Flavoured Oils - cooking recipe

Ingredients

Tangy Citrus Oil
1 lemon (small)
1 orange (small)
1/3 cup extra virgin olive oil
1 bay leaf (fresh or dried)
1/2 teaspoon black peppercorns (whole)
Hot Chilli Oil
2 chilies (red bird's eye specified)
1/3 cup extra virgin olive oil
1/2 teaspoon black peppercorns (whole)
2 sprigs thyme (fresh)
Fresh Herb Oil
1/3 cup extra virgin olive oil
2 sprigs thyme (fresh)
1 sprig rosemary (fresh)
1 sprig oregano (fresh)

Preparation

Tangy Citrus Oil - Using a vegetable peeler, remove 1 long strip of rind from lemon and 1 from the orange.
Place rind, oil, bay leaf and peppercorns in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
Carefully transfer to a heat proof serving bowl and serve immediately with crusty bread.
Hot Chilli Oil - Using a small knife, cut a 1cm long slip on the side of each chilli.
Place chillies, oil, peppercorns and thyme in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
Carefully transfer to a heatproof serving bowl and serve immediately with crusty bread.
Fresh Herb Oil - Place oil, thyme, rosemary and oregano in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
Transfer to a heatproof serving bowl and serve immediately with crusty bread.