I’d like to share with you that I made the Confit of Garlic from the recipe in the Food Mixer in an attempt to inspire more of you to give it a go too! As guest editor of this edition, I thought I should at least give it a go myself. Although a little time consuming it was very easy.
The peeling of 20 garlic heads took me a while (I did twice the quantities), and then all I did was put it in the oven with lots of olive oil, slow roasted tomatoes, fresh thyme, rosemary, sage and black pepper corns. I have to leave it to sit for at least a week now, but if it tastes as good as it smelled I’m in for a treat. Thanks to the Hill Station for sharing the recipe!