
Chilli & spice infused oil
Ingredients
- 100 ml Westfalia Garlic Flavoured Avocado Oil
- ½ cup Westfalia Plain Avocado Oil
- 2 tbsp sesame seeds, toasted (see tip)
- 1-2 fresh red chillies with the seeds, thinly sliced
- ½ star anise
- 4 cardamom pods, lightly crushed to expose the seeds
- 3 spring onions, thinly sliced
- 2 tbsp coarsely grated fresh ginger
- 2 tsp paprika
- 5 ml cumin seeds
- ½ tsp fennel seeds
- 3 strips lemon rind, made with a vegetable peeler, then cut into thinner strips
Instructions
- Pour the avocado oils into a deep saucepan. Heat over a medium temperature until the oil just starts to ‘move’ and forms small bubbles.
- Combine the rest of the ingredients in a deep heat-proof bowl.
- Pour the warm oil evenly over all the ingredients – take care as the oil may splatter. Stir well to mix everything together and allow oil to cool down – this allows the oil to infuse.
- Pour into a sterilised glass jar and ensure that all the ingredients are covered with oil. Store in a cool dark place (see tip).
- Enjoy this flavour-bursting oil in any way you want. The oil is delicious as a dipping sauce for potstickers or dumplings. Spoon over fresh avocado wedges or your favourite vegetables. The oil can even be used as a marinade or toss warm noodles into the oil before serving.
Notes
- Toasted sesame seeds: in a large frying pan, without any oil, toast sesame seeds over medium heat until golden brown. Take care as these can easily burn. Remove from pan and cool.
- If preferred, store the oil in the fridge but take note that the avocado oil will solidify in the fridge. This does not affect the oil and it will turn liquid within a few minutes at room temperature. Keep infused oil the fridge for up to one month.
Recipes we’re loving:
Coconut Bounties
Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!
Mira Weiner’s BBQ Tofu, Kraut & Sprout Sandwich
A delicious, bright and colourful plant powered sandwich! Thick sourdough slices, spicy BBQ tofu, creamy smashed avocado, luscious vegan mayo, fresh rocket, thick organic tomato slices, fresh sprouts and Mira’s current favourite red cabbage and mustard kraut that can be used as both a quick pickle or fermented for longer as a sauerkraut.
Festive Barley Salad
This gorgeous quick and easy to make festive barley salad with mustard & pomegranate dressing makes for a lovely light, refreshing and colourful side dish and the pomegranate arils addd a nice tangy note.
Celeriac V_ish Fillets
Cape Town-based chef Jason “Jay Mac” McNamara’s vegan alternative to white fish is guaranteed to impress. Go traditional and serve this with chips, or opt for spicy potato wedges and a side salad. The celeriac fillets need time to marinate, so start your preparations in good time, or even the day before.
Roselle & Coconut Ice Cream
This deliciously tart roselle and coconut flavoured ice-cream is just lovely for a homemade dessert. The Dried Roselle Leaves also make beautiful ice pops, tea and iced tea.
Harissa-hummus ch*cken pasta
This pasta dish by vegan chef, Leozette Roode is deliciously hearty and super quick and easy to whip up. The creaminess from the pasta comes from using hummus in the base of the pasta sauce. The hummus, together with the gluten-free quinoa and rice penne pasta, and the ch*cken alternative, also makes this a high plant-protein meal. Anyone can make this recipe, even if you have the culinary skills of a cabbage.
Tapas Exotic Mushroom Hummus
Love hummus? Then you’re going to love this quick, healthy and delicious plant-based hummus
Chef Jay Miller’s Oat Milk Recipe
Now wouldn’t you like to make your own oat milk at home? It is the best alternative you can use to still enjoy your cereals and hot beverages.
Chef Jay Miller’s Vegan Mayonnaise
The silken tofu will create a vegan mayo that is slightly thinner which is perfect for the base of a sauce or dressing. Now wouldn’t you like to make your own vegan mayo at home? Using the Thermomix TM6, you most certainly can!
Shiitake Roll with Spiced Mayo and Dill Pickle
MasterChef Australia contestant Simon Toohey shares a simple, yet delicious plant-powered snack with us.

