Want something simple that adds flavour to your cooking? Why not infuse oils with herbs and spices. Every now and then I do this to add a twist to my meals. It adds flavours and it is very inexpensive way to change the taste and aromas of any meal. Ingredients are usually easy to find and on hand in most kitchen or household gardens.
With infused oils there are two types – Hot infusion and Cold infusion. What this means that for hot infusion heat is needed to release the flavour of the ingredients, while with cold infusion dry ingredients are added to the oil and the oil is stored for a few days for the flavours to infuse. The heating in Heat infusion kills the bacteria, while it is recommended to use dry ingredients in Cold infusion to minimize bacteria introduction.
Infused oils can make lovely gifts for your family and friends that love to cook. Why not give these few suggestions a try:
Chilli oil
4-6 small red chillis
2 cups (500mL) canola oil
Instructions
Cut your chillis lengthwise in half. If you want to keep them whole you will need to prick them a few times to release their flavours.
In a non-aluminium saucepan, place the oil and the chillis. Slowly heat over a low-medium heat.
It is best to use a thermometer, as temperature needs to reach 110°C -125°C and kept at this temperature for 20 mins. Bo not burn.
Remove the pan from the heat and allow to cool.
If you don’t want to keep the chilli in the oil, filter the oil through muslin.
Label with name and date of preparation. Pour oil into sterilised bottles or jars.
Garlic oil
4 garlic cloves
2 cups (500mL) canola oil
Instructions
Cut your garlic cloves lengthwise in half.
Follow steps 2 – 6 for the chilli oil, replacing the chillis with the garlic cloves.
Rosemary oil
1 teasp dried rosemary
2 cups (500mL) olive oil
Instructions
This is the cold infused version. Place the oil and the rosemary into your steriled bottles or jars.
Once sealed, shake the bottles/jars to start the infusion process.
Store in a dark, cool place. Shake every 3-5 days.
Taste the oil to check the depth of the flavour. Once to your tasting it is ready for use.
If you don’t want to keep the rosemary in the oil, filter the oil through muslin. Remember if you keep the rosemary in the oil, the flavour may get stronger and it bits of herbs may not be ideal in some dishes.
Label with name and date of preparation. It will keep for 2-3 months.
Coriander & Cumin oil
3 tablsp ground coriander
2 tablsp cumin seeds
2 cups (500mL) olive oil
Instructions
The cumin seeds need to be roasted slightly before adding to the oil. Place on a baking tray lined with non-stick baking paper and bake at 180°C until slightly golden.
Using a blender, blend the cumin seeds, coriander and oil until the seeds are coarsely ground.
Place the oil and the rosemary into your sterilised bottles or jars.
Once sealed, store in a dark, cool place. Shake every 3-5 days.
Taste the oil to check the depth of the flavour. Once to your tasting it is ready for use.
Filter the oil through muslin before pouring into sterilised bottles or jars.
Label with name and date of preparation. It will keep for 2-3 months.
You can make other variations based on these recipes using your favourite herbs and spices. Just remember with fresh herbs and spices you need to use the Heat Infusion method, whilst with the Cold Infusion method only dried herbs and spices. It is best to use oils that are not strong in flavour as your base like light olive oil, canola oil and grapeseed oil.
Use your new oils to baste meat, chicken, fish and vegetables or in salads or even to flavour your homemade mayonnaise.
Have an earthly passionate time making your infused oils.
Attracta & the earthly passion team