Garlic Confit & Infused Garlic Oil:- #French #Frenchcuisine It’s time to toss out the butter and substitute this instead! 😱It’s much #healthier and ten times more #flavourful. Among the #benefits of #garlic is it’s immuno-boosting qualities and marry that with heart healthy #extravirginoliveoil you have a #super #healthy #sandwich spread or #cooking #ingredient. This is a must have, easy #recipe to have on hand if you love #growing, eating or using #garlic! I used about half of my #musicgarlic #harvest to make this recipe. There’s no specific measurements, use as much garlic as you need. I filled about three 250 ml mason jars. Here’s how I made it:- Sterilize the mason jars and lids and air dry thoroughly. Peel garlic, wash and dab dry with a dish towel, allow to air dry (I left it to dry overnight) then, add them to a pan, cover with oil, add condiments of choice, I added a couple red chillie peppers, bay leaves and some garden thyme. Simmer on the lowest heat setting on your stove, for about 30 to 45 minutes. The process is one of #infusion not cooking, so you need to see a few bubbles coming up very slowly and gently. After the expired time, pierce to check if it’s cooked, it will slide easily off the knife/fork and will remain whole and tender but not mushy. Allow to cool completely. Add the cloves to sterilized jars, cover with the oil and loosely tighten to close. Label with date and contents. It should be transferred immediately to the coldest part of the refrigerator and used within a week to prevent it from spoiling and in case of it spoiling you can become sick from #botulism. So be careful! I use a little at a time and it’s all used immediately and then stored in the freezer. If left in the fridge it’s used within the next couple of days. Thaw before using, but do not leave it out at room temperature for too long. It won’t fully freeze because of the oil. Strain the rest of the oil to remove any garlic tissue and spices/seasonings. This is your infused garlic oil! Store in a jar in the refrigerator and use as soon as possible, you don’t want to keep it for too long. Use it to make salad dressings, sandwich spreads, cooking, pasta recipes, on toast, bruchetta etc. Stay tuned for more follow up videos on how I use it. You’ll be obsessed with not only making it but eating it as well! 😱
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