Spiced Chilli Oil and Dressing
A recipe from Dylan and Yolandi Pitallo of The Odd Plate, Kingscote. The Spiced Chilli Oil forms the base of a Spiced Chilli Oil Dressing. This dressing was served on an heirloom tomato salad and the flavour stuck so strongly in my memory, I wrote to ask for the recipe!
Given my history with chilli, I delight that the flavour is so harmoniously spiced without any aggressive chilli heat.
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TO MAKE THE OIL
Step 1: Combine oil, star anise, cinnamon stick, fennel seed, black peppercorns, bay leaves, pimento, and cardamom pods in a large pot and heat to 150°C.
Step 2: Meanwhile, combine the onion powder, garlic powder, smoked paprika, seven spice and Korean chilli flakes in a large heat resistant bowl.
Step 3: Once the oil reaches 150°C, carefully pour it over the spices.
Step 4: Leave overnight on the kitchen bench to infuse. As it is oil and dry spices refrigeration isn't necessary.
Step 5: Pour through an oil filter the next day and store it in a sterilised container.
TO MAKE THE DRESSING
Step 6: Whisk all ingredients together and drizzle over your favourite salad.
Tip: This dressing will separate but just give it a good shape before use and it comes together beautifully. You can also add more heat if wanted to by adding more dried chilli
Ingredients
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1 litre canola oil
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1 tbsp fennel seed
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1 tbsp black peppercorns
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1 tbsp pimento
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2 tbsp cardamon pods
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25g onion powder
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35g garlic powder
Spiced Chilli Oil Dressing
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1 ltr spiced chilli oil
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200ml Verjuice
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100ml white wine vinegar
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2-3 tbsp mint sauce
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To taste salt