Confit garlic


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A jar of confit garlic has become a real essential in the Great British Chefs kitchen. Take the time to make up a huge batch and it lasts for ages. It's also really versatile – spread it on crusty bread, blend through dips, dressings and pasta sauces or fold through mashed potato. The options are endless, and as a bonus by-product you are left with a delicious garlic-flavoured oil once you've finished.

Try out some flavourings if you fancy; woody herbs such as rosemary or thyme, spices such as peppercorns, star anise, fennel seeds or dried chilli, or even strips of lemon zest all add bags more flavour to both the cloves and the oil.

The ingredients here should be enough to fill a 300–400ml jar, but it does depend on the size of your cloves. Feel free to scale up or down the recipe to suit your requirements.

  • 3 garlic bulbs
  • 300g of olive oil, or just enough to cover the garlic cloves
Peel the garlic cloves and place in a small pan
Cover the garlic with olive oil and place over the lowest heat. You want the oil to reach and then stay at around 90°C
Leave to cook for 30 minutes or until the garlic cloves are soft. If the oil starts to bubble, remove the pan from the heat to cool a little then place back over the heat to finish. You can also use a thermometer for a more accurate reading
Place the saucepan in a bowl of iced water to cool the oil down quickly, then transfer the contents to a sterilised jar and store in the fridge. As long as the garlic is submerged under the oil, it should keep for at least a year – but be sure to always store it in the fridge
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