Chili Garlic Bread recipe
information
If the strength of the garlic seems a little overpowering to you, roast it in the oven for a sweeter, more delicate taste before blending it in with the other ingredients in a pestle and mortar. Don't use a blender - half the fun of this very simple recipe is mixing it by hand and getting messy! Do take care, though, with little people's eyes and skin or it could all end in tears: make sure children wash their hands after touching the chilli.
ingredients
1 medium-hot red chili
4 cloves of garlic, crushed, peeled and chopped
a sprig of thyme
1 tsp coarse sea salt
175 g butter, soft
1 baguette
Heat the oven to 180°C/gas 4.
4 cloves of garlic, crushed, peeled and chopped
a sprig of thyme
1 tsp coarse sea salt
175 g butter, soft
1 baguette
Heat the oven to 180°C/gas 4.
method
1. Cut the chili in half lengthways, remove the seeds and dice the flesh. (Keep the seeds in if you like the heat.) Put the chilli, garlic, thyme leaves (stripped from the stalks) and salt in a pestle and mortar, and pound until it forms a paste.
2. Put the butter in a bowl, add the paste and mix well.
3. Almost-slice the bread to the bottom every 3 cm and then divide the butter mix among each incision, spreading it over the inner surfaces. Put the bread on a baking tray and bake for 8 - 10 minutes. Eat at once.
2. Put the butter in a bowl, add the paste and mix well.
3. Almost-slice the bread to the bottom every 3 cm and then divide the butter mix among each incision, spreading it over the inner surfaces. Put the bread on a baking tray and bake for 8 - 10 minutes. Eat at once.
serving amount
serves 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
