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Confit fresh garlic on toast with chili-dressed cucumber, soft goats cheese and parsley
By Matthew Parker @kioskenpaaodden
Ingredients for 2 people
2 heads fresh garlic, trimmed of the root & green stem
300g neutral oil (rapeseed or sunflower)
2 thick slices of day old sourdough bread
100g cucumber, cut into bite sized pieces
1/2 red chili, finely chopped
Small handful of parsley leaves, picked off the stem
1/2 lemon, juiced
1 tsp honey
Extra virgin olive oil
50g soft goats cheese or feta
50g greek yoghurt
Salt & black pepper
How to
Peel a couple of layers from the fresh garlic heads to reveal the more tender parts
Put the garlic heads in a small saucepan and then add enough oil to cover them fully
Warm the oil until it’s around 80C and cover with a small baking paper cartouche to help keep them submerged
Cook them at the same temperature for around 30-40 minutes until the garlic is slightly softened - once confit, take them out of the oil with some tongs and let them cool slightly
In the meantime mix the chopped cucumber, finely chopped chili, a pinch of salt, extra virgin olive oil and honey in a small bowl and dress them a few times with a spoon
Mix the yoghurt and the soft goats cheese and some freshly cracked black pepper in a small bowl to make a nice spreadable mass
Take a griddle pan and heat it on the stove over a medium/high heat and then give the sourdough slices a bit of extra virgin olive oil and grill them until they are charred slightly
Split the garlic heads lengthways and then add them to the griddle pan with the bread slices and then griddle until slightly charred
Spread the cheese & yoghurt mixture on the toasted bread and then add the chili-dressed cucumbers and the garlic and then finish off with some flaked sea salt and freshly picked parsley