With the majority of the world being confined to their homes, to their own towns, and to their countries, it has brought on the revival of bygone practices in the kitchen for many of us. Fermenting, pickling, making jam, and particularly bread baking being just a few. This is exactly what I have been doing during our 9 week confinement in South Africa. I appreciate it is not something that everyone will be able to do at the moment, but hopefully when life returns to normal, these old traditions will start resurfacing, and become the norm. So let’s support our local suppliers and home industries, we can all make that change for a better future.
My house was struck by lightening the night before our lockdown and although most things were ok, my precious computer was destroyed. It has been a long 9 weeks without it, but I am happy to say that I now have a beautiful new one and I am up and running.
I have however been very busy in the kitchen, and have made more loaves of bread than I care to eat, but it has been a great learning curve, and I am finally proud to say that I am no longer scared of sourdough starters or yeast. I have fermented fantastic Dill Pickles, pickled spicy carrots, made Chutneys and salsa, but my favourite has been this slow roasted garlic which is so easy and lasts for ages in the fridge. It is great in salad dressing, on a lovely rare piece of meat, in stews and in soups.
This beautiful roasted garlic is cooked in a very low oven for 2 hours, the skins are then removed and then the whole thing is blitzed up to make the most delicious garlic paste which is great as a replacement for fresh garlic, and the roasting gives it a beautiful full bodied flavour. I added a few sprigs of thyme for a bit of extra flavour, but it is not necessary if you don’t have any.
I hope you enjoy this and I am looking forward to showing you more of what I have been doing in the last few months.
Take care and be safe my friends.
- 2 heads fresh garlic
- 100 ml olive oil
- a few sprigs of thyme
Place all the ingredients in a small baking dish
Set your oven to a very low setting 100ºC/212ºF
Roast for 2 hours
Remove the thyme and squeeze the garlic out of the skins, and mash or blitz with the oil until a paste is formed.
Keep in a glass container in the fridge