Twitter Updates

    follow me on Twitter

    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.



    2 comments:

    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.