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!)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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
Heat the oil in a large flat frying pan until just shimmering. Add the mustard seeds and cook until popping.
Add chilli flakes and salt and infuse briefly before turning the heat off and standing back.
Throw the curry leaves in from a distance and watch the mess...but such a yummy mess.
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.