Roasted Garlic and Roasted Onions

The great thing about roasting a quantity of alliums, is that as well as softening the harshness of raw garic in recipes, and intensifying the sweetness and flavour of onions, you can then freeze them for future recipes.

They are sooo versatile too! Roasted garlic is delicious in dips, mayonnaise, soups, butter (roasted garlic butter rubbed under the skin of a chicken before roasting - yum!), mashed potato, and many other things.

 

Roasted onion (halves) are equally as versatile - all of the above (chopped up for some of them, obviously), and also on the side of roast dinners, sausage and mash, and too many things to mention! 

Cook in bulk to make the most of using the oven, and in order to freeze, squeeze out the garlic cloves first.

Caesar Salad Dressing with Roasted Garlic

A delicious, creamy dressing, packed full of flavour.

This tastes a thousand times better than anything you can buy in a bottle, and you can tweak it to your own tastes.

It's also incredibly easy to make, and if you're gluten free, there's an easy substitution you can make for one of the ingredients, plus if you don't like the flavour of anchovy, you can skip it.

It will keep in the fridge for a week, so get yourself some Cos lettuce (tip: soaking the leaves in ice cold water whilst you prepare other ingredients will crisp it right up), and any 'illegal' toppings you fancy adding to it - I like grilled chicken and crispy bacon, but shhhh, don't tell the purists!