READY IN
8 mins

Graham's Proper Garlic Bread

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by Graham

Graham's Proper Garlic Bread - so named because I got fed up going to restaurants that claimed to serve garlic bread but produced an insipid lump of dough with a slight flavour of garlic. PROPER garlic bread tastes of garlic but also includes the sharpness of onions and a hint of horseradish; not to mention a soupçon of Italian cheese. Once you've eaten this, you'll never want a shop-bought garlic bread again!

Preparation Time: 5 Minutes

Cooking Time: 3 Minutes

Ingredients 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

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!

GRAHAM'S HOT TIP:
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!

Reviews of Graham's Proper Garlic Bread

Rating 5 out of 5 - Many cooks will make this recipe again

July 22 2014
Oh rapture! This was truly the outstanding winner at our recent BBQ. In fact i had to go back to the kitchen and make two more of them to satisfy demand! They really are very garlicky, but not in a bad way at all and, if you take out the stem in the middle like it says in the hot tip, you don't end up stinking of garlic for days after. This is a definite winner and a keeper.
tracy (4 reviews)