Gar­lic con­fit

go! Platteland - - COOKING WITH THE ONION FAMILY -

Makes about 3 cups oil and 1 cup gar­lic con­fit Prepa­ra­tion time 5 min­utes Cook­ing time 1 hour

Con­fit refers to the method of cook­ing some­thing in oil at a very low tem­per­a­ture – this process pro­duces a to­tal change in flavour and aroma. Make a large quan­tity to keep in the fridge to flavour pasta, steak sauces and any­thing you fancy, re­ally.

You need

• 6 heads of gar­lic • 3 cups (750ml) olive oil • 4 sprigs fresh thyme, rose­mary

or ori­g­anum (op­tional) • 1 tea­spoon (5ml) freshly ground

black pep­per

This is how

Heat the oven to 150ºC. You can roast the gar­lic heads whole or cut them in half. If you do halve them, the gar­lic flavour will be stronger and the re­sult won’t be quite as but­tery as when the heads are left whole. Ar­range the gar­lic in a sin­gle layer, cut side down if you don’t leave them whole, in an oven dish in which they fit snugly. Pour the olive oil over, tuck the herbs in be­tween and grind black pep­per over. Cover the dish with foil and place it in the oven for 45-60 min­utes – re­move the foil for the last 15 min­utes. The gar­lic should be as soft as but­ter and come out of its skin so eas­ily that it can be mashed.

Place a sieve over a mix­ing bowl and pour the con­tents of the oven dish into it. Pour the drained oil into a jar. Once the gar­lic is cool enough to han­dle, use a fork to re­move the flesh from the skins, or do this by hand (dis­card the skins and herbs).

Mash the gar­lic in the mix­ing bowl, scrape it into a ster­ilised jar and cover with a layer of the gar­lic oil. The soft gar­lic and the oil will keep in the fridge for at least a month but you can also freeze it.

Plat­te­land says

The warm, soft gar­lic is de­li­cious spread onto bread and topped with cheese – or served with chicken, stirred into pasta sauces, or use it in the recipe for roasted gar­lic-and­hazel­nut spread (over­leaf). >

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