Mmm, tasty oil! There are two ways to add delicious flavours to your oil; flavouring by infusion and flavouring by cooking. Infusion can take quite a while but, for delicately flavoured oil such as basil, it’s the only way. It’s also much better suited to drizzling as it has fresher flavours. Creating flavoured oil by cooking, on the other hand, can be done as an adjunct to normal cooking to provide a steady supply and allows a rich palette of vegetable flavours such as roasted onion oil or roasted aubergine oil.
Today John’s brother Rob and his girlfriend Steph came to visit. We made roast vegetable quiche with onion gravy and roast potatoes. The roast potatoes were a particular hit with our non-vegan guests, so I thought you might be interested to know our technique for mouth-watering golden crunchy roasties that hit the spot every time!
So, our ten secrets for a yummy golden crunch on your roast taters are: Continue reading