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Chilli Oil

By Neven Maguire

Editor's Note: Use this oil to make Neven Maguire's Sweet Potato and Coconut Soup .

Cooks' Note

COOK AHEAD
This keeps very well in the fridge for up to 3 weeks in the squeezy bottle.

Recipe information

  • Yield

    Makes about 600ml (1 pint)

Ingredients

600ml (1 pint) rapeseed oil
1 large red chilli, split in half
1 lemon grass stalk
1 garlic clove
20g (3/4oz) root ginger, sliced but not peeled

Preparation

  1. Gently warm the oil through in a heavy-based pan but do not allow it to boil. Bring to a gentle simmer, then add the chilli, lemon grass, garlic and ginger. Continue to simmer very gently for 20–30 minutes, until the flavours are well infused. It's important not to allow it to boil at any stage. Pour into a squeezy bottle, leaving the bits in, as the flavours will continue to infuse. Use as required.

Reprinted with permission from The MacNean Restaurant Cookbook: by Neven Maguire. © Neven Maguire 2012. Photography by Joanne Murphy. Published by Gill & Macmillan.
TagsChileVegetableNut FreeDairy FreeGluten FreeVeganVegetarianQuickEasy30 Minutes or Less5 Ingredients or FewerMeal PrepSimmerCookbooks
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