Spiced Oil

The recipe comes from the cookbook - Artisanal Cooking by Terrance Brennan. I found it from 101 Cook books. It's called Autumn spiced oil but I didn't have half of the ingredients it called for, so I just made an Indian spiced oil which worked great with Vanilla Mashed Potatoes.

Makes 1cup
Preparation time: 5 minutes
Cooking time: 5 minutes

Ingredients I used:

• 1cup any unflavoured oil
• 2 Star anise
• 4-5 Cloves
• 1inch piece of Cinnamon
• 5 pods of Cardamom
• ½ tsp dried Orange Zest

Procedure:

1. Crush the spices coarsely using a pestle and mortar. Heal the oil in the microwave on high heat for 2-3 minutes. Add the oil to the crushed spices and let it infuse the oil for at least 24 hours.

2. Strain the oil and store it in an airtight container.

Notes:
1. You can grind the spices to a fine powder and then add to the oil.
2. To get dried orange zest just microwave orange zest on high for a few minutes until dry.
3. This oil should stay good for at least one month under refrigeration.

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