Oven-Roasted Garlic Confit
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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
Preheat the oven to 160°C/Gas Mark 3.
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.
Bring to a gentle simmer, do not boil.
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.
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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