My apologies for not sending a recipe email for awhile, but Lynne and I have been travelling a lot this past month.
First to Melbourne and the Good Food Show, then
Sydney for the same show, then back to Sydney for the Food Challenge Awards. In between I have been seeing a therapist for my subsequently acquired gelato addiction,
but I?m not sure if it?s working.
In Melbourne, on Lygon St., my favourite was pistachio and mocha chocolate, while in Sydney?s Chinatown it was a toss-up between hazelnut and guava versus coconut and chocolate Veronaise.
There are so many yummy things in our world. The Good Food Shows are a perfect example of this. We ended up bringing back a suitcase full of food and wine, items
we traded for chilli sauce.
Right after the Sydney show it was our daughter Thea?s 18th birthday, and we celebrated in culinary style. The following banquet is right up her alley, but you could choose a few of these items and do pretty well too.
Zucchini and Feta Fritters
Couscous with Currants and Pine Nuts
Chicken Strips in Gold Habanero Chilli Sauce
Yogurt/Spinach dip with Green Jalapeno Chilli Sauce
Roasted Beet Salad
Hummous
Assorted Marinated Vegetables and Peppers
Turkish Bread and Lavosh Crisps
Assorted Aussie Reds
Zucchini and Feta Fritters-
6 green zucchini, grated
2 teaspoons salt
3 green onions, finely sliced
? cup finely chopped flat leaf parsley
? cups chopped fresh dill
200g feta, crumbled
? cup flour
3 eggs, beaten
vegetable oil
Combine zucchini and salt in a bowl and allow to stand for 10 minutes. Transfer zucchini to a clean tea towel, bring ends together and twist over the sink so that moisture can seep through the towel. Squeeze until zucchini is quite dry. Put the zucchini back in the bowl and add all remaining ingredients. Scoop the mixture into small patties and shallow fry in hot oil over medium-high heat. Place on kitchen paper and keep warm in a low oven until all fritters are cooked.
Couscous with Currants and Pine Nuts-
Make couscous according to package directions, stirring in ? cup dried currants, ? teaspoon cinnamon and using hot vegetable or chicken broth for the liquid. When cooked, fluff with a fork and stir in toasted pine nuts and a small amount of butter.
Chicken Strips in BBCC Gold Habanero Chilli Sauce-
Marinate chicken tenderloins in the Gold Sauce, lemon juice, olive oil and chopped fresh coriander for 2 hours. Remove from marinade and grill, broil or panfry strips on both sides until cooked.
Yogurt/Spinach Dip with BBCC Green Jalapeno Chilli Sauce-
1 tablespoon olive oil
? brown onion, finely chopped
300g baby spinach leaves
1 teaspoon ground cumin
1 cup plain Greek yogurt
? cup BBCC Green Jalapeno Chilli Sauce
salt and freshly ground black pepper
Fry onion in oil over medium heat until soft. Stir in cumin and cook briefly. Add spinach and cook just until wilted. Remove from heat and cool. In a bowl, combine spinach mixture with yogurt, chilli sauce and salt and pepper. Refrigerate until ready to serve.
Roasted Beet Salad-
Roast 6 medium beets in a hot oven until tender. Peel, cube and combine with 2 cloves chopped garlic, 1 chopped onion, 1 large tomato, peeled, de-seeded and chopped and 2 tablespoons chopped fresh coriander. Make a dressing by combining 1 tablespoon lemon juice, 3 tablespoons olive oil, a pinch of sugar, ? teaspoon ground cumin, ? teaspoon curry powder, a pinch of cayenne and salt to taste. Pour over beets to marinate for at least an hour before serving.
Hummous-
Lynne?s home made is the best, but you may want to buy your favourite brand
Assorted Marinated Vegetables and Peppers-
We came back from the Sydney Good Food Show with pickled eggplant, capsicum, jalapenos, artichoke hearts, olives and pepperoncinis from Sandhurst Foods.
Turkish Bread with both Soft and Crispy Lavosh Bread-
Turkish bread makes the very best hamburgers by the way, also good with all these ingredients. Kurrajong Kitchens crispy lavosh is also a nice dipper with all the sauces.
Assorted Aussie Reds-
Thank you all my favourite Australian wineries for the excellent red wines.
And last but not least, don?t forget to put out a few of our Byron Bay Chilli Company sauces for drizzling over all of these items. (Well, not the wine, but everything else here goes well with a splash of Gold Habanero, Green Jalapeno, Red Cayenne, Spicy Sweet, Smokin Mango, or Fiery Coconut Chilli Sauce. Happy Birthday Thea!
??..
Almost forgot! Last week was the inaugural Food Challenge Awards presentation, put on by Food Magazine, the food industry magazine. It was held on a floating banquet hall anchored off the Opera House. What a great venue. We are honoured and thankful to report that we won an award in the prepared foods and soups category, for our Red Cayenne Chilli Sauce with Lime. Thanks to all at Food Magazine for such a
great day out on the harbour !!!
If you are having trouble finding our sauces in your local market, you can always ask them to stock it. Our distributors, Manassen Foods are all over Australia, and all the Grocery Managers will know who they are. For information on which stores are ranging the sauces in your area, either drop me an email, or ring your local Manassen Foods office. The numbers are on our website, www.byronbaychilli.com on the ?Where to Buy? page.
Love and Good Food to everyone,
Everywhere.
The Bolands
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