Gastronomixs

Curry oil with smoked bacon

A richly flavoured oil created by slowly infusing the oil at a low temperature. This oil can be used as a basis for several components such as a crème. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Curry oil with smoked bacon

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Ingredients

40 

Madras curry powder

250 

smoked bacon, finely chopped

1.5 

litres 

sunflower oil 

bunch 

thyme 

bunch 

rosemary 

heads 

garlic 

Preparation method

  • Heat a little of the sunflower oil and add the curry. Heat briefly to release the aromas of the curry.
  • Add the rest of the oil, the smoked bacon, and the herbs.
  • Heat to 50°C and infuse for three hours. For example, you can pull vacuum and place it in a water bath.
  • Then set aside at room temperature to continue infusing for another 24 hours.
  • Strain the oil before use.

Serving suggestions

  • As a basis for a dressing, crème, or further preparation. 
  • As a component in a composition with smoked bacon, peas, mushrooms, and celery.

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