Citrus Infused Canola Oil
Sichuan peppercorns aren’t actually peppercorns—they’re the pinky-red outer husks of fruit from the Chinese prickly ash tree. They are highly aromatic with a floral and lemony fragrance. Coupled with the zest of the orange and earthy flavour of the annatto seed, this canola oil would be a great beginning for sautéing ground turkey or salt and pepper seasoned whole chicken breasts for a family taco night.
Updated
Ingredients
- 1 large Navel orange
- 1 cup canola oil (250 mL)
- 2 Tbsp annatto seeds (30 mL)
- 2 tsp Sichuan peppercorns (10 mL)
Directions
- Remove 1-inch (2.5 cm) thick strips of zest from orange until all zest has been removed, being careful to avoid as much pith as possible.
- In a small saucepan set over medium heat, combine all ingredients. Simmer until the canola oil is warm, stirring often, about 5 minutes.
- Remove from heat and let stand until oil is cool. Strain the canola oil through a sieve lined with cheesecloth into a clean re-sealable bottle.
- Keep refrigerated for up to three days.
Nutritional Analysis
| Calories | 146 |
|---|---|
| Total Fat | 16 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |
| Carbohydrates | 1 g |
| Fiber | 0.5 g |
| Sugar | 0.1 g |
| Protein | 0.1 g |
| Potassium | 5 mg |
