This recipe was created for our Around the World with Honey class for May, Australian Honey Month. Honey is such an amazing ingredient. We used to have a beehive (pre little grandies playing in the backyard) and it is quite a fascinating if not slightly dangerous process. I am always in awe of bees and what they manage to accomplish, cute little busy things that they are.
But I digress, this amazing condiment has become a favourite already. It is everything you hope a little drizzle will be, flavoursome, packs a bit of a punch and just adds that 'je n'est et quoi' to any thing you choose to drizzle it over.
Try it on these for starters and let me know:
Smoked Salmon Dip With Chilli Infused Oil
Vietnamese Pork Salad with Rice Noodles
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1/2 Cup dried red chilli flakes
- 2 Cups Extra Virgin Olive Oil (EVOO) BUY
- 8 cloves garlic crushed
- 40 Grams fresh ginger finely chopped
- 2 Tablespoons sichuan peppercorns
- 2 star anise whole
- 2 Teaspoons cumin seeds
- 2 Teaspoons fennel seeds
- 4 Tablespoons honey
- 2 Tablespoons sesame seeds
- 2 Pinches pink salt flakes BUY
Do
- 1
Place chilli flakes into a heatproof jug or bowl and set aside.
- 2
Place EVOO, garlic, ginger and the whole spices into Thermomix bowl. Cook 10 min/100°C/reverse/speed soft.
- 3
Set a strainer over the chilli flakes. Strain the hot oil over the chilli flakes, discarding solids.
- 4
Stir through honey, sesame seeds and salt with a spatula.
- 5
Store in a dark pantry for a few weeks. Or indefinitely in the fridge. It will separate on standing, just make sure to re-stir prior to use.
