Not so long ago ‘garlic confit’ entered my world. I had kindly been given the wonderful cookbook ‘Gjelina – Cooking from Venice California’ from a good Californian friend who knows I love the restaurant. I spoke more about it here. Flicking through the pages I saw a number of confit recipes so opted to try the garlic confit first. Of course I had heard of garlic confit, but never really had it to hand in my fridge. It is has now become one of my favourite fridge essentials, along with my chipotle of course.
It is really straight forward to make and the flavours it transmits in a dish are PHENOMENAL. The garlic cloves are slow cooked, which gives them a deliciously unctuous taste and texture and the oil they sit in is liquid gold that equally transforms a recipe. It’s one of those things that you wished you had cooked years ago – hence my enthusiasm to urge you to make a batch yourselves.
The only vaguely time consuming part is peeling 8 heads of garlic but that’s where your other half/children/neighbours/friends popping over for coffee, come in handy.
Would love to hear if you actually make it so please leave a comment in the comments section below.
Next week I will show you a deliciously easy recipe that includes garlic confit.
Makes around 1kg
8 heads of garlic, cloves separated and peeled
12 fresh thyme sprigs
3 bay leaves, bruised
500ml extra-virgin olive oil
- Preheat the oven to 180 degrees centigrade.
- Peel the garlic cloves and place them in an oven proof dish.
- Add the bay leaves, fresh thyme and extra-virgin olive oil.
- Bake in the oven for 50 minutes so that they are lightly browned but still hold their shape.
- Allow to cool completely and then transfer to an airtight container.
- Place in the fridge and use when needed. They will last for up to 2 months, but I can assure you you will finish them way before the 2 months is up.