Flavoured oil is any keen cook’s go-to for an instant big flavour punch. This chillioil, using our Fiery Mozambican Piri Piri chilli seasoning, is so easy to make. Justa few ingredients and about two minutes is all it takes. Put it in a pretty bottlewith a ribbon, gift tag or sprig of foliage and it makes a brilliant gift for anyoccasion.This oil is so versatile. Drizzle it on pasta, steak, chicken breasts, grilled corn onthe cob, or even crostini! You could use 100% olive oil to make this chilli oil or gothe slightly pocket-friendlier route and use oil that’s a blend of olive and seedoils.
Ensure the bottle you’re using to make the chilli oil is very clean. Simply rinse itout with boiling water and allow it to dry. Also ensure the herbs you are usinghave been thoroughly washed. Place a sprig of rosemary in the bottle along withthe garlic (and bay leaf if using).Spoon in the Cape Herb & Spice Mozambican Piri Piri spice. (Use 15ml per500ml oil if you want it quite mild and as much as 30ml if you prefer it a bitracier). Pour in a third of the olive oil and give the bottle a swirl to mix the spiceand oil. Then pour the rest of the olive oil all the way to the top of the bottle,ensuring the herbs are completely submerged in oil. Seal the bottle and allow theoil to stand in a cool dark space for at least three days before using.
Recipe by Lizet Hartley Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za