Herb oils are great to drizzle over poached chicken, fish, salads,potatoes or even as the base for crispy bruchetta breads. You can use almost any herb to flavour oil.
Basil, chives, parsley and tarragon, thyme, oregano and marjoram can all be used for oils (to see which herb complements which dish, have a look at last week’s article
). Place a cup of blanched herbs, 200 ml grape seed oil, 50 ml olive oil, some lemon zest and freshly milled black pepper, in a blender and blitz to combine. You can also use a pestle and mortar. Strain through a sieve. Add the oil just before serving. If you have any left over, freeze them in ice trays. Herb butters can be melted over grilled chicken, lamb, fish and even corn. Blitz together 250 g of soft butter, a cup of soft herbs, with 1 finely chopped garlic clove and some grated lemon zest and black pepper. Set in an ice tray or scoop onto cling film and roll around the butter to form a sausage shape, then twist the ends to seal.