Hello Chilli People!

Best wishes to all of you out there.  It's been awhile since I last wrote.  Lynne and I have been rolling a lot of burritos at OzyMex in Byron.  Hope you will all stop in or wave as you go by. 

Just got word from New Mexico, the results are in for the 2010 Scovie Awards...We only sent in Fiery Coconut Chilli Sauce this year, and it won First Place in the World Beat Hot Sauce Category!!!  This is the same competition that the sauce won Grand Prize in 2007, out of 740 sauces from around the world it was judged tastiest of the lot for that year. 

Needless to say we are thrilled, and wanted to tell you all.  Also, share a couple of recipes that you will also find in our cookbook located at-

http://byronbaychilli.com/downloads/recipe%20book%2016-30-44.pdf

Hope you enjoy the recipes, your share of good food, and a big serve of Love from BBCC

If your local supermarket is not carrying this sauce, ask them why, or let us know and we will help them source it for you.

p.s. if you hear a rumour about a new flavour of hot sauce from BBCC about to be coming your way in the New Year....believe it...but do beware, it has already proven to be habit-forming...for me.

cheers,  John and Lynne

Hot ginger & chilli chicken wings

Crispy and very addictive…these will disappear in a flash!

2 kg chicken wings

1 teaspoon crushed ginger

1 teaspoon crushed garlic

¼ cup finely minced fresh chillies (optional)

¼ cup soy sauce

250ml FIERY COCONUT CHILLI SAUCE

Cut the wings at the two joints and discard the wing tips. Mix all the remaining ingredients for the marinade. Put wings in a flat container and cover with marinade. Turn wings to coat all surfaces. Cover container and refrigerate overnight or for at least 2 hours. Line a baking pan (or 2) with baking paper. Drain wings, reserving marinade, and place in one layer in the pan. Bake at 200°C for 30 minutes. Remove from the oven, drain off liquid. Brush wings with reserved marinade or, for more intense heat, brush with full-strength chilli sauce. Bake for an additional 30 minutes or until crisp. Serve immediately.

serves 6

advance preparation: Wings can marinate for 24 hours in the refrigerator. To partially cook in advance, bake for 30 minutes. Drain, cool and refrigerate for up to 24 hours. To finish cooking, brush wings with marinade or sauce and bake for the additional 30 minutes.

serving idea: For a party, serve wings with a selection of hot and cold appetisers such as pork & mango skewers (page 14), green jalapeno guacamole with corn chips (page 6) and spicy yogurt dip with raw vegetables (page 9).

Spicy chicken salad with macadamias

Macadamias make just about anything taste good but are especially delicious in this combination of chicken, avocado and mango. All the flavours of our beautiful Northern Rivers region.

4 chicken breast fillets, poached and cooled

4 green onions, thinly sliced

½ cup roughly chopped roasted macadamias

½ cup chopped coriander

½ cup plain thick yogurt

½ cup sour cream or mayonnaise

250ml FIERY COCONUT CHILLI SAUCE

salt

assorted baby lettuce leaves

2 firm, ripe avocados, sliced

2 firm, ripe mangoes, sliced

½ cup toasted shredded coconut

sliced fresh red chillies (optional)

Cut the poached chicken into bite-size pieces and combine with the green onions, macadamias and coriander. In a small bowl, stir together yogurt, sour cream and chilli sauce. Add to the chicken mixture and stir gently to combine. Season with salt to taste and refrigerate for 30 minutes. On 4 large chilled plates, place lettuce leaves in the centre and mound chicken salad on top. Arrange avocado and mango slices around the salad and sprinkle with toasted coconut and chillies.

Serves 4

advance preparation: Chicken salad mixture can be made 1 day in advance and refrigerated.

serving idea: For dessert, serve lemongrass brulée (page 62) with or without the grilled mangoes.