How To Make Garlic Bread

When we think of garlic, the brain automatically thinks of hot garlic bread, fresh out of the oven. UMM!!

There are several ‘ready to go’ packets of garlic bread in the supermarket, but, even if I had all the money in the world, I wouldn’t spend it on a packet of ‘plastic’ bread with preserved garlic on a fatty goo.

No, for a little time and effort, you can have your very own hot garlic bread hot off the press and a thousand times better tasting.

Try it for yourself and if you don’t like it, I will give you your money back, as they say in the adverts!!!

What you will need:

1 Long Fresh French Loaf, now I make my own but you can buy yours, just make sure it’s fresh.

A good 25g of Real Butter, softened, don’t skimp on the butter and yes it has to be butter, it is better for you than margarine. And I believe everything in moderation is good for you. So there!!

1 large bulb of garlic, again make sure it is fresh, the little cloves should be firm to the touch and the skin (the papery bit) should be crisp to the touch.

1 bunch of fresh Parsley

What to do:

Pre-heat the oven or if you so desire you can cook this on the BBQ or open fire

Slice the french loaf into inch thick rounds

Soften the butter in a small bowl

Wash and chop the parsley:
I fold the bunch of parsley in one hand and chop roughly the first time, then, with the mound of parsley on the chopping board.
I hold the tip of the knife in one hand and work the handle of the blade in an up and down motion with the other, in a semi circle over the parsley.
Go backwards and forwards a few times and you will soon have finely chopped parsley

Add the chopped parsley to the butter, you don’t have to mix it in yet

Now to prepare the garlic:
Remove the outer layer of paper skin, and remove all the cloves from the white hard middle stalk.
Lie each clove on its flat side then with a large kitchen knife, held so the blade is horizontal to the chopping board. Lie the thickest part of the blade, thats near the handle, on top of the garlic clove and press down hard. You will feel the garlic, give way, this should be easy if the garlic is fresh.
Now just peel off the fine papery layer, and then repeat on all of the cloves. Remember this is garlic bread and you can never have enough garlic
When all the cloves are peeled, just chop them again as you didi with the parsley.

Putting it all together:
Add the chopped garlic to the parsley and butter and give it a really good mix.
You can add seasoning at this stage, if you desire, but a word of caution, the fresh garlic will be quite ‘salty’ tasting, so easy does it

Spread liberally over both sides of the french bread rounds, and neatly stack them on their side, so the garlic butter mix touches, on a sheet of cooking foil, I put them on the shiny side.

When you have all the french loaf back together again, bring the edges of teh foil together and make a christmas cracker shape. Now cook for 10 -15 mins in the oven, on the BBQ or on the red coals of an open fire.

Ready to eat and enjoy.

BE CAREFUL OPENING THE FOIL PARCEL IT WILL BE VERY HOT

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