Confit Garlic
Elena DugganIngredients:
- 500g-1kg EVOO
- 3 heads Australian Garlic
- 20 Black peppercorns
- 1 Thyme stalk
- 1 Rosemary stalk
- 3 Bay leaves
Method:
- Slice roots of garlic heads, keeping as much flesh in tact as possible.
- In a small to medium saucepan or a baking dish, submerge all ingredients in the olive oil.
- On the stove top you want to maintain the gentlest of simmers, no bubbles.
- In the oven the temperature can be between 70-90degress Celsius.
- Cooking will require at least one hour, but can be cooked for up to three hours if on very low.
- Allow confit ingredients to cool, and then place all in an airtight jar and use as you wish from the fridge for up to two months.
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