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Oil: Cinnamon and Coriander Spiced Nut Oil
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Chef :
Keith VigonOil: Cinnamon and Coriander Spiced Nut Oil
Another very tasty oil well worth keeping and using as a gift, just like the other oils I have posted
Cooking instructions
* Step 1
Add the cinnamon stick and the coriander seeds to the oil, seeing and leaving are called dark place for 2 weeks. Use this oil to make dressings and mayonnaise served with fish and poultry dishes off
* Step 2
Taste the oil then strain into a clean bottle if it is sufficiently well flavoured.
* Step 3
Label and store
* Step 4
As an alternative you can omit the coriander seeds and add a long piece of pad lemon or orange rind.
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