How to make Chilli Oil

Homemade chilli oil is an essential ingredient for any cupboard. Everyone knows a chilli addictive. I live with one. Once you've made batch of oil split between containers and give them out to friends and family. A sure fire way to make get on that Xmas card list.

Ingredients
125g Crushed Extra Hot Red Chillies
250ml Sesame Oil
1 tsp Salt
1 1/2 tsp Szechuan Pepper Corn Powder


Step 1
In a small pan heat all the oil on high for 5-10 minutes.

Step 2
Meanwhile, mix the crushed chilli flakes, salt and szechuan pepper corn powder in a large heatproof bowl. Mix well.


Step 3
When the oil is very hot (smoking gently) pour over the crushed chillies slowly mixing all the time. Make sure that you add the oil small amounts at time. It should take you about 1-2 minutes to pour the oil, as you do the chillies will start turning a darker colour as the hot sesame oil cooks the chillies in the heatproof bowl.

Step 4
Leave to cool, then store in a jar/bowl and keep in a cool cupboard/larder.

Cumin Minced Lamb in Pitta

This dish takes about 10 minutes to cook after preparation and will serve four, although we gobbled this lot between us. It is one of Shanshan's favourite street foods in China.


Ingredients:
500g minced lamb
4 sticks of celery (sliced into 0.5cm slices)
4 pitta breads
pinch of szechuan pepper corn (use normal pepper corns if you don't have these)
2 tbsp of olive oil
2 tsp of cumin powder
1 tsp of hot chilli oil or hot chilli powder
salt (to taste)
1 tbps light soy sauce

1) Heat half the olive oil in a large frying pan or wok. When hot fry all the minced lamb until browned. Then drain the excessive liquid and set aside (placing the lamb on kitchen paper on a plate will do the job)

2) Heat the other half of the olive oil in the same pan and add the sechuan pepper corns, fry for 10 seconds then add the celery and fry until softened. Then add the minced lamb you set aside earlier, mix well then add the cumin powder, soy sauce chilli oil (or powder) and salt and continue to mix. Add water if the dish is too dry.

3) Toast the pittas for a minute each, slice in half and open up. In the pocket of the pittas fill stuff with the dish. Serve.