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recipes
Roasted Garlic and Rosemary Butter
Delicious on grilled lamb, or smeared on a lamb joint before roasting.
Makes 500g
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2 heads of garlic with 5mm (¼ inch) top removed
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1 tablespoon olive oil
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450g (1 lb) unsalted butter
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1 large sprig rosemary
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3 tablespoons chopped parsley
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2 tablespoons chopped chives
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salt and ground black pepper
1. Wrap the heads of garlic in foil with a dribble of olive oil and roast at 180°C / 350° F/
Gas 4 for 20-25 minutes until soft.
2. Pop the garlic from its skin and place in your blender jar with the unsalted butter.
3. While the garlic is roasting, blanch the leaves from the sprig of Rosemary, drain and
dry. Add to the garlic and butter, with the chopped parsley and chives.
4. Puree until smooth using your Breville hand blender and season to taste.
Hearty Houmous
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410g can chickpeas
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2 gloves of garlic, peeled
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2 teaspoons light Tahini
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2 tablespoons Greek yoghurt
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Juice of ½ lemon
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4 tablespoons olive oil
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1 teaspoon cumin powder
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Salt and freshly ground black pepper
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Garnish - olive oil and cayenne pepper
1. Drain the can of chickpeas, reserving the liquid.
2. Place 5 tablespoons of the reserved liquid along with the rest of the ingredients in the
measuring cup.
3. Blend until smooth and creamy.
4. Transfer to a serving dish, drizzle over a little more olive oil and sprinkle with cayenne
pepper.
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