Roasting Smoked Garlic

Our smoked garlic is cold smoked which means it’s raw inside and the smokiness is more in the outer skin, so don’t peel it. Roasting the smoked garlic with its skin on allows the smokiness to penetrate more and creates buttery soft cloves with a mellow and caramelised flavour which can then be incorporated into any dish you desire.

Ingredients

Directions

Preheat oven to 200°C/190°C fan forced.
With the papery skin still on, remove 1 cm from the top of the garlic bulb, so the tips of the cloves are exposed.
Place the cut garlic in the centre of a square of tin foil, then drizzle with olive oil and season with salt and pepper.
Wrap the garlic tightly in the foil and roast in the preheated oven for 45 to 60 minutes, until the cloves are soft and caramelised.
Once cool enough to handle, squeeze the roasted garlic cloves out of their skins and use as desired.

More recipe ideas

Can be used in soups, sauces, dressings, spreads, marinades, pesto’s and dips. Spread on pizza bases, add to mayonnaise for an easy aioli or combine with butter and herbs for that extra special garlic butter.

Tangy Smoked Garlic sauce

3 bulbs of roasted smoked garlic, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lemon juice, 2 tbsp cider vinegar, salt to taste
• Once cooked, squeeze garlic cloves out from the papery skin and place into a food processor or blender. Pulse several times until smooth.
• Add in mayonnaise, sour cream, lemon, vinegar, salt to taste and pulse again to combine.