After the lovely reception of my garlic butter picture, and the requests for the recipe, I’ve decided to publish it. Grab some whole cloves of garlic, generously splash olive oil on them and put them into the oven. I use a simple toaster oven to great effect. About 5-10 mins on high heat with both upper and lower coils on. Then turn off the upper coils (or the garlic will burn), and another 10mins. Once the garlic feels soft to touch, you're good to go. Take it out of the oven and let cool (for as long as it takes). I use this time to let the butter reach room temperature as well.
Once the garlic has cooled, cut the bottom of. Now all you need to do is squeeze the top and you get... the stuff below.
All the yummy garlic. Its actually delicious right now, because you roasted it, there's none of that awful garlic aftertaste and smell on your breath. Feel free to pop some in your mouth.
Mash with a fork and you get this lovely paste. If it's too difficult to mash, it means that the garlic hasn't been roasted properly. Lesson learnt, next time add about 5 minutes to the roasting time.
It's easier to season the garlic with the herbs and spices before you fold into the butter. You get a nice grainy paste that blends brilliantly with the soft butter. If you want an extra zing to it, add chilli flakes.
The final product, ready to freeze. Pardon the mess, but it's such a waste to wipe the edges of the container with a cloth just to take a neat picture.
notes: I’ve adjusted my recipe to use two kinds of garlic. Whole cloves are still best, but there is a china garlic that you can only get at Cold Storage. It’s a single small piece (not the loose kind mind you), looks like the small purple onions. Those are delicious too. President butter is the best for use. As it has a very high cooking temperature, when you smear it on your toast, instead of melting into the bread, it turns into a lovely cheesey texture on top. It’ll explode in your mouth when you bite into it.
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