Crispy Chilli Oil
🌿 Hello, lovelies and welcome back to
the Recipe Club!
✨ Just like everybody else, our home got the addiction to the crispy chilli oil, but I ended up spending a small fortune on it, so I decided to come up with a recipe of my very own! I hope you all enjoy this as much as we do.
If you’re stuck on what to use it in, and this is your first time making it, it’s a gorgeous addition in an easy supper of coconut chickpeas!
Servings: 2 x 400g jars
Ingredients
🧀Crispy Chilli Oil
500g vegetable oil
4 garlic gloves
2 shallots
80g cashew nuts
10g Arbol chilli flakes
10g chipotle chilli flakes
20g red chilli flakes
1 tsp salt
2 tsp white sugar
1 tsp white pepper
2 tbsp smoked paprika
👩🍳 Let’s cook!
Firstly, we need to sterilise our jars, so preheat your oven to 140°C and place two clean 400g jars with their lids onto a baking tray and leave them in the oven for 20 minutes.
While they’re in the oven, heat your oil in a heavy based pan, or Dutch oven on the hob.
Slice your garlic and dice your shallots and once your oil is hot, very carefully pop your shallots and onions in and let them fry on a medium heat for 7-8 minutes.
While the shallot and garlic is frying, heat a frying pan on a medium heat, without oil & roughly chop the cashews, then add them to the dry pan and stir occasionally until the nuts become fragrant and add in equal quantities to your sterilised jars.
Add the chilli flakes, salt, sugar, pepper and paprika into the jars as well, then, very carefully, pour your oil with the garlic and shallots into the jars and using some oven gloves, pop and spin the lids on the jars.
I like to leave my chilli oil for at least 3 days before I use it, just to let all of those lovely flavours infuse!
🌶️ Serving Ideas
This chilli oil is a total superstar on any table. Try it with:
A plate of coconut chickpeas
A warm bowl of Thai red curry soup
In a crispy fried tofu sandwich
Drizzled over some avocado toast for an Asian twist on avo-toast!
Thanks for cooking with me, I hope this chilli oil brings as much joy to
your table as it does to ours.
Happy cooking!
Emily x 🍞✨