( MAKES 3 CUPS )
Here's a simple recipe that promises to boost the flavour of savoury recipes. The slow-roasted infusion of garlic and herbs takes so little effort yet it offers so many possibilities. Use it to saute onions and to coat roasting vegetables. Pan-fry chicken breasts and fish with it. Brush it on grilled slices of bread. Swirl it into hummus or bowls of soup.
The oil can be refrigerated for up to 3 weeks
- Preheat the oven to 120 degrees.
- Use a vegetable peeler to remove the peel of each lemon, with as little white pith as possible, placing the strips in a small ovenproof saucepan or baking dish as you work.
- Add the garlic cloves, chilli, bay leaves and thyme. Pour in the oil, making sure to add enough so all those components are submerged. Cover tightly with tinfoil and slow-roast (middle rack) for about 1 1/2 hours.
- Uncover and let cool. The oil can be used right away or transfer it along with the solids to a glass container with a tight-fitting lid.