This is meal prep that is so easy to do and gives fantastic results,
Why bother with meal prep? I hear you ask.
Because It will take your dish to the next level.
It's great to add to butter, pasta, pesto, curries etc.
Roasted garlic cloves make food taste amazing.
It is softer, mellower, and almost sweet in comparison to raw garlic, which some can find too strong or even bitter in comparison.
I promise you, you won't want to use it any other way once you've tasted the difference.
Baking it low and slow gives the best results. You want to soften the cloves and caramelize the tops until they are golden brown.
I find popping them in at the same time as I'm roasting potatoes or meat etc makes it more cost effective too. It can keep for a few days in the fridge and can be frozen too for convenience. You can add herbs, chilli flakes etc too but I've just left it plain this time.
I've used the Ninja Foodi but you can use the oven or Slow Cooker too.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:- Remove the flaky paper layers from the bulb but leave the skin on.
Turn it on its side and slice 1/2" off the top- just where its beginning to curve inwards to the stalk.
Lay the bulbs onto a square of tinfoil.-or parchment paper
Pour the oil over each bulb, then sprinkle over the S&P.
Add herbs or chilli flakes at this stage too if using.
Wrap the foil over and fold over the edges to prevent it opening.
Place on the lower section of the rack with the handles curved upwards to make it easy to lift in and out.
Place the rack into the Ninja foodi.
Close the lid.
Turn the Foodi on and select Bake.
Bake at 165°C for 35mns.
Conventional Oven- 200°C for 50-75mns
S.Cooker 2-3hrs on High.
Check after 35mns and If needed, increase this at 5 mn intervals until the garlic is soft,squidgy and golden in colour.-you can uncover if it's not browning.
Remove from the Foodi once cooked to your liking, uncover and allow to cool.
Once cooled you have a few options on storage.
1) place them in an airtight container in the fridge. They will keep for 3-4 days.
2) Mash them into a paste and store in the fridge for 3-4 days.
3) Place in a jar,cover them with oil and keep in the fridge for upto 7 days- the oil can also be used.
4) Freeze by placing individual cloves (whole or mashed) on a parchment lined tray in the freezer then transfer to a foodbag for longer storage-upto 6 months.
Ingredients
Directions
Prep:- Remove the flaky paper layers from the bulb but leave the skin on.
Turn it on its side and slice 1/2" off the top- just where its beginning to curve inwards to the stalk.
Lay the bulbs onto a square of tinfoil.-or parchment paper
Pour the oil over each bulb, then sprinkle over the S&P.
Add herbs or chilli flakes at this stage too if using.
Wrap the foil over and fold over the edges to prevent it opening.
Place on the lower section of the rack with the handles curved upwards to make it easy to lift in and out.
Place the rack into the Ninja foodi.
Close the lid.
Turn the Foodi on and select Bake.
Bake at 165°C for 35mns.
Conventional Oven- 200°C for 50-75mns
S.Cooker 2-3hrs on High.
Check after 35mns and If needed, increase this at 5 mn intervals until the garlic is soft,squidgy and golden in colour.-you can uncover if it's not browning.
Remove from the Foodi once cooked to your liking, uncover and allow to cool.
Once cooled you have a few options on storage.
1) place them in an airtight container in the fridge. They will keep for 3-4 days.
2) Mash them into a paste and store in the fridge for 3-4 days.
3) Place in a jar,cover them with oil and keep in the fridge for upto 7 days- the oil can also be used.
4) Freeze by placing individual cloves (whole or mashed) on a parchment lined tray in the freezer then transfer to a foodbag for longer storage-upto 6 months.