Roast meat glazed with organic essential oils

Most of us enjoy a traditional British roast every once in a while. However, usually we just season the meat with a bit of oil, salt & pepper and some herbs. Our suggested ’10 minute meat glazes’ will add a really tasty extra dimension to your roasts, thanks to the use of organic essential oils. When we say 10 minutes it’s because we’d recommend that approximately 10 minutes before the joint is due to finish cooking, whip it out of the oven, glaze the outside with one of our suggested glazes, then pop it back in for the last 10-15 mins before taking out and leaving it to stand.

Equipment
Saucepan
Whisk or spoon
Teaspoon

Ingredients
100g granulated sugar
50 ml water
1 drop of organic essential oil

The glaze is actually a sugar syrup. To make, heat the water in the saucepan. Once the water has reached boiling point add the sugar. Stir until the sugar has completely dissolved then add the drop of organic essential oil. Let the syrup reach boiling point and continue to boil until the syrup thickens a bit to a syrupy consistency – you’ll feel it on your whisk. Put a little bit on a teaspoon, let it cool then taste. If the flavour it too strong for you simply add more water and sugar until the flavour is to your taste - the golden rule is always two parts sugar to one part water to maintain the syrupy texture. If the taste is not intense enough for you, add a further drop of essential oil.

Obviously feel free to experiment with your own choice of organic essential oil flavours but below are some of our suggestions (and favourites):

Roast lamb – either organic peppermint essential oil, sweet basil essential oil or fine lavender essential oil.

Roast beef – either organic black pepper essential oil or juniper essential oil

Roast chicken or turkey - either organic sweet orange essential oil, distilled lemon essential oil, lemon balm essential oil or bergamot essential oil

Roast pork – either organic fine lavender essential oil or clary sage essential oil

Roast gammon – either organic clove essential oil or juniper essential oil.

Roast goose or duck – either organic sweet orange essential oil or organic tangerine essential oil

Where lavender or orange has been suggested, you could substitute the essential oil for an organic flower water of the same for a slightly more subtle flavour. So instead of using tap water to make the syrup, use either organic lavender or orange flower water

If you’ve made too much syrup for your roast, then simply put the excess in a glass jar and pop in the fridge until the next time you need it. It’ll keep for up to 6 months.