Confit Garlic
Welcome to the one recipe you absolutely need in your life. If you make one thing, please let it be this – the ICONIC confit garlic. Where are my garlic lovers at?!
It will 100% transform the way you cook and it requires only two ingredients, both of which you probably already own tbh. IT’S SO EASY AND SO GOOD. What are you waiting for?! Grab your beautiful garlic bulbs and get them in that warm oily bath. I would happily bathe in thar mix any day and maybe one day I will.
Sidetracked a little there… anyway this recipe kickstarted my whole Gorgeous Gorgeous Garlic series on social media because I literally use confit garlic for anything and everything as it’s so versatile. Sometimes raw garlic cloves can be a little overwhelming and sharp but this technique gives the garlic a delicate, sweet and mellow flavour with a buttery texture that isn’t too overpowering. Once you go confit, you never go back! Plus, you can store it in a jar with the oil for two months (not that it will last for 2 months hehe). Make sure you make a giant batch because the first thing you need to do when you’ve got your jar ready is spread that silky garlic nice and thick over a crusty slice of bread, then sit back and enjoy! Pure garlicky bliss.
What can I do with confit garlic?
Blitz it through your dips. Mash it and use as a spread or on a pizza base. Whizz into your salad dressings, soups or pasta sauces. Blend into mashed potato or use within your marinades. Honestly, I could go on and on.
To prove just how good this recipe is, it actually features in my cookbook, Poppy Cooks: The Food You Need. But if you want to make it at home today, here’s my recipe for free. Don’t say I don’t treat ya x
And on the topic of treats, if you want to level up your confit garlic even further, give my confit butter garlic a go!
Ingredients
- 2 whole garlic bulbs
- Approx. 200ml olive oil or veggie oil
Method
- Slice the bottom of each garlic bulb and remove the outer papery skin. If you want to make an even bigger jar to use for cooking, simply double or triple the ingredient quantities!
- Place all the garlic cloves in a small saucepan and cover well with oil (all cloves should be covered to avoid burning as this will taint the flavour). Alter your saucepan size if needed.
- Place the pan on a low-medium heat for 30-40 minutes. This shouldn’t boil. Keep an eye on the pan.
- Check that the garlic is ready by using a fork to lift out a clove and when it’s cool enough, give it a little squeeze. If it drops out easily, it’s ready! I always like to spread the first bit on some toasted crusty bread to try it out.