I will keep it simple, I will keep it simple...this was my mantra when developing the recipes for my Keeping It Simple Thermomix cookbook...and I have to say that confit anything doesn't sound simple and, in fact, can be quite complex without the benefit of a precision machine like the Thermomix...so welcome the new simple. Confit garlic has never been so simple. Use it as you would any other garlic. It is sweeter, gentler on the palate, and definitely not as strong on your breath either, so knock yourself out and get on with the confit!
- 4-6 heads garlic, broken into cloves
- Water to blanch
- Ice bath to blanch
- 300-350 g Extra Virgin Olive Oil (EVOO) EVOO BUY
- Juice 1 lemon
- Pink Salt Flakes Pink salt flakes to taste BUY
Place garlic cloves into simmering basket and set aside.
Place 1L water into TM bowl and bring to the boil, 8 min/100ºC/speed 3.
Insert basket into TM bowl and cook 30 sec/100ºC/speed 4. Remove garlic and immediately place into an ice bath.
Peel garlic and drain water from TM bowl.
Place peeled garlic and all remaining ingredients into TM bowl and cook 60 min/80ºC/Reverse/speed soft.
Separate garlic cloves from the oil and use separately or together.
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.
A jar of confit garlic makes a wonderful gift. The cloves can be used in any recipe that calls for garlic. It has a gentler, more subtle flavour when confit and is delicious in everything!
The oil will add extra punch to any savoury dish requiring oil.
The amounts of garlic and oil used in this recipe will vary depending on the size of the garlic cloves used.