How to make confit garlic
Why make garlic confit? Because it’s totally delicious and you can use it in all kinds of ways. Smoosh it into potato mash, dressings and mayo, serve it with steak, smear it over toast, smatter it over pizza or smooth it through a compound butter. And that oil is sensational in dressings, marinades and for drizzling over roasting meats and vegetables. Garlic confit is basically a jar of sunny-flavoured magic.
INGREDIENTS
2 cups of peeled garlic cloves (about 6-7 heads)
3-4 springs thyme
1-2 small sprigs rosemary
2 fresh bay leaves
4 dried chillies
2 cups extra virgin olive oil, or enough to cover
METHOD
Combine all the ingredients in a small saucepan, making sure the garlic is covered. Bring to a simmer over medium-low heat, then reduce the heat to low and simmer for about 30 minutes or until the garlic is tender but not browned. Cool the garlic, then remove the herbs and chillies. Transfer to a sterilised jar, seal, then store in the refrigerator. Garlic confit will keep for about 2 weeks.
TOP TIP FOR PEELING GARLIC
The hardest part about making this? Peeling all that garlic. But luckily there’s a hack for that. Just separate the cloves, place them in a bowl, then cover them with really hot water. Leave them for a few minutes, drain, then peel… the skins will slip off easily.
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