Here, cari lettori, is my effort at the chilli oil. I've put in garlic and a dried chilli as well, plus different coloured peppercorns and a sprig of dried oregano to pretty it up.
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- Welshcakes Limoncello
- Modica, Sicily, Italy
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13 comments:
Just when I've put the mince out and am thinking how to prepare it.
Would you like some to pour onto it, James? - It's not ready yet but when it is it'll be HOT! What did you do with the mince? Buon appetito x
Is this like a sauce?
What would you serve it with?
Hi, Crushed. As the weeks go by, this will become very, very hot so you just drizzle a little into your soup to warm yourself up. Or you can sprinkle a little on your bread.
I like hot, and it's good for the cardio-vascular system as well I've read. That looks very good.
Hmm, someone gave me a bottle of fiery chili pepper olive oil which I haven't even opened. It has a cork which I will probably break and then how can I close it? It's in a very strange fancy bottle.
I love this - and with Christmas coming up it could be a great present for foodie friends :-) How long do you think it lasts for Welshcakes? I figure the oil will pretty much last for a long while, just wondering if the flavorings have any effect on the shelf life....
You know how to make a man's mouth water, that is for sure. Looks great!
WL -
The inclusion of the garlic is slightly worrisome. Please, do have a read of this safety notice.
Now that looks like it will be utterly delicious when it's ready.
Hi, mg. I used to make this in the UK but with less chillis. It used to last for ages. Here I will keep it regrigerated. Do have a look at the cautionary link in Ludlingtonian's comment here, though: you could always leave out the garlic. Thanks, Beaman. Thank you, Ludluintonian: I will refrigerate it and keep an eye on it. I hope so, jams!
Don't offer that to Adonis...
You're right, WW - best not!
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