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Eating In - Best Of Three.

Byline: Les Rennie

WE HAVE all seen fancy oils and vinegars for sale in the shops in bottles filled with herbs, fruit and so on.

So I thought we could make our own, and you've got three recipes for the price of one.

You can use whatever types of oils you want from hazelnut to grapeseed and the same goes for the vinegars. I am using extra virgin oil which is the best that you can get but fruity in taste and with the right amount of acidity. Olive oil is like fine wine because the olives need the right conditions throughout the year and so every year the oil is different.

A few years ago I remember picking some olives straight from the tree and putting them in my mouth (not a good idea). For eating they need to be pickled, soaked or marinated.

I use a hell of a lot of extra virgin olive oil for searing fish, making marinades, dressings, and for the recipes. Make sure the bottles you use are clean and sterilized; do this in the same way as described last week.

A tip for making garlic oil is to push the garlic in the top of the bottle when it's still warm, then add the oil straight away. This will help the infusion of the garlic into the oil.

Lemon grass is a distinctive flavour which I first came across in Indonesia and I have used it ever since. Over there the street vendors cook on little trolleys and bash the hell out of the lemon grass with the back of a pan as opposed to using a knife. I have since tried this way and the flavour you get is incredible.

I have given three recipes here but you can make whatever you fancy and once they are made the flavours will infuse and improve with time.

VINEGARS AND OILSRoasted Garlic OilOne bulb of garlic Extra virgin olive oil (enough to fillthe bottle) Salt and pepper 1. Split the garlic into cloves (some peeled, some skin on) and place on a baking tray lined with tin foil. Add the salt and pepper and a drizzle of oil. Seal the garlic in the tin foil and roast at 200C/400F for about 15 to 20 minutes. Then push the garlic into a bottle of your choice, fill with extra virgin olive oil and seal with a cork.

Rosemary VinegarA bunch of rosemaryOne garlic glove, peeled and halved Good quality white wine vinegar1. Trim the rosemary so that the storks are all the same length and push into a bottle along with the garlic. Top up with the vinegar and seal with a cork.

Lemon Grass Oil A bunch of lemon grass Extra virgin olive oil1. Top and tail the lemon grass, then cut in half and drop into a bottle. Top up with olive oil and seal with a cork.
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Publication:Daily Post (Liverpool, England)
Date:Feb 22, 2003
Words:486
Previous Article:Fine Foods.
Next Article:Taste Taste - The Latin Quarter; Fiona Ennys at Romagna, Bromborough day.


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