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Garlic Puree

This is a useful and tasty addition to soups, stews, sauces, salad dressings especially bought or homemade mayonnaise and as a relish with cold meat. The cooking takes away any acrid flavours and the puree is far less crude and bitter than the commercially-produced version. It is also delicious spread on toast under poached or scrambled eggs.

ingredients

4 heads garlic (about 50 cloves)
30 ml (2 tbsp) olive oil
salt and pepper

method

1. Simmer the unpeeled garlic cloves in lightly salted water for about 20 - 25 minutes, until soft. Drain and cool.

2. Peel the garlic cloves, cutting off the tough root-end and any discoloured patches, and mash them to a smooth paste with a fork.

3. Stir in the oil, and season with salt and pepper to taste. Pack into a glass jar and cover securely.

4. This puree will keep in the fridge for 4 - 5 days, and can be frozen in cubes, using an ice-cube tray reserved for this purpose.

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