Sunday, 12 May 2019

A GARLIC CONFIT RECIPE

Let's face it: whatever its merits, the taste of raw garlic is heavy and may even cause stomach upset. However, there is always that lovely concoction called garlic confit which comes to the rescue by transforming raw garlic into a wonderful, mashable condiment. Yes, garlic confit turns the taste of garlic into a soft, sweet, and mellow experience! 

Garlic confit is made by slow-cooking garlic in a bath of olive oil that's flavoured with spices and herbs. In this way, garlic attains concentrated flavour while losing its sharp acidic taste. 

Each time I need garlic confit I make a small batch; it's easy and quick to make. I have what I need to use and there is a portion left over for adding to vegetables during the week to come. How about garlic confit on garlic bread??? Try it!

I start by peeling two heads (or three if they are on the small side) of garlic. The other ingredients I use are bay leaves, thyme, rosemary, peppercorns, and a little salt. 

The oven is preheated to 275°F/135°C


I grab a baking dish; a glass one will do the job nicely. In go the peeled garlic cloves, bay leaves, thyme, rosemary, salt, and peppercorns. 
I add olive oil and a smidgeon of water to cover. 
I cover the dish and place it in the oven. 
Baking takes about fourty five minutes. When the garlic cloves become soft and slightly golden in colour, the garlic confit is ready. 
To store: Cool the confit. Transfer the contents to a clean resealable jar. 
During cooking, the garlic loses its acidity, therefore bacteria will build up if the jar and its ingredients are not kept clean and refrigerated. The jar must always be kept refrigerated and care should be taken that the lid and mouth of the jar aren't contaminated. Each time garlic is needed, it must be retrieved with a clean utensil. Don't place the same utensil in the jar twice. If more confit is needed, another clean utensil should be used.  For me, maximum storage time is a week to ten days.