Rosemary infused olive oil
The sun has been shining on to our little windowsill garden lately, and our herbs have suddenly shot up! The mint has gone mental and the rosemary has also doubled in size over the last 3 or 4 weeks. With all this lovely herby goodness on hand, I decided to make some rosemary infused olive oil.
This has to be one of the easiest things to do. Take a few sprigs of rosemary and put it in an airtight container with some olive oil. Then leave it in a cool, dark place for around 2 weeks, tasting it every couple of days. Once it has reached the strength you’re happy with, then drain the rosemary out and put the drained oil into another airtight container (or back into the same container, but without the rosemary). Make sure that all of the rosemary leaves are covered by oil, or you may get mould growing where they are exposed to the air.
I’m hoping to use it to brush on lamb steaks later on this summer when it’s so hot, we’re all outside barbecuing. Otherwise I might use it in a rosemary bread recipe to make the flavour even richer.
Also on our windowsill are some chilli plants that Peter’s sister gave us for Christmas. It’s one of those fun ‘plant in a bag’ things, and the little chilli shoots are now starting to look strong and healthy! If we actually get some chillies from it (which I’m fairly confident about), then I’ll be making some chilli infused oil in much the same way later on this year. Can’t wait! Long live these sunny days!Keep in touch