Hello lovely people!
I am now back in Guernsey and my more or less regular Tuesday & Friday posting routine. Today, I’ll share garlic confit recipe, which is a permanent item in my pantry.
It is SO GOOD to be back in the kitchen, where I know where things are and everything makes sense!
We had a good holiday though, except for the weather! Seriously, this country’s weather is driving me absolute bananas! We have totally bypassed the heat waves that forecasts had raged on about for weeks… and sat under a thick cloud duvet instead. As my partner said “we’ve been rained on in England, Wales and Scotland” for most of the 4 weeks we were away for. Ironically, we travelled back to Guernsey with a beautiful sun above. This hilarious Condor Safety Rap had set us off on a smooth crossing back home on Condor Liberation last Friday.
Worst rap ever, but it served the purpose! We watched every second of it and had a laugh as a bonus! Good to be back…
Ok, let’s talk garlic confit!
I made garlic confit the other day to flavour sourdough bread I am trying to master. Naturally pungent garlic cloves were patiently tamed with gentle heat into the most beautiful, rich softies, which I could then easily knead into my dough. (Back where I am from sourdough is a traditional, everyday type of bread, which Mr or Mrs Kowalski would get in their local grocery store or a supermarket.)
Out of all popular methods of preserving food confit is the one that, in my personal opinion, retains the flavour of food best. To confit garlic means to poach peeled garlic cloves in fat on a very low heat until they become tender. The sharpness of flavour dies and the cloves go to garlic heaven.
The most popular confit is the duck confit (super popular/traditional in France), but you can confit other meats or veg too.
When you cook your garlic confit make sure to gently poach, not deep fry, the garlic. You don’t want the cloves to brown – this will completely ruin the flavour. Browned garlic tastes bitter and unpleasant.
Garlic confit just keeps on giving!
If you get it right, you’ll end up with a bonus of beautifully garlic infused oil, which, just like the garlic confit cloves, you can use in many ways.
7 creative ideas to use garlic confit
1. Flavour soups, sauces, meats or vegetable bakes.
2. Layer garlic confit cloves on home-made pizzas, baguettes or spread them on a piece of toast.
3. Whip garlic confit cloves with plain cream cheese to create delicious and quick garlic version (add some chopped chives, spring onions or parsley for extra flavour).
4. Whip it with Greek yoghurt for a speedy party dip.
5. Mix smashed garlic confit cloves with the garlic infused oil and sprinkle over steamed vegetables. You can also toss the garlic confit with roasted vegetables. Garlic confit loves the other veg company!
6. Whip the garlic infused oil and garlic confit cloves with vinegar to create a simple dressing for your greens.
7. Add garlic confit cloves to your pasta (fried pancetta or bacon, tomatoes, fresh basil and lots of Parmesan combination is my favourite).
Deeply garlicky, but freed from the natural pungency, poached in oil cloves will last refrigerated in a jar for up to 2 weeks.
IMPORTANT! Garlic confit must be stored refrigerated (to prevent development of botulism causing toxins)!
- 3 garlic heads (around 30 cloves)
- 1 cup of olive oil
- 7 whole peppercorns
- 1 bay leave
- ½ teaspoon salt
- 2 strings of thyme
- 1 string of rosemary
- Submerge peeled garlic cloves ( see how to peel garlic heads in seconds) and herbs in oil and poach on very low heat for 25-35 minutes or until garlic cloves are very soft. Don’t let garlic cloves brown.
- Allow to cool to room temperature.
- Using a slotted spoon, remove the garlic confit cloves from the pan and place in a sterilized glass jar. You can discard the herbs if you like before covering the cloves with residual oil. Seal the jar and keep refrigerated at all times for up to 6 weeks.
GARLIC CONFIT MUST BE STORED REFRIGERATED.