I came across the recipe for confit garlic on the Modernist Cuisine blog the other day and I had to make it. It seemed like a great thing to have sitting ready in the fridge, and the idea of caramelised garlic goodness mashed on crusty toasted bread was too irresistible to pass up.
So on the way home I picked up an extra bottle of olive oil (the alternate suggestion of duck fat sounds pretty good too) and half a kilo of garlic.
Fill a Mason jar three quarters of the way up with garlic cloves, a sprig of rosemary and some thyme. Fill almost to the top with olive oil and screw on the lid, do a quarter turn to loosen it so steam can escape from the jar.
Place the jar on a trivet in a pressure cooker and pour enough water in to come 2 cm up the side of the jar. Cook for 2 hours on high pressure.
The cloves turn an amazing deep caramel brown and smell of deep slow roast garlic. I have a feeling this will be a staple in my fridge (they should last 2 months in the fridge).
Check out the Modernist Cuisine blog post for a heap of tips and information and more detailed recipe.
Modernist Cuisine - Pressure Cooker Safety : Garlic Confit from Modernist Cuisine on Vimeo.
I made up another batch of Garlic Confit and got a video of the jars just as I pulled them from the pressure cooker, the jars are sealed and still under pressure, the boiling stopped as soon as the lids were removed.
