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How To Make Infused Oils

How To Make Infused Oils

Infused oils are oils that have the taste of either herbs or spices combined with their own flavour. They are simple to make but add another dimension of flavour to many dishes.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
N/A
Prep =
10m
Cook =
12h
Total =
12h:10m

Step 1: You will need

  • for parsley oil:
  • 500 ml parsley leaves, picked from stems
  • 140 ml vegetable oil
  • for curry oil:
  • 4 tbsp curry powder
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 cinnamon stick, crumbled
  • 140 ml canola oil
  • 1 saucepan
  • 1 frying pan
  • 1 tea towel
  • 1 sieve
  • 1 cheese cloth
  • 1 blender
  • 1 bowl of iced water
  • 1 spoon
  • 2 bowls
  • cling film

Step 2: Boil the water

Begin making your ring a pot of water to a bowl and season with salt.

Step 3: Blanch the parsley

Place the parsley in the sieve and put it into the boiling water for 15-20 seconds. Immediately place it into iced water for a few seconds until the parsley is cold.

Step 4: Squeeze dry the parsley

Place the blanched parsley into the centre of a tea towel. Ball up the edges, twist them into a knot and squeeze the water from the herb.

Step 5: Purée the parsley

Next, place the parsley into the blend and add 1/2 of the oil. Purée for a few seconds and then add the other half of the oil. Continue to purée until the oil becomes a bright green.

Step 6: A Quick Tip

Don't let the blender run for too long because the friction will create heat. This will cause the colour of the parsley to fade.

Step 7: Refrigerate the oil

When green, empty the oil into a bowl and cover with the cling film. Now refrigerate it overnight.

Step 8: Strain the oil

The following day, place a cheesecloth in a strainer placed over a bowl and pour the oil into the cheesecloth. Allow it to drip until all the oil is strained. It can now be used in any dish as well as to decorate serving plates.

TIP: Let gravity strain the oil -- don't be tempted to force it through or your oil will be cloudy.

Step 9: Begin the curry oil

Place a saucepan on a medium heat. Add the coriander seeds, cumin seeds, and the cinnamon. Slowly toast them for a minute until their fragrance begins to fill the room. Remove from the heat.

Step 10: Process the oil

Into the blender, add the roasted spices, add the oil, and the curry powder, and blend it for a few minutes. Pour the contents into a container, cover with cling film, and let it sit for one day.

Step 11: Strain and use

The following day, place a cheesecloth in a strainer over a bowl and then pour the oil into the cheesecloth. Allow it to drip until all the oil is strained. It can now be used in any dish. Infused oils such as this one which contain spices can be kept for longer period and need not be refrigerated.