Skip to main content
Epicurious
Cookbooks

Chilli Oil

By Neven Maguire

Editor's Note: Use this oil to make Neven Maguire's Sweet Potato and Coconut Soup .

Cooks' Note

COOK AHEAD
This keeps very well in the fridge for up to 3 weeks in the squeezy bottle.

Recipe information

  • Yield

    Makes about 600ml (1 pint)

Ingredients

600ml (1 pint) rapeseed oil
1 large red chilli, split in half
1 lemon grass stalk
1 garlic clove
20g (3/4oz) root ginger, sliced but not peeled

Preparation

  1. Gently warm the oil through in a heavy-based pan but do not allow it to boil. Bring to a gentle simmer, then add the chilli, lemon grass, garlic and ginger. Continue to simmer very gently for 20–30 minutes, until the flavours are well infused. It's important not to allow it to boil at any stage. Pour into a squeezy bottle, leaving the bits in, as the flavours will continue to infuse. Use as required.

Reprinted with permission from The MacNean Restaurant Cookbook: by Neven Maguire. © Neven Maguire 2012. Photography by Joanne Murphy. Published by Gill & Macmillan.
TagsChileVegetableNut FreeDairy FreeGluten FreeVeganVegetarianQuickEasy30 Minutes or Less5 Ingredients or FewerMeal PrepSimmerCookbooks
Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.