Product of the Month - Chilli Oil

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Lately, we have really been feeling the cooler weather and no doubt winter will be upon us within the next few weeks and so this month’s product of the month is our Great Taste Award Winning, Chilli Oil.

Brock & Morten’s Chilli Oil adds that much-needed fire to meals such as pizza, pasta and stir fry, to name a few.

With the colder weather in mind, we have been adding our versatile Chilli Oil into many of our dishes and would like to share with you one of our most recent delicious yet healthy recipes, Spicy Haddock with Stir-Fried Broccoli.

chilli rapeseed oil
chilli rapeseed oil

Spicy Haddock with Stir-Fried Broccoli – Cooking time: 20 minutes

Ingredients

For the haddock

600g/1lb 5oz haddock fillet, skin removed, cut into large chunks

2 limes, juice only

2 tbsp. gram flour (chickpea flour)

1 tsp ground cumin

1 tsp turmeric

1 tsp ground fenugreek

½ tsp ground coriander

¼ tsp ground cardamom

1 lime, zest only

4 tbsp. coriander leaves, roughly chopped

2 long red chilies, seeded and roughly chopped

2 garlic cloves, roughly chopped

5cm/2in piece ginger, peeled and roughly chopped

Brock & Morten Rapeseed Oil, for frying

For the broccoli:

1 tbsp. Brock & Morten Rapeseed Oil

2 tbsp. black mustard seeds

300g/10½oz broccoli florets

4 tbsp. water

2 garlic cloves, finely sliced

3 tbsp. Brock & Morton Chili Oi

Salt and freshly ground black pepper

Method

Place the haddock pieces onto a plate and drizzle with the juice of one of the limes and toss to evenly coat.

Place the remaining ingredients, except the oil, into a small food processor and blend to a paste.

Spread the paste over the haddock pieces.

Heat enough rapeseed oil to just coat the bottom of a frying pan, add the haddock and fry on all sides for 2-3 minutes, until golden-brown and just cooked through.

For the broccoli, heat a wok until hot, then add the vegetable oil and mustard seeds and cook for 30 seconds, or until the seeds start to pop.

Add the broccoli, water and garlic and stir-fry for 3-4 minutes, or until the broccoli is tender.

Add the chili oil and season, to taste, with salt and freshly ground black pepper.

To serve, place equal portions of the haddock onto each plate and place a spoonful of the broccoli alongside.

… and 20 minutes later a super healthy meal with a hint of fire for the colder months!

Enjoy!