Confit Garlic
[…] always important to have a few tricks up your sleeve. Especially in the kitchen. And confit garlic is up there as one of my most useful secret ingredients. It elevates even […]
[…] always important to have a few tricks up your sleeve. Especially in the kitchen. And confit garlic is up there as one of my most useful secret ingredients. It elevates even […]
[…] on a writing project, the pesto bug bit hard. With a mass of foraged wild garlic (my favourite edible early sign of spring, it seemed time to embark on the […]
A dreamy way to use up your wild garlic for the few precious weeks it is in season and a great way to preserve the flavour on anything and everything […]
[…] topping as we ease into the al fresco summer dining season is real. And these garlic croutons not only fit the bill but they are also a staple in my […]
[…] not to burn the garlic (or feel free to use a couple of cloves of confit garlic if you have any hanging around in the fridge). This really is an ideal […]
[…] a “thing” about balsamic vinaigrettes, but that’s for another time). I also like to use confit garlic instead of raw garlic in the dressing whenever there is any on hand (which […]
[…] with fish, chicken, lentils, or eggs. And if you still have a few cloves of confit garlic in a jar use them instead of the fresh garlic. Using lemon zest in […]
[…] 2-3 large sweet potatoes 8 garlic cloves 3-4 tbsp olive oil (or oil from your confit garlic lurking in the fridge) salt and pepper optional extras: a sprinkling of allspice a […]
[…] For the Grilled Asparagus 500g (approx 2 bunches) medium asparagus 1 tbsp olive oil (or confit garlic oil) a good sprinkling of Malden salt Hazelnut Gremolata 100g hazelnuts, toasted and skins […]
These golden nuggets of crunchy, garlicky saltiness are undeniably my favourite roast potatoes. Smashed, with incredibly crispy outsides and delicately fluffy insides are basically everything you could ever want your […]
[…] mere moments to prepare and will elevate every dish it adorns. Feel free to use confit garlic here or to add toasted nuts (hazelnuts, almonds and pistachios work brilliantly). This is […]
[…] butter. Brussels in Minutes 1kg brussel sprouts 1 tbsp olive oil (preferably the oil from confit garlic) a good pinch of salt a sprinkling of Aleppo pepper (optional) 1 tbsp anchovy […]
[…] any to hand or half a thinly sliced red onion 1 tbsp olive oil or confit garlic oil For the Oven Roasted Tomatoes If you have any confit garlic sitting in […]
Along with confit garlic these are a staple in my fridge. I use them in dressings, mixed into cooked grains or lentils, or tossed with steamed or roasted vegetables, and as […]
Anchovy Butter 10 anchovy fillets, rinsed and patted dry 1/2 clove of garlic or confit garlic, finely chopped 1 tbsp finely chopped parsley 10 anchovy fillets Finely chop together the garlic, […]
[…] brilliant book Eating Out Loud. Ingredients 3 anchovy fillets 1 clove of garlic (I use confit garlic if I have any in the fridge) 2 tbsp tahini paste Juice 1/2 lemon […]