This flavoursome savoury butter brings a new dimension to chicken dishes and garlic bread. See photo page 79.
Ingredients
For the roasted garlic & rosemary butter
- 4 heads garlic
- 2 teaspoons olive oil
- Salt and ground black pepper, to taste
- 200g butter — slightly softened
- 2 tablespoons finely chopped fresh rosemary
Method
For the roasted garlic & rosemary butter
- Preheat the oven to 180°C (160°C fan bake).
- Slice off the very top of each head of garlic to expose the cloves. Place on a piece of foil, drizzle with the oil and sprinkle with salt and pepper.
- Wrap completely with the foil and roast for about 30 minutes or until soft.
- Squeeze the garlic out of its skins into a bowl. Add the butter and rosemary and mix well.
- Shape into a log. Wrap in baking paper or plastic wrap and refrigerate until needed.