CRISPY CHILLI OIL
Ready in 10 minutes

INGREDIENTS
450ml rapeseed oil
10 garlic cloves, finely sliced
1 x 27g pot Bart’s Chilli Flakes
1 tbsp Maldon Sea Salt
1 tbsp golden caster sugar
METHOD
1. Tip the chilli flakes into a large sterilised jar, add the salt and sugar and set to one side.
2. Pour the oil into a saucepan and heat to 160C – a piece of bread should become crisp and golden in one minute at this temperature if you don’t have a thermometer.
3. Add the garlic and cook for 2-3 minutes until fantastically crispy. Carefully pour into the jar – it will bubble and splutter so take it slowly. Stir and allow to cool before sealing with a lid.
4. Allow to stand for a couple of hours before using to allow the flavours to develop. Store in a cool dark place for up to three months.
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