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Basil Oil

Ingredients:
1 cup of extra virgin olive oil
1 cup of picked basil
1/4 cup of picked Italian flat leaf parsley
1/4 cup of picked English spinach

Method:
1. Wash leaves and dry very well in a salad spinner of softly between 2 kitchen towels.
2. Bring a large stainless steel pot of water to rapid boil, blanch all herbs for 2-3 seconds, then remove from water with a slotted sppon and refrsh in iced water immediately.
3. When herbs are cold, remove from iced water and gently squeeze out the water to remove all remaining liquid.
4. Using a very sharp knife, cut the herbs semi-finely and place in an upright drinks blender with adjustable speeds.
5. Start tje blender slowly and crush the herbs until plup, then slowly add olive oil like you would from mayonnaise but in stages (introduce 1 cup over 4-5 stages).
6. Ensure the herb paste is pureee before adding olive oil over 3-5 stages.
7. When all oil is incorporated, adjust speed setting to 'High' and continue to blend until you feel the side of the jug begin to slightly warm.
8. Pour basil oil mix intoa fine strainer covered in cheese cloth and allow to pass through slowly over time.
9. Store the basil oil in an air tight container in the chiller and try to avoid any exposure to light.


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