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    Saturday, May 03, 2008

    Coriander and Basil Infused Oil

    When we were planning our last boat trip, I wanted a solution for fresh herbs
    Chef Ming Tsai from the programme Simply Ming made this coriander/cilantro oil which I thought could solve my problems.

    This is an excellent idea.
    It’s not overly flavourful, you could say subtle, and it has lasted in the fridge for a couple of months which is just what you need on the boat.
    I used it for cooking and also it made a superb drizzling oil for pizza, pasta, chicken anything else you fancied.
    I also made a basil oil.
    Very easy as well

    · 3 bunches coriander, washed, spun dry and leaves picked
    · 1/2 cup packed spinach leaves
    · 1 tablespoon sugar
    · 2 cups rice bran oil
    · Sea salt to taste
    Prepare an ice bath with a strainer.
    Bring 4 quarts of water to a boil, then salt the water until it tastes like sea water. Add the coriander and spinach and blanch for 2 minutes until soft but still very green.
    Immediately, transfer to an ice bath and chill.
    Squeeze out all excess water and transfer to a blender.
    Add sugar and blend on high speed, adding the oil in a steady stream.
    Purée should be green and smooth.
    Season with sea salt and freshly ground black pepper and check for flavor.
    Store Coriander Oil in an airtight jar.


    Asha said...

    That sounds great Gilly, Rosemary would make a lovely infused oil too!:)

    So Simple said...

    That would be wonderful Asha also the next one I am doing is chili.