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Roasting the garlic takes away any harshness and produces a beautifully creamy garlic butter. Cheat by using softened shop-bought butter if you’re short of time.
Ingredients
- 1 whole head of
garlic - 500ml/18fl oz
double cream - pinch
salt - handful
parsley, finely chopped - 5 tbsp extra virgin
olive oil - 1 large
baguette, cut lengthways into four pieces
Preparation method
-
Preheat the oven to 170C/340F/Gas 3½
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Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes, or until soft.
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When the garlic is cool enough to handle, cut the top off of the bulb. Squeeze out all the soft garlic cloves and finely chop.
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Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes, or until the mixture turns to solid fatty lumps with a liquid base.
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Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid.
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Tip the butter into a bowl, add the chopped garlic and a generous pinch of salt. Stir in the chopped parsley and mix once more.
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Heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes.
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Spread the bread with the garlic butter and serve.
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James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4-6
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