- 4 heads of garlic broken down to cloves with skin on
- 3 litre food oil
- bunch of thyme,
- 5 sprigs of rosemary
- 20g black peppercorns
Confited Garlic
Ingredients
Method
Put all in a pan and confit @ 80c for ½ hours until cooked, or in the oven in a pan @ 80c
When tender, leave in the oil to cool down for 2 hours
Then take whats needed and leave the rest in the confit for up to 3 months in the fridge
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