Garlic Confit

Garlic Confit

Confit is a French term for slowly and gently cooking meat or vegetables in its own fat or oil on a low temperature. This method is commonly used with duck and poultry. The infused garlic flavoured oil is sensational and perfect to cook with and can be used in most of my recipes as cooking oil.

  • serves: -
  • yields: 150 g
  • prep time: 5 minutes
  • cook time: 1 – 1 ½ hours
  • contains: -
  • standard
  • autoimmune
  • all-in-one
  • standard
  • autoimmune
  • all-in-one

What you'll need

  • 150 g garlic cloves peeled
  • 250 mls coconut oil

Method

I love using this technique for vegetables, especially garlic cloves as it softens out the acrid whilst still leaving all the beautiful garlic flavour behind. Try adding some garlic confit to your mayonnaise to make beautiful aioli as it works a treat. Also, the oil from the garlic shouldn’t be left to waste.

1
Place all the ingredients in a saucepan over very low heat (no hotter than 70°C as you do not want the oil to boil or the garlic to burn).
2
Cook the garlic slowly and gently for 1 – 1 ½ hours, or until the garlic is silky and soft.

Notes

Store the garlic confit in the oil in a sealed jar in the fridge. The garlic confit will keep for up to 3 months refrigerated.

What you'll need

  • 150 g garlic cloves peeled
  • 250 mls coconut oil

Method

I love using this technique for vegetables, especially garlic cloves as it softens out the acrid whilst still leaving all the beautiful garlic flavour behind. Try adding some garlic confit to your mayonnaise to make beautiful aioli as it works a treat. Also, the oil from the garlic shouldn’t be left to waste.

1

Place all the ingredients in a saucepan over very low heat (no hotter than 70°C as you do not want the oil to boil or the garlic to burn).

2

Cook the garlic slowly and gently for 1 – 1 ½ hours, or until the garlic is silky and soft.


Notes

Store the garlic confit in the oil in a sealed jar in the fridge. The garlic confit will keep for up to 3 months refrigerated.

What you'll need

  • 150 g garlic cloves peeled
  • 250 mls coconut oil

Method

I love using this technique for vegetables, especially garlic cloves as it softens out the acrid whilst still leaving all the beautiful garlic flavour behind. Try adding some garlic confit to your mayonnaise to make beautiful aioli as it works a treat. Also, the oil from the garlic shouldn’t be left to waste.

1

Place the garlic cloves and oil in the All-in-one Kitchen Appliance bowl and cook for 90 minutes/90C/reverse/speed soft.

2

The garlic should be silky and soft.

3

Store the garlic confit in the oil in a sealed jar in the fridge.


Notes

The garlic confit will keep for up to 3 months refrigerated

  • standard
  • autoimmune
  • all-in-one