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Crispy garlic oil

An aromatic oil to pimp any dish
Ping Coombes crispy garlic and garlic oil

Garlic lovers will want to make this crispy garlic oil recipe on repeat. It’s created by MasterChef Champion of Champions, Ping Coombes

pingcoombes.com

Recipe shared from Ping Coombes’ new book Rice.

Makes    5 tablespoons

Vegetable oil 5 tbsp
Head of garlic 1

  1. Heat the vegetable oil in a small frying pan over a medium heat.
  2. 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.
  3. Place a small sieve over a bowl and drain the garlic oil through it. The garlic bits left in the sieve will crisp further at room temperature. You can use the crispy garlic as a garnish or topping, while the oil can be used for dressing or cooking.
  4. For a crispy garlic oil: 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

  1. Heat the vegetable oil in a small frying pan over a medium heat.
  2. 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.
  3. Place a small sieve over a bowl and drain the garlic oil through it. The garlic bits left in the sieve will crisp further at room temperature. You can use the crispy garlic as a garnish or topping, while the oil can be used for dressing or cooking.
  4. For a crispy garlic oil: combine them back together and store in a jam jar. It will last for a week in a cool, dark place.
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Vegetable oil 5 tbsp
Head of garlic 1

  1. Heat the vegetable oil in a small frying pan over a medium heat.
  2. 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.
  3. Place a small sieve over a bowl and drain the garlic oil through it. The garlic bits left in the sieve will crisp further at room temperature. You can use the crispy garlic as a garnish or topping, while the oil can be used for dressing or cooking.
  4. For a crispy garlic oil: combine them back together and store in a jam jar. It will last for a week in a cool, dark place.