Chili oil

I am still daydreaming about this avocado on toast I had for dinner last night.

It all started with a post on The Hungry Tiger a couple of months ago. Said post described a sandwich very much like this one. I was especially taken with the idea of chili oil infused with ginger, Szechuan pepper, star anise and other delicious things. Then I forgot about it, until I was racking my brain trying to come up with some homemade Xmas presents. I made the oil, and then tested it on this sandwich. Perfect! (Note the chili flakes: I couldn't even wait to strain the oil before using it, it smelled so good.) (The oil recipe is from Mark Bittman, who apparently got it from the proprietors of Szechuan Gourmet. But, like the Hungry Tiger, I left out the scallions.)
Xmas present problem solved. But now I need to make more!

Avocado Relish

Oh my god, if you love Indian food and guacamole, you must try this. From 660 Curries, it's Kerala-style Avocado Relish with Tamarind and Chiles. We had it with Eggplant-smothered Yellow Split Peas (left) and old favourite Cabbage and Potatoes with Fennel and Chiles (right).

This was so good! It's like guacamole, with chiles and cilantro and tamarind, and with a tarka of mustard seeds and curry leaves.

Latkes and guacamole

So good.

(Inspired by this Mexican Hanukkah menu from Bon Appetit.)