This is a Simon Hopkinson original; I used to serve it as canapes on little toasts when I was cooking at the Whitechapel Gallery. Neil [Borthwick, Angela’s husband] adapted the recipe for the French House in Soho, where he serves it on slabs of toast.
The secret to a great confit garlic is to use the best olive oil and the freshest garlic. You could add thyme or rosemary, and any left over will keep in the fridge. It’s also great slathered on ribeye steak or squeezed over grilled fish.
Serves 4
new-season garlic bulbs 4
olive oil enough to cover the garlic bulbs
sea salt flakes
To serve
white sourdough bread 4 slices
goat’s curd 150g
flat-leaf parsley a small handful, chopped (leaves and stems)
Slice the tops off the 4 bulbs of garlic (just over halfway up). Reserve the tops for sauces or vinaigrette at a later date.
In a pan large enough to hold the garlic tightly together, add 1 tablespoon of olive oil. Place the pan over a low heat, season the heads of garlic with sea salt, and place them cut side down in the pan, moving them around gently so they colour evenly, for about 4-5 minutes, until golden brown.
When the garlic bulbs are ready, turn them over and cover them with oil. Turn down the heat to very low and gently confit the garlic for about 45 minutes, until it is completely soft when you squeeze it. Leave it to cool in the oil.
To serve, toast the sourdough slices on both sides. Spread the toast with goat’s curd and sprinkle it with a touch of sea salt. Sit a confit garlic bulb at one end of each slice of toast and sprinkle everything with the parsley. Suggest to your guests that they squeeze the garlic over the bread before eating.
From The Weekend Cook by Angela Hartnett (Bloomsbury, £26). To order a copy for £22.88 go to guardianbookshop.com
