Baked garlic and shallots with fino

Baked garlic and shallots with fino

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

I make this dish in the spring, when the new season’s garlic arrives. Its soft cloves – encased in sweet papery casings – are gentle in flavour, and the heads can be roasted and eaten whole. They go beautifully with roasted shallots. Serve as I do, on grilled bread, with a spoonful or two of spring goat’s curd, or as an accompaniment to simple roast chicken.

Ingredients

Quantity Ingredient
4 heads new season’s garlic
8 banana shallots
sea salt
freshly ground black pepper
5 lemon thyme sprigs, (or ordinary thyme)
4 bay leaves
600ml fresh chicken stock
180ml fino sherry
50g unsalted butter, in pieces
50g parmesan, freshly grated

Method

  1. Preheat the oven to 180°C. Slice the garlic heads in half horizontally and place in a roasting tray. Halve the shallots and slip off their outer skin. Add to the garlic, season with salt and pepper, and scatter over the thyme and bay. Bring the chicken stock to the boil in a small pan, then pour over the garlic and shallots. Drizzle over the sherry.
  2. Cover the tray tightly with foil and roast in the oven for 40 minutes. Remove the foil and return to the oven for a further 15 minutes until the shallots and garlic are golden brown and the stock has reduced down and thickened. Add the butter and Parmesan and stir to combine. Taste and adjust the seasoning, then serve.
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