GARLIC, LEMON + CHILE CONFIT + BONUS CONFITED GREMOLATA
That’s right folks! 2 recipes in one delicious post.
What can you do with these ridiculously flavorful, completely addictive “condiments”. Well, you can eat them straight up, in the kitchen, by yourself, then make another batch quickly so there’s no evidence of what you did.
OR. You can eat the confit spread on bread, cook up your morning eggs with it, drizzle it over veggies to roast, marinate your chicken, meat or fish with it...sooo many possibilities. Including, using it to make this gremolata which should top every single thing you eat this week bc it’s amazing. They’re both super simple to make and will literally enhance ANY meal!
45 cloves garlic
1 lemon, washed, thinly slicedC then slices halved
1 red Chile, thinly sliced
1 c extra virgin olive oil
1 tsp kosher salt
1/4 tsp coarse black pepper
Put everything in an oven safe dish. (Pyrex ideal so you can see through to check on progress). Cover tightly with foil. Bake for 1h to 1h 20m until golden, soft, smushy & delish!
3/4 c toasted, cooled slivered almonds, chopped
1&1/2 c herbs (I did 1/2 parsley,1/2 cilantro), chopped
3 of the confit halved lemon slices, chopped
3 cloves garlic, chopped (or smushed)
2 confit Chiles, chopped
2 tbsp of the confit oil
1/4 tsp kosher salt
1/4 tsp coarse pepper
Put everything in a bowl and mix to combine!
#eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders #garlic #vegan #condiments