So to distract ourselves from the fact that we weren’t at Electric Picnic - we had some friends over for dinner on Saturday night - the menu was loosely summer Italian, I really enjoyed all the courses - especially the starter which was inspired by a meal we had at Junior’s in Ringsend recently. If you haven’t been you should try it - it’s a great restaurant. I’ve been there twice recently - for dinner and brunch!
1 head of garlic
18 baby tomatoes
3 teaspoons of Maldon Sea Salt
3 teaspoons of Caster Sugar/Light Brown Sugar
Good quality sourdough bread
1 clove of garlic
Cut the whole head of garlic across the middle - so that each clove is cut in half. Mix together the salt and sugar in a bowl. Then dip the head of garlic cut side down into the mixture - so that it sticks. Then on a oven proof tray - put the remaining sugar and salt in two piles. Place the two pieces of garlic cut side down on the two piles. Cover the garlic with tin foil. Place in the oven at gas mark 6 for 30 mins until they are tender.
While these are cooking - coat the tomatoes in a little olive oil and bake these along with the garlic - so they should be ready at the same time. If you have them on the vine keep them that way - as they’re less likely to loose their delicious juices in the roasting process.
Remove the garlic and tomatoes from the oven and allow to cool. Then pop them out of the skins, mix together in a small bowl to form a paste with a small bit of olive oil.
Toast the sour dough - spread each piece of toast with a little purred garlic and top with a few torn basil leaves and two tomatoes.
This is the smallest part of the dinner but thought I’d better start today or we’ll never get it all down. Stay posted for the next five installments - yup 5! Wow we’re mad as a pastry brush around here