Tag Archives: caramelised

Comfort: roasted caramelised whole garlic and slow ribs

The world has felt out of kilter this week.

The flood of images from Boston; strange encounters at work and after work; a sudden drop in temperature catapulting us from late summer into early winter.

And this morning, one of those torrential, tropical downpours that reminds Sydney siders life is not all about sunburn and beaches. None of those polite drizzles, this was rain with fat, heavy raindrops far heavier than any water saving showerhead can produce. The kind of rain that floods footpaths and cafes, gets under your umbrella and splashes up to knee height, and has us talking about carpentry skills for building Noah’s Ark.

It didn’t feel like a baking day, as I had planned. It was a day for a hot toddy, lemon ginger apple juice, or mulled wine, or congee or chicken soup. Something that says comfort blanket. A day for warm fireplaces, long slow braises, and slooooow roasted ribs and whole garlic.

garlic1

The roasted garlic is simple to make, but yields such complex flavours. Whole heads of garlic are cut in half horizontally, then placed, cut face down, in a puddle of olive oil and baked for almost an hour and a half. After an hour, a gorgeous, warm smell, laced with caramel sweetness and with none of that raw garlic bite, fills the kitchen. The garlic bulbs shrink as they caramelise, so the outer layers of the garlic either lift off, or holds the garlic bulbs so loosely they are easily dug out with a small fork.

The garlic bulbs can be spread on toasted crusty bread, added to a dish of roasted sliced potato, or made into a thick garlic soup (soup coming soon), or mashed into almost anything, really.

The slow roasted oven ribs are also lovely, fall-apart-with-thick-sauce lovely. This (I think southern) recipe seemed so simple yet produces such beautiful looking results, it was only a matter of time before I gave it a go. Ribs are coated in a dry rub, wrapped in foil (I use two layers to be sure), and roasted on a slow oven for up to 4 hours, or an extremely slow oven for about 6 hours. The dry rub becomes a barbecue sauce of sorts. The meat can be further browned under the grill (broiler), but I find I prefer it without.

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