An ingredient that is only in season for 4-6 weeks (April till Mid-May), by making it into an oil it can be preserved for 8 months when left refrigerated. A versatile oil which can be used in mashed potatoes, gnocchi, pesto, dressings and more...
Ingredients: 100g Wild Garlic
120ml Olive Oil
Method:
1. In a food processor blitz the wild garlic and 100ml of the olive oil, for 2 minutes.
2. To store the oil, boil a kettle and pour the water directly into the jar to sterilise it before tapping out the excess water. Do not try with a tea towel, as it will decrease the sterilising temperature. Repeat this process with the lid as well.
3. Pour the oil into the jar, before topping with the remaining 20ml of oil, to allow no air to get to the wild garlic oil, preserving it for longer.
4. Refrigerate, once the jar has come down to room temperature.
No comments:
Post a Comment