( Please see the sections on "Hints" and Conversion Tables
is perfect for sautéing the onions, garlic and meat when making an authentic
goulash, but it can also be used to sauté fish, shellfish, poultry and
|2 tsp paprika
||1 tsp turmeric
|240 ml canola or corn oil
the paprika, turmeric and oil into a small heavy based saucepan. Simmer over a
low heat, stirring occasionally, for 1 - 5 minutes, or until the mixture turns a
rich orange -red color. Remove from the heat and cool.
Line a funnel with a double layer of muslin and strain the
flavored oil into a new sterilized bottle, to within 3mm of the top. Seal and
label. The oil is now ready for use.
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