Garlic confit - spreadable garlic potent enough to kill a vampire! I reused this old moonshine jar from the amazing @odonnellmoonshineuk to store one of THREE jars of garlic confit I made last night! (not sponsored, their moonshine is just banging!) The oil is infused with fresh thyme, which was leftover from a mushroom patè I made last month. The thyme was frozen in olive oil and now we have delicious infused oil cubes for frying and making sauces! Recipe: 💫 Pre-heat the oven to 100⁰C. 💫 Peel the garlic cloves, and set aside the peel to make garlic powder or put it into your compost! 💫 Place garlic cloves in an ovenproof dish and cover them with oil - I've used vegetable oil, but I have seen other recipes using olive oil, too. Make sure the cloves are submerged in the oil so they do not burn! 💫 Cook for 3 hours at 100⁰C. 💫 Once cooked, remove from oven and allow to cool before decanting the cloves and some of the oil into jars. Again, make sure the cloves are submerged! Serve with nice bread or crackers, and definitely try it with soft goats cheese because it is SO GOOD! 💫 Store in the fridge for about a month. I have no idea how we're going to get through 3 big jars of garlic confit in the next month 😅 We may have made too much! The camera doesn't fully capture the lovely pink hue and delicious smell of the powdered garlic peel! This will be used in bread when we have time and it should keep indefinitely. To make the garlic powder, we blended the peel with about 2 teaspoons of salt, then separated the powder from the bigger bits of peel with a sieve before returning the big bits to the blender. Repeat the process until all the peel is reduced to a fine powder. #food #garlicconfit #reusereducerecycle #reducewaste #garlic #nowaste #garlicrecipes #ecoconsciousliving #ecoconscious (at Manchester, United Kingdom) https://www.instagram.com/p/CeJeyq5IkwM/?igshid=NGJjMDIxMWI=