Chilli People,
Writing to share a couple of very tasty and easy recipes with you, but first?thanks to the heavens for sharing a lovely bit of rain with us recently in Byron Bay (the ducks are happy once again), and second?it?s time for our annual (well second year in a row anyway) win a trip to Byron Bay contest.
In November?s issue of Woolies Good Taste Magazine, you?ll find an entry form
and description of the contest. Peppers Casuarina Resort in the Byron Hinterland, www.peppers.com.au and Virgin Blue Airlines (now flying to Ballina) www.virginblue.com.au have joined forces with us to offer this ?good and tasty? competition.
There are two trips for two available, as well as many free products for ten runners up. (runner ups?)?.whatever. Peppers Casuarina is a beautiful setting,
not far from us, just up in the hills west of Byron. More details also on our website, www.byronbaychilli.com You may have to refresh the home page if you
have been there lately, as we just put up the new link.
Thanks again to all the people who entered last year. The responses were incredible, and it was way too hard to pick the winners. We did enjoy spending
a day with last years? winners, and look forward to doing the same this year.
We have three sauces now in the sauce section of Woolworths stores in NSW and Qld. The Red Cayenne with Lime, The Green Jalapeno with Coriander and
the Fiery Coconut with Curry and Ginger.
Coles in Vic, NSW and Qld should have the Fiery Coconut, Smokin Mango with Chipotle, and Spicy Sweet with Lemongrass Chilli Sauces.
Anyone unable to find our sauces in Coles or Woolies can always email the following customer service addresses, and request that the sauces be ranged in your local supermarket. Customer feedback is very important to the buyers, and they will be pleased to hear from you.
We, would be way grateful.
ColesOnline.CustomerService@colesmyer.com
http://www.woolworths.com.au/contact/contact.asp
Thanks heaps everyone, here are a few quick and delicious recipes from Lynne?s soon-to-be published cookbook.
Love and Good Food to all, the Bolands
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SPICY CHICKEN SALAD WITH AVOCADO ON CROISSANT
This combination is in a league of its own?spicy chicken, creamy avocado on flaky croissant. Decadently delicious.
4 chicken breast fillets, poached
4 green onions, thinly sliced
? cup roughly chopped macadamias
? cup chopped coriander
? cup plain thick yogurt
? 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
? cup toasted shredded coconut
sliced fresh red chillis (optional)
Cut the poached chicken into bite-size pieces and combine with the green onions, macadamias and coriander. In a small bowl, stir together the 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.
4 large croissants
FIERY COCONUT CHILLI SAUCE
mayonnaise
2 ripe avocados, sliced
rocket
Slice the croissants in half lengthwise and spread with a thin layer of either chilli sauce or mayonnaise or both. For each sandwich, lay slices of avocado on the bottom, top with chicken salad, rocket and other half of croissant.
serves four with leftover chicken salad
advance preparation: Chicken salad can be made a day in advance.
serving suggestions: For a picnic, take chicken salad in a container and serve in pita pocket breads or on small baguettes.
WALNUT BURGERS
Our daughters are vegetarian so I?m always looking for interesting non-meat recipes.
These burgers are easy to prepare and quite tasty.
2 ? cups rolled oats
? cup wheat or soy flour
2 cups walnuts
2 onions, roughly chopped
3 eggs
2 fresh chillis, finely chopped (optional)
? cup GREEN JALAPENO CHILLI SAUCE
? cup tamari or soy sauce
1 tablespoon thyme
salt
8 slices tasty cheese (optional)
8 bread rolls
Put oats, flour and walnuts in a food processor and pulse until walnuts are finely chopped. Add onions and continue to pulse until onions are chopped medium-fine. Then add eggs, chillis, chilli sauce, tamari and thyme. Blend and add salt to taste. If mixture appears too dry, add either extra chilli sauce or water. Form burger patties using ? cup walnut mixture per patty. Fry in a lightly-oiled pan or on an oiled barbecue plate. If using cheese, place on patties just before serving, cover with lid and allow cheese to melt. Serve on bread rolls with condiments of your choice.
makes 8 burgers
advance preparation: The burger patties can be made a day ahead and refrigerated.
variations:
1. Replace walnuts with almonds, cashews or macadamias.
2. Other vegetables such as chopped capsicum or mushrooms can be used as well.
3. Substitute oregano, marjoram or sage for thyme.
4. Serve topped with Fiery Coconut Chilli Sauce and salad.
GRILLED TUNA MELT
During our uni days in the early 70?s, we lived on these sandwiches. This is an updated spicy version of an old favourite.
425g tuna in springwater
? cup mayonnaise
2 tablespoons plain thick yogurt
? cup GOLD HABANERO CHILLI SAUCE
? cup finely chopped celery
? cup sliced green onions
? cup chopped coriander
1 fresh chilli, minced (optional)
alfalfa or sunflower sprouts (optional)
1 large tomato, sliced
1 large ripe avocado, sliced
1 cup shredded cheese
8 slices wheat or sourdough bread
melted butter or olive oil (optional)
Drain tuna and mix with mayonnaise, yogurt, chilli sauce, celery, onions, coriander and chilli. Divide mixture between four slices of bread, spreading evenly. Place sprouts on tuna, then layer tomato, avocado and cheese on each sandwich. The top slice of bread may be left plain or spread with a mixture of mayonnaise and chilli sauce. Place on top. At this point, you can lightly brush each side with melted butter or olive oil. Or not. Grill sandwich in a sandwich toaster or in a grill pan on both sides until toasted and cheese melts.
serves 4
advance preparation: The tuna mixture can be made a day ahead.
serving idea: Crisp dill pickles are all you need with this sandwich.
variation: Substitute FIERY COCONUT or GREEN JALAPENO CHILLI SAUCE for
the gold sauce.
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