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Post by Sylvia on Apr 30, 2008 11:46:05 GMT -6
We were in a Spanish Bar last November having tapas and the dipping oil was superb, so I tried in my best Spanish to find out what was in it. This is my version which is just as good - sometimes the results are even better.
Chilli, Oregano and Garlic Oil (This is great for dipping warm, crusty bread into with your favourite cheese and olives)
Heat your oven to 150 degrees C (I think 300 degrees F) 2 tbsp red chilli 1 tsp dried oregano 5 garlic cloves cut in half lengthwise 9 fl ozs of rapeseed oil
Be careful when removing seeds and chopping chilli into small pieces! I wear rubber gloves. Put the chilli oregano and garlic into the oil in an ovenproof glass dish then place in the middle off your oven and heat for one and a half hours. Remove from oven and leave to cool, then strain through a muslin bag into a clean sterlised jar. At this stage I use good looking jars and replace some of the chilli and garlic into the jar or jars. Cover and refrigerate. Use in your recipes, great served as dipping oil, or pretty them up and give as presents.
Sylvia 446
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Post by suehorne5892 on May 28, 2008 7:08:23 GMT -6
Hi Sylvia...this is my first time on the message board and I was thrilled to find your flavored oil recipe. My husband loves to try new flavored oils when we go out to eat. I can't wait to try this one and surprise him. I love all your posts on the newsletter and look forward to it each day. Sue in North Carolina
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Post by Sylvia on May 28, 2008 14:28:46 GMT -6
Delighted to hear from you Sue. I was beginning to think that the readers were just a figment of my imagination. Your Husband is a Man after my own heart. Did you read my blethers about tasting different paprikas? The same applies to flavoured oils -i.e. tear your favourite bread into chunks and place your favourite oils in small dishes then dip and taste. The more you try the better you get at knowing what is missing and what there is too much off. Can I ask Sue, are you by any chance the chef who makes the oils?
Don't be shy, we are all learning from one another and we all want to hear of all successes and even for that matter warnings off pending disasters. The members are all wonderful and if you need any help, advice, recipe etc they will be there immediately.
Hope the weather is being kinder to you than it is to us, it is 9.24pm Wed and it is almost dark - so pj time.
Take care and keep in touch Sylvia 446 ;D
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Post by suehorne5892 on Jun 4, 2008 7:54:19 GMT -6
Hi Sylvia! I am the chef making the oils I have submitted a biscuit recipe and a flavored dipping recipe. I love making biscuits for my hubby and my last child at home, Kelly. We have 5 children! 4 are married and flown the coop! Kelly is 11 and still thinks Mom is the greatest!! He is a rapidly growing boy and I cannot fill him up these days. I will try your dish tasting idea and will be able to narrow down the field of choices! Thanks for the response! I love your posts in the nancyland! I look forward to hearing more from you!! Sue Horne in North Carolina
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Post by Sylvia on Sept 1, 2008 4:28:49 GMT -6
Basil Oil 25g/1oz fresh basil leaves 1 garlic cloves sliced 150ml/9fl oz Extra Virgin olive oil Wash the basil leaves and dry them well Prepare a bowl of iced water
Bring a saucepan of water to the boil, add the basil leaves and blanch for 5 seconds, scoop out the the leaves and plunge immediately into the iced water to stop the cooking process. Drain out all the water and squeeze the leaves to get rid of as much of the water as possible. Dry between layers of kitchen paper. Chop roughly and place in a clean jar. Add the garlic.
Gently heat the oil over a low heat until warmed and fragrant - about 5 minutes. Make sure it does not boil or burn. Remove from the heat and pour oil into the clean jar with the leaves and garlic. Leave to cool, cover and store in the refrigerator, Strain out the basil within a week.
Note: The best extra virgin olive oil has a dominant flavour, if you prefer a stronger basil flavour use rapeseed oil instead.
This makes an ideal present if you choose a nice bottle and place some coloured pepper corns in the bottom.
Sylvia446
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Post by suehorne5892 on Sept 1, 2008 6:26:42 GMT -6
Hello Sylvia!!!! Oh you would be soo proud of me - I just finished making this oil - I so appreciate your sharing it with everyone! My kitchen (the whole house) smells so good this morning. My DH wants to know when we can eat! When I told him we had to wait a week - he was pouting!!! Next weekend - fresh bread and Basil Oil with chili. This really did not take very long and I am so happy that I planted sweet basil in my flower garden this year. My neighbors will have special Christmas gift!! THANK YOU! Sue in NC....I wish you could see my Happy Dance....hahahaha
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Post by Sylvia on Sept 1, 2008 8:11:37 GMT -6
Hi Sue,
Glad you tried the oil, I adore the smell. One of my friends used to make a batch of this when she had friends coming for dinner, she said the smell made them appreciate her cooking more. Probably primed their taste buds.
Sylvia446
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Post by Sylvia on Jan 30, 2009 14:58:14 GMT -6
Herb and Parmesan Dipping Oil
1/2 tsp Italian Herb Seasoning or 1/4 teaspoon each dried oregano and basil 1/4 cup Extra Virgin Olive Oil 2 tsp grated Parmesan cheese Freshly ground black pepper Crusty baguettes or Italian bread Combine seasoning and olive oil on a 6-inch plate. Top with Parmesan cheese. Dip slices or pieces of crusty bread into oil.
Sylvia446
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