Garlic Confit/Garlic Oil
Slow cooked confit garlic is an amazingly versatile ingredient to have in you kitchen. With minimal prep time you get the added bonus of making garlic oil, a darn site cheaper that the bottled garlic infused oil you find at the supermarket. The confit garlic slow cooked brings out the sweet butter texture and none of the bitterness raw garlic has. You can add to many different dishes, caramelised, smashed or spread, its a perfect addition of flavour to you next savoury recipe. Gluten and Dairy Free
Garlic confit in garlic oil.
Ingredients
Garlic cloves - we used pre peeled clove’s from our grocer - 2 x 250gm bags
Olive oil - 1 litre
Instructions
Place garlic and oil in a saucepan over the lowest heat. Cook it for about 30-60 minutes, until the garlic is soft, buttery, and creamy, almost a translucent colour. You don’t want to boil it, it’s a low and slow cook.
Let it cool to room temperature and scoop out the garlic cloves into a jar or air tight container. Pour the oil over the top of the cloves until it just covers them.
With the remaining garlic infused oil you can pour into a glass bottle or container and store both the oil and garlic in the fridge.