BBQ Tips

Garlic: The humble cousin of the onion, the shallot, and the chive is used in most households and in most dishes of various regions. Steven Raichlen tells us how you can properly roast garlic (over the grill, of course) and store it in the fridge – ready any time for your bruschetta or grilled veal chop.

According to Steven, “Roasting garlic mutes its nose-jarring pungency while intensifying and caramelising its natural sweetness.”

Method

• Set up the grill for indirect grilling and preheat to 175°C/350°F
• Place whole head of garlic with skin intact in the centre of the grill and cover the grill
• Roast garlic until skin is lightly browned and cloves feel soft (approximately 30 minutes)
• When ready to use, peel off skin or cut the top off and squeeze out the garlic
• Roasted garlic can be kept in the fridge (sitting in a jar with just enough olive oil to cover the garlic)

*Recipe courtesy Steven Raichlen. Image by Donovan Govan.