Garlic Bread

Method

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Why not serve with a hot salad cooked in olive oil on the barbecue. Its easy, just put all the left-over bits of anything from the fridge into flat pie tin or silver foil and season well. Red, green, and yellow peppers with mushroom, makes an excellent hot salad. And remember you can place the bread on the barbecue without foil if you like it crispy like toast.

Sometimes its the simple things that make your barbecue a success.

Cut the French stick in half, then cut into slices 2/3 of the depth of the stick, at intervals to your liking (see photograph). Place the butter in a small bowl and microwave for 10 seconds or until the butter has melted.

Add the garlic and parsley to the melted butter, combine until smooth.

Spread the mixture between each slice of bread and drizzle the remainder over the top of the stick. Wrap the stick in tin foil and place on the barbecue, until the bread is hot.

Direct cooking time: approximately 5 minutes. Indirect cooking time: approximately 10 to 15 minutes.

1 French stick

100 g butter or olive oil

1 Tablespoon of chopped parsley

2 cloves of fresh garlic, crushed.

Chopped parsley can be purchased from the herbs and spices rack, at your local supermarket, to save time.

Absolutely super with lamb or as a simple starter.

Its so much more tasty, when you prepare your own.

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