Confit garlic
Poppy shows you how to make her delicious, buttery and smooth confit garlic. It’s perfect just as it is but can also be used in all sorts of recipes, like under the skin of roast chicken.
Ingredients
- 500g/1lb 2oz salted butter, cut into cubes
- 7 bulbs garlic, peeled
- few rosemary sprigs (optional)
- 2 dried chillies (optional)
- pinch sea salt flakes
- sourdough toast, to serve
Method
Melt the butter gently in a saucepan over a low heat. Pour into a container and chill in the fridge to set until hard. Once set, make a hole in the corner and pour out the buttermilk. This can be saved for use in another recipe.
Preheat the oven to 130C/120C Fan/Gas ¾.
Place the garlic in the bottom of an ovenproof dish and top with the butter, rosemary and chillies (if using) and sprinkle over the salt. Roast in the oven for 1½ hours. Keep checking on the garlic to make sure it is not burning and give it a stir occasionally. If it looks like it’s cooking too fast then turn the oven temperature down.
Once the garlic is golden and soft, remove the dish from the oven.
Scoop out some garlic cloves, and spread them onto sourdough toast to serve.
You can store the confit garlic covered in the clarified butter in the fridge for up to 3 days.