Turmeric & Ginger Oil

Ginger Turmeric Oil

Turmeric & Ginger Oil

I first made this oil when my IRishman was struggling with IBS to help with his symptoms. And while it is a brilliant anti-inflammatory condiment, the real reason I’ve been making it is because it’s just so damn delicious. On eggs. On veggies. With fish. Wish chicken, With tacos. You name it, this oil adds an exotic warmth to pretty much everything.

The only thing is the colour is a radioactive yellow. We’re talking 1980’s fluro. And it stains everything. The table. A certain Irishman’s chin (which Finbarello finds hillarious… ‘Dadda you’ve got a yellow chin’). Actually it’s worth making just so you can laugh about the mess.

Ooh and.. I love eating the leftover cooked ginger / turmeric pulp. It’s adelicious condiment I add as a little side to my abundance bowl lunches. So yum!

makes 1.5 cups
takes 30 minutes

75g (3oz) fresh turmeric, grated
100g (3.5oz) ginger, grated
1.5 cups extra virgin olive oil
2 tablespoons ground black pepper

1. Place turmeric, ginger oil and pepper in a small saucepan. Simmer over a medium heat for about 5 minutes or until the ginger and turmeric have softened.

2. Remove from the heat and cool to room temperature.

3. Strain the oil to remove the turmeric and ginger solids (keep these to eat separately). Store the oil in a well labelled glass bottle in your pantry (or keep it on the dining table for easy access). Keeps indefinitely. And keep the leftover pulp in the fridge for up to a month.

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Variations & Substitutions

No turmeric – use 1-2 tablespoons ground dried turmeric. Or skip the turmeric and make a ginger oil.

garlicy – add 2-3 finely sliced garlic cloves.

Waste Avoidance Strategy

Prepare Ahead

A must! Oil will keep in the pantry indefinitely and the pulp in the fridge for up to a month (or until it starts growing mould).

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