THE NEXT BEST GARLIC BREAD

Screen Shot 2018-12-21 at 15.44.04Garlic bread used to be a very popular side dish at every braai. We think here at the Braai head quarters it is time to bring the garlic bread back, and make it better than ever before.

WHAT YOU NEED:

1 big sized bread of your choice, like a ciabatta or french loaf
For the butter:
250g (half of a big block) soft butter
2 anchovy fillets
1/2 cup pitted olives, roughly chopped
1 chilli, chopped
1 tot capers
4 garlic cloves, roughly chopped
1 tot olive oil
1 tot fresh parsley, roughly chopped
1 tot fresh chives, roughly chopped
2 tots dijon mustard
1/2 teaspoon paprika
Few sprigs fresh thyme
Juice from 1 lemon
Salt and pepper

WHAT TO DO:
  1. Use your food blender and combine all the ingredients together for your butter. So that will be everything except for the bread. If you do not have a blender or stick blender, use your sharpest knife, chop everything super fine and mix into the butter with the lemon juice and olive oil with a wooden spoon until it is a smooth mixture and everything is combined.This can be smooth mixture or you can leave a few bits of chunky olives and garlic in between.
  2. Wrap the bread in a double layer of foil.
  3. Now place this bread on top of your grid and toast the foil wrapped bread slow and easy over medium coals making sure to turn it often so that all the sides are evenly toasted and all the butter melted inside into the bread.
  4. You want it crispy on the outside and soft and full of flavour in the inside. Serve straight from the fire.
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