What to do with lots of garlic?

JAS_OH1 said:
Gluten free bread and roasted garlic for you? Or roast garlic and make aioli for a sandwich spread?
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medtran49 said:
You can peel and freeze the cloves. Or, you can grind it up, place in a plastic bag, flatten it, then break off pieces the size you need for a recipe.
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Thanks for the suggestions, I think that’s pretty much what I’m going to do 👍

I’ll roast most of it, some with red onions on Christmas Day (always seems to go down well), have some in the leftovers as bubble n squeak and probably freeze the rest of the roasted garlic for things like aioli.

Must remember to keep 3 or 4 back for general use, I can imagine needing fresh garlic for something after Crimbo and realising I’ve cooked and frozen it all 😂

Reckon that’s the least amount of extra work, assuming they pop out of their casings nicely 🤞
 
SandwichShortOfAPicnic said:
Thanks for the suggestions, I think that’s pretty much what I’m going to do 👍

I’ll roast most of it, some with red onions on Christmas Day (always seems to go down well), have some in the leftovers as bubble n squeak and probably freeze the rest of the roasted garlic for things like aioli.

Must remember to keep 3 or 4 back for general use, I can imagine needing fresh garlic for something after Crimbo and realising I’ve cooked and frozen it all 😂

Reckon that’s the least amount of extra work, assuming they pop out of their casings nicely 🤞
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A lot of times I semi-roast garlic so that it doesn't get too squishy and stick to my hands, and then I use it in various recipes (paper skin just peels right off).
 
medtran49 said:
You can peel and freeze the cloves. Or, you can grind it up, place in a plastic bag, flatten it, then break off pieces the size you need for a recipe.
Click to expand...
Yup, this is what I do. But I buy the whole peeled cloves of garlic. I chop in my mini food processor.

frozen_garlic_122324_2_IMG_3360.jpg


You can buy one of those garlic skin peelers. I have one that I used when I bought bulbs of garlic.


garlic-skin-remover.jpg
 
badjak said:
I think it is time for you to try that recipe with 40 bulbs...
If only I could remember what it was called :)
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Yottam Ottolenghi does a lovely version. 20 cloves of normal and 20 of black cloves.
A family favourite.
I suppose I could just make it everyday for 10 days or so in a row, a bit of chicken either side of all that Christmas turkey will probably fit in well 😂

Yotam Ottolenghi's Sunday lunch recipes
 
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Barriehie said:
Plant it!!!

Barrie

Edit: You get what, like 10 cloves per bulb. My plot is 12' x 6' and I'll grow enough to last all next year plus some to grow following.
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When the pergola/veranda thing is built I’ll possibly do some raised beds on the perimeter but up to this point I’ve repeatedly demonstrated my interest in any gardening is at best sporadic.
Our vegetable patch is known as the dedgetable patch 😝
 
I keep my garlic bulbs in the kitchen, outside the fridge, and they'll happily sit there for 3-4 weeks without any problem. Mind you, I use a lot (Indian food) and occasionally make garlic paste, or garlic/ginger paste to make cooking simpler. Just blitz the garlic and/or ginger in a blender with a bit of vinegar, then refrigerate.
 
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