Garlic done this way is so tasty, I usually leave the garlic cloves a little chunky to add to pasta, risotto, salads or garlic bread, you can always mill finer if needed
A couple of Australian grown garlic bulbs, or as many as you like
Australian Olive Oil
Fresh Mountain Pepperleaves, if no fresh you can use the dried or otherwise Mountain Pepperberries
Murray River Salt
1
Heat oven to 190°C/fan 175°C/gas 5
2
Cut the Garlic bulbs in halves
3
Sprinkle with Olive Oil, salt and Mountain Pepperleaves, make sure that the leaves are coated in oil
4
Put onto baking tray covered with foil or baking paper
5
Cook in oven approx 175C for approx 1 hour, until cloves are soft
6
Take out, allow to cool then squeeze out the soft roasted garlic cloves
7
Put into a motar and pestle and grind to paste with extra olive oil
8
Don't leave out the leaves, they add to the flavour
9
Add extra olive oil and store in glass container in fridge for use later.
Ingredients
A couple of Australian grown garlic bulbs, or as many as you like
Australian Olive Oil
Fresh Mountain Pepperleaves, if no fresh you can use the dried or otherwise Mountain Pepperberries
Murray River Salt
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