Ingredients
- 4 - 8 large heads/bulbs of garlic
- 500ml - 1litre olive oil (your choice on how much you want to make, it is good either way)
Garlic Confit (aka Fancy Garlic Oil, and Roast Garlic)
Method
- Put on some good music as the next step takes a while
- Wash then peel the garlic
- The best way to do this at the moment, with the garlic so fresh, is to damage/bruise the surface with something heavy - I use my marble pestle
- Put the garlic and oil in a pot and then cook on the lowest of low settings you can set your cooker to
- There should be no bubbles forming (tiny ones are okay)
- Cook for 60 minutes or until garlic is very soft
- It should remain white (although I often forget and it goes brown but still tastes excellent)
- Done
- Separate the garlic (leave enough oil on to cover it) and oil and store them both in the fridge
- Use the garlic proper in salad dressings or add at the end to a pasta salad
- Use the oil on bruschetta, to dress salads or to fancy up an easy scrambled egg meal
Comments
Thanks to Te Mahanga Orchard for providing the garlic used in the demonstration.
If you would like to download a printable version of this recipe, please click here
