Nothing adds instant flavour or lifts a bland dish like flavoured oils and vinegars. They are so easy to make and believe me the end results are impressive! I also find that these little gourmet delights make great gifts. How can you compare a boring bottle of perfume or that insignificant tie to the love & time that goes into making something with your own two hands.
Ginger, Garlic & Shallot Oil.
This flavourful Oil is delicious drizzled on seafood, roast veg, chicken or even pizza!
Use Oil to season foods before cooking or to add more flavour to a finished dish before serving.
Ingredients:
500 ml groundnut oil or any other vegetable oil.
6 cm piece of fresh root ginger, slightly bruised
2 garlic cloves, left whole & unpeeled
3 small shallots, peeled.
Method:
Place all ingredients in a glass bottle thoroughly cleaned & sterilized. Cover tightly (preferably with a cork stopper) and leave in a cool dark place for flavours to infuse for two weeks. Taste the oil and if flavour is not sufficiently pronounced leave for a further week. If the flavours are strong enough, then strain it into a clean bottle, label & store until required.
Orange, Cinnamon & Coriander Spiced Nut Oil
Delicious in salad dressings.
Ingredients:
500 ml Hazelnut Oil
2 tsp coriander seeds
1 cinnamon stick
2 inch long piece of pared orange rind.
Method:
Place all ingredients in a glass bottle thoroughly cleaned & sterilized. Cover tightly (preferably with a cork stopper) and leave in a cool dark place for flavours to infuse for two weeks. Taste the oil and if the flavour is not sufficiently pronounced leave for a further week. If the flavours are strong enough, then strain it into a clean bottle, label & store until required.
Chilli Vinegar
Perfect way to add a little zest to your soups & casseroles.
Ingredients:
600 ml red wind or sherry vinegar
8 dried red chillies
Method:
Place chillies in a preserving jar (not a bottle) thoroughly cleaned & sterilized. Heat the vinegar until just boiling, then pour it into the jar. Cool, cover tightly and leave for two weeks in a cool dark place for flavours to infuse. Lightly shake the jar from time to time. Taste the vinegar and if the flavour is not sufficiently pronounced leave for a further week. If the flavours are strong enough, then strain it into a clean bottle, cover tightly, label & store in a cool place away from direct sunlight until required.
Fennel Vinegar
Use this fragrant vinegar in salad dressings, soups & casseroles.
Ingredients:
600 ml white wine vinegar
2 tbsp fennel seeds
Method:
Place all ingredients in a preserving jar (not a bottle) thoroughly cleaned & sterilized. Cover and leave for three weeks in a cool dark place for flavours to infuse. Lightly shake the jar from time to time. Taste the vinegar and if the flavour is not sufficiently pronounced leave for a further week. If the flavours are strong enough, then strain it into a clean bottle, label & store in a cool place away from direct sunlight until required.
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