Flavoured vinegars & oils.


vinegar I just love flavourings and as I eat so many salads and spiced food,I just can’t wait to make new ones.

I probably started a few years ago with basil & mint but now make with most other herbs & chillies.

I have experimented with mustards as well which have been successful in the past.Take a look at a few ideas I have put together

BASIL OIL

basil.jpg

1 litre /1 and a 1/4 pints light olive oil

150g/5oz basil

METHOD

  • Heat the oil gently in a pan until it reaches 40c/104f

  • Lightly bruise the basil and put it in the warm sterilised jar or bottle

  • Pour the warm oil into the jar,then seal.

  • The oil will be ready for use in 3 – 4 weeks.

  • If you plan to keep the oil longer than a few weeks it is best to filter it,since basil leaves tend to become slimy after 3 – 4 months.

  • Filter through muslin,a jelly bag or double kitchen roll.

  • Shelf life 1 year filtered.

CHILLI OIL

chilli.jpg

100g/3 and 1/2 oz red chillies

1 litre/1 and 1/4 pints groundnut ,refined sesame or corn oil

2 tbs sweet or hot paprika

METHOD

  • Remove the stalks from the chillies and put them in the food processor & process until finally chopped.

  • Transfer the chillies to a pan & add the oil.

  • Heat the oil gently until it nearly reaches 120c /248f then simmer for 15 minutes with out letting the mixture get any hotter.

  • Remove from the heat,cool slightly & stir in the paprika

  • Leave to cool completely then filter through a jelly bag,muslin or kitchen roll.

  • Pour into sterilised bottle & seal.

  • The oil is ready to use immediately

  • Shelf life 1 year.

HOT & SPICY VINEGAR

spicevin.jpg

You can add or take out any spices you like to this recipe..

2 litres 3 and 1/2 pints vinegar

90g/3 oz shallots chopped

75g/2 and 1/2 fresh ginger root

5 – 6 dried red chillies crushed.

1tbs black peppercorns

1tbs allspice berries

2tsp cloves

1 cinnamon stick crushed

2tsp salt

METHOD

  • Tie all the flavourings except the salt in a piece of muslin.

  • Place in a non corrosive pan with the salt & vinegar

  • Bring to the boil & boil for about 10 minutes

  • Leave to cool,then remove the spice bag.

  • Filter the vinegar if it is cloudy through a jelly bag,muslin or double kitchen roll.

  • Pour into sterilised bottles & seal.The vinegar is ready for using but improves with keeping.

  • Shelf life about 2 years.

MINT SAUCE

mintsauce1.jpg

In England mint sauce is traditional with roast lamb .It is extremely easy to make and far better than ready made varieties.A great recipe to make when the mint is beginning to die off for the season.

1 large bunch mint.

105ml/7tbs boiling water.

150ml/1/4pint wine vinegar

30ml/2tbs granulated sugar

  • Chop the mint very finally and place it in a jug or bowl.

  • Pour over the boiling water & leave to infuse for about 10 minutes.

  • When the mint infusion has cooled and is lukewarm.stir in the wine vinegar & sugar.

  • Continue stirring (but do not mash up the mint leaves) until the sugar has dissolved completely.

  • Pour the mint sauce into a sterilised jar,seal & store in the fridge This mint sauce can keep up to 6 months stored in the fridge,but is best used within 4 weeks.

Malay chilli and shallot oil

chilli2.jpg

In Malaysia this appears on a lot of tables and has a wonderfully nutty,hot taste.Add to anything that needs extra flavour.

100g/3oz dried red chillies

325g/11oz shallots peeled

8 – 10 garlic cloves peeled

1litre/2pints groundnut or refined sesame oil.

Method

  • Put the dried chillies.whole shallots and garlic in the food processor until finely chopped.

  • Transfer the mixture to a pan and add the groundnut oil.Heat gently and cook for about 20 minutes or until the shallots are nicely browned.

  • Remove the pan from the heat and leave until the oil is cool.

  • Filter the oil through muslin,double kitchen roll or coffee filter.

  • Pour into sterilised bottles and seal.

  • The oil is ready to use immediately

  • Shelf life 6 months.

 

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