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.
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