Best-ever Garlic Bread!
Adam Liaw’s Best-ever Garlic Bread recipe is a winner, and you don’t have to be a MasterChef to make it.
BY HEJIRA CONVERY, KINDICARE
Adam Liaw’s kids think his garlic bread is the best in the world, and we’re not going to fight them on this, because their dad sure knows how to cook!
Adam is one of Australia’s most celebrated chefs, with cookbooks, TV shows and even a line of dinnerware to his name.
He’s also famously down-to-earth, so we know it’s not his ego talking when he comes up with a recipe called Best-ever Garlic Bread!
The flavours just speak for themselves, and we’re pretty sure your kid will rate this recipe as highly as Adam’s do.
So, without further ado, here’s how you make Adam Liaw’s Best-ever Garlic Bread
Serves 6–8
Prep time 20 minutes
Cooking time 20 minutes
Ingredients
- 50 ml olive oil
- 8 garlic cloves, finely chopped
- 100 g butter
- salt, to season
- 2 tablespoons finely chopped parsley
- 2 short baguettes (approx. 30 cm long each)
- ¼ cup (25g) finely grated parmesan cheese
Method
Heat a small saucepan over a low-medium heat and add the oil and garlic. Cook, stirring occasionally, for about 4 minutes, until the garlic is fragrant and just starting to brown. Remove from the heat, add the butter and season well with salt. Allow to cool to room temperature, stirring occasionally. You should end up with a paste that is about the consistency of thick yoghurt. Stir through the parsley.
Preheat the oven to 200°C fan-forced. Slice the baguettes almost all the way through at 2-3 cm intervals, leaving just enough of the base to hold it together. Spread the garlic butter liberally into the slices in the baguette, and spread any remaining butter on top.
Place the baguettes side by side on a piece of baking paper and wrap them to just cover the bottoms, ends and sides, leaving the tops exposed. Scatter the tops with the parmesan and bake for 15–20 minutes until the baguettes are warm and the tops browned.
Serve with pasta and a nice green salad.
Adam’s tip
Italian ‘garlic bread’ is more likely to be a bruschetta rubbed with garlic, drizzled with olive oil and toasted for serving with antipasto before a main meal. This is also a great option.
This is an edited extract from 7 Days of Dinner by Adam Liaw (Hardie Grant Books, RRP $45), which is available in stores nationally
Photography © Steve Brown
