It's worth doing quite a lot at a time, as roasted garlic keeps well and may be used to flavour things like crostini and grilled mushrooms. Cover with oil and store in the fridge. The oil may later be used in salad dressing.
6 whole heads garlic
500 ml milk
Set the oven at 180°C. Slice off the tops of the garlic heads, quarter-way down; leave skins on.
Place in a small saucepan with the milk, cover and simmer for about 10 minutes. Drain and rinse with cold water. (Retain the milk; it's delicious in béchamel sauce!)
Place the garlic on a piece of foil, drizzle over a little olive oil, close, place on a baking tray and bake in the oven for 45-60 minutes until soft.
Clarified Butter
The best fat for frying seafood, as it doesn't burn over high heat.
500 g butter
Place the butter in a deep saucepan and simmer over low heat for about 15 minutes. The butter will bubble as the water evaporates, and a layer of scum will rise to the surface.
Remove from the heat, scoop off and discard the scum and pour off the clear clarified butter, leaving the layer of salt and the bottom. Cool and store in the fridge.
Makes about 350 g
Mirepoix
Chop by hand or in a food processor.
1 carrot, very finely diced
1 rib celery, very finely sliced
1 small onion, very finely chopped
50 g rindless bacon or ham,very finely chopped
Mix together all ingredients.
Harvey's Green Herb Oil
A wonderfully versatile sauce or dressing for fish, meat or vegetables.
100 g chopped fresh herbs (mix basil, oregano, chives and mint, or use individual herbs)
3 cloves garlic, crushed
15 ml freshly squeezed lemon juice
2 ml coarse salt milled black pepper
Whizz all the ingredients together in a blender or food processor until well blended. Store in the fridge.
Makes about 300 ml