Olivver Chilli, Ginger & Honey Oil
A little heat, a little sweetness and loads of flavour.Β This easy chilli oil brings together garlic, ginger, sesame and New Zealand extra virgin olive oil. Spoon over dumplings, eggs, noodles or roast kΕ«mara; swirl through hummus and scoop up with warm sourdough. We used Blue Earth Estate Classic Blend - a fruity, lightly spicy EVOO from Martinborough that works nicely with the chilli and ginger.
Ingredients
β’ 3 spring onions, finely sliced
β’ 3 cloves garlic, finely chopped
β’ Β½ fresh red chilli, finely chopped (optional, for extra heat)
β’ 1 tablespoon finely grated fresh ginger
β’ 2 tablespoons sesame seeds
β’ 1Β½ teaspoons sweet paprika
β’ 2 teaspoons dried chilli flakes
β’ Β½ teaspoon fine sea salt
β’ Freshly ground black pepper, to taste
β’ 2β3 teaspoons runny NZ honey
β’ 190 ml Blue Earth Estate Classic Blend extra virgin olive oil (approximately ΒΎ cup)
Method
1. Β Wash the spring onions and chilli and dry before chopping. Place in a stainless-steel bowl with the garlic, ginger, sesame seeds, paprika, chilli flakes, curry powder, salt and pepper. Leave the honey aside for now.
2. Warm the oil.Heat the EVOO in a small saucepan over medium-low heat until hot and shimmering, but not smoking. A few drops carefully spooned over the mixture should sizzle.
3. Pour the hot oil over the mixture in three additions, pausing between each to let the bubbling settle. Stir with a long-handled spoon.
4. Once the sizzling subsides, stir in 2 teaspoons of honey. Let a small spoonful cool before tasting; add the remaining teaspoon if youβd like more sweetness.
5. Serve or chill. Spoon over your favourite dish, or cool promptly, transfer to a clean container and refrigerate within two hours.
Keep refrigerated and use within 5 days. Freeze small portions for longer storage.