Confit is a method of cooking food in fat, oil or a water syrup at a low temperature. Confit cooking is not deep frying since it is done at temperatures around 93C or 200F and sometimes lower.Although you use a lot of oil for this dish, you do end up with a deliciously flavoured oil to use with other dishes
.This is delicious served with cold meats or for a vegetarian dish top with crumbled Feta cheese or my favourite Capricorn Goats cheese from neighbouring Somerset.
Confit Mediterranean Vegetables
- 1 orange pepper
- 1 yellow pepper
- 1 red onion
- 1 medium aubergine
- 12 garlic cloves peeled
- 300 ml Olive oil
- Large sprig of rosemary
- Bunch of oregano
- Salt and pepper
- Chop the vegetables into medium dice - about 2cm and mix them all together in a large saucepan.
- Cover them with olive oil and stir together to coat all the vegetables and pop the herbs on the top. Season well.
- Simmer gently in a covered pan for 1 hour, checking occasionally.
- Strain into a bowl, and leave for 10 minutes to drain off as much off the oil as possible.
- Serve warm.