Marianne Martinez
Garlic is a versatile ingredient that can be used in a variety of dishes. While raw garlic has a pungent flavor, roasting it in the oven or marinating it in a pan can transform it into a sweet and nutty ingredient that can be spread over bread, added to soups and stews, or mixed into dips. Marinating garlic in oil, vinegar, and wine can also soften its taste, making it more palatable for those who are sensitive to raw garlic or do not particularly enjoy its strong flavor. This article will provide a step-by-step guide on how to marinate whole garlic in the oven or pan, enhancing its flavor and making it a delicious addition to your meals.
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What You'll Learn
How to make garlic marinade for any protein
Ingredients
- 3 whole garlic cloves
- Extra-virgin olive oil (or avocado oil)
- Red wine vinegar (or another type of vinegar)
- Seasoning: kosher salt (or sea salt), freshly ground black pepper, and Italian seasoning, Greek seasoning, or herbs de Provence
Method
- Prepare the garlic cloves by removing any loose outer layers and slicing off the top.
- Smash the garlic with the flat side of a meat mallet until completely pulverized. Alternatively, use a rolling pin or the smooth bottom of a skillet.
- Add the oil, vinegar, herbs, salt, and pepper to the garlic. Mix everything together by shaking the bag around.
- Add your choice of protein to the marinade. This marinade works well with chicken, pork, tofu, or seafood.
- Set aside to marinate. For poultry, meat, and tofu, marinate for 30 minutes to 8 hours. For seafood, marinate for 10 to 30 minutes.
- Drain and discard the marinade. Then, cook the protein over medium-high heat on a gas grill or in a grill pan.
Tips
- If you want to make a big batch of marinade, you can store it in a sealable container or zip-top bag in the refrigerator for up to 5 days.
- Lemon and garlic go well together, so consider adding lemon juice and lemon zest to the marinade instead of vinegar.
- You can also experiment with different flavors by swapping out the dried herbs for fresh herbs or adding soy sauce, green onions, and sesame oil for an Asian twist.
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Marinating garlic in oil
Marinated garlic in oil is an excellent option for those who usually find the taste of natural garlic too strong. It can be used in dishes in place of fresh garlic, as a simple condiment, or as an appetizer.
Garlic Marinated in Oil
To make garlic marinated in oil, you will need the following ingredients:
- 2 heads of fresh garlic
- 1 teaspoon of sugar
- 200 ml of white wine
- 1 teaspoon of salt
- 2 bay leaves
- 10 grains of black pepper
- 150 ml of white wine vinegar
- 2 juniper berries
- 3 cloves
- 4 dried chillies
- Extra virgin olive oil
- 2 Quattro Stagioni jars (150ml - 5 oz)
- 2 Quattro Stagioni lids (diameter 56 mm)
Firstly, clean the garlic and remove the outer peel of the cloves. In a large saucepan, pour the vinegar and white wine. Add the pepper, salt, sugar, juniper berries, bay leaf, cloves, and chilli. Bring this mixture to a boil for a couple of minutes, then add the garlic. Boil for another two minutes. Drain the garlic and spices and put them into the jars, dividing the ingredients equally. Top up with extra virgin olive oil, covering up to 1 cm from the edge. Remove any air bubbles by crushing the contents with a teaspoon. Clean the edges of the jars and close them with the lids without tightening too much. Proceed with pasteurization by boiling. Insert the jars in a thick-bottomed pot, with the lids facing up. To prevent the jars from breaking during cooking, put a tea towel between each jar. When the jars have cooled, check that the center of the lid is lowered, indicating that the vacuum has occurred correctly. Keep in a cool place for at least a month before tasting. Once opened, keep them in the fridge and consume within 2-3 days.
Herb & Spice Marinated Garlic
For this recipe, you will need garlic, olive oil, vinegar, herbs, salt, and pepper. Firstly, smash the garlic with the flat side of a meat mallet until completely pulverized. Open the bag and add oil, vinegar, herbs, salt, and pepper. Mix by shaking the bag around. This marinade can be used for chicken thighs, pork chops, tofu, or any other protein of your choice. For poultry and meat, marinate for 30 minutes or up to 8 hours. For seafood, marinate for 10 to 30 minutes. Drain and discard the marinade. For tofu, marinate for 30 minutes to 8 hours, and it is okay to use the marinade while cooking.
Soy-Miso Marinated Garlic
For this recipe, you will need garlic, olive oil, soy sauce, miso paste, and sugar. Add the soy sauce to the miso paste and stir, breaking the miso apart as you do so. Stir the sugar into this mixture, then add the peeled garlic cloves and oil. Heat this mixture in a small pot on the stove over medium heat and bring to a simmer. Simmer for 5 minutes. Allow the mixture to cool slightly, then carefully pour it into a small jar with a tight-fitting lid. Store the jar in the fridge for 2 weeks before using.
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Roasting garlic in the oven
Preparation:
Start by choosing a firm head of garlic that feels heavy for its size. Avoid bulbs with soft spots, mould, or signs of drying out. For the best flavour, opt for organic young garlic. You will also need olive oil or another neutral cooking oil, salt, and pepper. Some recipes suggest adding butter or fresh herbs like thyme for extra flavour.
Peeling and Trimming:
Use your fingers to peel away the loose, papery outer layers of the garlic bulb, leaving the head intact with all the cloves connected. Then, trim about a quarter to half an inch off the top of the head to expose the tops of the garlic cloves. This step helps the garlic cloves absorb the oil and seasonings.
Seasoning and Wrapping:
Drizzle olive oil over the exposed surface of the garlic head, letting it sink into the cloves. You can also add butter, salt, pepper, and fresh herbs like thyme at this stage for extra flavour. Wrap the seasoned garlic head in aluminium foil or parchment paper, creating a sealed packet.
Roasting:
Preheat your oven to around 400°F (204-205°C). Place the wrapped garlic in the oven and roast for 30 to 40 minutes. The garlic is done when a centre clove is completely soft when pierced with a knife. For a more caramelized flavour, you can continue roasting until the garlic turns a deep golden colour, checking every 10 minutes.
Serving and Storage:
Let the roasted garlic cool slightly before serving. Squeeze or push the roasted cloves out of their skins, and they're ready to enjoy! Roasted garlic can be eaten directly from the head as a snack or spread on bread, mixed into dips, or added to soups, sauces, and various dishes.
Roasted garlic can be stored in an airtight container in the refrigerator for a few days to up to two weeks. For longer storage, you can freeze whole heads of roasted garlic or individual cloves for up to three to six months.
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Using a garlic press
A garlic press, also known as a crusher, is a kitchen utensil designed to crush garlic cloves by forcing them through a grid of small holes. This tool transforms whole cloves into a fine mince or paste, releasing the garlic's full spectrum of flavours.
Place the clove in the press and squeeze firmly to extract the minced garlic. You can press multiple cloves at a time if you have the hand strength. The garlic and its oils will come out of the press, so be sure to use a bowl, large cutting board, or pan underneath to catch them.
After pressing, use a butter knife to scrape away any garlic stuck to the outside of the press. Most presses are dishwasher-safe, or you can hand wash them. You can dislodge the pressed clove using a fork before washing.
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Storing and reheating roasted garlic
Roasted garlic can be stored in a refrigerator for up to 4 days or frozen for up to 12 months. To store roasted garlic in the refrigerator, keep the cloves in their protective outer peel and place them in a Ziplock bag or plastic container. They should last for up to 3 days in the fridge.
If you want to store roasted garlic in the refrigerator for longer, cover the garlic with oil and store it in a sealed canister or jar in the fridge. Olive oil is a natural preservative and prevents the garlic from spoiling by isolating it from air. However, do not store garlic in oil at room temperature as this can be a breeding ground for botulism-causing bacteria.
To freeze roasted garlic, first, arrange the garlic cloves on a baking sheet and freeze them. Once frozen, transfer the cloves to a freezer-safe container or bag. Frozen roasted garlic will keep well for 2 to 3 months.
To reheat roasted garlic, place it back in the oven at a low temperature for 10-15 minutes.
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Frequently asked questions
For a simple garlic marinade, you will need garlic cloves, extra-virgin olive oil, red wine vinegar, salt, and pepper. First, crush the garlic cloves with the side of a knife. Then, add oil, vinegar, salt, and pepper, and mix. You can add chicken, pork, tofu, or any other protein to this marinade and leave it for 30 minutes to 8 hours.
To make garlic marinated in oil, add 200ml of white wine and 150ml of white wine vinegar to a saucepan. Add a teaspoon of sugar, a teaspoon of salt, 10 grains of black pepper, 2 bay leaves, 2 juniper berries, 3 cloves, and 4 dried chillies. Boil this mixture for a couple of minutes, then add the garlic and boil for another two minutes. Drain the garlic and spices and put them into jars. Top up the jars with extra virgin olive oil and seal the jars.
Garlic marinade is a great way to add flavour to grilled meat, chicken breast, pork tenderloin, tofu, or seafood. You can also use the marinade to brush over tofu while cooking.
To roast garlic in the oven, first, slice the head in half or cut the papery layers of the bulb and expose the cloves. Roast the garlic in the oven at 350ºF/175ºC for 30-40 minutes. The garlic should be golden and soft to touch. You can roast for longer if you want a more caramelized result.
You can eat roasted garlic directly from the head, or spread it over bread or focaccia. You can also use it in pasta dishes, sauces, soups, or dips.
