Ingredients
1 1/2 cup corn or peanut oil
2 tbsp japanese sesame oil
1/4 cup dried red chili flakes
1 tbsp szechwan brown peppercorns
1 large clove garlic: smash and peel
2 tbsp fresh ginger, fine julienned
1/3 cup scallion rings, green+white
2 lemongrass stalks, see note
4 medium lemon, just the minced zest
Directions
: Notes: Lemongrass, 2 stalks pounded then cut crosswise into
finger lengths, 3 inches. Szechwan Peppercorns should be just the
blossoms, not the seeds, available in Asian markets.
: #1 Combine all the ingredients except for the lemon zest in a
heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a
deep fry thermometer over moderately low heat and let bubble for 15
minutes.
: #2 Remove the pan from the heat and let stand for 5 minutes,
then stir in the lemon zest and let stand overnight or until cool.
: #3 Remove and discard the lemongrass. Scrape the oil and
seasonings into an impeccably clean container.
Servings: 2 cups
China Moon Chili-Lemon Oil Recipe brought to you by Recipe Ideas
Categories: Chili; Fruit
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into distant history, in truth as far back as the Egyptians, and possibly even further. In practice though, these, old cook books were just simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius assembled a few documents which described recipes cooked by the Romans. In his publication, he tells us how the roman meals were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. During the following few centuries, the upper-class families of Wesstern Europe tried to offer the best banquets, and as a result chefs and their recipes were greatly in demand. However, it was during the nineteenth century that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, verifying, and publishing the recipes of their peers. By the advent of the 1900s, cookery publications were starting to become popular due to increased literacy, more spare time and having more money. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this China Moon Chili Lemon Oil recipe.
