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Saturday, 22 January 2011

Garlic Oil

This is one method of producing garlic oil, takes very little time, lasts for weeks in the fridge and is extremely versatile. The other method requires whole cloves in oil and more time, however according to another mate of mine, creates a more intense result. I have yet to explore it.
Once you have made this, let it sit at room temperature for twenty minutes or so before using. I almost solely use this as the base for pizza now instead of tomato sauce. Spread some over the bread of your choice with a little parsley and grill for a snappy garlic bread, use as the base for bruschetta, boil some new potatoes discard the water and return to the heat adding some garlic oil, salt pepper and parsley for super quick garlic potatoes. Etc etc.

5-6 large garlic cloves (more if you want)
Extra Virgin olive oil

Peel and finely mince the garlic. Once it is all chopped, keeping one hand on the handle of a large knife and the other on the blunt edge, squash the garlic at a low angle pulling toward you. Repeat until you have a paste of sorts. Transfer into a small dipping bowl (a ramekin will do) and fill to 2/3 or 3/4 with the oil. Top up as necessary.

Rosemary Potato

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