Chili oil

Cookbook.tex

@@ -124,5 +124,6 @@ \chapter{Odds and Ends}
 \input{popcorn}
 \input{raspberry_lime_rickey}
 \input{ham_and_cheese_italian}
+\input{chili_oil}
 
 \end{document}

chili_oil.tex

@@ -0,0 +1,50 @@
+\section{Chili Oil}
+\begin{recipe}
+
+\pre{
+    Makes a great condiment. Combine with ramen noodles and blitzed peanuts for a quick meal. You can substitute whole dried chilis, just grind them in a spice grinder first. 
+}
+
+\ingredients{
+    5 & green onions \\
+    2 & shallots \\
+    3 & garlic cloves \\
+    1 & knob ginger \\
+}
+
+Slice and grate to prep. 
+
+\ingredients{
+    1 & cimmanon stick \\
+    2 & star anise \\
+    1 & teaspoons cloves \\
+    1 & tablespoon peppercorns \\
+    \sfrac{1}{2} & cup red chili flakes \\
+}
+
+Toast and add to an empty mason jar.
+
+\ingredients{
+    3 & tablespoons toasted seasame seeds \\
+    2 & teaspoon white pepper \\
+      & MSG (optional) \\    
+}
+
+Add to mason jar. 
+
+\ingredients{
+    2 & cups peanut oil \\
+}
+
+Bring oil to high heat. 
+
+Add shallots. When they are browned, remove to the mason jar. 
+Then return to heat, and brown the garlic. 
+Remove the garlic and brown the ginger, briefly. 
+
+All the ingredients should be in the mason jar. 
+Dump the rest of the hot oil in. 
+
+Let it cool before you use it. Can be stored in the refrigerator. 
+
+\end{recipe}