Michael Daniel

Cep Oil

Preparation info
  • Makes about

    300 ml

    • Difficulty

      Easy

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean
The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

  • About

This makes a Lovely dressing for salads or pasta, or drizzled into a creamy soup such as leek and potato.

Ingredients

  • 300 ml (10 fl oz) light olive oil
  • 55 g (2

Method

  1. In a pan, heat the olive oil. Add the ceps, rosemary and garlic and bring to a simmer. Simmer gently for about 15 minutes.
  2. Set aside in a cool place (not in the fridge) for two to three days, then pass through a sieve. Store in the fridge for up to a few months.