JEL­LIES, MARI­NADES oils & vine­gars

Mari­nades, sauces and in­fused vine­gars bring meats and veges to life. Make your own for gourmet gifts.

NZ Gardener - Gifts from the Gardens - - Food -

Food­ies are al­ways on the look­out for some­thing new to try, so treat them to home­made in­fused oils and vine­gars. Chilli-in­fused oil (recipe be­low) goes well in mari­nades, spicy salad dress­ings or as a dip with bread and dukkah (see recipe for dukkah on page 22) Or try this zingy chilli, lemon­grass and lime glaze for bar­be­cued chicken, fish, pork and lamb.

Re­move outer leaves of 3 lemon­grass stalks. Flat­ten in­ner stalks with a rolling pin. Place in a shal­low, wide pan with 1½ cups wa­ter, 2 tea­spoons fish sauce, zest of 2 limes, 1 tea­spoon chilli oil, 2 ta­ble­spoons honey and 2 ta­ble­spoons sugar. Cook on low heat un­til liq­uid re­duces by half and be­comes syrupy. Re­move from heat. Add the juice of 2 limes. Use as a glaze or marinade. Re­frig­er­ate for up to two weeks.

CHILLI OIL

In­gre­di­ents: • 450ml olive oil

(not vir­gin) • 20g dried chilli flakes

• 3-4 whole dried chill­ies

Gen­tly heat olive oil in a pan. Add chilli flakes and whole chill­ies to oil and heat for 3-4 min­utes (don’t boil). Re­move from heat and cool, then strain into a ster­ilised bot­tle. Add dried chill­ies from pan and seal. Keep in a cool, dark place. Note: Fresh chill­ies can be used but as they hold mois­ture, the oil must be re­frig­er­ated and used within a week.

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