Roasted garlic
Recipe
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10 minutes
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245 minutes
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255 minutes
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2 pieces
If you have made something delicious on the Big Green Egg, close the rEGGulator and the air regulator, which will extinguish the charcoal and slowly cool down your kamado. But you can also make good use of this residual heat by, for example, roasting garlic. A form of slow cooking in which the temperature in your EGG slowly drops. Do you like this sustainable preparation technique? There are many more possibilities! For example, also make dried tomatoes , roasted beets or onions in the residual heat. Do you have an EGGspander ? Then you can even make a complete snack platter or homemade beef jerky with the residual heat.
INGREDIENTS
ROASTED GARLIC
- 2 bulbs of fresh garlic
- olive oil
- freshly ground black pepper, to taste
- farmer’s bread (optional)
PREPARATION
- Make sure the starting temperature of your EGG is around 180°C.
- Wrap each garlic bulb in aluminum foil.
PREPARATION
- Place the convEGGtor and the grid . Place the garlic on the grid and close the lid of the EGG.
- Roast the garlic overnight until the EGG has cooled completely and the heat inside has dropped to ambient temperature.
- Remove the garlic from the EGG and remove the aluminum foil.
- Halve the garlic bulbs lengthwise, place them in a bowl and pour some olive oil over them. Sprinkle with freshly ground pepper. The soft garlic is delicious to spread on a piece of farmer’s bread.
TIP
- Without residual heat you can of course also roast the garlic. Then keep a constant temperature of about 80 °C and a cooking time of about 4 hours.
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