Garlic confit with Fresh Salted Red Kampot Pepper
Ingredients
-
Peeled garlic cloves
25
-
Thyme
12 sprigs
-
Fresh Salted Red Kampot Pepper
1-2 tbsp
-
Olive oil
400ml
-
Bird Chilies
2
Combine all the ingredients in a small saucepan and cook over a low heat.
Cover and cook until the garlic is soft and barely coloured, about 20-25 minutes.
Remove from the heat and leave to rest for 10 minutes; the garlic will continue to cook in the heat of the oil.
Pour the garlic cloves into a sterilised airtight glass jar and add the oil, Fresh Salted Red Kampot Pepper, Bird Chilies and thyme mixture. Close the jar.
Preserved garlic will keep for several weeks at room temperature.
Garlic confit can be used in many recipes in place of a garlic clove.
I like to use it when I’m making toast by rubbing it onto farmhouse bread.
