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We all know that meals can be time intensive, and during the week – we need all the ideas we can to get dinner done quick. So, I have a great trick that’s going to cut down the time you spend with your chopping board.
Infusing oil with different flavours, including garlic, chilli, rosemary and even ginger – is a great way to add flavours to your salads, sauces and marinades without having to chop anything up. Perfect! This is a concept the express cooking queen, Nigella is very fond of.
You can buy infused oils at the supermarket, but why not do it yourself when the process really doesn’t take that long, expect for the need to leave the oil and your flavourings to steep for a week.
You can do different combinations, depending on what food you like.
In the case of garlic oil, place about 500ml of olive oil in a saucepan, over a low heat. While it warms, break up a bulb of garlic and hit the cloves with the flat part of your knife. This will break the cloves and allow them to release their flavour.
Once the oil is warm, but not hot, add the garlic to the oil and switch off the heat. It’s important not to over heat the oil, as it takes away its natural flavour.
Transfer the oil into a sterilised, dry jar and pop it in the fridge for a week. This will make the oil go thick and cloudy.
After a week, remove the jar from the fridge and allow the oil to come to room temperature.
Strain the garlic from the oil and place it in a sterilized jar or bottle with an air-tight lid. Store in a cool, dark place in the pantry and use when desired. Keep for up to two months.
This garlic oil is very basic, but you can add more flavours, like chilli. Just cut 4 whole green or red chillies in half, and add them to the oil at the same time as you add the garlic. You could also do herb infused oil.
Mix and match however you like – and you will be very pleased to not have to peel and finely diced garlic cloves when all you want to do is get a tasty meal on the table, fast!
Have you used infused oils before? What kind of flavour combinations have you found work well for you? Leave a comment below and let us know.
This recipe was given to me by a reader of Uforic Food, Janet.
With her garden brimming with beetroot at the moment, what better way to use it all up, or give it away, then to make a deliciously sweet relish.
I have also typed this one up to go on recipe cards in my brother’s shop Angelsea Fruitz as they also seem to have a great supply of this vegetable at the moment.
I’ll admit I haven’t really cooked with beetroot before, although I eat the tinned variety regularly. I suggest you wear gloves when you are peeling it – otherwise your hands will be the same gorgeous colour as the relish you are about to make!
Beetroot relish – By Janet
- 750gm of fresh beetroot
- 1 brown onion
- 1 1/2 cups of balsamic vinegar
- 3 tsp of yellow mustard seeds
- 2 cups of sugar
- 2 whole cloves or a pinch of ground cloves
- 5cm piece of orange rind
- Sea salt and freshly ground black pepper
Peel and process beetroot and onion in a food processor.
In a covered frying pan, fry mustard seeds in a little oil.
Add all ingredients to a large, deep frying pan, or large saucepan.
Place over a medium heat, cover and bring to the boil.
Cook for 30 minutes, or until the beetroot is soft and the liquid has reduced and thickened slightly.
Pour into sterilised jars, seal and let cool.
Refrigerate after opening, keeps for about 2 months .
Hope you enjoy this delicious recipe and a big thank you to Janet for sharing it.
If you have an awesome recipe you’d like to share too, drop me a line at email@example.com .
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