If you like Garlic, seriously, try this.
I've seen lots of recipes lately that use a whole bulb of garlic, where you slice the top off, add a little olive oil and salt, wrap in foil and roast it in the oven. You get an amazing flavour, quite quickly. However, the garlic can start to caramelise and even burn if you're not careful.yiu can also end up wasting a lot, squeezing it out of the skin.
So to avoid that, peel the garlic beforehand.
This is 4 bulbs worth, if you have the patience, peel 10+ bulbs! You won't regret it.
Cover with olive oil, I'm not bothering with extra virgin, just plain "Il Casolare" olive oil. It's wonderful stuff, although it's about £10 for a litre.
Next, sprinkle in your seasoning. Because I love Italian food, I've gone for Oregano and some smoked sea salt.
Rosemary/Thyme would work just as well, or you can leave it plain if you prefer.
Preheat the oven to 100*c - yes, we're doing confit, so it's low and slow.
Cover the dish with foil and pop it in the oven for 2 hours. You can go a bit longer than that, but I've found 2 hours to be enough to make the garlic really soft.
I've got a batch in the oven now, so I'll post more on this once it's done!
I've seen lots of recipes lately that use a whole bulb of garlic, where you slice the top off, add a little olive oil and salt, wrap in foil and roast it in the oven. You get an amazing flavour, quite quickly. However, the garlic can start to caramelise and even burn if you're not careful.yiu can also end up wasting a lot, squeezing it out of the skin.
So to avoid that, peel the garlic beforehand.
This is 4 bulbs worth, if you have the patience, peel 10+ bulbs! You won't regret it.
Cover with olive oil, I'm not bothering with extra virgin, just plain "Il Casolare" olive oil. It's wonderful stuff, although it's about £10 for a litre.
Next, sprinkle in your seasoning. Because I love Italian food, I've gone for Oregano and some smoked sea salt.
Rosemary/Thyme would work just as well, or you can leave it plain if you prefer.
Preheat the oven to 100*c - yes, we're doing confit, so it's low and slow.
Cover the dish with foil and pop it in the oven for 2 hours. You can go a bit longer than that, but I've found 2 hours to be enough to make the garlic really soft.
I've got a batch in the oven now, so I'll post more on this once it's done!
