Preserving herbs is one of the best disciplines against food wastage – How many times have you realised a half bunch of leftover herbs was past it!? Here’s a gorgeous and simple way to get all that rosemary to work and stored for later. I tend not to preserve in Olive oil or nut oils, because you’re then limited to using it cold. If you preserve in butter, ghee or coconut oil, you’ve then got the flexibility of using hot or cold!
Garlic and Rosemary Coconut Oil Ice cubes
What you’ll need
150ml Coconut Oil
4 cloves garlic (optional. omit if sensitive to garlic)
15 rosemary stalks, stripped of their little leaves. (About 20-25 grams in weight, without the stalks)
What to do
Pulverise the garlic cloves and then mix with the rosemary leaves and coconut oil.
Spoon into ice cube tray and freeze. Remove from tray and pop in jars, bowls or whatever. You’re done.
How to use: Pop 3-4 cubes into a roasting tray and melt the oil. Toss your veggies of choices into the pan and roast.
Pop a cube inside a roasting chook to create a delicious aroma.
Real Food. Happy Bodies.