My dear friend Angela gave me a jar of this goodness that she’d purchased from a cute local café, and I became obsessed, drizzling it on everything! What doesn’t taste better with a hint of chilli and fennel? So I highly recommend you make two jars – one for yourself and one to pass on to a dear friend! Infused oils seem simple to make, but the trick is to heat the oil enough to release all the beautiful flavours, but not so much to compromise the oil! Not that easy on the stove. Here, with our friend the slow cooker, we can do a foolproof low-and-slow infusion. Brilliant.
Makes 2 Cups (500 ml)
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Fennel seeds
Extra virgin olive oil
Method
This recipe can be found on page 181 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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