This is really easy and looks super impressive! The trick to making the oil clear is boiling all of the moisture out of it – the more you know.
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Serves
4
Green Chilli
Ginger
Garlic
Toasted Sesame Seed
Coriander
Basil
Sunflower Oil
Serves
4
Green Chilli
Ginger
Garlic
Toasted Sesame Seed
Coriander
Basil
Sunflower Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Peel and finely slice the garlic, peel the ginger and slice into matchsticks. Finely slice the green chilli, add them all to a small saucepan along with the sesame seeds and cover with the oil. Put the pan over a low heat and cook for 10 mins, until the garlic and ginger are crisp.
Step 2.
Place a sieve over a bowl and tip the oil through, catching the crispy bits. Tip the oil into a blender, then tip the contents of the sieve into the bowl. Line the sieve with a cloth or clean tea towel and place back over the bowl.
Step 3.
Grab a bowl of ice water. Bring a pan of salted water to the boil, drop the basil leaves in, discarding the stalks, along with the coriander (stalks and all). Count to 10, then use tongs to transfer to the ice water.
Step 4.
Leave for 5 mins until cold, then remove, squeeze out as much water as possible and add to the blender with the oil, blitz until smooth as possible, then pour into the lined sieve and set aside to drip through, creating a vibrant green chilli oil.
Step 5.
If the oil isn’t super clear at this point, you can transfer it to a pan and boil for a couple of minutes until it goes clear (it’s a magic trick!). Cool, and transfer into a jar or bottle.
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