250 gm soft butter of your choice
1 whole garlic head, freshly roasted
3 teaspoons freshly chopped parsley
1 teaspoon freshly chopped rosemary
½ teaspoon dried rosemary
1 teaspoons freshly ground pepper
Salt to taste
Roast whole garlic head of cloves in slow oven 160 degrees , approximately 30-40 minutes, until you can smell the sweetness and just starting to pop. Remove, when cool squeeze garlic out of the skin, set aside the beautiful sweet garlic to use for your butter. Use approximately 3 teaspoons or more for intense garlic flavour.
Place butter in a small bowl, using a fork mash until softened. Add garlic first then all the rest of herbs. Place butter on plastic wrap rolling into a log, tightly. Chill until ready to use. When cut you will have small medallions. Butter will keep in fridge wrapped for up to one week
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