Herb Oil
-
1 cup of fresh herbs-leaves only and not the stalk (you can use mint, coriander, parsley or basil)
-
1 cup olive oil
-
1 teaspoon salt
Step 1 - Pick the leaves from the stalks-the stalks turn the oil brown. Place in a colander and put a kettle of water on to boil. Pour the boiling water over the leaves blanching them and then rinse in cold water immediately. Squeeze the leaves to remove moisture and then place in a blender with the oil and salt and blend. Decant into bottles and keep in the fridge for 1-2 weeks only.
Chilli Oil
-
1 cup of olive oil
-
1 teaspoon dried chilli flakes
Step 1 - In a small saucepan, heat the oil and chilli flakes and cook for 5 minutes. You just need it to reach 120C/248F to kill any botulism spores to make this shelf stable. Allow to cool in the pot and then decant into a bottle.