You will always find garlic in my pantry. When I am lucky enough to stumble across smoked garlic at the local farmers' markets, then you will find that in my fridge. Sealed tightly in a zip lock bag to prevent my fridge smelling like a bush fire.
Why in the fridge? I found out the hard way that smoked garlic tends to sprout a lot more quickly than normal garlic. I am not sure if the smoking process speeds up the garlic's 'shelf life', but by keeping it in the fridge, it keeps very well for quite a long time.
Smoked garlic can be used just like normal garlic. It may have a brown colour due to the smoking process, and a deep smoked smell, but once peeled it looks and handles just like regular garlic. I use it in almost anything, but It really shines when you confit it.
You may have roasted a whole head of garlic before? If you have you know that wonderful transformation that takes place. The garlic goes soft, flavour mellows and sweetens through caramelisation. When you confit smoked garlic it goes soft, mellows and sweetens a little , plus retains a lovely smoked taste. It is seriously good stuff.
One of my favourite ways to enjoy confit smoked garlic is simply generously smeared on a thick slice of fresh crusty bread. If you find that pure confit garlic goodness is a little too much, why not make garlic butter?
Beside spreading this lusciously flavoured butter on your favourite bread, there are numerous other uses. Roll it in to a log, cut into thick rounds, and place a round on top of a barbequed steak. Use it as a filling for a smoked chicken Kiev, or even just pop a dollop through your favourite steamed vegetables. Use it anywhere you would use a savoury flavoured butter. Use is only limited by your imagination.
Make sure you reserve the oil you confit the garlic in. Let it cool, strain through a fine mesh sieve and store in a glass jar. The oil will have a great smoked garlic flavour which can be used for grilling a steak through to use in salad dressings.
Printable Recipe
Confit Smoked Garlic Butter Recipe
Ingredients
- Oil
- 5 cloves smoked garlic
- 125 grams unsalted butter whipped
- pinch of salt
- 4 teaspoons chopped chives
Instructions
- In a small heavy based saucepan place garlic and cover completely with oil. Use a light olive or other light flavoured vegetable oil of choice.
- Over a very low heat, cook your garlic until it is soft. It is very important that you do not let the oil bubble, you are cooking it at just before fry point. If the oil is too hot you will end up with deep fried garlic. The garlic shouldn't brown either. You will get a colour change, but no browning.
- Drain and let your garlic cool.
- Once cool mash with a heavy knife, mash with the flat side of the blade.
- In a bowl mix, garlic, butter, salt and chives.
- Place in fridge until ready to use.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Amanda@ChewTown
I am absolutely going to use my remaining smoked garlic to make this. I haven't used it confit before, but now that you have suggested it, I'm kicking myself I haven't tried it sooner.
pete
Ive already tried this recipe. Its easy to make and well worth the effort! I dont mind putting some fresh basil instead of the chives
Rita (mademoiselle délicieuse)
Reckon this would be a treat melted over a good piece of steak...which I unfortunately can only have with all the moo cooked out of it at the moment! >_<
Sue/the view from great island
I have never heard of smoked garlic before, where have I been? This looks fabulous, I can't wait to give it a try. Love your first shot.
Gareth
Great pictures, made me hungry. Have you ever tried ground smoked garlic (as in a hangi). The cloves come out the colour and consistency of liquorice (sp). I'll definitely give this butter a crack Sarah.
Iron Chef Shellie
oh my.... why don't have I this in my house!
Stunning photos too Sara <3 xx
Tammi@insatiablemunchies
Smoked, Garlic, Confit, Butter..I think those are fast becoming my favourite words in the English language, and you've used them all in one title!! Everything looks stunning, and I'm sure it tasted heavenly. Where do you get your smoke garlic from? I only ever manage to get them from the stalls at the food expos.
GourmetGetaways
I have never tried smoked garlic but it sounds absolutely amazing! I love the uses you gave for your confit smoked garlic, I think I need to step up my game a little 🙂
Sara
Your game is pretty much the A game. Do keep an eye out for it.
john | heneedsfood
I bought some smoked garlic at a little French market that popped up at Customs House. The smell is insane! You should have seen me on he train, going in for a sniff every few minutes! I used mine in cooking and loved the aroma it brought. So delicious!
Sara
I know what you mean by keep smelling the stuff. Plus the smell transfers to the fingers pretty easily too.
Gaby
Unfortunately I've never tried smoked garlic. I didn't even know it existed. I'll keep my eyes peeled at the markets!
Sara
Keep your eyes peeled, it is awesome stuff.
Daisy@Nevertoosweet
I love GARLIC! So I'm worried that if I make this I'll eat the whole thing without even spreading it on bread LOL 🙂 Awesome recipe!
Sara
Thanks Daisy, is a little moreish unfortunately
Tina @ bitemeshowme
Oh this sounds like all sorts of amazing!
Sara
Was pretty good.
cquek
What a fun recipe, and it looks so good!
Sara
Thanks so much 🙂
Annie @ The Random Foodie
would love to give this a go. i love any food that is smoked. gives it a nice texture 🙂
Sara
It's funny, the smoking process doesn't really change the texture of the garlic cloves themselves, but is mighty tasty.