Remember the chillis preserved in oil, well I have to admit it ......it just didn't work with the fresh chillis, so it's back to my old method of drying them first and then immersing them in oil. I've just finished last years batch of oil so I know that it worked well that way.
The Chilli plant in the polytunnel is just about at the end of its life so I will harvest all the remaining fruits today or tomorrow and dry them slowly in the bottom oven of the Aga and then start a fresh batch. It makes a wonderfully flavoured oil for using in our Mediterranean veg dishes.
Back tomorrow with my Thrifty Thursday tips, I think I owe you a couple after vanishing without trace last week! Now I'm off to read my Country Living and see if I can pick up any tips.
Sue xx
We were given a jar of chilis in oil, and I confess I have not been using them. Any suggestions? do you just put them in recipes in place of fresh chilis?
ReplyDeleteI feel like I have been living on Chillis recently, my daughter has a passion for them, the hotter the better. I do think they look lovely in oil though, sometimes too nice to break into.
ReplyDeleteYou can use them anywhere you would normally use fresh chillis Angela, and you can use the oil as well, it's good as a salad dressing or on roasted vegetables.
ReplyDeleteSadly mine went yucky and had to be thrown away, not something I like doing at all!!
Sue xx
not a fan of chillis, don't like anything hot or spicy,
ReplyDeleteGill in Canada
http://thatbritishwoman.blogspot.com
nice to have you back- I missed you!
ReplyDeletex
oh don't! I am worrying now that my sloe gin and rose hip syrup are going to come to a sticky end! your chilli oil looked so good - how could it go so wrong?! I do admire you for telling the world, I would have made out it was too delicious to keep and had been eaten unexpectedly!
ReplyDeleteChilli oil sounds lovely. I made some rosemary flavoured oil once.
ReplyDeleteYour jam pan Jessie gave you is fantastic !