Confit Garlic on Sourdough with Thyme and Cornichons


Confit Garlic on Sourdough with Thyme and Cornichons

While we sleep, our bakers are busy feeding their starters, kneading and shaping loaves then baking the ones that have been slowly fermenting overnight. Using flour from Woods Organic, a Northern NSW farm that grows and mills their own grain, our bread undergoes a long fermentation process and high hydration to develop a tender crumb and complex flavour.

Our bakers use time-honoured as well as modern techniques to consistently produce high-quality bread. They also never take shortcuts, which is why we offer some of the finest examples of sourdough around. They’re also always trialling different varieties so stay tuned for some exciting new loaves coming soon.

One of our favourite recipes to serve with a beautifully freshly cut loaf of sourdough is below.

 

Makes about 12

1 head garlic, broken into cloves, peeled
500ml olive oil
1tsp each pink & black peppercorns
3 sprigs thyme
2 bay leaves
sea salt
1 loaf of Jocelyn’s Sourdough

 

Method

  1. Place the cloves in a deep saucepan.
  2. Add the thyme, peppercorns, bay leaves and salt to the pan. Pour oil over so it just covers the garlic cloves.  Place the pan over very low heat and gently bring to a simmer.  Do not boil.  Leave the garlic to simmer for about 45 – 50 minutes until all are tender. Remove from the heat and allow to cool.
  3. Transfer the garlic, aromatics and oil to a sterile jar.  Make sure the lid can be thoroughly secured.
  4. When ready to serve slice some sourdough and butter with quality, unsalted butter.  Top with garlic cloves, cornichons and a drizzle of oil.  Sprinkle with a little sea salt and pepper and serve with a glass of dry white wine or chilled pale ale. 

 


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