Preparing garlic for use

The trick here is the salt, it breaks down the cells due to osmosis.. they swell and burst as
you squish, after only a few seconds you have a smooth yellow paste.

 1. Split out cloves from tthe bulb 
 2. Top and tail with a sharp knife, don't cut all the way through and tear a thin strip of
   rind down, you'll find with practice you can peel them in one go. 
 3. Sprinkle a little salt onto a chopping board YOU ONLY USE FOR GARLIC or
   onions unless you want everything to taste of garlic.. :-) we do! 
 4. Gently crush the cloves into the salt with the flat edge of a large bladed knife and
   squish to a pulp. 
 5. Use the pulp as required. 

  Garlic bread

   Ingedients

   2 Baguettes (French loaves) 
   4-6 cloves garlic - to taste 
   2-4 oz butter or margerine - to taste 
   A little salt - see above 
   1 oz fresh parsley - or other herbs as desired 
   Olive oil 


   Method

 1. Pulp garlic as above 
 2. Finely chop herbs 
 3. Put butter/marge into a mortar with garlic and herbs, mix well 

      microwave butter for 8 secs if hard 

 4. Slice bread diagonally not quite through 
 5. Spread herb butter onto sides of each cut 

     I divide the butter into portions in the mortar, some binary division, for 2
   loaves I divide into 8 and use one blob per quarter loaf, this ensures an even spread 

 6. Preheat over to 180C - sorry, you'll have to convert - pretty hot 
 7. Dribble extra virgin olive oil along each loaf's length 
 8. Wrap in aluminium foil and bake for 5 mins 
 9. Uncover and bake for 5-7 mins more