Emberton Smoked Garlic (30 Bulb Bag)

We can't get enough of our premium quality smoked garlic, farmed in Spain and smoked right here in the UK. - The aroma is heady with wood smoke and the pungent smell of garlic is prominent. Mash into butter to make a fantastic smoky garlic butter that adds a great twist to garlic bread or generously heaped onto baked potato. Bake a whole head until the cloves are soft then squeeze them into a stew or stir through pasta to give it another layer of flavour Store in your larder and use a few cloves every time you want to add a rich depth of flavour to a dish. 

Cooks tip:

Try roasting our smoked garlic whole in its skin. This method gives you a basis to make lots of other dishes, as well as a bit of preservation, so don’t worry, you don’t have to eat it all in one go!

Ingredients:

1 x Emberton smoked garlic bulb
Approx 2 tablespoons of oil (preferably our Oro Del Desierto organic ex virgin olive oil

Preparation:

Prep time: 1 minute
Cook time: 30-40 minutes
Serves: 2-4 people depending on use

Method:

Preheat the oven to 200°C/fan oven 180°C/Gas mark 6

Take a large (oven proof) coffee cup, ramekin or garlic roaster and line it with a large piece of tin foil, with the edges hanging over the rim

Place the garlic (whole with skin on) in the foil and drizzle with the oil (use as much as you can as this is used later, so none goes to waste!)

Fold up the foil to form a garlic parcel

Then bake at 200°C for approximately 30 mins

Take the whole thing out of the oven and either eat straight from the foil (be very careful as everything will be very hot), with some crusty bread and maybe some baked Camembert (yummy!!)

or....

Allow the roast garlic to cool thoroughly

Tip the oil into a ramekin or small bowl and squeeze out the soft sweet smoky garlic into the oil. Keep the husk of the garlic, which can be boiled up with your favourite stock for a soup later.