Edible Gifts for Christmas

I am sure that preparations are in full swing for you. Getting ready for Christmas Day!

Of course, I am still embroiled in markets and fairs, but stock is now running out and our final market will be Malvern Farmers Market (16.12.23) . Then, I can go in search of the Christmas decs’!

By the way … Final date for orders online 15.12.23

I have made some effort, honestly. I already made some edible Christmas Gifts for friends and family. Find my recipe for Mulled Wine Syrup on the Foodies Across the Pond newsletter, via Substack.

https://open.substack.com/pub/foodiesacrossthepond/p/a-trip-to-bath-and-2-festive-recipes?r=1u5aav&utm_campaign=post&utm_medium=web

The recipe below, is also one of my favourite recipes: “Roasted Garlic in Olive Oil” and it is so simple!

I included it in the Foodies Across the Pond “12 Menus of Christmas” book. For those without a copy – Merry Christmas and here is the recipe, but if you would like to buy a copy of the book, find it in our website shop.https://www.myrtleskitchen.co.uk/product-category/accessories/

This is the perfect gift for a food lover, particularly for a garlic lover!

Roasted Garlic in Olive Oil

6 – 8 heads of garlic 

Approximately 300ml good quality olive oil (I always use Rustic Puglia Olive Oil!)

1 x tablespoon of additional oil for roasting

Dried bay leaves

Sprigs of rosemary

Presentation jars that are attractive for gifting.

1. First sterilise your jars and lids.
2. Preheat your oven to 180’c / 350’f / Gas mark 4
3. Wash the rosemary sprigs and allow to dry completely.
4. Remove the papery outer skins from the garlic bulbs and place on a baking tray with a tablespoon of oil.
5. Roast for 15-20 minutes according to the size of the garlic bulbs.  Using a fine skewer, check that the bulb is cooked, lovely and soft, but not mushy.  Cook for a further few minutes if needed.
6. Move to a board and allow to go cold.
7. Using a really sharp knife or shears, carefully trim off the top 1cm and discard the trimmings.
8. Tightly pack the garlic bulbs into your sterilised jar/jars along with a bay leaf and a sprig of the washed rosemary.   Cover then completely with olive oil.  Seal, label and decorate the jar.  The garlic will keep in a ‘fridge for about 3 months.

Suggestions for use:  delicious used for garlic bread, pizza bases, bruschetta …..   I love it with roast lamb or lamb steaks, or one in a chicken cavity Barbecued is delicious.  The oil that is left is amazing and can be used for so much.  I think it is a shame to heat it, I love it in vinaigrettes and dressings.

If you haven’t time – we still have masses of Christmas gift ideas in the shop on our website, but you will need to be quick as final orders this comingFriday!!

Jane xx