Graham's Proper Garlic Bread
Ready in 8 minsPreparation Time
5 MinutesCooking Time
3 MinutesIngredients for Graham's Proper Garlic Bread
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
For 1 full French baguette:
2 oz butter
3 cloves garlic
2 spring onions (a.k.a. scallions or salad onions)
1 tablespoon Parmesan cheese
1 tablespoon fresh parsley
1 tablespoon drained prepared horseradish (horseradish sauce)
salt and pepper
1 large French baguette
3 cloves garlic
2 spring onions (a.k.a. scallions or salad onions)
1 tablespoon Parmesan cheese
1 tablespoon fresh parsley
1 tablespoon drained prepared horseradish (horseradish sauce)
salt and pepper
1 large French baguette
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Graham's Proper Garlic Bread
- Make sure your butter is softened. Peel and crush (mince) the garlic, trim and finely chop the spring onions, grate the Parmesan and finely chop the parsley. In a small bowl, mix the butter together with the garlic, spring onion, Parmesan, parsley, horseradish sauce and salt and freshly-ground black pepper to taste.
- Preheat the grill with the rack 4" (10cm) from the heat. Slice the baguette horizontally and spread the butter mixture on both halves. Place each half (butter side up - duh!) on a baking sheet or grill rack and toast under the grill for 2-3 minutes till lightly tanned. Enjoy!
Just because there's garlic in it doesn't mean you have to suffer the lingering effects of The Garlic Dragon afterwards! Before crushing (mincing) the garlic, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without people keeping miles away from you afterwards!