Slow Roasted Garlic Food

ROASTED GARLIC

Steps:

• Preheat oven to 350°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins.

SLOW-ROASTED GARLIC

Steps:

• Preheat oven to 350°F.
• Peel the head of garlic of all the papery skin with the exception of the very last layer.
• Garlic should still hold together in its original shape, but individual cloves should be visible.
• Rub head and inside of oven proof dish (a ramekin, custard dish will work) with butter or olive oil.
• Put water/stock in bottom of dish.
• Cover dish with foil and place in preheated oven for 45 minutes.
• After the 45 minutes are up, uncover the dish and bake for an additional 30 minutes.
• Remove garlic and dish from oven and allow to cool.
• After cooled, remove cloves and squeeze the roasted garlic from the cloves into a dish or container.
• The roasted garlic should be a light yellowy-brown and very soft and sticky.
• Store in the refrigerator and use in place of garlic for a milder and delicious flavor.

SLOW-ROASTED PORK WITH CITRUS AND GARLIC

Steps:

• Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
• Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
• Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
• Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

SLOW-ROASTED GARLIC CHICKEN

Steps:

• Heat the oven to 375 degrees F and arrange a rack in the middle.
• Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
• Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
• Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
• Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

SLOW-ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 275 degrees F.
• In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
• Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
• Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
• Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
• Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

SLOW COOKER GARLIC CHICKEN

Steps:

• Pour stock and wine into cooker.
• Combine salt, pepper and Herbes De Provence and sprinkle on both sides of chicken.
• Put chicken into cooker and add garlic around chicken.
• Cover and cook on low for 8 hours.

SLOW-ROASTED GARLIC & LEMON CHICKEN

Steps:

• Pre-heat the oven to 160ºC.
• Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
• Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
• Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifying low heat, for 2 hours.
• Remove the foil from the roasting tin, and turn up the oven to 200ºC and cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
• Serve straight from the roasting tin to plate.

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE

Steps:

• Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
• Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
• Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.

SLOW ROASTED PORK LOIN FILLED WITH ROASTED GARLIC

Steps:

• Preheat oven to 475 degrees.
• Foil line the roasting pan. Place rack in a pan.
• Trim fat from pork loin keeping a thin layer. Cut the loin in half so it would be 1/2 the length. Rinse and dry with paper towels.
• Mix all the oil rub ingredients together.
• Lay fat side down and rub some oil rub on the inside, then arrange the roasted garlic on one half. Top with the other half of loin keeping fat side out.
• Secure with string or silicone bands in 4 spots to hold together.
• Rub remaining seasoned oil over all the roast. Place roast on rack fat side up. Roast uncovered for 10 minute then lower temperature to 250 degrees and roast till internal temperature is 150 to 155. About 3-4 hours. Remove, tent with foil and let rest 20 minutes.
• It will continue to cook. Slice thin.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

SLOW-ROAST SQUASH & GARLIC LENTILS WITH HARISSA YOGURT

Steps:

• First, prepare the lentils. Soak for at least 2 hrs or overnight. Heat the oven to 180C/160C fan/gas 4. Mix the squash, garlic, shallots, bay, thyme, oil and a pinch of sea salt in a roasting tin, cover with foil and roast for 45 mins. Remove the foil and roast for 10 mins more, until the veg is tender and caramelised at the edges. Remove from the oven and turn the heat up to 200C/180C fan/ gas 6. Toss the pumpkin seeds with the cumin, oil and a pinch of salt, and roast until popped, about 5-6 mins.
• Meanwhile, put the lentils in a pan with the bay, garlic and a pinch of salt. Cover with water, bring to the boil, then simmer for 20-25 mins. Drain and remove the bay and garlic. Toss with the oil and black pepper.
• Combine the yogurt and tahini Add the harissa to taste, then mix with the lentils. Squeeze the roasted shallots and garlic out of their skins and stir through the lentils along with a drizzle of oil from the tin.
• Serve the squash on the lentils, sprinkled with the coriander and seeds, and the yogurt on the side.

SLOW-ROASTED CHICKEN WITH ALL THE GARLIC

Steps:

• Preheat oven to 325°F. Trim dark tops from green garlic and place in chicken cavity; loosely tie legs together with kitchen twine. Halve green garlic bulbs and pale-green parts. Place chicken in a 2-qt. baking dish; season with salt and pepper. Tuck green garlic, garlic cloves, and lemon wedges around (make sure everything fits snugly to keep garlic from getting too dark); pour oil over. Roast, turning garlic and lemon occasionally, until chicken is very tender and garlic is soft and deeply caramelized, 2 1/2-3 hours. Serve chicken with garlic and lemon alongside.

HOW TO ROAST GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.

SLOW-ROAST LAMB WITH PRUNES & ROASTED GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Remove any loose skin from the garlic bulbs and slightly fan the cloves without removing them from the root. Put on a sheet of foil, then drizzle with the 2 tbsp oil and sprinkle with salt. Wrap in the foil, and roast in the oven for 30-35 mins until soft. Leave to cool.
• For the marinade, put the prunes in a jug with 100ml boiling water for 10 mins until soft. Squeeze the roasted garlic flesh from the skins into the jug, then add the rest of the marinade ingredients. Whizz together using a hand blender until smooth.
• Put the lamb in a large baking dish. Make small incisions with a sharp knife, then pour the marinade over, massaging it into the holes. Cover with foil and leave to marinate in the fridge for at least 30 mins or up to 24 hrs.
• Turn the temperature up to 200C/180C fan/gas 6 and put the lamb in the oven, immediately turning it down to 150C/130C fan/gas 2. Cook for 3-4 hrs, until the lamb has pulled away from the bone. Remove from the oven.
• Pour the juices into a jug, then skim off the layer of fat. Turn the grill to high, then brown the lamb for 10 mins. Remove, loosely cover with the foil, and rest for 20 mins before shredding the meat.
• Add 1½ tbsp of the juices to a saucepan over a medium heat and mix in the flour or cornflour. Cook for 3 mins, stirring, until it starts to colour, then add the wine, and simmer to reduce the liquid by half. Stir in the remaining meat juices. Taste for seasoning, then serve with the lamb.

SLOW-COOKED GARLIC CONFIT

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
• Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
• Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.