Saturday, 2 April 2011

Garlic Confit

Garlic confit is so delicious and as always really easy to make.. Chop the tops off 4 or 5 bulbs of garlic depending on the size of the pot.

Cover the garlic with a plain flavoured oil, I have used canola oil.  Just enough to go over the top.

Gently bring to the boil on your lowest setting on the stove top and then turn it off.  Turn it back on again and let it bubble away very slowly for about 3 to 5 minutes.  It will colour really quickly if you are not careful.  Turn it off again.  Repeat the the process several times over a couple of hours.  You want the garlic to cook and to develop the flavour really slowly.

Once you have the desired colour which is a deep golden and the cloves are still soft, not little rocks, turn off the heat and allow bulbs to cool in the oil.

Once cool, pop the clove out of the paper using the end of a teaspoon.  Find a small jar and pour a little of the oil to cover.  Strain the remaining oil using a fine sieve and store in a clean bottle.
The garlic and the oil are sublime, mellow and extremely moorish.

Use the garlic as part of an antipasto plate, spread it on a sandwich, add it to soups or stew or eat straight from the jar.  I use the garlic oil in Finns stirfries that I make for his school lunches.

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