Confit garlic
SERVES
10
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Side
Method
Preheat the oven to 150°C.
Separate the cloves out but keep them in their skins. Place them in a compact ovenproof dish. Scatter over a good amount of whatever mixed herbs you are using. Pour over the olive oil and press everything down so it is all as submerged as possible.
Place in the oven for a little over an hour. Test a clove after an hour, it should be golden in colour and jammy when you squeeze the flesh out.
Place the garlic, herbs and oil in a sterilised jar and seal. Leave to cool and place in the fridge.
Ingredients
2-3 large heads of purple garlic
Mixed herbs (rosemary, thyme, bay, tarragon, fennel, marjoram etc)
350 ml of extra virgin olive oil
Method
Preheat the oven to 150°C.
Separate the cloves out but keep them in their skins. Place them in a compact ovenproof dish. Scatter over a good amount of whatever mixed herbs you are using. Pour over the olive oil and press everything down so it is all as submerged as possible.
Place in the oven for a little over an hour. Test a clove after an hour, it should be golden in colour and jammy when you squeeze the flesh out.
Place the garlic, herbs and oil in a sterilised jar and seal. Leave to cool and place in the fridge.
