately sized bait catapult and fire at your worst enemy.

 

 

Only for gods sake don't eat it !

 

25 minutes ago, Gandalph said:

that could have been the way it was served up. 

Unlikely, in my opinion it just means your taste buds haven't curled up and died.

[AlanHo]

 I totally agree with the others - roast garlic is delicious - but is an acquired taste. I don't use a proper garlic toaster but use just foil to wrap it while it roasts and it is superb.

 

However - despite pops well meant suggestion - no matter how much you roast it, after eating as much as I do, you will still reek of garlic the following day. It's one of life's little pleasures to see people's eyes glaze over and them then turn their head away when you talk to them...

 

I hate hugs and kisses from almost strangers as you arrive at functions - it is a cheap and effective deterrent.

[Belatucadrus]

I still bare the emotional scars, picture this office Christmas do, attractive female coworker feeling friendly (Both single so it's OK). All I can think of is the stink and taste of garlic. Killed the moment.  

[Gandalph]

Gotcha Balatucadrus, I didn't expect the flavor to totally disappear. Now that you have mentioned it I will give your method a try. Cheers.   

[AlanHo]

Have you chosen the female you are going to breathe on.......

[Gandalph]

Not yet. There are plenty around here that seem to have lost their husbands rather early? Strange to say the least. But if I decide to try one of the above Garlic recipes I will breath on the Irish Bird in the Newsagent's and see what she thinks about it. 

[andsome]

I like roast elephant garlic. Makes a delicious starter to a meal.   https://www.thegarlicfarm.co.uk/cooking/recipes/roasted-elephant-garlic-recipe

[Belatucadrus]

Oh dear and it started out so promising "Roast Elephant" sounds yummy and quite cool, the ultimate one upmanship in the Dinner thread. Then the G word cropped up and it dawned on me that you meant something entirely different. What a let down.

[andsome]

29 minutes ago, Belatucadrus said:

Oh dear and it started out so promising "Roast Elephant" sounds yummy and quite cool, the ultimate one upmanship in the Dinner thread. Then the G word cropped up and it dawned on me that you meant something entirely different. What a let down.

Try this instead.  http://www.geniuskitchen.com/recipe/elephant-stew-19866

[Belatucadrus]

 

Loving the recipe review by jules127, talk about not getting the point.