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Ingredients
- 3 garlic heads
- 250g butter, softened
- 30g flat leaf parsley leaves, chopped
- 1 ½ tbsp smoked sea salt
- ¼ tsp cayenne pepper
- 20g Dijon mustard
- Juice of 1 lemon
- Serves 6-8
Method
To make roast garlic puree, pre-heat oven to 160C. Wrap garlic heads well in foil and bake until soft, about 90 minutes. While still warm, squeeze garlic from skins and pass through a sieve or vegetable mouli. This should make 30 grams of puree. Place puree with remaining ingredients in a food processor and blend well. Place on a large piece of cling film and form into a log shape. Roll up, twisting the ends and allow to set hard in the fridge.
Cut into slices and serve on top of grilled scotch fillet.
Tip: Covered with a little vegetable oil in a well-sealed container, garlic puree will keep for up to four weeks in the fridge.
