Flavoured Aromatic Herb And Fruit Oil Recipes

CITRUS AND HERB TURKEY

Steps:

• Preheat oven to 425 with rack in lower third position.
• Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
• Rub skin with olive oil and season with remaining salt and pepper.
• Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
• Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
• Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
• Carve turkey and serve with gravy.

BASIL OIL (AND OTHER HERB FLAVORED OILS)

Steps:

• In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
• It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

FLAVORFULLY INFUSED OILS

Steps:

• Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
• Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.

FLAVOURED AROMATIC HERB AND FRUIT OIL

Steps:

• First harvest your herbs; make sure if they are near a road or busy walkway that they have been gently washed in water OR wiped clean.
• Ensure they are dry before addng to the bottles.
• Make up a small bunch for each bottle; such as a sprig each of Thyme, Bay, Tarragon & Rosemary.
• Take two clean & dry 1 pint jars or bottles (I keep interesting & attractive wine, oil and vinegar bottles!) and put the herbs, peppercorns, orange and/or lemon peel and chillies(if using)into them.
• Fill up with the olive oil, seal with a cork preferably and store in a dark and cool place for 2 weeks.
• Shake the jars/bottles on a daily basis.
• After 2 weeks the oils will be ready to use - but they will be more herb infused if you leave them for up to 4 weeks.
• Use within 6 months.
• Decorate with raffia, handmade ribbons,sprigs of fresh/dried herbs & then hang a recipe from the neck of the bottle - great to give as a gift.