Flavoured Oils

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 lemon (small)
• 1 orange (small)
• 1/3 cup extra virgin olive oil
• 1 bay leaf (fresh or dried)
• 1/2 teaspoon black peppercorns (whole)
• 2 chilies (red bird's eye specified)
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon black peppercorns (whole)
• 2 sprigs thyme (fresh)
• 1/3 cup extra virgin olive oil
• 2 sprigs thyme (fresh)
• 1 sprig rosemary (fresh)
• 1 sprig oregano (fresh)

Recipe

• 1 tangy citrus oil - using a vegetable peeler, remove 1 long strip of rind from lemon and 1 from the orange.
• 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.
• 3 carefully transfer to a heat proof serving bowl and serve immediately with crusty bread.
• 4 hot chilli oil - using a small knife, cut a 1cm long slip on the side of each chilli.
• 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.
• 6 carefully transfer to a heatproof serving bowl and serve immediately with crusty bread.
• 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.
• 8 transfer to a heatproof serving bowl and serve immediately with crusty bread.