SC - Garlic methods - OOP(?)

[margali]

Mark Grant's new book _Roman Cookery. Ancient Recipes for Modern
Kitchens_ (Serif, quid9.99) has the following recipe for moretum, which
he
renders as 'garlic and herb pate':

4 bulbs garlic
200g/7oz feta
3 celery stalks
large bunch fresh coriander leaves
small bunch fresh rue leaves
2 tbsp olive oil
4 tbsp white wine vinegar
sea salt

Break the bulbs of garlic up into cloves, spread out on a baking tray
and
cook under a hot grill for 5 mins, turning over 2-3 times to avoid
burning. Leave to cool for a couple of mins, squeeze out flesh from
skins.
Roughly chop celery, cheese & herbs, whizz up with garlic in food
processor. Add wine vinegar, olive oil, mix in. Serve as spread.

"The effect is not unlike 'salade mechouia', a Tunisian dish...I have
suggested grilling the garlic to lessen the tears". He also includes a
translation of the ps.-Virgil _Moretum_.

margali