Recipe: home made garlic bread
Using a bridge roll to make a mini-garlic loaf is such an obvious idea that I'm sure someone's thought of it already, but I haven't seen a recipe anywhere for it. In theory, you could use any compound (flavoured) butter for this but just make sure the flavours will match what your going to serve it with. A bit of cheese in the mix would be nice, but chilli, coriander and lime would be just plain weird
Garlic mini-loaves
serves 4
4 white bridge or finger rolls
10 cloves of garlic, finely minced or grated on a microplane grater
25g parsley, leaves picked from the stalks and finely chopped
250g butter, softened
Mix the garlic and parsley with the softened butter then form into a thick sausage by wrapping in cling film and twisting the ends like a Christmas cracker. Chill in the fridge or freeze (this will make far more butter than you'll need for the recipe but its very handy to have around for melting over steaks or grilled fish).
Slice the rolls at an angle from top to bottom four times, but don't cut completely through. Place a slice of the chilled butter (if frozen, use a serrated bread knife to cut through it) into each of the roll's four "pockets" then wrap the rolls in foil. Bake in a hot oven (200°C) for 10 minutes, then open the foil parcels and bake for a further five minutes for a crisp finish. Serve with pizza or pasta, or just gorge on them straight from the oven with a glass of wine or beer.
Garlic mini-loaves
serves 4
4 white bridge or finger rolls
10 cloves of garlic, finely minced or grated on a microplane grater
25g parsley, leaves picked from the stalks and finely chopped
250g butter, softened
Mix the garlic and parsley with the softened butter then form into a thick sausage by wrapping in cling film and twisting the ends like a Christmas cracker. Chill in the fridge or freeze (this will make far more butter than you'll need for the recipe but its very handy to have around for melting over steaks or grilled fish).
Slice the rolls at an angle from top to bottom four times, but don't cut completely through. Place a slice of the chilled butter (if frozen, use a serrated bread knife to cut through it) into each of the roll's four "pockets" then wrap the rolls in foil. Bake in a hot oven (200°C) for 10 minutes, then open the foil parcels and bake for a further five minutes for a crisp finish. Serve with pizza or pasta, or just gorge on them straight from the oven with a glass of wine or beer.
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