When you think Fall (sorry Autumn doesn’t work with this little alliteration!) you think pumpkins and squashes. But if my organic vegetable box is anything to go by, which I like to think is a great example of seasonal veg, chilli and basil is the way forward. In fact, we’ve had so much recently I’ve been struggling to keep up with using it! Last week I found a bag of gone off basil at the bottom of the fridge…I almost cried. So, I’ve put together this little post of ways to either use up or preserve these fabulous fall flavours…Basil and Chilli Oil Recipe coming up!
Basil and Chilli Oil Recipe
I love chilli oil! With kids hanging around and eating our food, chilli tends not to make it into the family food anymore. But once it’s on my plate, that’s when the chilli oil comes out. We pretty much always have it in the kitchen to pop on our food and I’ll even put it on scrambled eggs for breakfast! I also LOVE basil oil so combining these two gorgeous flavours works handsomely! This is how I make it…
- 2 chillies (any colour)
- A nice bunch of basil
- Some good quality organic olive oil
1. Chop up the basil and chilli (discs for bigger, less spicy chillies or smaller chunks for the tiny fiery ones!) and pop it in a small cup, seeds and all.
2. Cover in the olive oil.
Then you’re ready to put it on any and every thing (in my opinion) but it’s especially good on risotto, pasta, pizza, cheese on toast, guacamole, salsa, salad… OK pretty much everything!
Basil Oil Ice Cubes!
This is a nifty little idea for the rest of your basil (or any other herbs that you might not use in time for that matter), which I got from the I Quit Sugar cookbook.
You divide chopped basil into an ice cube tray and cover with oil and freeze!
Then it’s ready for you when you fancy a bit for dressing or for cooking! It can be a bit of a bitch to get out but if you run it under warm water, you’ll be fine.
What is your favourite Chilli Oil Recipe?!
I’d love to hear how you make your chilli oil, and any secret recipes!