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Coriander Oil
Preparation info
- Makes about
300 ml
- Difficulty
Easy
Appears in
By Luiz Hara
Published 2015
This aromatic, bright-green oil will add a refreshing herb flavour and a beautiful green colour to any dish it is used with, as in the Salmon sashimi the South American way. It will keep for four weeks in the fridge.
Ingredients
100 g 3½ oz 2½ cups - <
Method
Wash the coriander (cilantro), pat dry on tea-towels (dish towels) and then roughly chop.
Heat the chopped coriander (cilantro) and the sunflower oil in a small pan over a very gentle heat; warm the oil through until it’s lukewarm and the coriander (cilantro) is wilted, for about 3 minutes. Take off the heat, place the pan in a bowl of iced water to cool it down quickly and so retain th
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