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Bread Dunking Oil
An excellent 'brew' for dunking bread, so, ideal for barbecues and informal dinner parties. The quantity seems large, but can be halved quite easily. Once made it will keep well in a cool, dark place, or almost indefinitely in the fridge. Bottles make excellent presents.
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- Suitable for Vegetarians
- Suitable for Vegans
A big stainless-steel pan, bottles (quantity depending on their size)
Ingredients for 4 litres +:
- 5 litres of Olive Oil
- 1 big bunch of Sage
- 1 smaller bunch of Coriander
- 1 big bunch of Basil
- 450g/1 lb Garlic, peeled but left whole
- 120g/4 oz Fresh Red Chilis
- 240g/8 oz Shallots, peeled but left whole
- 1 big bunch of Tarragon
- 10 big sprigs of Rosemary
- 30g/1 oz Juniper Berries
1. Put the oil into a stainless steel or heatproof glass saucepan - not aluminium.
2. Add all the remaining cooking ingredients and leave on a gentle heat for 2 hours - don't allow the mixture to boil.
3. Remove from the heat and allow to cool.
4. Strain into bottles, which you have sterilised by boiling or in the oven at 110°C - preferably those with removable rubber-sealed clip tops
5. Decorate each bottle with a few fresh chilis, whole garlic, rosemary, sage and tarragon - although, because of wild yeasts, these will shorten the life of the oil to a few weeks, unless you have fridge space.