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Paul
Wells’ Infused Oil Recipe
Delicious
drizzled over salad leaves, grilled meat or fish
500
ml of good extra dry virgin olive oil
2 shredded bay leaves
12 small dried red chillies – soaked for 12 mins in warm water
then chopped
1 sprig of Thyme
1 sprig of Rosemary
4 cloves of garlic
1 star anise
6 black peppercorns
3 strips of lemon zest with all pith removed.
Heat
all the ingredients together in a saucepan – do not allow
to boil as this can impair the flavour – allow to simmer very
gently for 30 – 40 minutes. Cool then bottle and keep in fridge
until required.
Oregano Oil
Dried
Oregano is a great flavour with olive oil. Infuse several branches
in a bottle add a clove or two of garlic, add a couple of dried
chillies then leave for a week before using.
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