Chili oil

400 grams	neutral oil (I use sunflower oil)
2 grams	cloves
2 grams	cinnamon
8 grams	star anise
5 grams	coriander seeds
8 grams	cardamom seeds
10 grams	garlic cloves
20 grams	korean chili flakes
8 grams	salt
10 grams	white wine vinegar

Pour the neutral oil in a saucepan, I use sunflower oil. Then also add the cloves, the cinnamon, the star anise, the coriander seeds, the cardamom seeds and the garlic cloves. Heat this up till the oil is 110 degrees Celsius and keep it at the temperature for 2 hours. Meanwhile mix the Korean chili flakes with the salt and while mixing also add the white wine vinegar. Then turn up the heat till the oil is 150 degrees Celsius and then pass it through a fine sieve on the bowl that’s filled with the chili flakes. Make sure the bowl is strong enough, otherwise use a metal one. Now transfer it into a preserving jar and then you can keep the oil in your fridge for many months.

Recipe used in lobster & zucchini dish