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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I love flavoured oils but they can be so expensive so these 3 recipes from super food ideas I think will come in very handy. Each recipe makes 1/3 cup and I have put the quantities and times as if making all 3. Ingredients:
1 lemon (small) |
1 orange (small) |
1/3 cup extra virgin olive oil |
1 bay leaf (fresh or dried) |
1/2 teaspoon black peppercorns (whole) |
2 chilies (red bird's eye specified) |
1/3 cup extra virgin olive oil |
1/2 teaspoon black peppercorns (whole) |
2 sprigs thyme (fresh) |
1/3 cup extra virgin olive oil |
2 sprigs thyme (fresh) |
1 sprig rosemary (fresh) |
1 sprig oregano (fresh) |
Directions:
1. Tangy Citrus Oil - Using a vegetable peeler, remove 1 long strip of rind from lemon and 1 from the orange.
2. Place rind, oil, bay leaf and peppercorns in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
3. Carefully transfer to a heat proof serving bowl and serve immediately with crusty bread.
4. Hot Chilli Oil - Using a small knife, cut a 1cm long slip on the side of each chilli.
5. Place chillies, oil, peppercorns and thyme in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
6. Carefully transfer to a heatproof serving bowl and serve immediately with crusty bread.
7. Fresh Herb Oil - Place oil, thyme, rosemary and oregano in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
8. Transfer to a heatproof serving bowl and serve immediately with crusty bread.
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