If you love making pizza’s, this is a must have staple in your fridge. Spread it on pizza dough, then top with sauce & toppings. You can even just spread a teaspoon of this on the dough & top with grated cheese, for a delicious cheesy garlic pizza. If you’re just making a garlic pizza or garlic bread, no need to drizzle with oil, as there’s enough oil in the spread already. This is also wonderful to add to stir fry’s & any other dish you add garlic & oil.
Once the confit cools, the garlic pieces will solidify in the oil, so make sure you give it a good mix before you use. This will keep in your fridge, in a sealed & sterilised jar for 3-6 months, making sure you always use a clean spoon in the jar.
I first made this last year, after converting the recipe to Thermomix method, from Pete Evan’s Pizza Cookbook (obviously before his Paleo days)!! ‘Confit’ means cooking in fat or oil, at low temperature, for a long period of time. Cooking garlic this way, means it’s cooked slowly into a rich, succulent texture & it brings out the sweetness of the garlic. Even better, you should also avoid bad ‘garlic breath’ too!
Ingredients:
150g garlic cloves (about 3 bulbs)
250g olive oil
Method:
1) Place peeled garlic in TM bowl, chop 3 seconds/speed 5. Scrape down the sides of the bowl.
2) Add oil, cook 45 minutes/95°/reverse/speed 1.
3) Carefully pour into a sterilised jar & keep in the fridge. One pizza will only need 1-2 teaspoons of mixture, spread over the base with the back of the spoon.
Notes:
Once the confit has cooled, the garlic will solidify in the oil. Make sure you give this a good mix before using, so you get an even amount of garlic & oil.
thermo affairs 