Confited Garlic

Ben Spalding

Ben Spalding

10th January 2011

Confited Garlic

Confit Garlic

Ingredients

  • 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

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