CHILI OIL
1L Rice Bran Oil
1 cinnamon stick
2 tsp fennel seeds
4 star anise
4 bay leaf
150g dried chili flakes
150g crispy fried shallot
50g peanuts
2 tbs sesame seeds
1 tbs sea salt
1. Heat oil in small saucepan over high heat. Add cinnamon, fennel, star anise and bay leaves to oil. Cook until spices are aromatic and the bay leaf changes colour slightly to a more deen browny green.
2. While oil is flavouring, mix together the chili, shallot, peanuts, sesame and salt in a large heat proof bowl. Mix well so everything is combined.
3. Once oil is to temperature (approx 180-200C) pour over chili mix through a wire strainer to catch all the large spices (be very very careful here!!!).
4. Mix really really well to combine and then allow to cool completely (this could take a few hours) and then spoon into your jars and enjoy!