Garlic and Rosemary Oil
If you are Fodmap conscious, this recipe is for you, as it will add the garlicky flavour to dishes without the side effects. You can freeze this oil in ice cube trays then transfer the cubes to a ziplock bag or similar for long term storage and use. It hardens up when refrigerated, but is still scoopable into your dishes straight from the fridge. You can easily double this recipe.
If you are not Fodmapping, then by all means keep the garlic cloves and use as you would any other garlic clove. In fact they will be a bit yummier than raw garlic and a lot like Confit Garlic which we totally love. Keep them in the oil also in the fridge.
Then bring out all the stops with this oil and any of the following:
Butternut and Bocconcini Pizza
The list is endless really. (Oh and it makes a great gift for the foodie or fodmap foodie in your life!)
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Need
- 10 cloves garlic
- 3 fresh rosemary sprigs, leaves only
- 300 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
Place garlic into the Thermomix bowl. Chop 3 sec/speed 7.
- 2
Add rosemary and EVOO. Cook 20 min/Varoma/spatter guard/reverse/speed soft.
- 3
Let oil cool in bowl. Then strain. Keep solids and oil separate. Use oil for any dish that requires extra flavour, or use as part of a salad dressing.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
