Roasting whole garlic cloves produces a complex and tamed garlic ointment that can be squeezed out of each clove onto bread and toast. Also great added to roast gravies and savoury sauces.
Choose a large and juicy head of garlic and peel away the outer layers leaving the skins of the cloves themselves intact. Trim off the tips at the top of each of the cloves.
Place face-up on the base of the garlic roaster and drizzle over olive oil and season with sea salt and freshly ground black pepper. Cover with the lid.
2, 3, 4 and 5 Oven AGA: Bake on a grid shelf on the floor of the Roasting Oven – or on a grid shelf on the lowest set of runners for 25-30 minutes.
Rayburn Cooking: Bake on a grid shelf on the third, fourth or fifth set of runners in the Main Oven, pre=heated to 200C (400F), Gas Mark 6, for 26-30 minutes.
Conventional Cooking: Bake in the centre of an oven pre-heated to 200C (400F), Gas Mark 6, for 30 minutes.
The garlic is done when the cloves are soft when pressed. Allow to cool for 10 minutes then use straight away whilst still warm: squeeze onto crusty bread, toast or croutes, or add to a creamed potato, soups, sauces and gravies.
Store the remainder in a tightly-covered container in the refrigerator for up to three days. Not recommended for freezing.
By Richard Maggs
AGA Cookery Doctor
