Papa Steve's Smoked Garlic Confit
Ingredients
1 - 3 Smoky Brae Smoked Garlic Bulbs
Scottish Rapeseed Oil or Olive Oil
1 - 3 Smoky Brae Smoked Garlic Bulbs
Scottish Rapeseed Oil or Olive Oil
Method
1. Break open the head of garlic then peel each clove without crushing.
2. Add all the cloves to a saucepan and cover with olive oil - make sure there is an extra half-inch or so to cover. Place on the hob and keep the oil on a very low heat, leave the garlic to slowly ‘poach’ in the oil for around 50mins – 1 hour. You do not want the garlic to fry so watch carefully.
3. Once the garlic is very soft (50 mins or so) turn off the heat and leave the garlic to cool in the oil. The garlic may have changed colour to a golden brown (no darker though). Once cool, transfer to a glass jar of your choosing and keep in the fridge.
4. Enjoy! Thank you Papa Steve!
1. Break open the head of garlic then peel each clove without crushing.
2. Add all the cloves to a saucepan and cover with olive oil - make sure there is an extra half-inch or so to cover. Place on the hob and keep the oil on a very low heat, leave the garlic to slowly ‘poach’ in the oil for around 50mins – 1 hour. You do not want the garlic to fry so watch carefully.
3. Once the garlic is very soft (50 mins or so) turn off the heat and leave the garlic to cool in the oil. The garlic may have changed colour to a golden brown (no darker though). Once cool, transfer to a glass jar of your choosing and keep in the fridge.
4. Enjoy! Thank you Papa Steve!
