Chilli marinade with saffron and spice oil with herbs

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   For the chili oil with saffron vanilla pod cut open lengthwise, scrape out the pulp. Wash and clean the chilli and cut into rings. Mix 200 ml oil, chilli, vanilla pulp and saffron, pour into a bottle and close tightly. Suitable for frying and short marinating of fish and poultry. For the spice oil, wash rosemary and dab dry.

2. 2

   Wash the pepper berry panicle and pat dry well. Pour star anise, rosemary and pepper panicle into a bottle. Fill up with 200 ml oil and close well. Goes particularly well with game and lamb dishes. Store oils in a cool and dark place

3. 3

   Preparation time approx. 15 minutes