Chilli oil
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Chilli oil
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Neven Maguire's fiery flavoured oil is quicker to make at home than to buy – and the ingredients are probably in your storecupboard already
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2. Transfer the mixture to a sterilized glass bottle, seal and store. Use within 2 months of opening. You can use the infused oil in vinaigrette or simply drizzled over a tomato salad with a splash of balsamic vinegar. It is also excellent as an ingredient in marinade for chicken, fish or Mediterranean vegetables.
Method
1. Put the chillies and oil in a saucepan and warm gently for about 5 minutes to allow the flavours to infuse. Set aside to cool completely.2. Transfer the mixture to a sterilized glass bottle, seal and store. Use within 2 months of opening. You can use the infused oil in vinaigrette or simply drizzled over a tomato salad with a splash of balsamic vinegar. It is also excellent as an ingredient in marinade for chicken, fish or Mediterranean vegetables.
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