Garlic Oil

So simple to make, this flavoursome oil gives a wonderfully subtle hint of garlic to stir fries, baked veg and dressings.

MAKES 750ML

Here's how you do it

1.       Firstly, wash a 750ml glass bottle with warm soapy water, rinse, but do not dry and then (provided it does not have a rubber seal or plastic lid) pop it in the oven at 160 degrees for ten minutes to sterilise it, ready for your oil to be stored. A wine bottle does the job fine.

2.       Prepare your garlic and crush each clove with the flat edge of a large knife, to release the flavour when cooking.

3.       Pop all your crushed cloves into a deep pan and pour a generous glug of the oil over them (around 2-3 tbsp).

4.       Fry the cloves on a medium heat for 3 minutes.

5.       Now pour in the rest of the oil and heat until bubbles start to form around the garlic.

6.       Drop the heat down to medium low and allow to cook for roughly 10 minutes. Drop the heat further if the garlic is browning and becoming crispy.

7.       Finally, remove from the heat and allow to sit for an hour before bottling.

This garlic oil is truly wonderful with homemade chips. Simply peel (or keep the skins on) and thinly chop your potatoes into chips (waxy potatoes are incredible for this – My Farm Shop’s washed white potatoes work very well). Pop in an oven-proof dish or tray, drizzle generously with garlic oil and sprinkle with salt. Bake at 180 degrees for an hour, tossing every 20 minutes. Frozen chips will be a thing of the past, I guarantee.

You can freeze the leftover garlic cloves should you wish to throw in a couple for when you next make a soup or a stew. Or leave by your front door if you have a resident vampire problem.

This oil is particularly good if you suffer with gastro/oesophageal issues as digesting garlic and onions for some, can be very uncomfortable. However, garlic oil allows them to enjoy the flavour, without any trouble. On this, the yellow spice asafoetida is a wonderful onion substitute.

A bit of advice for removing the scent of garlic from your hands, is to use a stainless-steel soap. Crazy, right? But I have found them to work very well. Alternatively, wipe your hands on a stainless-steel spoon or counter top, it does the same job. This is because garlic contains sulphur and water on your hands will actually make it smell worse, because it turns it to sulfuric acid, which is stinky. However, steel attracts the garlic molecules and relieves your hands of the scent. Science, eh?

Ingredients

  • 750ml of extra virgin olive oil
  • Two large bulbs of garlic

What’s in this recipe