3 Heads of Drummond House Heritage Garlic
30g / 2 Tbsp. of cold butter
1 Tbsp. Olive Oil
240ml of Chicken Stock
30ml / 2 Tbsp.of White Wine (Optional)
2 Sprigs of Fresh Rosemary
100g Blue Cheese
Freshly Ground Black Pepper
Crusty Bread to serve
Preheat oven to 190oC/gas 5. Trim any roots off the base and slice the tops off the garlic bulbs exposing the cloves. Sit the garlic in an oven proof baking dish and top with the cold butter. Drizzle with olive oil and pour the half the chicken stock around the garlic. Add a little freshly ground black pepper and the rosemary sprigs and bake uncovered in the centre of the oven.
Baste with the stock, butter and garlic juices every 15 minutes making sure the tops aren’t browning too quickly. Bake about 1 hour until the garlic is soft and golden brown adding more stock when needed to keep the juices in the dish. Crumble over the blue cheese and bake for another 10 minutes until the cheese has melted.
Serve with crusty bread pressing the tender garlic cloves onto the bread and dipping into the juices in the dish.