Happy Ninth of March,
Sounds like an auspicious day to me, so I am going to start it by doing one of my favourite things- staying in touch with all of you. Thanks by the way, to all the new recipe club people, our list is growing steadily.
9/3/6 sounds good because it is one of those magic nine numbers. Nine plus three plus six = 18; one plus eight = 9. Think about it, all multiples of nine are numbers that when added together make nine. Like 3 x 9 = 27, two and seven equal nine. Mysteries and splendour of math.
I will spare you my reverence for the geometry of the spiral, and get on with the recipes.
We ate chicken wings last night, and while I am sending you the actual recipe that is in Lynne?s cookbook, I did the marinade a little differently- joined a bottle of BBCC Red Cayenne Chilli Sauce with a bottle of BBCC Gold Habanero Chilli Sauce, added a couple of tablespoons of thick soy sauce, and about
? cup brown sugar. That was enough for two medium sized pans of wings.
The end result was spicy, but not too hot.
Anyone who wants an electronic version of our cookbook should just email me at john@byronbaychilli.com and I will send it through. There are about 60 classic recipes that will make you feel like having a party. Who says Australian?s don?t party after Australia Day?
Remember, two?s company, three?s a party, three times three is nine and what could be better than that.
Here are a few sure-fire ideas?.
Love and Good Food to all,
The Bolands
HOT GINGER AND 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
? cup finely minced fresh chillies (optional)
? cup brown sugar
? cup soy sauce
150ml BBCC RED CAYENNE 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.
variations: Substitute GOLD HABANERO CHILLI SAUCE. FIERY COCONUT, SPICY SWEET or SMOKIN? MANGO CHILLI SAUCE can also be used but omit brown sugar. Combine with remaining marinade ingredients and follow directions as above.
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).
PORK AND MANGO SKEWERS
Tasty bites of marinated pork and fresh mango eaten hot off the grill.
1 kg boneless pork
? cup olive oil
? cup lime juice
? cup orange juice
2 tablespoons coriander, finely chopped
salt and pepper
3 firm mangoes
250ml BBCC SMOKIN? MANGO CHILLI SAUCE
Cut pork into bite-size cubes. In a bowl, combine oil, juices and coriander and add cubed pork. Season with salt and pepper. Cover and refrigerate to marinate for several hours. Just before assembling skewers, cut peeled mangoes into cubes. Alternate pieces of pork and mango on each skewer. Cook over hot coals or grill in the oven. When partially cooked, brush with chilli sauce and continue grilling and turning skewers until pork is cooked and chilli sauce begins to caramelise. Serve hot.
serves 8
advance preparation: Pork can be marinated for up to 24 hours
variation: 1 kg chicken breast fillets can be substituted for the boneless pork.
vegetarian: Add a good splash of soy sauce to the marinade ingredients and pour over cubes of firm tofu or tempeh. Marinate 1 hour or more. Follow directions as above for assembly and cooking.
serving idea: As a meal for 4, serve skewers on a bed of rice pilaf.
SPICY YOGURT DIP
A simple versatile recipe. It?s a good idea to make a lot of this one...you?ll find you can put it on practically everything. Well, maybe not ice cream.
250g plain greek yogurt
150ml BBCC GREEN JALAPENO CHILLI SAUCE
salt
1 fresh green chilli, minced (optional)
? cup chopped fresh coriander
Mix yogurt and chilli sauce together. Add salt to taste and stir in chilli, if you like it hot. Sprinkle with coriander.
makes 2? cups
advance preparation: Dip will keep well in the refrigerator in a covered container for several days.
variation: Substitute GOLD HABANERO CHILLI SAUCE.
serving ideas: Serve as a dip with raw vegetables and soy, veggie or chickpea chips. Also good as a dip for meat, poultry, seafood or vegetable skewers. Use as a sauce for baked potatoes and steamed vegetables. For a raita to serve with curries, add chopped vegetables such as red onion, cucumber and tomato. Serve as a dressing for pita pocket sandwiches or as a dressing for potato salad with sliced green onions and chopped coriander or parsley.
GREEN JALAPENO GUACAMOLE
The ultimate more-ish dip.
2 large ripe avocados
3 tablespoons BBCC GREEN JALAPENO CHILLI SAUCE
2 tablespoons chopped coriander
4 green onions, finely sliced
1 fresh green jalapeno chilli, finely minced (optional)
salt
230g BBCC NATURAL TOASTED CORNCHIPS
Cut the avocados in half. Remove pulp and mash roughly in a bowl. Add remaining ingredients, stirring gently. Salt to taste. Serve immediately with oven-warmed corn chips.
makes about 1? cups
advance preparation: To make in advance, spread a thin layer of sour cream over top of guacamole. Cover tightly with cling film and refrigerate. Gently stir to incorporate sour cream just before serving.
variations: Additions to the mashed avocado can include any of the following: a de-seeded, chopped tomato, minced garlic, minced red onion, minced pickled chillies, diced red, yellow or green capsicum, diced carrot, corn kernels and chopped black or green olives. To make a creamy dressing, mix guacamole with mayonnaise, sour cream or plain yogurt and thin to desired consistency with milk. For a tangy dressing, thin guacamole with lemon or lime juice and a good splash of olive oil.
serving ideas: Guacamole is also a delicious dip for raw vegetables such as sliced capsicum, baby corn, carrot and celery sticks, cucumbers, radishes, snow peas, sugar snap peas and zucchini. Guacamole can be served as a filling for a cheese omelette with a drizzle of salsa or chilli sauce on top. Also try as a filling for flat bread or tortilla wrap salad sandwiches.
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