Rosemary & Garlic Butter

Step 1: Preheat oven your oven to 180dg C (approx 355dg F)

Step 2: Place the garlic (still in skins) in a saucepan and cover the garlic with cold water, bring to boil and then drain the garlic.

Step 3: Bring to the boil then drain ~ repeat this twice.

Step 4: Place the rosemary leaves and garlic in a baking tray with the oil and bake for 10-15 minutes or until the garlic is quite soft and the rosemary leaves are just crisp; Squeeze the garlic out of the garlic skin and discard the skins.

Step 5: Blend the butter, garlic puree, rosemary, parsley and seasonings in a food processor until it is of a very creamy consistency.

Step 6: Remove cream from blender/processor and roll the butter mixture into log shapes using foil, glad wrap or baking paper refrigerate until needed. This butter keeps very well in the freezer; so the extra logs can be stored quite well in the freezer.

Step 7:

Step 8: Serve thin slices with barbequed meats or use to make garlic and rosemary bread.