Poppy shows you how to make her delicious, buttery and smooth confit garlic. It’s perfect just as it is but can also be used in all sorts of recipes, like under the skin of roast chicken.
Confit Garlic
– 500g/1lb 2oz salted butter, cut into cubes
– 7 bulbs garlic, peeled
– few rosemary sprigs (optional)
– 2 dried chillies (optional)
– pinch sea salt flakes
– sourdough toast, to serve
Ingredients
Melt the butter gently in a saucepan over a low heat. Pour into a container and chill in the fridge to set until hard. Once set, make a hole in the corner and pour out the buttermilk. This can be saved for use in another recipe.
Method
Preheat the oven to 130C/120C Fan/Gas ¾.
Method
Place the garlic, butter, rosemary and chillies (if using) in an ovenproof dish and sprinkle over the salt. Roast in the oven for 1½ hours.
Method
Once the garlic is golden and soft, remove the dish from the oven.
Method
Scoop out some garlic cloves, and spread them onto sourdough toast to serve.
Method
You can store the confit garlic covered in the clarified butter in the fridge for up to 3 days.
Method
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