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Flavoured oils are delicious and very useful practically. Not only can you make this at home for your use but you can also make it at home to give to your loved ones. Simply put them in some fancy glass bottles and give them to your loved ones for special occasions. These flavoured oils can instantly enhance the taste of any dish that you want to make.
Also, you will be surprised to know that most of these oils are made by using simple ingredients that are already available in our homes. You can use these oils for a variety of purposes like roasting, marination and drizzling. But always remember that these flavoured oils cannot be used for deep frying. Let's have a look at some delicious flavoured oil recipes.
* Chilli Oil
Chile oil can be made with the leftover chilli flakes at home. It is a very famous condiment that is used in both Chinese and Korean cuisine to enhance the flavour of a dish instantly. To make chilli oil, peanut oil is used as a base as it compliments the flavours of chilli flakes amiably. All you have to do is heat your peanut oil and chilli flakes together in a saucepan for about five minutes. After five minutes, you will see small bubbles forming on the surface of the pan lightly. Do not heat it any longer and put off your gas flame. Allow this mixture to cool down at room temperature. Store this in an airtight container and use it at your convenience.
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* Basil Oil
Basil oil is also known as grapeseed oil. This is made by using a lot of basil leaves that have a highly concentrated flavour of fresh herbs. To make this oil, you have to drop your basil leaves finely or you can simply grind them in your mixer. Now take a pan and heat the leaves of basil along with the oil of your choice. Mix them well and allow them to cook on medium heat for at least three minutes. Now strain the oil with the help of a sieve and remove any traces of basil from the mixture. Let it cool down to room temperature. You can also have an electric green-coloured oil if you incorporate an extra step in the preparation.
This is by blanching the basil leaves in hot water before blending them with your oil. Always remember that after blanching your basil leaves, remove the extra water from your leaves before adding them in oil. This is because oil and water have a different consistency and they will not get mixed up properly.
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* Orange Oil
Orange oil tastes delicious and it can be poured over roasted vegetables as a salad dressing, and even to add flavour to the cake. Do not ever use the white part of the orange as it will incorporate a bitter flavour to the flavoured oil. Only use the zest of the orange in your orange oil. To prepare your oil, take the orange zest and mix it with an oil of your choice in a mixer. You can take olive oil as it is light and also healthy. Mix these two until they are properly mixed. Now let the mixture sit for at least an hour. Strain the zest out of the oil and add a sprig of Rosemary to this oil. All of the ingredients used in the preparation of orange oil complement each other well.
* Bacon Oil
Bacon oil is heavenly in taste and can be used in the preparation of making eggs, sandwiches, and even as salad dressings. To make this oil, you have to take bacon strips and cook them in a pan without using oil. Now put these bacon slices in the oil and keep it for at least two hours. Now filter your oil out and take the bacon strips out of the mixture. Your bacon oil is ready in no time. This is an extremely simple recipe and you don't even have to do anything more than these two simple steps.
* Garlic Oil
Garlic oil can be prepared by using garlic cloves and olive oil. Take a pan, use these two ingredients and cook them on a medium flame for at least 10 minutes. Now switch off the flame and let everything cool down for at least 45 minutes. This time will allow the oil to absorb all the flavours of the garlic clove. Your garlic oil is ready to be consumed.
The best way to store these flavoured oils and keep them away from any kind of bacterial infection is by keeping them in the refrigerator. Also, wash and dry all the herbs used in the preparation of these flavoured oils before making an oil out of them. To kill any unnecessary bacteria in the herbs, you can even let them dry in the sun for some time.
