Confit Garlic and Garlic Oil
Serves
4
Total Time
1hrs 20mins
Calories
893
The subtle flavour of confit garlic makes it suitable for so many applications - salads, bruchetta, dips, stews...to name a few. Give it a go!
- Bulb of garlic1broken up, unpeeled
- Lemon1juice of
- Water1 L
- Extra virgin olive oil350 g
- Pink himalayan salt flakesas neededto taste
Ingredients
- 1. Add bulb of garlic to the simmering basket then set aside
- 2. Add water to the TM5 bowl
- 3. Boil for 8 min, 100°C, speed 3
- 4. Fill a clean large glass bowl with ice water then set aside
- 5. Insert basket into Thermomix bowl and cook 30 sec/100ºC/speed 4
- 6. Remove garlic and immediately place into an ice bath
- 7. Peel garlic and drain water from Thermomix bowl
- 8. Place peeled garlic and all remaining ingredients into Thermomix bowl
- 9. Cook for 1 hr, 80°C, reverse gentle stir
- 10. Separate garlic cloves from the oil and use separately or together
- 11. Garlic will keep well if submerged in oil in a sterilised jar in the fridge. The oil will solidify so is not pourable from the fridge. It is safe to keep strained oil in the pantry
Method
Make this recipe in the Fresco Recipes App
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