A little while ago I made my husband Howard and son Ted, who is 11, garlic toast to eat with soup. I made the garlic butter with ghee. Ever since making this dish Ted has been asking me almost daily to make it again. Ted obviously enjoyed the garlic toast so I decided to write a recipe for it. I thought this would make a lovely gift for a relative or friend. Or just for you to enjoy on bread or toast. Below is a video and recipe for you.
What are your favourite garlic recipes? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Saucepan
- Spoon
- Sieve
- Piece of muslin
- Jug
- Baking tray
- Sharp knife
- Chopping board
- Small mixing bowl
- Fork
- Air tight container or glass jar
Ingredients
- Organic or grass fed unsalted butter x 250g
- Garlic x 1 – 2 bulbs
- Salt x 2 – 4 pinches
- Olive oil
Method
- Put the saucepan on a medium – high heat and add the butter to the base of the pan.
- Let the butter melt and come to the boil.
- At this point there should be white dots in the butter.
- Turn the heat down slightly and leave to butter to simmer.
- It should take around 10 – 15 minutes before this point before the white dots begin to sink and cook in the fat of the butter.
- Once at the white dot stage, leave them to sink to the bottom of the saucepan.
- When they have sunk and started to turn golden brown remove the pan from the heat.
- Leave the saucepan to cool.
- Put the piece of muslin over the sieve and rest these on top of the jug.
- Then pour the melted butter over the muslin and into the jug.
- The cooked white/golden brown dots will be left on top of the muslin and the ghee will be in the jug.
- Squeeze the remaining ghee through the muslin.
- Pour the ghee into the glass jar and leave to cool.
- When it’s cooled, put the lid on and place in a cupboard or the fridge until you need to used it.
- Preheat the oven to 200°C or gas mark 6 and put the baking tray in.
- Once the oven has preheat remove the tray and set to one side
- Slice the tops from the garlic bulb/bulbs.
- Sprinkle salt over the sliced part of the bulbs.
- Drizzle a small amount of oil over the top and rub it into the garlic.
- Place the garlic cut side down onto the baking tray.
- Cook for about 25 – 30 minutes or until it’s golden brown around the edges.
- Remove from the oven and leave to cool.
- Peel the skin from the garlic flesh and put the flesh into a small mixing bowl.
- Mash the garlic flesh with the fork.
- Now remove the ghee from the fridge.
- Hopefully it will have started to solidify.
- Add in the roasted garlic and mixing these ingredients together.
- Store the ghee in an airtight container in the fridge.
- Then serve on toast or use in certain recipes and enjoy.
Garlic ghee is a great alternative to garlic butter and it’s so much healthier. It will keep in the fridge for up to six months or until you need to use it. It can be used as an alternative to butter. Plus it tastes so good on toasts. As I mentioned earlier, it would make a lovely gift for a relative or friend. That’s if you can stand to give of away. However you decide to eat this spread, as always, please enjoy. Thank you xxx
Googies Kitchen Life 