Roasting whole bulbs of garlic in the oven for 40 minutes and you get soft, creamy cloves with a rich, mellow, sweet flavour. Adding depth and complexity to your food, these little nuggets of flavour pack a huge punch for their size and can be used to enhance many different recipes.
Try mashing and stirring into casseroles and pestos, into mashed potatoes, spread on breads, such as bruschetta and/or crostini, or stir through risottos and pasta dishes. The options are endless; just remember this cooking and softening process means you can use much more garlic than when it is raw. A single large clove of garlic can often be replaced by a whole bulb of confit -it seems a lot but it is a complex, mellow and gentle addition to any appropriate dish.
You need to slice the top ¼ from a bulb of garlic, drizzle with olive oil, season with salt and pepper, wrap in foil and cook for 40 minutes in the oven. All you then need to do is squeeze out the cloves (and they should pop out very easily when squeezed) and use them in your cooking – simple as, delicious as. Trust me, you will not be disappointed.
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Roasting whole bulbs of garlic in the oven for 40 minutes and you get soft creamy cloves with a rich, mellow, sweet flavour. Adding depth and complexity to any recipe, these little nuggets of flavour pack a huge punch for their size and can be used to enhance many different recipes.
1 bulb of garlic
½ teaspoon olive oil
salt and freshly ground black pepper
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6
Slice the top ¼ off a whole bulb of garlic. Put in the centre of a piece of foil.
Loosely gather the foil around the garlic, pour over ½ teaspoon of olive oil and season with salt and pepper.
Seal the foil loosely around the top of the garlic and put in the oven for 40 minutes.
Remove from the oven. When cool enough to handle, squeeze the confit out of the cloves. (If you cannot wait and the garlic is still hot, I use rubber gloves to protect my hands.)
NB If you are making confit with more than 1 bulb, they can be cooked in the same foil – they do not need to be prepared separately.
Piece of foil large enough to bring up around the sides of the garlic, scrunch together and seal