So its day four of the detox and there is yet another spread on the menu: pesto. Thankfully I had made some pesto and had it on hand. Was this a convenience or an avenue toward rebellion? If you know me at all, it was the latter. I also had a small dilemma. The aforementioned gargantuan Ocado delivery strangely contained items that I did not order such as a bunch of leeks (no issue), a bottle of red wine (??? Detox!!!) and a rope of garlic. Now I may have ordered garlic but I most certainly would never have ordered an item that is usually found swinging from the ceilings of cheesy Italian food restaurants or used to ward of vampires. Disassembly was paramount. So that was that. I would make a garlic spread. True to the detox, delicious and versatile, roasted garlic is one of the easiest things to make in the world and leaves you feeling very happy. This is also a great alternative for when your garlic is getting a bit old.
Step 1: Take the head(s) of garlic (you can do multiple at a time) and chop off the top so that each clove is slightly open. Sprinkle salt and drizzle olive oil. Wrap in tin foil.
Step 2: Bake in tin foil in the oven for 45 min to an hour, at about 180 C / 350 F.
Step 3: Let cool (it’s going to be hard, but it’s in your best interest). With a small knife squeeze out the contents of each clove and form into a paste. And you’re done!
Note: This stuff works great on bread or crackers, can be mixed into mayonnaise with a little lemon juice for a perfect aioli or just added into your regular sauté for a deeper garlic flavour. It will last in the fridge for about a month.