ONE of the simplest ways to add flavour and depth to any dish is with a drizzle of flavoured oil or a tasty dressing. In most kitchens I have worked in over the years infusing oils has always been a priority.
A quick slash of flavoured oil to pasta, steak or your favourite salad will always have your mates coming back for more.
Flavoured oils are a great sharing addition to any pantry, will cost pennies to put together and will keep for months on end.
The biggest one off buy is the oil. Several oils can be used to make the infusions. In the commercial kitchen we use Grape seed oil which has a very subtle flavour and allows the ingredients to shine through. Olive oil can be used but we tend to use it in its virgin state as it has its own distinct flavours and uses.
Grape seed oil can be picked up at any major supermarket; however a good quality light vegetable oil can also be used instead. The basis behind making oil infusions is to allow the desired ingredients to impart their flavour in the oil. You can infuse the oil with most ingredients. Remember to add a little heat and allow the oil and ingredients to stand and infuse before storing in the pantry.
Lastly, a big thanks to my mate Dave Walker for his ‘saucy’ contribution last week. Dave’s an avid home chef who will corner anyone at the pub with hours of conversation about food. Keep it up mate. As for the rest of you, enjoy the oils and happy cooking!
Chris’s TOP flavoured oil recipes
Rocket and chilli oil
What you need:
500ml of Grape seed oil
250g fresh rocket lettuce
1 red chilli
1 garlic clove
What to do:
Place the oil in a small sauce pan on a low heat.
Add the chilli, garlic and rocket.
Allow the oil to infuse for 5 minutes and remove from the heat.
Strain the ingredients, bottle and keep in the pantry.
Serving suggestions:
Penne pasta with prawns
Lamb cutlets with charlotte potatoes
Parmesan Oil
What you need:
500ml of Grape seed oil
1 small piece of parmesan oil
½ teaspoon of sea salt
What to do:
Place the oil in a small pan along with the parmesan and salt.
On a low heat allow the oil to infuse for 30minutes.
Remove from the heat and allow it to cool for several hours.
Strain and place in your favourite bottle.
Top tip: Don’t throw away the rind of the parmesan as it makes a fantastic infusion and addition to soups. All you need to do is give it a quick scrub and add it to your soup before serving.
Serving Suggestions
Spaghetti pasta with pesto
Rocket salad with sun blushed tomatoes
Minestrone soup
Potato salad
Lemongrass, ginger and lime infusion
What you need:
2 stalks of fresh lemongrass
1 small knob of fresh ginger
2 kaffir lime leaves
500ml of grape seed oil
What to do:
Place the oil in a small pan on a low heat.
Take the lemongrass and using the back of a knife bash the stalk to release the juices. Place in the sauce pan.
Pound the ginger in a similar fashion to the lemongrass. Place in the sauce pan.
Remove the zest of the lime and add to the oil.
Allow the oil to infuse for 30 mins and remove from the heat and allow to cool.
Place all the ingredients and oil in a bottle and place in the pantry.
Serving suggestions
Pan seared salmon with bok choy
Glass noodle salad with tiger prawns
Vodka and lime shooters
Chris’s list of favourite oils to always have on hand:
Chilli oil
Basil oil
Roasted garlic oil
Smoked paprika oil
Preserved lemon oil
Balsamic and olive oil