It feels like summer today in Goonengerry. Inspired by a recent siting of fresh mangos in the shops and an abundance of plump black avos on our neighbour's roadside fruit stand, I thought to forward a couple of very tasty salad recipes taken from Lynne's soon to be printed cookbook.
For those of you in Victoria, NSW and Qld. the Fiery Coconut Chilli Sauce can be found in the sauce sections of most Coles Stores. If you don't see it, you can always ask the grocery manager to get it in for you.
NSW and Qld Woolies stores have just recently added it to their
sauce shelves, alongside our Red Cayenne and Green Jalapeno sauces.
Incidently, in case I haven't mentioned it already, our Fiery Coconut
Chilli Sauce was voted best Australian BBQ Marinade for 2004, at the
Fiery Foods Expo in Manly recently. In London, it won a gold medal
in the Oriental Sauce category in the 2004 Great Taste competition, and in New Mexico, they gave it a first place for 2004 World Beat BBQ sauce.
If I have said it before, please forgive me. If I say it again I hope you will indulge this old chilli dude. Better yet, why not indulge your tastebuds with one or both of these delicious summer recipes:
Love and Good Eatin', The Bolands
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 area.
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. 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 chillis.
Serves 4
advance preparation: Chicken salad mixture can be made 1 day in advance and refrigerated. Arrange on chilled plates just before serving.
variation: Substitute ? cup GOLD HABANERO CHILLI SAUCE for coconut sauce.
...................
PRAWN AND AVOCADO SALAD
A marriage made in heaven.
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
? kg large prawns, shelled and cooked
2 large ripe avocados
juice of ? lemon
1 cup whole egg mayonnaise
4 tablespoons GREEN JALAPENO CHILLI SAUCE
salt and pepper
2 tablespoons finely minced chives
salad greens
additional chives for garnish
1 lemon, cut in wedges
Whisk together oil, vinegar and mustard. Cube prawns and add to vinaigrette. Marinate for 30 minutes in the refrigerator. Peel and cube avocados and sprinkle with lemon juice. Combine mayonnaise with chilli sauce, salt and pepper to taste. Drain prawns. In a bowl, combine prawns, avocado cubes and chives. Season with salt and pepper and toss lightly. Cover and chill until ready to serve. Divide salad greens among 4 chilled plates. Place a mound of the prawn/avocado mixture in the center, spoon spicy mayonnaise dressing over the top and garnish with chives. Serve with lemon wedges on the side.
serves 4
advance preparation: Marinade and dressing can be made several days in advance.
variations: Try substituting any of our other chilli sauces for a different flavour. Coriander, flat leaf parsley or any other herbs you prefer could also be used in place of chives.
vegetarian: Use a creamy cubed feta cheese and add to marinade in place of prawns. Combine with avocado and chives. Serve on slices of ripe red tomatoes arranged over salad greens.
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