Flavoured Oils
Recipe: #15247
October 26, 2014
Categories: Gluten-Free, Kosher, Low Carbohydrate Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Herbs, more
"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."
Original is 3 servings
Ingredients
- FOR TANGY CITRUS OIL
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- FOR HOT CHILLI OIL
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- FOR FRESH HERB OIL
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Nutritional
- Serving Size: 1 (374.4 g)
- Calories 706.5
- Total Fat - 71.8 g
- Saturated Fat - 9.9 g
- Cholesterol - 0 mg
- Sodium - 649.6 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 3.7 g
- Sugars - 7.5 g
- Protein - 2.5 g
- Calcium - 84.2 mg
- Iron - 1.5 mg
- Vitamin C - 75.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Tangy Citrus Oil - Using a vegetable peeler, remove 1 long strip of rind from lemon and 1 from the orange.
Step 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.
Step 3
Carefully transfer to a heat proof serving bowl and serve immediately with crusty bread.
Step 4
Hot Chilli Oil - Using a small knife, cut a 1cm long slip on the side of each chilli.
Step 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.
Step 6
Carefully transfer to a heatproof serving bowl and serve immediately with crusty bread.
Step 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.
Step 8
Transfer to a heatproof serving bowl and serve immediately with crusty bread.
Tips
No special items needed.
1 Reviews
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