Chilli Oil
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
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.
