Marco’s Chilli Oil

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Leek & Kohlrabi Soup with Chilli Oil-4

Marco’s Chilli Oil

For years my favourite chilli oil recipe involved frying fresh chillies and garlic in olive oil. But after reading Marco Cannoras fab little bone broth bible, ‘Brodo’ I’ve found an even easier method that’s just as delicious.

Chilli oil is brilliant for family dinners because it allows the chilli lovers to get their fix and the little ones to enjoy their meal without the cook having to make two separate dinners.

We use it on practically everything from burgers to stir fries to our morning eggs and of course on soup!

makes: 1 cup
takes: 5 minutes + 2 hours cooling

1 cup extra virgin olive oil
2 tablespoons red chilli flakes
1 teaspoon hot chilli powder or cayenne pepper

1. Place oil, chilli flakes and powder or cayenne in a small saucepan. Warm over a medium heat for about 3 minutes or until the chilli flakes start to move around in the pan.

2. Remove from the heat and cool to room temperature. This allows the heat to transfer to the oil so don’t skip the cooling.

3. Strain the oil to remove chilli flakes and store in a well labelled glass bottle in your pantry (or keep it on the dining table for easy access). Keeps indefinitely.

Variations

smoky – add a teaspoon smoked paprika with the chilli powder / cayenne.

no red chilli flakes – use large dried red chillies and crumble them so you can measure about 2 tablespoons.

milder – skip the cayenne / chilli powder

Prepare Ahead

A must! Keeps in the pantry (or on the dining table) for months.

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