“There’s no such thing as too much butter” said a friend to me one boozy evening.  I texted him a picture of the garlic bread I’d just made, after a couple of glasses of pinot.  “Okay”, he said “maybe you have a point”.
Dear leftover lovers I have refined for you my butter to bread ratios, and I bring you a herby garlic butter to make fabulous use of that handful of herbs.
Garlic bread, in its full 80s/90s glory, has to be made with a supermarket baguette, all bleached white.  You need to squash up your garlic for this recipe, so use a crusher or grate it on the ‘thin cheese’ side of your box grater.  You *don’t* want to bite into chunks of garlic (shudder).
Think your kiddos might balk at this amount of greenery in the garlic bread?  Add more butter and garlic so that the ratio is more to their liking.  If you have a food processor, you can cut the herbs teeny tiny, which might help.
Any herb-garlic butter you don’t use now can be wrapped and frozen for another time; you can stir it through pasta, use it in a jacket potato or to melt over a perfectly cooked steak.

(Bought too many herbs) garlic bread

Serves 4

Ingredients

15g herbs (parsley, coriander, chives) after removing stalks
7g garlic (roughly x2 cloves)
75g unsalted butter
Salt and pepper
Half a big baguette

Tools

Grater/crusher
Chopping board
Bread knife
Bowl

Time

15 minutes to mix
15 minutes to bake

Prep

Take the butter out of the fridge – if you can, n hour or so before using but even 10 minutes is helpful, but not essential
Turn the oven to 220C

Method

Take your herbs and
EITHER
Gather them into a little bundle and, using your knife, chop them.  As the bundle flattens and spreads, gather it up again and chop again.  And again!
OR – process quickly in a blender/immersion blender so finely chopped but not into a paste
Garlic: either grate it using the thin cheese side of your box grater, or use your garlic crusher, or squash to a paste with the side of your knife
Place the garlic, herbs, butter and salt into a mixing bowl
Get your hands right in there and squish that shit together so you’ve got a nice even mixture
When you’re happy with the mixture, wash your hands!
Take your bread knife and cut slices into the baguette around 2cm wide – like a garlic bread from the supermarket
Take a loaded teaspoon sized scoop of butter and squish it into each cut into the bread
Keep going until the garlic herb butter is evenly spread out
When all the butter has been used, place the bread on a tray and into the oven
Check after 10 minutes; you want the bread to be golden and crunchy, the butter all melted
You might need a little more time; if the top is golden but the butter not melted, just turn the heat off and leave the bread in – the leftover heat will do the job
Eat …. enjoy!

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Sign up to the Storr Cupboard Newsletter

...and receive monthly recipe ideas to help you ensure there's never a leftover, leftover PLUS a free downloadable meal planner & kitchen stock check.

Once signed up check your email to confirm your subscription!

We will, of course, always ensure that your data is safe and never spam you!

You have Successfully Subscribed!

Share This

Share This

Share this post with your friends!