Dried caramelized garlic drain shelf
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Accidentally stumbled upon this recipe online and couldn't pass by, the benefit of now draining the sea and I love to experiment. Compared with sun-dried tomatoes, plums are cooked much faster, and the taste, perhaps, win. For the recipe thank the author - Valery Yatsenko.
Ingredients for Dried caramelized garlic drain shelf
- Drain - 1.5 kg
- Rosemary - 1 tsp.
- Oregano - 1 tsp.
- Basil - 1 tsp.
- Spices - 1 tsp.
- Allspice - 0.5 tsp.
- Garlic - 5 a tooth.
- Olive oil - 300 ml
- Salt - to taste
Step by step instruction of cooking Dried caramelized garlic drain shelf
Put the plums, sprinkling thin slices of garlic, lightly tamping. Banks should be sterilized and dry.
Fill our delicacy is very hot but not boiling oil. I heated it in the microwave for about 2-3 minutes.
Be careful, getting on the garlic, the oil is actively bubbling!
Close sterilized lids, turning the jar several times, so there is no drops of the condensate, leave the bottom down and wrap it up to cool.
You should take plum varieties Hungarian, ripe but not too soft.
Fruits wash, dried and cut into quarters, removing the stone.
Then generously pour olive oil.
Prepare spices. I have a sweet bell pepper, shredded it in a mortar - much more flavorful it turned out.
Sprinkle the plums with the spices, shaking the bowl, stir.
Preheat the oven to 180 degrees.
Plum put on the laid baking paper baking sheet, sprinkle with salt and place in the oven for 2 minutes. Then reduce the temperature to 150 degrees and leave the door slightly ajar, so the steam came out. Aged in this mode, the hour and a half. I have a Chinese thermometer-liar, and therefore more visually oriented.
Through the allotted time, turn down the gas temperature to 80-100 ° C, the drain is brought to the desired condition, about 3 hours.