Chonkk
This little addition to your flavor arsenal will make you wonder why you didn't know about it sooner. My apologies! hahaha. I LOVE this stuff. It has literally changed the way I make grilled cheese sandwiches forever. It is punchy, crunchy and you can really choose what you add to the oil to suit what you are using it for. Fabulous on rice, curry, soups, and yes, grilled cheese or other crunchy toasted sarnies. Just amazing. Who knew?? (Oh and vegan...there I go again, #accidentalvegan is now a thing in my life!)
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Need
- 300 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons black mustard seeds
- 1 Pinch dried chilli flakes
- 1 Pinch pink salt flakes BUY
- 2 Handfuls fresh curry leaves stripped from the stalk
Do
- 1
Heat the oil in a large flat frying pan until just shimmering. Add the mustard seeds and cook until popping.
- 2
Add chilli flakes and salt and infuse briefly before turning the heat off and standing back.
- 3
Throw the curry leaves in from a distance and watch the mess...but such a yummy mess.
- 4
Store in an airtight container until use, but I suggest using within a week as it doesn't do well in the fridge and the leaves lose their crunch over a short time.
More
With curry, toasted sandwiches or waffles, soups, naan for starters, then let lose with anything else you like!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
