If you’re of a certain age, you’ll remember that Meg Ryan/Tom Hanks movie, ‘Sleepless in Seattle’. It was released in 1993. Yep – that’s 22 years ago! Which makes me officially old. At least, according to the teenager, it does.
Destiny is something we’ve invented because we can’t stand the fact that everything that happens is accidental. (Annie in ‘Sleepless in Seattle’)
Well, that particular movie has little to do with this recipe. Other than the fact that I was reminded of it when I was considering ‘Preoccupied with Parsley Oil’ as a title for this post!
This whole preoccupation with parsley oil came about thanks to one of the AIPers at our recent picnic. She made a comment about some of my recipes being ‘dinner party-worthy’. Which I was so chuffed about! I have always thought of myself as more a wholesome every-day kind of cook…
To be honest, somehow the synapses just started firing in weird ways (does that happen to you?) and I started wondering about how I could make one of my world-famous-in-New-Zealand Root Vegetable Soup recipes into a slightly more dinner-party worthy meal without too much effort… We are fast approaching rugby season after all.
Of course, adding meatballs of any description to vegetable soup is a good way to make it more ‘hearty’. So that was a bit of a no-brainer.
But! – what if I garnished it with parsley oil? – wouldn’t that be kind of cool? And – how do you make parsley oil, anyway?
That started me down a rabbit hole of experimenting with making parsley oil. And, you know what I discovered?
Making parsley oil is easy!
Et voilà! A dinner-party dish (at least for in front of the rugby!) was born.
Step 2: Take one recipe for ‘Anything Goes’ Meatballs
Step 3: When ready to serve, garnish with parsley oil (recipe below!)
- 2 x large bunches of fresh, organic flat leaf parsley
- ¾ x cup Extra Virgin Olive Oil
- Bring a big pot of generously salted water to a rolling boil. Prepare an ice bath by emptying a tray of ice blocks into a large bowl of cold water.
- Chop the stalks off your parsley. Don’t worry about being too precise. Throw the parsley into the boiling water for 15 seconds.
- Drain into a colander and immediately plunge the parsley into the iced water bath (to stop the cooking process). When it is nice and cold, gently squeeze the parsley between a few sheets of paper towel to release as much of the moisture as possible.
- Chop the parsley into approximate quarters. Pop two of the quarters into your high-speed blender. Add half the EVOO. Blend for two minutes. It will be the most amazing colour!
- Using a spatula, scrape down the sides of the blender and then add another quarter of the parsley and half the remaining oil. Blend for two minutes. Repeat with the last of the parsley and oil.
- Pour the parsley oil into a glass jar, screw on the lid and pop into the fridge.
- The next day, secure a piece of cheesecloth firmly over a bowl. Pour the parsley oil onto the cheesecloth and allow it to work its magic for an hour.
- Discard the cheesecloth. (Don’t be tempted to squeeze out the cloth – it will cloud your oil).
- The oil will keep refrigerated for a few days. It freezes well.
- E N J O Y !