181
Chilli and basil oil
Ingredients:
450 ml (
3
/
4
pint) olive oil
1 bunch fresh basil leaves
3 birds-eye chillies, chopped
Salt and pepper, freshly ground
Method:
1. Place 275 ml (
1
/
2
pint) of the olive oil into a
solid steam oven container. Cover with foil
and steam for 5 minutes at 100°C. Add the
basil and the chillies, and return to the steam
oven for a further 2 minutes.
2. Add the remaining oil and allow to cool
completely. Pass through a fine sieve and,
using a funnel, pour into a sterilised bottle.
Tip
The oil can be stored for up to six
months. This basic method can be
adapted for different flavoured oils.
