Infused oils – a fast track to flavour

‘Like’ Uforic Food on Facebook by clicking here

We all know that meals can be time intensive, and during the week – we need all the ideas we can to get dinner done quick. So, I have a great trick that’s going to cut down the time you spend with your chopping board.

Infusing oil with different flavours, including garlic, chilli, rosemary and even ginger – is a great way to add flavours to your salads, sauces and marinades without having to chop anything up. Perfect! This is a concept the express cooking queen, Nigella is very fond of.

You can buy infused oils at the supermarket, but why not do it yourself when the process really doesn’t take that long, expect for the need to leave the oil and your flavourings to steep for a week.

You can do different combinations, depending on what food you like.

In the case of garlic oil, place about 500ml of olive oil in a saucepan, over a low heat. While it warms, break up a bulb of garlic and hit the cloves with the flat part of your knife. This will break the cloves and allow them to release their flavour.

Once the oil is warm, but not hot, add the garlic to the oil and switch off the heat. It’s important not to over heat the oil, as it takes away its natural flavour.

Transfer the oil into a sterilised, dry jar and pop it in the fridge for a week. This will make the oil go thick and cloudy.

After a week, remove the jar from the fridge and allow the oil to come to room temperature.

Strain the garlic from the oil and place it in a sterilized jar or bottle with an air-tight lid. Store in a cool, dark place in the pantry and use when desired. Keep for up to two months.

This garlic oil is very basic, but you can add more flavours, like chilli. Just cut 4 whole green or red chillies in half, and add them to the oil at the same time as you add the garlic. You could also do herb infused oil.

Mix and match however you like – and you will be very pleased to not have to peel and finely diced garlic cloves when all you want to do is get a tasty meal on the table, fast!

Have you used infused oils before? What kind of flavour combinations have you found work well for you? Leave a comment below and let us know.

Be Inspired~

Lisa

Advertisements

About Lisa Mary Foreman @ Uforic Food

I'm the creator Uforic Food - a blog compiled by three journalists whose talents lie in telling fabulous food stories. I'm on a journey to prove you can be healthy and passionate about food at the same time. Ruza lives in the city and is all about sharing her urban food experiences. Laura is the domestic goddess of the group and loves all things food, family and from the heart. Join us at the Uforic Food table where we share recipes, reviews, and all things food. If you'd like to get in touch, email me at lisamary@uforicfood.com

Posted on May 2, 2011, in Cooking techniques, Preserves, Quick and easy, Random thoughts and tagged , , , , , , , , , , , , , . Bookmark the permalink. 8 Comments.

  1. Great advice and as someone who does in fuse her olive oil, I highly reccomend it.

    “Cinnamon bites and kisses simultaneously.”
    -Vanna Bonta

  2. Oo. I’ve never tried doing this before but I really should. I love the idea of garlic infused olive oil. I’m also addicted to lemon meyer olive oil!! Have you ever tried making that?

    • Hi Susan
      Fedinitely try infusing your own oil – I promise you won’t be dissapointed!
      I can’t say I have ever tired lemon meyer – what it is exactly?

      • Meyer lemons are sweeter versions of regular lemons. Kinda like a cross between a mandarin and a lemon. The meyer lemon infused olive oil has this really subtle lemony flavor to it that’s really really yummy. I’ve always wondered how they make that.

      • I looked it up – and you can do it exactly as I have written above, except adding the zest of two whole lemons – or lemon meyers, if you prefer. Be very carefully not to add any of the white pith, otherwise it will make the oil bitter.
        Give it a try and let me know how it turns out! Very curious!

What are you thinking?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: