Herb Oil
Herb oil makes an excellent addition to the pantry cupboard. The oil makes a great for salad dressing, marinades and basting fish, meat and poultry. In this version of the recipe, we are using rapeseed oil, which has a lovely nutty flavour.
Portions and Times
300ml oil
Monkfish Sultimbocca, Rosemary Kebabs
Frozen Watermelon Daiquiri
Nigiri Sushi
Steamed Filled Rice in Lotus Leaves
Danish Apple Cake
Oven Roasted Wild Mushrooms and Vegetables with Smoked Buffalo Mozzarella on Bruschetta
Prep: 5 minutes
Ingredients
- 300ml Fussels Cold Pressed Rapeseed Oil
- 3 srpigs marjoram
- 3 sprigs of thyme
- 3 sprigs rosemary
- 1 bay leaf
Method
- Wash the herbs and dry thoroughly.
- Place the herbs and oil in a sterilised jar or bottle and seal well. Leave for 1 month before using. The oil will keep for 6 months in a cool dry place.
Keywords:
rosemary
marjoram
sage
bay leaves
ingredients
cooking
oil