Recipe – Confit garlic
“Confit” – Various kinds of food that have been immersed in a substance for both flavor and preservation. Can be stored for several months and is one of the oldest methods of food preservation.
Ok, here is a “must” for all garlic lovers… it’s a bit of work but worth the effort for something a bit different in the garlic flavour department. As with many things in cooking, this can be used in many ways in various dishes and applications and I will list a few at the end of post. I have given 2 methods of cookery to choose from, just go with whichever one suits you or your kitchen the best.
- 1 whole head of garlic/garlic bulb
- Milk to cover garlic
- Butter/oil/duck or goose fat to cover garlic (whichever fat is your preference for cooking)
- Note 1- Oven method – Pre heat oven to 150c/300f/gas mark 2. Once the fat is hot, the fat should be bubbling very slowly with just a few bubbles every couple of seconds. Adjust heat either way as required to acheive this.
- Note 2 – Stove top method – The garlic can be confied on the stove top too in a sauce pan. This method will take approx same time as in the oven but easier to keep an eye on, depending on your preference of either cooking technique.
- Separate garlic cloves and soak them in hot water (makes the garlic very easy to peel)
- *This next stage is optional but I think it does make a difference. Once peeled split garlic cloves in half, remove green stem running down the centre of the clove (this is bitter so best removed)
- Place garlic cloves in a small saucepan and cover with milk
- Bring to simmer for 2 mins
- Drain cloves and keep milk
- Briefly rinse milk off of garlic cloves
- Place cloves in a small oven proof dish or in sauce pan, depending on your chosen cooking method
- Cover with desired fat
- Cook for approx 45-60 mins until nice and golden
- If using straight away, drain off fat and reserve fat for future cooking in the fridge
- If storing the garlic for future use, keep submerged in the fat in the fridge for many weeks
- The garlic is now ready for use
- The flavour should be sweet, rich and mellow of garlic.. It’s very easy to eat these cloves whole now as the initial intensity of flavour is gone, a bit like caramelised onions and I could easily manage a whole bulb no problem and my girlfriend would still kiss me!
- “The milk that he said to reserve.. reserve for what?” – great in mashed potato or a bechamel, what else would “you” use it for?
Uses – whole, chopped or pureed, cold or warm, the choice is yours!
- Italian cooking in general, pasta, gnocchi, risotto, focaccia..
- French cooking in general – mixed in various bread doughs, a nice alternative garlic flavour in dauphinoise or boulangere potatoes for example or puree it and mix with another vegetable puree, butternut for example works really well
- Works well in salads, sauces, puree it and smear it on a piece of meat before cooking (individual portions, not joints or else due to cooking time will burn)
- In terrines
- As a garnish
Happy cooking all, thanks for reading!