Ingredients
Garlic confit :
Garlic
Extra virgin olive oil
Herbs of your choice (rosemary, oregano, thyme, chilli petals, fennel, etc.)
Yoghurt sauce :
FAGE Total 5% yoghurt
Lemon zest
Herbs of your choice
Salt
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Steps
- Prepare the garlic by separating the cloves from the heads and peeling them.
- Place the ingredients in a deep baking tray or casserole dish. Place the rosemary first, for example, then add the garlic cloves and pour in enough oil to completely submerge the garlic.
- Slowly roast the garlic in the oven for around 2 hours at 90°C (fan assisted). Once ready, the roasted garlic cloves will be tender and lightly browned, but not too much.
- Allow the garlic confit to cool enough to remove the herbs (if you wish). To speed up the cooling time, place your container of garlic confit in an ice bath. Once cooled, transfer to a sterilised glass jar and refrigerate immediately.
- For the yoghurt sauce, mix all the ingredients together, then add the garlic confit on top.
