Transform Kitchen Scraps into Flavourful Infused Oils
In a world increasingly conscious of sustainability, a simple culinary technique offers both flavour and frugality. Today's recipe demonstrates how to convert kitchen scraps—those often-discarded bits like garlic skins, herb stems, and citrus rinds—into richly infused oils that elevate everyday dishes.
The Art of Infusion: From Waste to Wonder
This method originated as a practical solution for utilising garlic skins and herb remnants, which surprisingly retain significant flavour. Over time, it has evolved into a versatile kitchen staple with endless applications. Imagine drizzling aromatic oil over carpaccio, pasta, or fresh salads, using it to marinate meats and vegetables, or simply enjoying it as a dip for crusty sourdough bread.
Some particularly delightful combinations include lemon rind with garlic skin and rosemary, star anise paired with cacao and orange rind, or makrut lime leaf combined with lemongrass husk and coriander stems. The latter proves especially delicious when drizzled over noodles and pak choi.
Important note: Freshly infused oils of this type are not suitable for long-term storage. For safety and optimal flavour, use them within one to two days.
A Personal Kitchen Experiment
Consider the potential lying dormant in your own cupboards. You might discover a forgotten jar of chillies, a bowl of clementines with their flavour-packed peels, or exotic spices like long pepper waiting for purpose. When combined and gently heated, these ingredients can transform your kitchen with wildly aromatic and exotic scents.
This recipe serves as a creative starting point rather than a rigid formula. It encourages culinary exploration—dig through your pantry and uncover hidden flavours just waiting to be revealed through infusion.
Kitchen Scrap-Infused Olive Oil Recipe
Makes approximately 250ml
Ingredients:
- Assorted kitchen scraps: garlic skins, onion skins, chilli seeds, outer leek leaves, celery leaves, spring onion tops, unwaxed organic citrus peel (orange or lemon), thyme or rosemary sprigs
- 1-2 teaspoons whole spices (optional: star anise, cloves, cardamom)
- 250ml extra-virgin olive oil
Method:
- Place a saucepan over very low heat. Add your chosen kitchen scraps, ideally selecting a simple combination of two to four complementary flavours. Include optional whole spices if desired.
- Pour the extra-virgin olive oil over the scraps. Heat gently until the oil just begins to bubble.
- Maintain this low heat for about 15 minutes, allowing the oil to infuse without frying the solid ingredients.
- Remove the pan from the heat and let it cool completely.
- Decant the oil into a clean bottle or jar. You may strain it first if preferred. Seal immediately.
- Use the oil straight away, refrigerate for up to two days (it may solidify slightly but will liquefy at room temperature), or freeze for up to three months. Do not store longer, as this can become unsafe.
This approach not only reduces food waste but unlocks complex, layered flavours that can transform simple meals into gourmet experiences. Embrace the creativity and sustainability of kitchen scrap infusion.
