Coriander oil

Coriander oil

By
From
Breddos Tacos
Makes
400ml
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
200g coriander leaves
400ml olive oil

Method

  1. Fill a bowl with ice-cold water. Bring some water to the boil in a small pan and drop in the coriander leaves. Blanch for 5 seconds, then drain and place immediately in the ice-cold water.
  2. Once the leaves are cool, after about 5 minutes, squeeze them dry and place them in a pan with the olive oil. Cook over a medium heat until the oil starts to bubble very slightly or reaches 60°C. Take off the heat and let cool, then strain into a blender and whizz on high speed. Store in a dark place to ensure the oil keeps its colour.
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