Sammie’s chilli oil
Every time I see my friend Sam, I make a bottle of this for her. We are both obsessed with the stuff – we put it on our breakfast, lunch and dinner! I was heavily influenced here by Ixta Belfrange’s Numbing Oil (from Flavour) and Hetty McKinnon’s Everything Oil from To Asia, With Love. This is my ode to their recipes and to all the other chilli oils I’ve loved before.
Ingrediënten
- ¼ cup 40 g sesame seeds
- 4 garlic cloves very finely chopped
- 2 Tbsp grated ginger
- 2 Tbsp Korean chilli flakes gochugaru
- 1 Tbsp chilli flakes
- 1 Tbsp sea salt
- 1 cinnamon stick
- 2 star anise
- 1 tsp fennel seeds
- 1 tsp tomato paste concentrated purée
- 1 cup 250 ml canola or sunflower oil
Instructies
- Toast the sesame seeds in a dry frying pan over medium–high heat until golden brown and aromatic.
- Place the seeds in a heatproof glass bowl with the remaining ingredients (except the oil).
- Pour the oil into a saucepan over medium heat and cook until just at the point that it’s starting to bubble.
- Pour the oil into the bowl of aromatics (be careful as it might spit).
- Stir well, then transfer the mixture to a jar.
- Shake well and store at room temperature for 6–8 weeks (if it lasts that long!).
Notes / Tips / Wine Advice:
I especially love the chilli oil tossed with halved tomatoes and served on a bed of hummus with sourdough focaccia (here).
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