Roasted Garlic

January 28, 2012 by Celia @ Fig Jam and Lime Cordial

When we bought this year’s supply of garlic from our friends Ian and Diana, they generously threw in a handful of miniature bulbs for roasting.

I peeled back the excess paper, sliced the tops off the bulbs, then drizzled them with olive oil and a sprinkling of sea salt. These were wrapped in foil and baked in a 200C oven for 30 minutes, until the cloves were soft and could easily be squeezed from their casings. I stored the paste under olive oil in the fridge…

The following day I added 50g of the paste to my four kilo batch of sourdough. The garlic flavour gently permeated the finished loaves and rolls…

Four loaves went to the neighbours and the rest are stashed in the freezer for mid-week dining!

Posted in Food & Friends | 61 Comments

61 Responses

on January 28, 2012 at 8:28 am Lizzy (Good Things)

Delicious garlickyness…. yum.
- on January 28, 2012 at 2:57 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Lizzy! We’re eating some for lunch today! :)
on January 28, 2012 at 8:28 am heidi

Those are beautiful.
And the thought of the garlic mixed with olive oil and sourdough- I am thinking
that you have something magical there!
- on January 28, 2012 at 2:58 pm Celia @ Fig Jam and Lime Cordial
  
  Heidi, it worked remarkably well in the dough – I didn’t think they’d be enough, but the flavour of the garlic really came through, but in a subtle way. Hope you’re feeling better, love! x
on January 28, 2012 at 8:58 am InTolerant Chef

Welcome back Celia! I hope you had a nice break with your boys?
Roast garlic is sublime isn’t it, just so mild and mellow but full of flavour all the same. Yummm……
- on January 28, 2012 at 3:00 pm Celia @ Fig Jam and Lime Cordial
  
  Becca, it’s been a lovely couple of weeks, thank you! Just chilling out, reading books, playing in the garden, very relaxing indeed!
on January 28, 2012 at 8:59 am niasunset

Beautiful, so beautiful… This is so delicious… I love garlic, olive oil… If you like you can add dried thyme too… They all smell so beautiful…. Oh dear Celia, I am hungry now :) Thank you, have a nice weekend, with my love, nia
- on January 28, 2012 at 3:00 pm Celia @ Fig Jam and Lime Cordial
  
  Nia, thank you! I still have a little in the fridge, just planning what to do with it now! Hope you have a wonderful weekend too! :)
on January 28, 2012 at 9:05 am Jane @ Shady Baker

Yum…this all looks so good! Love the bread. I also love that Tim McGraw song and we are lucky enough to be seeing him & Faith Hill live in concert in March :)
- on January 28, 2012 at 3:01 pm Celia @ Fig Jam and Lime Cordial
  
  Jane, I’m a bit Tim McGraw and Faith Hill fan! Hope you enjoy the concert, sounds very exciting!
on January 28, 2012 at 10:17 am teawithhazel

all i can say is ‘lucky neighbours’ :) oh..and welcome back.. :)
- on January 28, 2012 at 3:01 pm Celia @ Fig Jam and Lime Cordial
  
  Jane, thank you! Our seven year old neighbour, on his fourth slice, said to his mother.. “Celia’s put garlic into this hasn’t she? Hmm…subtle..” :D
on January 28, 2012 at 10:28 am clairekcreations

Yay Celia’s back! I agree, you have very lucky neighbours. I love garlic like this spread on bread so I can’t imagine how good it must be actually in the bread.
- on January 28, 2012 at 3:02 pm Celia @ Fig Jam and Lime Cordial
  
  Claire, I’ve missed you all! Hope you’ve all had a great couple of weeks! I’m resisting the temptation to eat the remaining garlic paste on toast for fear of stinking out everyone! :)
on January 28, 2012 at 10:30 am Rufus' Food and Spirits Guide

I just love roasted garlic!
- on January 28, 2012 at 3:03 pm Celia @ Fig Jam and Lime Cordial
  
  Greg, me too! :)
on January 28, 2012 at 11:11 am Amanda

What a great idea. I wish I lived next-door to you.
- on January 28, 2012 at 3:03 pm Celia @ Fig Jam and Lime Cordial
  
  Amanda, that’s a nice thing to say, thank you! I reckon we’d have fun.. :)
on January 28, 2012 at 11:17 am David

C’s baaaaaccck! Roasted garlic – yum yum yum!
- on January 28, 2012 at 3:04 pm Celia @ Fig Jam and Lime Cordial
  
  Hello love, how’ve you been? You’re a bad influence – ninja cutters and A Month in Marrakesh both arrived this week.. ;-)
on January 28, 2012 at 11:32 am J Cosmo Newbery

Yum. Seriously yum.
- on January 28, 2012 at 3:05 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Cosmo! One of the joys of being awash in new season garlic!
on January 28, 2012 at 12:25 pm ceciliag

wow, what an incredibly good idea, I really really hope that my garlic grows now! hoe Celia, lovely to see you. c
- on January 28, 2012 at 3:06 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Celi, I’ve missed you guys! I hope your garlic grows too! We’ve decided not to try and grow it this year – ours is never as good as Ian and Diana’s. Instead, I’m going to try planting chilli plants in the laundry tub…
on January 28, 2012 at 1:39 pm spiceandmore

Yum. My kids love roasted garlic. That paste would be eaten on bread like a spread in my house.
- on January 28, 2012 at 3:07 pm Celia @ Fig Jam and Lime Cordial
  
  SG, I wonder if it can be frozen? Have you ever tried?
  - on February 1, 2012 at 8:01 am spiceandmore
    
    No haven’t tried that before. I have banned myself from storing anything in the freezer though….so you will have to try it for both of us! :)
on January 28, 2012 at 4:59 pm Lorraine @ Not Quite Nigella

I love roasted garlic-it’s so sweet and mellow! I could eat it by the head :P
- on January 29, 2012 at 6:45 am Celia @ Fig Jam and Lime Cordial
  
  It’s very addictive, isn’t it? I’m thinking of making some more today.. :)
on January 28, 2012 at 5:07 pm Joanna

Hello from sunny Cockermouth! Love those squiggly spirals on your breads,! In answer to your query, I froze most of the roast garlic we had left over by mixing with softened butter and rolling up in small rolls, theory being that you can slice bits off as and when needed. Having said that I haven’t defrosted any yet, but the freezing cooked with butter method works well with mushrooms and garlic, (duxelles Ref Carluccio) so shld be fine. :) jo
- on January 29, 2012 at 1:02 pm Celia @ Fig Jam and Lime Cordial
  
  Hello! I love that you’ve got sun in the English winter and we have rain in the Sydney summer! :) I’ll try freezing the garlic mixed with butter, thanks for the tip! xxx
on January 28, 2012 at 6:30 pm Debra Kolkka

I love roasted garlic.I am using the fresh Australian garlic and it is delicious.
- on January 29, 2012 at 1:02 pm Celia @ Fig Jam and Lime Cordial
  
  Deb, hasn’t it been lovely this year? And so abundant!
on January 28, 2012 at 7:37 pm Sous Chef

I can almost smell that bread! yum.
- on January 29, 2012 at 1:03 pm Celia @ Fig Jam and Lime Cordial
  
  Sue, we had rolls for lunch today, defrosted and then just dipped in a chilli-infused olive oil!
on January 28, 2012 at 8:56 pm tania@mykitchenstories

Oh I would love some freshly made garlic bread….. where do you live ;)?
- on January 29, 2012 at 1:03 pm Celia @ Fig Jam and Lime Cordial
  
  In Sydney! :) It’s pretty good defrosted too!
on January 28, 2012 at 10:07 pm Lee

If there is no garlic in heaven, I’m not going.
- on January 29, 2012 at 1:04 pm Celia @ Fig Jam and Lime Cordial
  
  Lee, my friend Cosmo says the same thing.. ;-)
on January 28, 2012 at 10:17 pm Kate

So glad you’re back – hope you enjoyed your respite.

Those loaves sound delicious and perfect for topping with tapenade!
- on January 29, 2012 at 1:05 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Kate, it was nice to have a little time out, but I did miss chatting to everyone! :) And you’ve just reminded me that I need to make more tapenade – thanks!
on January 28, 2012 at 10:23 pm Dredgemeister's Missus

7 year old son noticed the garlic only after the first slice. Ate another 4 slices before commenting that the flavour was “subtle”. I personally am not raising a food snob. They get it from the neighbours!
- on January 29, 2012 at 1:05 pm Celia @ Fig Jam and Lime Cordial
  
  He is a cool dude with a very discerning palate, El.. :D
on January 29, 2012 at 1:03 am Misk Cooks

I do the same and often use the oil for salad dressings. Or pour some balsamic vinegar into the oil for dipping bread. Sooooooo tasty. :)
- on January 29, 2012 at 1:06 pm Celia @ Fig Jam and Lime Cordial
  
  Misk, I hadn’t thought about using the oil, that’s a great idea. I was only counting on it to keep the paste from drying out, but I’m sure it’s infused by now…
on January 29, 2012 at 4:03 am Sally

Welcome back Celia. I am a bit addicted to roasted garlic – and the smell of this lot permeating the house must have been tantalising. You must get such a sense of satisfaction when you’ve made that amount of wonderful looking bread for your family. I must try baking in larger quantities. Good for the soul (and the tastebuds).
- on January 29, 2012 at 1:07 pm Celia @ Fig Jam and Lime Cordial
  
  Sally, thank you! I have a biiig oven – 90cm freestanding – so all the bread in the photo above went in at the same time. And you’re right, it’s a joy to have so much to share around, and it’s really easy stuff to share. Makes everyone happy, especially me! :)
on January 29, 2012 at 6:53 am frugalfeeding

That was nice of them :D. I adore roasted garlic, it is so sweet, nutty and flavourful :D
- on January 29, 2012 at 1:08 pm Celia @ Fig Jam and Lime Cordial
  
  Nick, I’m still worried I might be stinking people out – I was eating the paste on toast for breakfast recently.. :)
on January 29, 2012 at 9:36 am hotlyspiced

Oh! You’re back from your break Celia. I hope you had a lovely time and have returned well rested. Missed your posts! How wonderful to be given all that fresh garlic. And roasting it is such a great idea. Your sour dough loaves look amazing and I just wish I could taste one!
- on January 29, 2012 at 1:09 pm Celia @ Fig Jam and Lime Cordial
  
  Charlie, thank you! I wish you lived closer, I’d run a loaf over to you! :)
on January 29, 2012 at 4:27 pm Sue

Hi Celia,
We missed you!
Yummy as usual…another fan of the roasted garlic I must say and have been lucky enough to get some from my own garden this season – not already roasted of course ;-) now wouldnt that be a fine thing though!!!
I’m all for using the infused oil for dunking into – sublime!
- on January 29, 2012 at 8:35 pm Celia @ Fig Jam and Lime Cordial
  
  Sue, thank you! I’m glad you can grow it in your garden – we grew a little as well this year, but not nearly enough for our annual consumption. Will definitely be doing something with the infused oil…
on January 29, 2012 at 7:29 pm thecompletecookbook

Welcome back from your little break with your boys Celi. Love roasted garlic and as always your bread looks fantastic!
:-) Mandy
- on January 29, 2012 at 8:36 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Mandy! It was a very mellow couple of weeks and I’m feeling quite refreshed! :)
on January 29, 2012 at 7:52 pm cityhippyfarmgirl

Gorgeous loaves Celia…and good to see the rosetta roll press getting a work out ;-)
- on January 29, 2012 at 8:36 pm Celia @ Fig Jam and Lime Cordial
  
  B, yes, still having fun with those rosetta stamps! Thanks for getting us all started on those! :)
on January 29, 2012 at 7:56 pm Chopinand @ ChopinandMysaucepan

Dear Celia,

Garlic, EVOO and bread, is that heaven or what?! I find the Aussie garlic to have so much more flavour than the ones coming from China which are just bland at times! You have very lucky neighbours indeed!
- on January 29, 2012 at 8:37 pm Celia @ Fig Jam and Lime Cordial
  
  Chopinand, you’re kind, but I actually have the best neighbours in the world, so I think I’m the really lucky one actually. And agree completely that the Australian garlic is magnificent! :)
on January 30, 2012 at 1:00 am suzisoutlookSuzi

You definitely do have some lucky neighbors. I am going to try this in my next bread attempt. In fact you have me wanting to get started right now. I am a huge garlic fan, I put it in nearly everything, just can’t help myself. If I were you I would go ahead and spread it toast. Yum! Have a great day.
- on January 30, 2012 at 6:50 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Suzi! I know what you mean, at this time of year the garlic is so new season and fresh, and we’re eating tons of it! :)