Good evening Chilli People,
It's Sunday evening here, and we are finally enjoying a steady rain. Outside our old duck is happy again; inside the Bolands are all warm and happy too. Tonight Lynne made Jalapeno Scones and Spicy Red Capsicum Soup.
The reason this sounds so good is because it is. I hope you enjoy it.
But first, one more reminder about the Byron Bay Chilli Festival coming at the end of September. See www.byronbaychilli.com/Chilli_Festival.htm September 22-23rd, at the main beach park in Byron Bay. Would love to see each and every one of you there. There will be hot sauces from all over Australia, and delicious food from our local restaurants. It has been rumoured that there will be a margarita making competion amongst the local bartenders as well. Lots of good music too. Don't forget to bring your bathers.
What a great way to celebrate the Spring Equinox.
Okay, here's the recipe. Love and Good Food to all. The Bolands
Spicy Red Capsicum Soup with Coriander Cream
and Jalapeno Scones
3 tablespoons olive oil
6 large red capsicum, cored, seeded and cut into thin slices
6 leeks, white and light green parts only, sliced
3 garlic cloves, minced
4 fresh sprigs oregano
2 ½ cups chicken or vegetable stock
¼ cup Byron Bay Chilli Company Red Cayenne Chilli Sauce
salt and freshly ground black pepper
1 cup cream
Heat the oil over medium heat in a heavy pan and add capsicum. Cook and stir for about 2 minutes until slightly softened.
Add leeks and garlic and cook another 2 minutes. Add oregano and cover. Reduce heat to low and cook for 1 hour or until capsicum are very soft.
Blend the mixture in a processor and puree. Pour back into pan, add stock and chilli sauce and season with salt and pepper to taste. Stir in cream and heat just until hot. Drizzle individual servings of soup with Coriander Cream.
(makes 4 large or six generous servings)
Coriander Cream
½ cup sour cream
½ cup cream or plain yogurt
1 tablespoon chopped fresh coriander
salt and freshly ground black pepper
Put all ingredients in processor and blend until smooth.
Jalapeno Scones
1 ½ cups plain flour
½ cup polenta or cornmeal
1 cup grated tasty cheese
1/2 cup grated parmesan cheese
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 jalapeno chillis, seeded (optional) and minced
1 red cayenne chilli, seeded and minced
60g chilled unsalted butter
½ cup cream or buttermilk
1 egg yolk
Preheat oven to 180 degrees. In a large bowl, combine flour, polenta, cheese,
baking powder, baking soda, salt and chillis. Mix thoroughly.
Cut in butter with 2 knives until mixture resembles coarse meal. Drizzle with cream and stir until mixture forms a dough.
Carefully add more cream if mixture is too dry. On a lightly floured surface, pat the dough into a circle ¾ inch thick.
Cut into 8 wedges and transfer to a baking sheet. Brush the top of each scone with beaten egg yolk mixed with a splash of water.
Bake for 15-20 minutes or until golden brown on top.
Serve with butter and chilli jam or sweet chilli sauce.
Makes 8 scones
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