16 February, 2012

Spiced Oil

The recipe comes from the cookbook - Artisanal Cooking by Terrance Brennan. I found it from 101 Cook books. It's called Autumn spiced oil but I didn't have half of the ingredients it called for, so I just made an Indian spiced oil which worked great with Vanilla Mashed Potatoes.

Makes 1cup
Preparation time: 5 minutes
Cooking time: 5 minutes

Ingredients I used:
  • 1cup any unflavoured oil
  • 2 Star anise
  • 4-5 Cloves
  • 1inch piece of Cinnamon
  • 5 pods of Cardamom
  • ½ tsp dried Orange Zest

1. Crush the spices coarsely using a pestle and mortar. Heal the oil in the microwave on high heat for 2-3 minutes. Add the oil to the crushed spices and let it infuse the oil for at least 24 hours.

2. Strain the oil and store it in an airtight container.

1. You can grind the spices to a fine powder and then add to the oil.
2. To get dried orange zest just microwave orange zest on high for a few minutes until dry.
3. This oil should stay good for at least one month under refrigeration.

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  1. Cool idea...you should patent it :-)

  2. This looks awesome

  3. Oil must have been so flavourful and aromatic...what a great idea dear with our indian spices :)

    Join the Just "4" Fun event :)

  4. oh this is a great idea..Must be aromatic with spice flavours.I guess we can use this oil for any cooking....Thanks for sharing....


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