Aceite de achiote (Annatto oil): Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
{{#seo: | |||
|title=Aceite de achiote (Annatto oil) | |title=Aceite de achiote (Annatto oil) a vegetarian recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords=Aceite de achiote (Annatto oil) Vegetarian recipes | |keywords=Aceite de achiote (Annatto oil) Vegetarian recipes | ||
|description=This oil is used to add flavour and colour to dishes from the Caribbean and the northern part of South America. | |description=This oil is used to add flavour and colour to dishes from the Caribbean and the northern part of South America. | ||
|og:image=https://www.cookipedia.co.uk/wiki/images/4/49/Aceite_de_achiote_(Annatto_oil).jpg | |og:image=https://www.cookipedia.co.uk/wiki/images/4/49/Aceite_de_achiote_(Annatto_oil).jpg | ||
}} | }} | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=24th October 2012 | |||
|Author=JuliaBalbilla | |||
|Servings = Makes about 500ml | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 10 | |TotalTime = 10 minutes | ||
|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 5 minutes | |CookTime = 5 minutes | ||
| Line 19: | Line 20: | ||
This [[Oil|oil]] is used to add flavour and colour to dishes from the [[Caribbean]] and the northern part of South America. | This [[Oil|oil]] is used to add flavour and colour to dishes from the [[Caribbean]] and the northern part of South America. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 500ml [[Oil|oil]] (I used [[rapeseed oil]]) | | 500ml [[Oil|oil]] (I used [[rapeseed oil]]) | ||
| 6 tablespoons [[Annatto seeds|annatto seeds]] | | 6 tablespoons [[Annatto seeds|annatto seeds]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 34: | Line 33: | ||
===Variations=== | ===Variations=== | ||
If you so wish, you can make this with [[Lard|lard]]. | If you so wish, you can make this with [[Lard|lard]]. | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Condiments]] | [[Category:Condiments]] | ||
Revision as of 16:41, 15 December 2014
| Aceite de achiote (Annatto oil) | |
|---|---|
.jpg) |
| Servings: | Makes about 500ml |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
This oil is used to add flavour and colour to dishes from the Caribbean and the northern part of South America.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500ml oil (I used rapeseed oil)
- 6 tablespoons annatto seeds
Method
- Place both ingredients in a pan over a moderate heat for 2-3 minutes until you have an orangey-red colour.
- Allow to cool, strain and keep in a bottle or jar.
Variations
If you so wish, you can make this with lard.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!