From the week long cooking I did ever since school started, I had to plan my cooking and food preparation very carefully. Most often, it has to be one-pot-cook and preparation time must be short. I love garlic and onion. So I use alot of these whenever I have the chance to cook.
Initially i store my chopped garlic in olive oil in the refrigerator like this.
My sis then insisted that I try storing this Garlic Confit which is essentially caramelized garlic in EV Olive Oil and it can be used for so many dishes.
- 1-2 bags of Garlic, peeled
- Extra Virgin Olive Oil
- Sprig of Rosemary Leaves
1. Peel the garlic and put them in a pot.
2. Pour enough of the olive oil into the pot to cover the garlic fully.
3. Add some rosemary leaves. Bring the pot to a slow boil on small fire. As soon it starts to boil, give it a good stir and lower the fire further.
4. Continue letting the garlic to slowly boil until it softens and caramelises.
5. Let it cool before bottling it. It can be stored in the fridge for weeks.
The garlic oil can be used for cooking uses. And the garlic can be mashed with butter to make garlic butter spread, or serve with other dishes.
Eating it on its own, it is also sweet, smokey and full of flavour. Try it! Worth the 1 hr of back-breaking work in peeling the skin!
Here, we opened a can of Duck Confit that my sis brought back from France. We simply fish out the duck legs from the can-ful of oil and pan-fry them til smokey.
For the sauce/gravy, simply heat up fresh lemon juice from 1 whole lemon, then add a few teaspoons of honey to sweeten it. Add 2 teaspoon of the oil from the duck for flavour. Bring it to a slow boil and pour over the duck confit. Serve with the garlic confit too!!
Next project, use some of these garlic to make garlic butter spread that Sharron recommended. Will update on my progress when I have time next few days.
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