Garlic Confit
A fridge staple and so eat to make!
Garlic confit, basically is roasting garlic in generous amounts of extra olive oil on a low heat until its tender and lightly browned. Once cooked the garlic is soft, sweet, rich, and flavourful.
Ingredients
500g store brought peeled garlic
2 cups olive oil
10 sprigs of thyme
2 sprigs of rosemary
3 fresh bay leaves
Method
Combine all ingredients in a medium saucepan, simmer and cook on a very low heat for about 30 to 40 minutes until the garlic is fork tender. Remove from heat.
Once the garlic has cooled down, transfer to a sterilised jar and seal, store in the refrigerator for up to 3 months. Any left-over oil that doesn’t fit until the jar, again store in the refrigerator and use just like you would olive oil.