Garlic lovers should make this crispy garlic and garlic oil recipe by MasterChef Champion of Champions, Ping Coombes, on repeat. It’s perfect drizzled over anything savoury for an extra flavour punch
Recipe shared from Ping Coombes’ new book Rice.
Crispy garlic and crispy garlic oil
An aromatic oil to pimp up any dish
Makes 5 tablespoons
Vegetable oil 5 tbsp
Head of garlic 1
- Heat the vegetable oil in a small frying pan over a medium heat.
- Add the chopped garlic and swirl the pan so that the garlic is evenly distributed. Continue to swirl periodically to ensure even cooking. Remove from the heat as soon as the garlic turns golden brown, about 5–7 minutes.
- Place a small sieve over a bowl and drain the garlic oil through it. The garlic bits left in the sieve will crisp up further at room temperature. You can use the crispy garlic as a garnish or topping.
- Use the oil for dressing or cooking.
- You can also combine them back together and store in a jam jar. It will last for a week in a cool, dark place.
You will need
Vegetable oil 5 tbsp
Head of garlic 1
Method
- Heat the vegetable oil in a small frying pan over a medium heat.
- Add the chopped garlic and swirl the pan so that the garlic is evenly distributed. Continue to swirl periodically to ensure even cooking. Remove from the heat as soon as the garlic turns golden brown, about 5–7 minutes.
- Place a small sieve over a bowl and drain the garlic oil through it. The garlic bits left in the sieve will crisp up further at room temperature. You can use the crispy garlic as a garnish or topping.
- Use the oil for dressing or cooking.
- You can also combine them back together and store in a jam jar. It will last for a week in a cool, dark place.
You might also like
Most read
