| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Grains |
|
Cheese/eggs, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Bulbs garlic |
| 2 |
|
Bay leaves, snapped in half |
| 4 |
|
Sprigs rosemary |
|
|
Juice 1/2 lemon |
| 4 |
tb |
Olive oil |
| 4 |
oz |
Soft goats cheese |
| 1/8 |
pt |
Double cream (2 fl oz) |
| 2 |
tb |
Fresh coriander, chopped |
| 1 |
|
Plump red chilli pepper deseeded, chopped |
| 1 |
|
Lemon quartered lengthways |
|
|
Hot crusty toast |
|
|
Salt & pepper |
INSTRUCTIONS
Preheat the oven to gas Mark 6, 400°F, 200°C
Use scissors to cur away the thick central stem from the garlic bulbs and
slice about 1/4in off the top of each bulb. Pack the bulbs into a small
ovenproof dish, tuck half a bayleaf into each bulb, season generously with
the salt and pepper, and cover with the sprig of rosemary. Squeeze over the
lemon juice and anoint with olive oil. Cover loosely with baking pachment.
Cook, basting a couple of times, for 35 minutes or until the garlic is soft
and squashy to the touch.
Meanwhile, mash the goat's cheese and stir in the cream to make a smooth,
thick paste. Mix in the coriander and chilli.
Allow the garlic to cool slightly and serve it in its dish. The thing to do
is to let everyone help themselves to a bulb of garlic and some of the
cooking juices. Serve the goats cheese separately, with plenty of hot
crusty toast and lemon wedges to squeeze over the top.
A Message from our Provider:
“Sunsets – a gift from God”