CORRIANDER OIL

Flavoured oils are a delight, not only visually, they can also lift a dish beyond the norm.



CORIANDER OIL;

100ml extra virgin olive oil

20g fresh coriander

Grain or two of sea salt

METHOD;

Blanch the fresh coriander in rapidly boiling water for 30 seconds then refresh in an iced water bath to stop the cooking and preserve the colour. Pat dry with a cloth or paper towel.
Add coriander to the liquidiser with a little of the oil. Liquidise till smooth, then gradually add the rest of the oil, into the mixture is smooth,lump free and a vibrant green colour.
Refrigerate till needed. This oil will only keep for 2-3 days maximum.

BASIL,PARSLEY AND MINT OIL

Method;
As above but reduce the blanching time to 15 seconds.