Adam Liaw’s simple pan-fried garlic bread will go with everything you eat this weekend
I make this garlic butter in a big batch and keep it in the fridge so that garlic bread is always just a piece of toast away.
Ingredients
4 thick slices of sourdough bread
finely grated parmesan, to serve
Soft garlic butter
50ml olive oil
8 cloves garlic, finely chopped
100g butter
2 tbsp finely chopped parsley
Method
Step 1
To make the garlic butter, heat a small saucepan over low-medium heat and add the olive oil and garlic. Cook, stirring occasionally, for about 4 minutes until the garlic is fragrant but not browned. Remove from the heat, add the butter and season well with salt. Allow to cool to room temperature, stirring occasionally; you should end up with a paste around the consistency of thick yoghurt. Stir through the parsley. This garlic butter will keep in the fridge for months.
Step 2
Place a large frypan over a low-medium heat. Spread the sourdough generously with the garlic butter and cook, buttered side down, for about 5 minutes until the bread it toasted and the garlic is just starting to brown. Don’t have the heat too high or the garlic will burn. Flip the bread and warm the other side for a few minutes, then serve the garlic bread with a little parmesan grated on top.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
