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Share with your vegetarian friends
have stored away as a way of adding fantastic flavour
with no fuss to your meal instantly. Simply follow the
method bellow with which ever ingredients you want.
I have also listed some ingredients to produce some
fantastic flavours for you to try out.
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You will need:
6 Thai Chilli
1 Scotch bonnet
250ml Olive oil
You will need:
A large bunch of Rosemary
250ml Olive oil
You will need:
6 non-dried Bay leafs
250ml Olive Oil
You will need:
1 Bulb garlic
250ml Olive Oil
Place all the ingredients in a pan and heat extremely gently. Lowest heat for 30 minutes.
Once heated leave to cool down completely.
2. Storage and infuse further
Pour into bottles using a funnel and push all flavouring e.g. the chillies or garlic in as well.
Make sure the oil comes right to the top of the bottle and leaves no air pocket.
Screw the lid down and leave in a dry, cool, dark place for 2 weeks to infuse completely.
Baked figs in parmesan baskets
Creamy asparagus and mint soup
Pure Vegetarian and vegan food,
All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock