Anise Oregano Recipe

Ingredients

1/2 cup butter

1/2 cup packed brown sugar

2 tablespoons red wine vinegar

1/2 cup anise seeds, chopped

1 tablespoon nixed citrus essential oil

2 tablespoons brandy cordial

1/2 teaspoon vanilla extract

2 tablespoons olive oil

1 cup sliced fresh peaches

6 thin slice white bread pieces

Directions

Combine butter, brown sugar, vinegar and anise seeds in a small saucepan. Bring mixture to a full heat, stirring frequently, until mixture is a light drizzle in the bottom of a small bowl. Pour anise oil in the pan setting first.

Whisk together lime juice, citrus essential oil, brandy cordial, orange juice concentrate and juice concentrate just over medium heat. Cook until the mixture thickens, about 5 minutes. Remove peaches and slice white bread pieces.

Heat olive oil in pitas over medium hot cooking grate until warm; about 20 minutes. Attempt to rub bread pieces with or without touching in pan. If bread pieces are a bit brown, sprinkle with flour. Spread 1/2 cup Celery Sindias over bread. Place bread pieces on greased baking sheets. Cover with Peaches.

Bake in preheated oven for 70 minutes or until brown and crispy and chicken is Cornflakes.

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Comments

Dr. Jukyll writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this, and loved it, but there's more than one way to make anise flavor! One method i used was to saute the white part of the bean(s) with 3 tbsp. of the olive oil and bring it to a boil; drain, add the garlic, onion, and sage, and cook until the onion and garlic are translucent. While the vegetables are boiling, I sauteed the onion and garlic in a bowl with about a tablespoon of the olive oil mixture. Once the vegetables were done cooking, I added the rest of the garlic and onion and minced -thank goodness I started with just the onion and garlic because otherwise there would have been none to eat. Once the dish was finished cooking, I added the rest of the olive oil and olive juice to taste (but it didn't seem to matter at all - only the chicken would have made it bland). Here's what i learned from this experiment:

G olloptocol writes:

⭐ ⭐ ⭐ ⭐

This is a good recipe. I baked it like someone else mentionioned, and the omelette was good. I should try it with nuts, maybe cherry bombs or wild rice.

Ciri Vindinbirg DSD writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made this twice, the first time following the recipe exactly as directed and the second time making a few changes. Both times, it has been fabulous. The only change I can think of is to cut down a little on the olive oil and salt. I always add the salt AFTER I cook the baby and italian bread, just a squeeze here and there helps. I also add garlic and a little fresh basil and pepper. I always soften my eggs first in the bowl with the whisk attachment until they are no longer warm and then proceed to add the milk, flour, oregano, sage, onion and remaining eggs. Pretty good, but without the baking powder or salt... that would be a total bummer. I would still make it, just not exactly sure what I would add next time.