Garlic confit is simply garlic that has been slow-cooked in olive oil – but it is also magical! It can be added to pizza, vegetable, soup and so many other foods, and the garlic-infused oil can be added to salad dressing or used for roasting.
I made up a batch recently and I’m quickly making my way through the jar of garlic, which has a lovely mellow roasted flavour. So good!
What you need:
- a few bulbs of garlic
- olive oil
What you do:
- The most labour-intensive part of this recipe, peel the garlic cloves. Mine had the green “germ” growing inside, so I cut the cloves in half to remove it. I think it adds a bitter taste.
- Preheat the oven to 200F.
- Place the peeled cloves in a dish and pour in some olive oil, until all the cloves are covered. Use tin foil to cover the container, then place it in the oven for about 2 hours.
- Remove the container from the oven and let it cool. Pour into a jar and store in the fridge. It should keep for a few weeks.
Trust in Kim (she will guide thee) 