GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Lemon Infused Olive Oil
Great as a dressing for a salad, drizzled over grilled fish or meats. In a marinade or stir fry. If I’m making a mousse filling for ravioli I use it sometimes instead of having the zest or the juice, which can often bleach the colour out of fresh herbs.
Prep Time: 5 minutes
Cook time: 10 minutes
1 – 2 lemons, scrubbed clean & dried
1 cup extra virgin olive oil
Carefully peel or zest your lemons, avoiding any of the white pith as this is very bitter.
Pour the oil into a saucepan, pop your zest in and over a very low heat cook for about 10 minutes. Make sure the oil doesn’t boil, you are just infusing the oil with the zest.
Remove the pan from the heat and allow the mixture to cool completely.
Pour into a glass or jar. The longer you leave it, the better it gets.
Serve : Great as a dressing for a salad, drizzled over grilled fish or meats. In a marinade or stir fry. If I’m making a mousse filling for ravioli I use it sometimes instead of having the zest or the juice, which can often bleach the colour out of fresh herbs.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…