Infused Oil

Making infused oils is a process of transferring flavour and scent into a carrier oil. It can be used to add wonderful flavour to cooking oils, which can be used as dressing or even as a base for frying instead of plain oil. 

There can be as many variations as you want, however here I list Garlic and Chilli, and Rosemary and Peppercorns. There are two methods for infusion, I here use the hot method, where you heat the oil with the herbs and it is ready for use. The cold method is to leave the herbs to infuse for about 2 or 3 weeks. 

Please note that I here use dried herbs, since the use of fresh herbs (such as fresh rosemary or fresh garlic) can increase the risk of Botulism. If you infuse the oil (hot method) with fresh herbs, the oil should be refrigerated and only lasts about 2 weeks. Garlic should also not be left in the oil. On the other hand oil infused with dried herbs lasts for months. 

Ingredients:
Makes a 250 ml bottle

• 125ml + 125ml olive oil 

For the Garlic and Chilli flavoured oil: 

• 2 tbsp small dried chillis or one big dried chilli
• 1 tbsp dried garlic flakes or granules

For the Rosemary and Peppercorns:

• 2 tbsp dried rosemary or two dried sprigs
• 2 tbsp peppercorns

Directions:
Sterilise the bottles by putting them in boiling water for a few minutes, then put in a warm (not hot) oven standing upwards to dry completely.

Meanwhile put 125ml of olive oil in a pan, along with the desired infusion herbs, and heat gently, being very careful to just warm the oil and not boil it. Leave to heat for about 5 minutes, stirring from time to time. Taste the oil, it should already have the smell and flavour of the infusion herbs, but if not you can heat gently for some more minutes. 

Pour the infused oil in the sterilised bottles with the help of a funnel, then top up the bottle with the remaining 125ml oil. 

Veal Involtini

A gorgeous main for a Sunday meal or a special occasion. While easy to make, they do take up some time, but they are absolutely delicious. Serve with roast potatoes and some vegetables. 

Ingredients:

Makes 8 involtini

• 4 veal slices
• 8 slices Parma ham
• 60g butter
• 6 tbsp Marsala wine
• 6 tbsp dry white wine
• 4 fresh sage leaves, coarsely chopped
• some fresh rosemary sprigs

For the filling: 

• 70g Parma ham, chopped
• 2 whole chicken livers, finely chopped
• 20g dry breadcrumbs
• 3 tbsp grated Parmesan cheese
• 2 tsp parsley, finely chopped
• 2 eggs, lightly beaten
• 1/4 tsp grated nutmeg
• Salt and pepper to taste

Directions:
Soak 4 skewers or some toothpicks in water. Place all the ingredients for the filling in a bowl. Mix well and refrigerate for 15 minutes. 

Lightly pound the veal slices with a kitchen mallet or a rolling pin. Divide the veal slices in half, so you end up with 8 pieces of veal. Divide the filling between the veal slices, then carefully roll the veal while enclosing the filling. Roll a slice of Parma ham around each veal roll, then thread two veal rolls onto a skewer, or use two toothpicks for each roll. 

Heat the butter in a large frying pan. Gently fry the veal rolls until they are evenly cooked and golden brown. If you prefer, you can remove the skewers once the filling in the meat has set a bit. Turn occasionally. Remove the veal rolls from the pan and place them on a warmed serving dish. Reserve the juices in the pan. Add the Marsala and the wine to the pan and bring to the boil. Scrape the bottom of the pan clean with a wooden spatula. Add the chopped sage leaves and rosemary. Simmer for 4 minutes or until slightly reduced. Pour the sauce over the rolls and serve immediately. 

Onion Confit and Gorgonzola Pizza

The sweetness of the onion confit contrasts perfectly with the tangy gorgonzola. 

Note that the pizza in this image is only 1/4 
of the Quick and Easy Pizza Crust.
This is ideal as a starter.

Ingredients:
Makes 1 large base

• 1 Quick and Easy Pizza Crust
• 2 tbsp olive oil
• 750g red onions, thinly sliced
• 2 tsp sugar
• pepper
• 4 tbsp red wine
• leaves from 5-7 sprigs oregano, finely chopped
• 175g Gorgonzola cheese 

Directions:
Heat the oil in a frying pan. Add the onions, sugar, salt, and pepper. Cook over medium heat, stirring often, for 5-7 minutes, until the onions are soft and lightly brown. 

Add the wine and continue cooking until it has evaporated. Reduce the heat, press a piece of foil on top of the onions, and cover with a lid. 

Cook the onions over very low heat, stirring occasionally, for 15-20 minutes, or until soft enough to cut with a spoon. Let cool. Stir in the oregano. 

Preheat oven to 230 degrees Celsius . Roll out the pizza dough, and spread the onion confit on top. Crumble the Gorgonzola and spread around the pizza as well. Bake for 15 to 20 minutes, or until golden. 


Original Recipe from "Cook step by step"