"Today's recipe began life as a way to use up garlic skins and herby leftovers, all of which contain a surprising amount of flavour, but it has evolved over time. Infused oil has countless uses drizzle it over carpaccio, pasta or salad, use it to marinate meat, fish and vegetables, or simply as a dip for chunks of sourdough and some of my favourites include lemon rind, garlic skin and rosemary;"
"Freshly infused oils of this sort aren't suitable for long storage, however, so use them up within a day to two. Kitchen scrap-infused olive oil As I look around my kitchen, I've got a two-year-old jar of remarkably tasty chillies gathering dust, a bowl of clementines (I think of citrus rinds as harbingers of incredible flavour, rich in essential oils and highly aromatic terpenes) and a small jar of long pepper, a pungent, complex spice that's been sitting on my kitchen shelf"
Infused oils extract concentrated flavour from garlic skins, herb offcuts, citrus rinds, spice fragments and other kitchen scraps by gently heating them in extra-virgin olive oil. They can be used to drizzle over carpaccio, pasta or salads, to marinate meat, fish and vegetables, or as a dip for sourdough. Popular combinations include lemon rind with garlic and rosemary, star anise with cacao and orange, and makrut lime with lemongrass and coriander stems. Freshly prepared infused oils are highly aromatic but not shelf-stable, so consume them within a day or two.
Read at www.theguardian.com
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