Homemade chilli oil must be stored in the fridge and used within a week of making. Commercially produced chilli oils are heated to high temperatures which kill any bacteria and so they can be ...

Taste is largely determined by the variety of the olive and its degree of ripeness when picked. Both the timing and method of harvesting have a huge impact on the finished oil. In autumn ...

Heat the vegetable oil in a large saucepan over a medium heat. Once the oil is shimmering, add the onion, garlic, ginger, ...

Once the oil is adequately hot, add your ginger and garlic and let them cook for about 5-7 minutes, until they are golden brown. Remove the pan from the heat. Let it cool down for a while. Take a ...

Add the bread, olive oil, chilli flakes and a generous amount of salt and pepper and blitz again until smooth. Decant the mixture into a bowl, add the lemon juice and parsley and mix well ...

Here's the chilli recipe: 1tbs olive oil 1 brown onion 1/2 a red capsicum 3 cloves of garlic 250g beef mince 1/2 cup red ...