Confit Garlic

Confit garlic is one of those fridge staples that quietly makes everything else better. The cloves poach slowly in oil until they’re soft, sweet and spreadable, losing all of the harshness of raw garlic along the way. You also end up with a bottle of garlic-infused oil as a by-product, which is arguably just as useful as the cloves themselves.

Ingredients

• 4 whole bulbs of garlic
• 400ml olive oil (enough to fully submerge the cloves)
• 2 sprigs thyme
• 1 bay leaf

Method

1. Peel all of the garlic cloves, discarding any that are bruised or sprouting
2. Add the cloves, thyme and bay leaf to a small saucepan or oven dish
3. Pour over the oil, ensuring every clove is fully submerged
4. Cook at 120°C in the oven (or on the lowest hob setting) for 1.5 to 2 hours, until the cloves are completely soft and lightly golden
5. Leave to cool fully in the oil
6. Transfer the cloves and oil to a sterilised jar and store in the fridge for up to 2 weeks

Notes

The key is keeping the temperature low. If the oil is bubbling aggressively you’re frying, not confiting, and the cloves will colour before they soften. The odd lazy bubble rising to the surface is what you’re after.

Spread the cloves on toast, mash them into butter or aioli, or drop a few into a pan sauce. The oil is great for finishing dishes or as the base for a salad dressing.

Inspiration

Every restaurant kitchen has a container of these on the go, and once you’ve made a batch you’ll understand why.