Roast Garlic with Balsamic and Thyme Oil

0
Roast Garlic with Balsamic and Thyme Oil
4.1 (82.4%) 25 votes

We ate brunch at the Two Pups café in Francis Street in Dublin and had what they called ‘black garlic’ with a poached egg salad. We asked them how to make it so this is an approximation of the chef’s recipe (to whom we owe a debt of thanks). Squeeze the bulbs and eat it on bread, add it to salad dressings and use to garnish any roast meat, chicken or vegetable and drizzle poached eggs on toasted sourdough bread with the oil. (A quick note: black garlic is actually fermented so while this garlic certainly becomes black as the balsamic vinegar caramelises, it’s not technically ‘black garlic’).

Recipe doubles, trebles or quadruples easily – it lasts a few weeks in the fridge in a Kilner jar once you keep it topped up with oil.

Ingredients

Unpeeled cloves from two bulbs of garlic
4 tablespoons olive oil
4 tablespoons balsamic vinegar
3 sprigs fresh thyme
Pinch of sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 120C/250F/Gas 1. Put everything into a well-fitting baking dish (the one in the picture is about 4 inches round) pushing the thyme under the oil so it doesn’t burn and bake for 2-3 hours or longer if you can bear it. Keep an eye on it and stir it every hour. The garlic should become dark and sticky and there should be enough liquid to store the garlic in when it’s ready.

Why  not include a squished bulb of balsamic-roasted garlic in the dressing for our Fattoush Bread Salad?

Image copyright foodpixies.com
YOU MAY ALSO LIKE
Warm Salad with Roast Peppers-Cherry-Tomatoes and Feta
Penne with Pachino Tomato and Anchovy Sauce
Shredded Chicken with Garlic Sauce
Thai Red Chicken Curry
Coriander Chicken Burgers
Beetroot and Balsamic Salad
Orzo with Chicken, Peas, Parmesan and Mint
Tomato Salad with Shallot Dressing
Baked shallots with Balsamic vinegar
How to roast cauliflower
Maché salad with grapefruit and pomegranate
Hibiscus and Gin Agua Fresca
How to use up Cooked Pasta and Create Resistant Starch
When a Simple Cheap Plastic Juice Squeezer Will Do the Trick!
Baked Apples
How to boil or roast fresh beetroot
Which Mortar and Pestle should you buy?
An Authentic Lasagne or Lasagna Recipe

Related Recipes and Features

How to make an authentic risotto You need five things to make a decent risotto: good risotto rice; to know when the rice is cooked enough; a flavourful stock kept at a rolling boil wh...
Hasselback potatoes It's a simple technique: skewering potatoes and slicing them so when they roast, they open out like flowers. Serves 6 Ingredients 12 medium s...
Eric Lanyard: Upside-down Heirloom Tomato Tarte Tatin This is Eric Lanyard's savoury version of the classic Tarte Tatin from his book Tart it Up!: Sweet and Savoury Tarts and Pies.published by Mitchell Be...
Chef Sandra O’Connor: Valentia King Scallops and Prawns Chef Sandra O'Connor from The Coffee Dock in Valentia Island in County Kerry likes to use fresh food, locally sourced and preferably from Valentia Isl...
Braised Green Beans This is cookery writer Margaret M. Johnson's recipe that she serves with Wicklow Lamb. Ingredients 2 tablespoons unsalted Irish butter 60ml hom...
Blueberry-Lavender Shrub 'I can usually smell lavender before I see it', says Michael Dietsch, the author of Shrubs: An Old-Fashioned Drink for Modern Times. ' The day I bough...
Share.