Every home cook needs a supply of chilli oil in their pantry! Perfect for dipping sauces, toppings, or adding an extra hit of spice into your everyday meals.
Function: Induction cooktop
Chilli Oil
Ingredients
¾ cup chilli flakes
½ tsp salt flakes
500ml grapeseed oil
4 star anise
4 cardamon pods
10 whole cloves
1 tsp coriander seeds
1 cinnamon stick
2 dried bay leaves
2tbsps Sichaun peppercorns
Method
Place the chilli flakes & the salt into a heatproof bowl.
Combine the remaining ingredients in a medium saucepan & cook on induction level 5 for 10 to 12 minutes or until small bubbles appear around the spices. Reduce the heat to induction level 3 and continue to cook for a further 6 to 8 minutes. The oil should become fragrant. The temperature of the oil should reach between 110°C – 120°C. If you have a sweets thermometer, you can use this to register the temperature.
Carefully pour the hot oil through a strainer over the chilli flakes and salt. Gently stir the oil to combine. Allow to stand until cool.
Pour into sterilised jars & seal with the lid.
Authors Bio
Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.