I started a new job recently, Full time mum, part time thermomix consultant, and now also part time personal chef. I cook from home, supplying daily meals to a family. Its my dream job, I get to be at home with bubba K, and i get to COOK! Ive missed cooking soo much! When you are a chef, cooking is an addiction. Nobody becomes a chef for the money, the wonderful working hours or conditions, the flattering attire or inevitable vericose veins awaiting us in the near future. We do it because we are addicted to cooking and theres only so much we can eat ourselves. Now ive got a reason to cook up a storm, literally! If you saw my kitchen around 5pm every evening when I reach critical mass on the dirty dishes front, you might actually think ive 'cooked up a storm'.
Anyway back to the new job, the first thing I made in preparation was some chilli oil. Did you know the thermo is perfect for oil infusions? Hot oil infusions are best cooked between 110-120degrees C, and varoma temp is 114 so voila!
Here is 150g peanut oil, a handful of chilli flakes, a clove of garlic and cooked varoma temp, 20 mins, speed soft. At this point you can leave it to rest to cool, then strain it. All the heat has now transferred from the flakes to the oil, and the colour too! But i left some in so sit at the bottom of the bottle, just for looks.
Now think of the possibilities, how about cinnamon oil? fennel seeds, vanilla, citrus peel, cardamom, star anise, cumin seeds, mustard seeds, garlic, your only limit is your imagination.....
The adventure continues...
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