In a culinary world increasingly focused on sustainability, chef Tom Hunt introduces a creative way to reduce kitchen waste while enhancing dishes with vibrant flavours. His recipe for infused olive oil utilises often discarded ingredients like garlic skins, citrus peels, and herb trimmings, proving that even the most humble kitchen scraps can yield delicious results.
A Recipe Born from Necessity
This inventive approach to cooking arose from Hunt’s desire to make the most of leftover ingredients that many might overlook. With a knack for flavour combinations, he encourages home cooks to explore their own kitchens for remnants of herbs, vegetables, and spices that can elevate their meals. The infused oil can be drizzled over a variety of dishes—think carpaccio, pasta, or fresh salads—or used as a zesty dip for crusty bread.
Hunt’s personal favourites include enticing blends such as lemon and garlic-infused oil, a sweet mixture of star anise, cacao, and orange, and a refreshing combination of makrut lime leaf and lemongrass. However, he warns that these oils are best enjoyed fresh, ideally within a couple of days after preparation.
Crafting Your Infused Oil
Gathering the ingredients is the first step. Hunt suggests using assorted kitchen scraps, which can include garlic and onion skins, leftover chilli seeds, and citrus rinds, among others. A selection of spices, such as star anise or cardamom, can be added for an extra kick.
To create your infused oil, follow these simple steps:
1. **Ingredients**: Collect your kitchen scraps, choosing a blend of two to four complementary flavours. You will also need about 250ml of extra-virgin olive oil.
2. **Heating**: In a saucepan, place your selected scraps over a low heat. Pour in the olive oil and allow it to warm gently until it begins to bubble lightly.
3. **Infusing**: Maintain the heat for approximately 15 minutes, allowing the flavours to meld without frying the scraps. Afterward, remove the pan from the heat and let the mixture cool.
4. **Storing**: Decant the infused oil into a clean bottle or jar, straining out the solids if desired. Use immediately or refrigerate for up to two days. For longer storage, consider freezing it for up to three months, but be cautious not to keep it beyond that timeframe for safety reasons.
Inspire Your Creativity
Hunt emphasises that this recipe is merely a starting point. The beauty of infused oils lies in their adaptability; each kitchen is filled with unique flavours just waiting to be discovered. He encourages culinary enthusiasts to experiment by combining different herbs and spices, transforming their kitchen into a playground of taste.
For those unsure of where to begin, Hunt suggests starting with classic combinations that are sure to please. However, the key is to let your imagination lead you on a culinary adventure.
Why it Matters
Embracing the concept of using kitchen scraps to create infused oils not only enhances the dining experience but also promotes a more sustainable approach to cooking. As food waste continues to be a pressing global issue, this recipe serves as a gentle reminder that even the most overlooked ingredients can be transformed into something extraordinary. By reimagining how we view food waste, we can contribute to a more sustainable future, one delicious drop of infused oil at a time.
