Confit Garlic

You don't really need to stick to the quantities here, just make sure all the garlic is well covered with the oil and you are good to go!

Ingredients:
500gm peeled garlic

Olive oil

 

Method:

Peel a LOT of garlic.  Do not be tempted to buy it already peeled – it has already started to dry out and is not at its best.  It takes time but is worth the effort - start with a good 5 – 6 heads of the best garlic you can find.

Place garlic in a sauce pan

Pour in olive oil to cover the garlic – be generous you will also use the oil

Cook on very low heat until garlic is soft – no more than 70°C – this will take at least one hour.  Don't push it too far in terms of browning.  This garlic will be used mostly in your cooking where you will continue to caramelise it.

Meanwhile, sterilise a jar by washing in hot water then pop into the oven at 100°C until the jar is dry

Once tender place the garlic into the jar and refrigerate immediately.

Garlic will keep for a couple of weeks – it is a fresh product without preservatives so use it! 

Confit garlic is a great standby for dressings, mashed potato, on toasted sourdough with fresh tomato, smooshed on pizza with sliced potato and rosemary, jazzing up store-bought pesto or hummus, in guacamole, or in your favourite herbed butter for steak.