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