Byron Bay Chilli Co. - Take a look at the Chilli Recipes

Hello Chilli People,

Writing to let you all know about the Good Food Affare being held this Friday-Sunday in Castle Hill, Sydney, at the showgrounds.

see.... http://www.goodfoodaffare.com.au It looks to be delicious. We will be there with our sauces, hope you can stop by for a chat.

I know it has been quite awhile since our last newsletter. When Lynne and I have not been busy rolling burritos at OzyMex, the little takeaway in Byron Bay, we have been enjoying the company of our daughter Johanna who was visiting from Germany. As I write she is somewhere between Hong Kong and Zurich.

Our other daughter Thea, mother of Amy, just finished Johanna's artworks website, which you can see at http://www.johannaboland.com

We had a going away party for her, and this is what we ate-

TASTE OF SUMMER TOSTADAS

A crisp-fried tortilla piled high with meat, poultry or seafood, beans, cheese, salad, guacamole and salsa...absolutely delicious!

4 flour or corn tortillas

oil for frying

1 cup refried beans

1 cup of the following:

cooked mince or shredded beef

cooked and shredded chicken or turkey

cooked small shrimp or shredded crab

1 cup shredded cheese

any or all of the assorted garnishes:

chopped tomatoes

sliced green onions

chopped red onion

sliced black olives

crumbled feta cheese

coriander sprigs

guacamole or avocado slices

sour cream

Byron Bay Chilli Company Salsas and Hot Sauces

Fry the tortillas on both sides in hot oil until crisp. Make sure the tortillas are crisp...floppy or soggy tortillas do not hold up well in tostadas. Drain the fried tortillas on paper towels and keep warm in a low oven.

Heat beans. Beef should be served hot, poultry and seafood can be served at room temperature.

Assemble all other ingredients and put into separate bowls.

Place one tortilla on each plate. Spread each with 1/4 cup beans, 1/4 cup meat, poultry or seafood (omit for vegetarians) and sprinkle with 1/4 cup shredded cheese. Mound 1 cup lettuce on top and arrange a selection of garnishes on the lettuce, ending with guacamole, spoonfuls of sour cream, salsa and a few sprigs of coriander. Eat immediately.

If you're serving tostadas for a party, set out a basket of fried tortillas and arrange bowls of all other ingedients around it. Let guests make their own.

Tostadas can be eaten with a knife and fork or, for the more adventurous, picked up and eaten out of hand. Just beware of falling bits of salad and sour cream on the

end of your nose!

We had about 12 people over, and Lynne made another delicious looking buffet, which I should have photographed, but oddly enough all of us had our plates in our hands and eating in mind so I missed the opportunity once again.

If so inclined, the margaritas did not go astray either.

http://www.byronbaychilli.com/recipe_classic_margarita.htm

Music by Mook and Linz was tasty too.

Lotsa Love and Good Food to everyone everywhere, The Bolands

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