Infused Oils

#1
As mentioned in the Soup Recipe Thread I used Chilli Infused oil on YesItsMe Chicken and Sweetcorn Soup. I was asked for the Recipe for that so I might as well give the others up for all to enjoy as so many secrets seem to have been given up in this forumn

There are no limits here, only your imagination and taste buds, but it will need time to Proof. 3ish Months usually

For all the Recipes I use Cheapo Olive oil from Lidel.
1 Litre Square ish Bottle
Red and Gold Style Label
£3 - 4.00 Approx


Chilli Oil

1 Olive Oil Bottle (As above)
I Bag of DRIED Chilli (30 Approx)

Empty ¼ of the Oil out
Add all the Chilli’s and Top up with oil

Be aware this can get very very hot so you will at times need to water it down with spare oil
The taste test usually works to see how hot it is once it has proofed or been around for a while

This is great in Tia, Chinese, Indian cookery to add some extra kick or if you are missing some ingredients. It is also good on fish and in casseroles/stews.

Garlic and Chilli

1 Olive Oil Bottle (As above)
1 Bulb of Garlic
I Bag of DRIED Chilli (30 Approx)


Empty ½ of the Oil out
Quarter each clove of Garlic and add to Oil
Add all the Chilli’s and Top up with oil

Be aware this can get very very hot so you will at times need to water it down with spare oil
The taste test usually works to see how hot it is once it has proofed or been around for a while

This is great in Tia, Chinese, Indian cookery to add some extra kick or if you are missing some ingredients. It is also good on fish and in casseroles/stews.


Garlic and Rosemary

1 Olive Oil Bottle (As above)
1 Bulb of Garlic
6 Sprigs of FRESH Rosemary

Empty ½ of the Oil out
Quarter each clove of Garlic and add to Oil
Wash and place the Rosemary Sprigs in the Oven for 5 Mins (Gas 5) till dried out but not burnt
Add to oil and top up

Be aware this can get very very powerful at times and ruin the food so you will at times need to water it down with spare oil
The taste test usually works to see how powerful it is once it has proofed or been around for a while

IT IS GREAT FOR ROASTS AND ROAST POTATOES!!!!!!!!

I have started to think of a curry infused oil with
Mustard Seeds
Corriander Seeds
Chilli
Cumin
Garlic
Amongst other items but yet to get round to it

I have tried a herb one with all fresh dried out herbs, but it was very very disappointing

Enjoy
 
#3
FiveAlpha said:
You missed out the lavender oil i wear as an aftershave.
Sorry can you provide the recipe
 
#4
easesprings said:
Chilli Oil

1 Olive Oil Bottle (As above)
I Bag of DRIED Chilli (30 Approx)

Empty ¼ of the Oil out
Add all the Chilli’s and Top up with oil

Be aware this can get very very hot so you will at times need to water it down with spare oil
The taste test usually works to see how hot it is once it has proofed or been around for a while

This is great in Tia, Chinese, Indian cookery to add some extra kick or if you are missing some ingredients. It is also good on fish and in casseroles/stews.

thanks again - just one question what chillis do you use?
for cooking i usually prefer the 'milder ones' such as cayenne and tabasco peppers
*most of all because a three year old has to eat it as well ;) *
just to add a bid of taste i sometimes use jalapeños or even habaneros as well

have you ever tried it with fresh chilli instead of dried?
 
#5
Fresh never tried, but the Mrs may have. Will find out.
However thinking about it she may have and they may not worked aswell - but wait out

Chillis we use are from a Oriental Specialist shop close to us.
I know they aren't Jallapino or birds eye.

Again will find out later and edit my Post
 
#6
A cunning plan that does 2 jobs at once ....

Glass pot with a plastic lid [NOT metal]
2-3 Bulbs of Garlic
Olive oil [cheap-ish].

Peel and tail all the cloves.
Put in pot.
Top up with oil.
[A teaspoon of mixed peppercorns is not inappropriate]

In a week you have garlic oil, which you extract with a spoon/small ladle.
You also have ready-to-use garlic cloves.
Top up oil as necessary.
The garlic cloves will last for months if immersed.
They may go a bit brown and soft, but don't worry.

Similar plots can involve chillies [as above] or herbs [especially rosemary].
 
#7
easesprings said:
Fresh never tried, but the Mrs may have. Will find out.
However thinking about it she may have and they may not worked aswell - but wait out

Chillis we use are from a Oriental Specialist shop close to us.
I know they aren't Jallapino or birds eye.

Again will find out later and edit my Post
Check supermarket greengrocery clearance shelves.
They sometimes have big packs of fresh chillis at huge reductions.
Freeze them whole [they last seemingly forever]. I keep them in little plastic containers.
To chop finely, put frozen chilli under a running tap for 3-5 seconds, then slice. They're still half-frozen, and easier to cut thinly. Unused part - back in the freezer immediately.

If putting in oil, I'd use fresh ... or allow to defrost fully if necessary.
 
#8
easesprings said:
Fresh never tried, but the Mrs may have. Will find out.
However thinking about it she may have and they may not worked aswell - but wait out

Chillis we use are from a Oriental Specialist shop close to us.
I know they aren't Jallapino or birds eye.

Again will find out later and edit my Post
News in from OA. I have tried them with fresh but they weren't as pungent!!!! or strong and ended up going moldy

They are just bog standard chillis. But willl find the packaging at home later
 
#9
BS

Try dried we have had more success than with fresh.

But yea we grow our chillis then freeze them and chop frozen straight in to food



Note to all BEAWARE the ingredients can expand and pop the bottle lid off allow some space to expand tipping out some oil if necessary

Every month or show give the bottles a shake to mix it around but be aware of the Fizz - see above
 
#10
I have a bottle of olive oil into which I bunged some whole uncrushed spices from a bag of Garam Masala which I use along with Ghee when I do a curry.
 
#14
blue-sophist said:
Oh, how nice.
The Crayon Club have arrived.
As its the Cookery forum they are only allowed Potato's for Printing
 
#15
Or we could just leave you two alone to introduce live lobsters into each other's bottoms
 
#16
Ozgerbobble said:
Or we could just leave you two alone to introduce live lobsters into each other's bottoms
Ozzer ...you are not an idiot [far from it].
Feel free to go to other threads and do "your thing".
You have no interest in this topic, so why crayon over it?
This is not NAAFI territory.
 
#17
easesprings said:
easesprings said:
Fresh never tried, but the Mrs may have. Will find out.
However thinking about it she may have and they may not worked aswell - but wait out

Chillis we use are from a Oriental Specialist shop close to us.
I know they aren't Jallapino or birds eye.

Again will find out later and edit my Post
News in from OA. I have tried them with fresh but they weren't as pungent!!!! or strong and ended up going moldy

They are just bog standard chillis. But willl find the packaging at home later
thanks a lot so far easesprings - i will wait for further instructions

i've just checked ... the only dried chillis i got here are naga jolokia aka bhut jolokia
they are not too hot but still do quite a nice job ;)
 

B_AND_T

MIA
Book Reviewer
#18
easesprings said:
BS

Try dried we have had more success than with fresh.

But yea we grow our chillis then freeze them and chop frozen straight in to food



Note to all BEAWARE the ingredients can expand and pop the bottle lid off allow some space to expand tipping out some oil if necessary

Evermonth or show give the bottles a shake to mix it around but be aware of the Fizz - see above
ES, Have tried fresh chillies, how long would the oil keep. Threw mine away when it started bulging. Forgot to ease pressure.
 

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