Ingredients
- 6-8 heads of garlic, tidied of any loose skin, but not separated
- sufficient oil to cover (something neutral such as ricebran)
Confit garlic
Method
- Heat your heads of garlic in the oil for at least an hour, but never let them fry
- This means keeping a constant eye on the oil and ensuring it never quite breaks a simmer, but sits around 85-90°C
- Transfer to sterilised jars and store
Comments
To confit means simply to slow cook, and then store a food in fat, or in this case an oil for future use. The classic example is duck legs poached in duck fat. This rather more everyday application is no less decadent and will prove itself useful in no end of applications. A couple of cloves will transform any dreary winter mash, I promise.
