Oven-Roasted Garlic Confit

Recipe by: Darina Allen

Long slow cooking transforms garlic cloves into soft golden brown nuggets. We love to spread them over toast or crostini, serve them whole with grilled meat, vegetables, fish or scatter over a dish of pasta.

Oven-Roasted Garlic Confit

PREP TIME

5

MINUTES

COOKING TIME

45

MINUTES

Ingredients

  • 400g garlic, cloves peeled (5 heads of garlic approx.)

  • 2 sprigs fresh rosemary

  • 2 sprigs thyme

  • 1 tsp salt

  • 5 peppercorns

  • 400ml olive oil

Method

  1. Preheat the oven to 160°C/Gas Mark 3.

  2. Place the garlic cloves, herbs, salt and pepper into a low-sided stainless-steel saucepan. Pour the oil on top. The garlic should be at least 75% submerged in oil. If it’s not, switch to a smaller container or add more oil.

  3. Bring to a gentle simmer, do not boil.

  4. Cook the garlic uncovered, for 45 minutes or until the cloves are soft and golden in colour. Allow to cool completely before serving or storing.

  5. Store in sterilised jars in the fridge, making sure the garlic is submerged in the olive oil. The confit garlic will keep for one month approximately and is a brilliant standby.

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