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.
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Ingredients
|
40 |
g |
Madras curry powder |
|
250 |
g |
smoked bacon, finely chopped |
|
1.5 |
litres |
sunflower oil |
|
1 |
bunch |
thyme |
|
1 |
bunch |
rosemary |
|
2 |
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.