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Garlic - Roast
A delicious way of eating garlic, with its sharp edge removed. The soft pulp interior of each clove can be gently squeezed out with your fingers, straight into your mouth. Garlic cooked in this way makes an excellent accompaniment to steak and other grilled meats. If just using butter, the dish is suitable for Vegetarians.
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For 4 generous helpings:
3 big heads of Garlic, the bulbs separated but unpeeled
250gr/ 8 oz Butter
120gr/ 4 oz Duck or Goose Fat (or if unavailable, this further quantity of butter)
2 Sprigs of Fresh Rosemary, cut in half, so you have 4 pieces
a little Salt and Pepper
Equipment needed: 4 x 15cm/ 6 ins squares of tin foil
Share the garlic cloves, butter and duck/goose fat between the squares of tin foil.
Add a piece of rosemary, plus a little salt and pepper. If your butter is already salted, you will need very little.
Gather and seal the foil at the top to make little purses.
Heat the oven to 220