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Useful culinary techniques from the world’s most renowned chefs.
Working with puff pastry
Infused oils are an all too seldom explored outlet for culinary creativity, and as well as allowing a superb opportunity to blend flavours in interesting ways, they also make great gifts that can be tailored perfectly to the recipient.
Start with 250g dried or 500g fresh herbs and 750 ml high quality olive oil and adjust to taste.
Hot infusion method:
Recommended for dried chilies, garlic, mushrooms, ginger, cayenne, pepper, curry, dried lemon grass or other Asian spices.
-Crush herbs with the back of a knife to release flavours.
-Stir herbs and oil together and simmer at medium heat for 20 minutes.
-Leave to cool.
-Remove the herbs, or leave in to allow flavours to become stronger over time.
-Keep in a sterilized, tightly sealed bottle in a dark place for up to two weeks.
Cold infusion method:
Recommended for fresh herbs such as rosemary, oregano, mint and mustard.
Crush herbs with back of knife to release more flavours.
Fill a sterilized jar or bottle with herbs and cover with oil.
Close tightly and shake well.
Store for two to six weeks in a location where it will receive direct sunlight to help the herbs release more flavour.
Taste every two weeks until you achieve the desired flavour.
Remove herbs if you don’t want the flavour to become stronger over time.
Store the bottle in a dark place for up to two months from the date the olive oil was opened.
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