Hello Chilli People,

Wishing you all the best for the holiday season, and hoping that you can spend some time with loved ones over a good meal soon. 

We enjoyed seeing many of you at the Good Food Affare recently in Castle Hill.  If any of you are having difficulty finding our products, suggest you ring our distributor in Sydney, F Mayer, tel 02 9669 2211.  They can tell you where to look in your area. 

The following recipe is one we enjoyed yesterday.  It uses macadamia paste as one of the ingredients.  If you find it difficult to locate the paste in your area, just substitute peanut butter.  Still delicious.

The meal was inspired in part by events of the day before, when Roberto y Esteban from Guzman y Gomez were cracking macas and eating chilli-choco brownies at our home.

Keep an eye out for the Byron Bay Chilli Co sauces in the New Year, at their fantastico taquerias in Sydney. 

...........

Fiery Coconut Chicken Satay with Spicy Rice and Maca Sauce

Chicken:

4 chicken breasts

Olive oil

Lemon juice

One quarter cup chopped coriander

One half cup Byron Bay Chilli Company Fiery Coconut Chilli Sauce

Macadamia Sauce:

One half cup macadamia butter (or peanut butter)

One half cup cup coconut milk

One half cup Byron Bay Chilli Company Fiery Coconut Chilli Sauce

Rice:

Two and one half cups long grain rice

One and one half cups coconut milk

3 cups chicken broth

Two and one half teaspoons tumeric

1 stalk lemongrass, cut in large pieces

One half teaspoon salt

1 cup frozen baby peas

One half bunch green onions

Coriander sprigs

Directions:

Cut chicken breasts into cubes and place in a bowl.  Drizzle with olive oil and lemon juice and stir in coriander.  Marinate for at least 30 minutes.  Thread chicken onto skewers and grill or broil, brushing with Fiery Coconut Chilli Sauce several times on each side. Skewers are done when the chicken is cooked and the sauce begins to caramelize and chicken becomes slightly crispy on the edges.

Blend all ingredients for maca sauce together in a bowl and set aside.

To cook the rice, place all ingredients (except peas and green onions) into a large pot.  Bring to the boil, cover with a lid and turn low to simmer for 20 minutes or until all liquid has been absorbed.  Remove lemongrass from rice. Slice green onions on the diagonal and stir in rice along with peas.

Mound rice on a serving platter and place chicken satays on top.  Serve with maca sauce for spooning over satays.

Serves 4-6

         Wishing you all a very Merry Holiday Season,   Love and Good Food, the Bolands