Good Morning everyone,
It's four in the morning here in the Byron hinterland, and I really should
be building a fire in the woodstove. Instead I am thinking about two incredibly delicious stews that Lynne made last night for our tea.
Winter is coming around the corner here in Australia, and it is just as important to keep the insides warm as it is to keep the hearth fires burning.
We had our chilli stews in a bowl with warm Turkish bread, and a tossed salad on the side. A dollop of sour cream and a sprig of fresh coriander is always a tasty finishing touch.
We will send more warming recipes as we try them, but for now here
are two that are winners...
Much Love, The Bolands
RED CAYENNE VEGETARIAN CHILLI STEW
A ? kilo of lean mince or diced beef can be added to the recipe. But this chilli is so good and thick; I don?t think you?ll miss it. Serve with hot crusty bread and a green salad.
2 onions, chopped
1 red capsicum, chopped
4 cloves garlic, minced
2 jalapenos, minced
(de-seeded if you want less heat)
3 tablespoons vegetable oil
1 tablespoon chilli powder
1 tablespoon ground cumin
150 ml bottle BYRON BAY CHILLI CO RED CAYENNE CHILLI SAUCE
2 tablespoons tamari or soy sauce
1 tablespoon brown sugar
4 vegetarian beef-flavoured stock cubes
2 cans whole tomatoes in puree (400g each), coarsely chopped
2 cans undrained borlotti or pinto beans (400g each)
2 cans undrained kidney beans (400g each)
salt to taste
? cup chopped fresh coriander
sour cream
coriander sprigs
In a large pot, heat 3 tablespoons vegetable oil. Saut? onions, capsicum, garlic and jalapenos until beginning to soften. Stir in chilli powder and cumin and cook for 1 minute. Add remaining ingredients up to salt. Allow chilli to come to a boil, then reduce heat and simmer for at least 1 hour uncovered. Stir occasionally and add water if needed to thin. Season to taste with salt. Slow cooking will allow the chilli to become quite thick and the flavours to increase in intensity. Just before serving, stir in chopped coriander. For those who like it really hot, serve chopped jalapenos on the side. Serve in bowls topped with sour cream and sprigs of coriander.
6-8 servings
JALAPENO & CORIANDER CHICKEN CHILLI STEW
Coriander gives this chilli a delicate flavour while the jalapenos deliver the punch. Vary amount and types of chillies according to taste. Remove seeds for less heat. Serve with hot flour or corn tortillas.
3 skinless, boneless chicken breast fillets (halves)
cut into bite-size chunks
3 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 jalapenos, chopped
2 red chillies, chopped
3 chicken stock cubes
2 cups water
2 cans whole tomatoes in puree (400 g each), coarsely chopped
2 tins kidney beans, drained
150 ml bottle BYRON BAY CHILLI CO GREEN JALAPENO CHILLI SAUCE
2 tablespoons brown sugar
salt
? cup chopped fresh coriander
sour cream
sliced green onions
Heat 3 tablespoons vegetable oil in a large pot. Saut? chicken in small batches and set aside. Add more oil to the pot if necessary and saut? onion, garlic and chillies for 5 minutes or until beginning to soften. Add remaining ingredients up to salt. Allow chilli to come to the boil and then reduce heat to simmer and cook for 1 hour uncovered. Stir occasionally and season to taste with salt. Just before serving, stir in coriander. Serve in bowls and garnish with sour cream and green onions.
Serves 4-6
p.s. for those of you in Oz, Woolies and Coles sauce sections are the
best bet to find our sauces. If you don't see, ask the grocery manager
to help you. In Singapore, try Fair Trading supermarkets. London,
Harvey Nichols or Porter Foods. Los Angeles, Bristol Farms supermarkets or Custom Gift and Gourmet. And now, in Aspen, Best Connect Imports. There are also a few US internet suppliers on the
"where to buy" page of our website, www.byronbaychilli.com
We love to hear from you all, so feel free to write us or send your own recipes to:
john@byronbaychilli.com
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