Confit Garlic
Lets talk about confit garlic. I was a bit late to this game changer but game change it is!
I normally make this in large batches about once a month at the studio because it goes great with everything from salad dressings to mash potatoes.
As much garlic as you have the patients to peel
A bottle of good quality olive or rapeseed oil
Rosemary or Thyme (optional)
Glass jar or tupperwear for storage
The most difficult bit about making confit garlic is the peeling of the garlic itself. You want whole cloves with the bitter root tip gone. Once you have done that place them in a heavy based pan and cover them with a good oil, it can olive or rapeseed just make sure its good quality, especially if your going to be using the oil in dressings.
A sprig of rosemary or thyme if thats your thing.
Place the pot on your lowest hob, if you have a heat diffuser nows the time to dust it off. The heat need to low to produce soft garlic cloves and to stop that oil from getting bitter from over cooking.
You will need to keep an eye on it and make sure the oil never gets past low/ medium heat.
You can tell this from the bubbles in the oil, you want slow bubbles. Pull on and off the heat if
the oil gets too hot.
It should take no more than about 30 mins, less if the oil gets too hot. Decant into a glass tupperwear or a kilner jar. Store in the fridge for up to a month.
