Spiced oil -- (from Australian Women's Weekly, Bumper Book of Bright Ideas)

2 c vegetable oil
6 black peppercorns
6 whole coriander seeds
2 cloves garlic
1 red chili, finely chopped
2 slices fresh ginger, ½ cm

Crush ginger, seeds, peel and bruise garlic. Combine all ingredients. Pour into 2 c capacity bottle and allow to infuse at least 10 days before use. Store in a cool dark place.

Variations:
Instead of fresh chili, use dried ~ 1½ - 2 chilies crushed
Have not yet made with GINGER - May 20/97
Recipe can be doubled

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