serves
6
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
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PG
Watch the full episode here
PG
Ingredients
- 50 ml olive oil
- 8 garlic cloves, finely chopped
- 100 g butter, diced
- salt, to season
- 2 tbsp finely chopped flat-leaf parsley
- 2 short baguettes (approx 30 cm long each)
- ¼ cup finely grated parmesan cheese
- green salad and pasta, to serve
Cooling time: 1 hour
Instructions
1. Heat a small saucepan over medium-low heat and add the olive oil and garlic. Cook, stirring occasionally, for about 4 minutes, until the garlic is fragrant and just starting to brown. Remove from the heat and add the butter and season well with salt. Allow to cool to room temperature, stirring occasionally. You should end up with a paste around the consistency of thick yoghurt. Stir through the parsley.
2. Preheat the oven to 200˚C (fan-forced). Cut the baguettes almost completely through at 2-3cm intervals, leaving just enough of the base to hold it together. Spread the garlic butter liberally into the cuts in the baguette, and spread any remaining butter on top.
3. Place the baguettes side by side on a piece of brown baking paper and wrap the baguettes to just cover the bottoms, ends and sides, leaving the tops exposed. Scatter the tops with the parmesan and bake for 15 - 20 minutes until the baguettes are warm and the tops are browned. Serve with pasta and a green salad.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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