Wednesday, 9 October 2013

Preserving Fresh Herbs II

So I've just said how you can preserve fresh herbs so that they aren't wasted once you've opened the packet, but there are other ways that they can be used and saved too, which I think are brilliant!  These involve creating herb oils or butters and freezing.

For herb oil, all you have to do is chop the fresh herbs very finely, put in an ice cube tray and add olive oil.  Mix a little. Pop in the freezer, then, once they're frozen, place in a sealable plastic bag, label and use when needed.


For the herb butter, chop the herbs and add garlic for a bit of a kick!  Mix with room-temperature butter to taste and then wrap, sausage-like, in some greaseproof paper.


Place in the freezer for up to an hour so it firms up and then chop into slices about 1cm thick.  Re-wrap in the paper, ready to use when needed.  I'm planning on making some garlic bread with this - chop a baguette, add some ready-made butter to each slice and bake.  Yum and quick!


I have to say, this and the previous post of drying herbs is something that I do already but thanks to Jamie Oliver's new series 'Save with Jamie' for reminding me!


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