Crispy Chilli Oil

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By Darren Purchese

This goes on EVERYTHING! So delicious, crunchy, and not too hot this has just the right amount of chilli. This is my go-to chilli oil, but I do switch it up sometimes if I don’t have all of the ingredients. Great in salads, on top of eggs or to liven up a stew. It’s a great dip for dumplings and add some to a cauli cheese and obvious pasta, literally anything goes.  I adapted this recipe from the amazing Jo Barrett and the original can be found in her brilliant book Sustain.

Once you have mastered this then give some variations a go, you could do a Spanish inspired version using smoked paprika or make a Halloween themed chilli oil using crunchy pumpkin seeds.

Time

1

hour

30

minutes

Degree of Difficulty

Medium

Save

0

Portions

4
Jars

Share Recipe

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Ingredients

Servings

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2tbsp fennel seeds
3 ½tbsp coriander seeds
1tbsp cumin seeds
4tbsp sesame seeds
1tbsp sezchuan peppercorns
1 ½tbsp black peppercorns
5 star anise
3 bay leaves, dried
50g dried chilli flakes
2tsp ground allspice
2tsp ground pepperberries
1 ½tsp fennel pollen
50g smoked almonds, chopped
50 garlic cloves, peeled and thinly sliced
5 banana shallots, peeled and thinly sliced
1.2 litre grapeseed oil
2tbsp salt flakes
4tbsp tamari
3tbsp brown rice vinegar
1

 

2

Add the fennel, coriander, cumin and sesame seeds, sezchuan and black peppercorn to a large dry frying pan and place over a medium heat. Toast the ingredients for a few minutes on a medium heat to dry and release the flavours. Shake the pan regularly and remove from the heat once the sesame seeds are toasted. Add these to a pestle and mortar and give them a grind for a couple of minutes.

 

3

Add the ground toasted ingredients into a bowl and add in the star anise, bay leaves, chilli flakes, allspice, pepperberry, fennel pollen and smoked almonds. Stir well and set aside.

 

4

Add the ¾ of the oil to a saucepan and add the sliced garlic, cook over a low to medium heat for 30 minutes or until the garlic is toasted and crispy, shake the pan and stir at regular intervals. Strain the garlic through a sieve reserving the oil. Tip the strained garlic onto a tray lined with paper towel or a tea towel and allow to cool and dry out.

 

5

Take the reserved oil and add it back into the saucepan with the remaining oil, add in the sliced shallots and again cook over a low to medium heat for up to 30 minutes. Again, we want toasted and crispy shallot slices. Set a sieve over the bowl of dried ingredients from steps 1 and 2 and strain the hot oil onto the spices. Shake and spread the shallots onto the tray with the garlic, spread out and again leave to cool, dry and crisp up. Leave the bowl of spices and oil to cool.

 

6

Once the garlic and shallots are cool use your fingers to crush and break them down into smaller crispy bits. Add the crushed garlic and shallots to the cooled spicy oil and stir in. Add the salt, tamari and brown rice vinegar and stir before pouring into jars. This stuff will last for ages in the fridge if you don’t eat it all quickly (which I do!)

 

1
0 hours 0 minutes

2
0 hours 0 minutes

Add the fennel, coriander, cumin and sesame seeds, sezchuan and black peppercorn to a large dry frying pan and place over a medium heat. Toast the ingredients for a few minutes on a medium heat to dry and release the flavours. Shake the pan regularly and remove from the heat once the sesame seeds are toasted. Add these to a pestle and mortar and give them a grind for a couple of minutes.

3
0 hours 0 minutes

Add the ground toasted ingredients into a bowl and add in the star anise, bay leaves, chilli flakes, allspice, pepperberry, fennel pollen and smoked almonds. Stir well and set aside.

4
0 hours 0 minutes

Add the ¾ of the oil to a saucepan and add the sliced garlic, cook over a low to medium heat for 30 minutes or until the garlic is toasted and crispy, shake the pan and stir at regular intervals. Strain the garlic through a sieve reserving the oil. Tip the strained garlic onto a tray lined with paper towel or a tea towel and allow to cool and dry out.

5
0 hours 0 minutes

Take the reserved oil and add it back into the saucepan with the remaining oil, add in the sliced shallots and again cook over a low to medium heat for up to 30 minutes. Again, we want toasted and crispy shallot slices. Set a sieve over the bowl of dried ingredients from steps 1 and 2 and strain the hot oil onto the spices. Shake and spread the shallots onto the tray with the garlic, spread out and again leave to cool, dry and crisp up. Leave the bowl of spices and oil to cool.

6
0 hours 0 minutes

Once the garlic and shallots are cool use your fingers to crush and break them down into smaller crispy bits. Add the crushed garlic and shallots to the cooled spicy oil and stir in. Add the salt, tamari and brown rice vinegar and stir before pouring into jars. This stuff will last for ages in the fridge if you don’t eat it all quickly (which I do!)

Recipe Tags chilli, foodie gifts, garlic