Mexican Chilli Oil

Mexican Chilli Oil

Recipe By Michael Weldon

Ingredients

Oil Base

• 1 bottle (750 ml) Squeaky Gate extra virgin olive oil

• 2 garlic cloves

• 2 tbsp coriander seed

• 2 tbsp cumin seeds

• 1 cinnamon quill

Chilli

• ¼ cup chilli flakes

• 2 chipotle chillies, chopped finely

• 2 tbsp toasted cumin seeds

Method

• In a saucepan, combine the oil base and very slowly bring up the heat until the oil becomes fragrant. Then turn the heat up full for 2 minutes until the oil starts to just smoke.

• Combine the chilli flakes, chipotle and cumin in a glass bowl with a pinch of salt. Pour the hot oil through a sieve onto the chilli mix. Leave to cool to room temp and your chilli oil is done. Store in an airtight jar.

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Aguachile Snapper Ceviche With Green Chilli & Coriander

Aguachile Snapper Ceviche With Green Chilli & Coriander

Recipe By Louis Tikaram

Ingredients

• 1 small bowl of salada crackers

• 200 g diced kingfish

• 160 g diced cucumber

• 80 g diced red onion

Dressing Ingredients

• 110 g deseeded and chopped green chilies

• 15 g garlic cloves

• 32 g whole coriander

• 50 g oil

• 120 g lime juice

• 40 g fish sauce

• 400 g water

• ½ tsp fine ground black pepper

• 1 ½ salt

Method

• In a blender, combine all of the dressing ingredients and blend till a smooth consistent texture. Set aside till ready for curing the kingfish.

• When ready to serve, combine the kingfish, onions and cucumbers with the green chili dressing and stir well, the fish will start to slightly cure the kingfish and the flavours will mature and intensify.

• Serve with a side of crackers for scooping and giving the dish a great crunch.

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