GARLIC CONFIT / PRESERVE

I have really enjoyed preserving fresh garlic, preparing this preserve you will get a meltingly soft and savoury garlic to add to all kinds of dishes, you will also have a delicious garlic oil for cooking, drizzling to use in salad dressings. This galic confit / preserve can be frozen in an airtight container for 2 months or kept in the fridge for 3 weeks in a sealed jar. This is what you need.... 3 whole garlic bulbs, cloves separated and peeled, 180 ml of olive oil. Preheat your oven to 160 deg C. Make sure you have a well washed 300ml ml jar with a metal lid and place the jar in the preheated oven for 30 minutes to sterilise it. Remove the jar and lid from the oven and set aside to cool. Place the peeled garlic cloves in a small saucepan and pour over enough olive oil to just cover the garlic. Warm the oil and clove mixture over a medium heat until bubbles just start to rise to the surface, then reduce the heat to very low. Gently poach ( do not boil or fry) for 40 minutes or until the the cloves are tender and lightly browned. Remove from heat and cool to room temperature. Spoon the garlic cloves into the sterilised jar, then cover with the poaching oil. Seal and label the jar. I only prepare the garlic confit / preserve in small batches because of its short life, but it is easily prepared and the oil has so many uses. This recipe is my gift to you ...