Place the garlic in a small saucepan and cover with the oil. Place over a very low heat and cook for 15–20 minutes or until very tender. Remove from the heat and allow to cool in the oil. Transfer the garlic and oil to an airtight container and refrigerate until required. Strain the garlic cloves before using — the oil can be reserved for cooking.
This can be made up to 3 days in advance.
© 2010 All rights reserved. Published by Murdoch Books.