Easy Garlic Confit

Monday, December 06, 2021


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Sounds fancy, but Garlic Confit is an easy, delicious, and classic French cooking technique. I won't bore you with a very long back story, but something new I learned was this technique. It involves submerging and cooking food in fat/butter/oil over low heat for a long time, and it should not be confused with "frying."

It's simple to make, it will elevate any of your dishes and you automatically have garlic-infused oil to cook with. If you're still unsure when you can use it, because sometimes recipes won't specially ask for garlic confit, it's a very complimenting ingredient. 

I love using it for my vegetables, it will level up your chicken/lamb roast/steak game, you can add it to soups, you can also drizzle the oil on pizza, mix it into your hummus, or into a dip or use it as a delicious baguette spread. 

I personally love pureeing a bit of it with some extra ingredients and having it as a delicious drizzle for my avo on toast - be sure to follow my Instagram, I will be sharing this quick recipe soon.


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I came across this recipe late one night - surprise, surprise. I was intrigued, so I made a quick batch the next day when I made smashed potatoes (just enough for around 5 people). It was a hit and I now LOVE using this in my vegetable side dishes.

I decided to re-make it properly in a larger quantity because I knew I'd be using it a lot in my cooking, especially with my vegetable side dishes. I stored it in an air-tight glass jar, in the fridge, and the extra oil I filled into an oil bottle to use as I cook. It stores up to 1 month in the fridge. 

I did make a Tiktok video making this, if you would like to see it click here. I do share my videos on Instagram as well. Finally, down before I share the step-by-step pictures in the method, so it's easy to follow along. If you would like to follow the method without any pictures, I share that as well right afterwards. 

WONDERING HOW MUCH TO MAKE 

FOR ONE RECIPE OR PER PERSON?


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If you would like to make this in a smaller quantity, for example, for 1 recipe, the method still remains the same. However, you will have to obviously use fewer cloves of garlic. 

Even though it depends on the meal you're cooking, as an estimation, I would suggest 2 - 3 garlic cloves per serving - so for example, for 1 potato. If you're cooking a roast or a vegetable side dish for the family, you'll need approximately 1 large garlic head worth of cloves.

I know that sounds like a lot, but because the garlic is slowly cooked with herbs, they're not as "pungent" in flavour; they taste more roasted and herby. This is why you need to use more than you would with uncooked garlic, so the flavour comes through.

INGREDIENTS


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4 - 5 Fresh Garlic Heads
1 - 2 Cups Oil [sunflower or olive oil]
Handful Fresh Thyme 
3 - 4 Sprigs Fresh Rosemary 
1 Dry Red Chili 
1/4 tsp Red Chili Flakes or 1 Bay Leaf - optional


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METHOD WITH PICTURES


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1. Clean your garlic heads, and add the cloves into a non-stick pot. 


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2. Next, add in the oil. This is important; add in enough oil that it covers the garlic. This will ensure the garlic does not burn when it's cooking. Trust me, you do not want your kitchen smelling like burnt garlic!


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3. Add in the herbs; rosemary, thyme, and dry red chilli. You can add different herbs, depending on your preference. 


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4. At a very low temperature, simmer your garlic, DO NOT increase the temperature. Your kitchen will begin to start smelling so aromatic. 


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5. Keep stirring every 5 - 10 minutes and leave your garlic to cook for 15 minutes minimum (till they're soft) up to 1-hour maximum - the longer, the more intense the flavour will be. 


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6. Once done (they'll be very soft), remove from the heat and leave it to cool down.


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7. After it has cooled down, transfer the garlic confit into an airtight glass jar. If you have extra oil, you can transfer it into an oil bottle, and now you have garlic-infused oil. 

I have shared a video making it on tiktok, 
click here to check it out. 

METHOD WITHOUT PICTURES

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  1. Clean your garlic heads, and add the cloves into a non-stick pot. 
  2. Next, add in the oil. This is important; add in enough oil that it covers the garlic. This will ensure the garlic does not burn when it's cooking. Trust me, you do not want your kitchen smelling like burnt garlic!
  3. Add in the herbs; rosemary, thyme, and dry red chilli. You can add different herbs, depending on your preference. 
  4. At a very low temperature, simmer your garlic, DO NOT increase the temperature. Your kitchen will begin to start smelling so aromatic. 
  5. Keep stirring every 5 - 10 minutes and leave your garlic to cook for 15 minutes minimum (till they're soft) up to 1-hour maximum - the longer, the more intense the flavour will be. 
  6. Once done (they'll be very soft), remove from the heat and leave it to cool down.
  7. After it has cooled down, transfer the garlic confit into an airtight glass jar. If you have extra oil, you can transfer it into an oil bottle, and now you have garlic-infused oil. 

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I have shared a video making it on tiktok, 
click here to check it out. 


PIN IT


It is so easy to pin a recipe you like right onto your Pinterest boards.
Simply click on the picture, and it will automatically open up to your Pinterest
where you can save the image and recipe link to any board.


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I hope you enjoy this Easy Garlic Confit Recipe. 
As you can tell, it's quite easy to make and adds such an amazing extra flavour to any meal!
Like I mentioned, I did make a Tiktok while I cooked this; 
if you would like to see the video, click here

Recipes I have shared, 
which you can add this Easy Garlic Confit recipe to:


Be sure to check out my social media, 
I share a lot of the behind-the-scenes tips, recipes, and more:










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6 comments

  1. This looks delicious. And also seems like a great idea to make to have on hand.

    ReplyDelete
    Replies
    1. It really is, I make a little batch and use it through the month.

      Delete
  2. This reminds me of a garlic/herb oil that I had a pizza restaurant in Italy. It was delicious on the pizza. Thank you for posting this recipe. I can't wait to try it! ~ Angi

    ReplyDelete
    Replies
    1. I've used it on home-made pizza and it's so delicious. I hope you try it :)

      Delete
  3. Thanks for sharing. Looks like a good recipe.
    ~Michelle
    https://michellescrazybusylife.net

    ReplyDelete