This oil is used frequently in the recipes in this book. It’s a good one to make and have handy in the fridge, to add a fragrant element to salad dressings or as a condiment in soups or stir-fried dishes.
Put the oil and ginger in a small saucepan over a low heat and slowly bring to the boil. Simmer for 10 minutes, stirring and scraping the bottom of the pan every 3–5 minutes as it will stick. Add the spring onions and stir through. Turn the heat off and leave the oil to infuse overnight.
The next day, strain out the solids and decant the oil into sterilised jars. When kept in the fridge, the oil should last a few months.
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