Roast garlic confit
Item 1 of 1
- Side
- Makes 1
- 2 hours
Henry Harris's confit garlic recipe is an easy savoury snack you can whip up on a lazy afternoon. Roasting the garlic first gives the cloves a toffee-like quality, soft enough to mash up into garlic butter or simply spread across a hunk of toasted sourdough.
First published in 2015
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Ingredients
Metric
Imperial
- 3 heads of garlic
- extra virgin olive oil
- 3 sprigs of fresh thyme
- 2 slices of lemon zest
- 1/4 tsp harissa
- sea salt
- pepper
SAVE RECIPE
Method
1
Preheat the oven to 180°C
2
Break apart the garlic bulbs into cloves and place in a bowl. Add a generous splash of oil to the bowl and toss through the garlic, seasoning well with salt and pepper. Transfer the garlic to a roasting pan and roast for about 30 minutes, or until the skins have puffed and taken on a good colour
- 3 heads of garlic
- extra virgin olive oil
- sea salt
- pepper
3
When the garlic bulbs are soft enough to pierce easily with a skewer, remove them from the oven and leave to cool. Peel or pop the cloves out from their skins and place in the a large jar. Add the thyme and lemon zest, seasoning generously with sea salt
- 3 sprigs of fresh thyme
- 2 slices of lemon zest
4
In a separate bowl, whisk the harissa into 250ml olive oil and pour evenly over the garlic cloves to cover, adding more olive oil if necessary. Seal the jar tightly
- extra virgin olive oil
- 1/4 tsp harissa
5
The sealed garlic should be kept refrigerated and used within two days
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