Happy Holidays Everyone,
Around here we are trying to get as much music, love and good food happening as we can. Lynne seems to be perpetually behind the stove, with big bundles of baked goods appearing and disappearing rapidly.
We would like to thank all of you for your interest in our little chilli scene, and allowing us to include you in our network of friends. It is always a pleasure (to quote an old friend, I.W. Harper- see http://www.adclassix.com/ads2/55iwharper.htm)
to reach out and touch so many people around the world in this small way.
To me, the most important part of the Christmas message has always been Peace on Earth. The big question is, how to change things so that happens. It is the very biggest question on our very small planet.
I believe John Lennon was right, "Love Is The Answer". But as you probably know by now, I would add "And Good Food" between the the Love and Is part though. (ask somebody else if it becomes is the answer or are the answers)
Years ago I met a guy who had started a foundation called "LIFE", short for Love Is Feeding Everyone". I was very impressed with the idea, and still aspire to do something like he did. Maybe one day we will.
For now, I feel blessed that we are contributing in our own small way to the feeding of everyone.
This year, the growth and work of the last fifteen years has culminated in what I hope will become our small way of uniting people through food.
I like to call it the OZ MEX Movement.
Most of you have heard of Tex Mex, but this is our own unique blend inviting North, South, East and West to "Come Together Over Tea" (sorry John)
As much a state of mind as a food movement, Oz Mex is about freedom from conformity and a willingness to be open-minded. It’s about celebrating the best in all the wonderfully diverse cultures of this world and not being afraid to do your own thing.
For example, we have recently been making Aussie style burritos at home. Try this, it is good.
Take your standard snag and onion bbq, but instead of the white, buttered bread and tomato sauce, wrap up the sausage and onion in a warm, soft flour tortilla filled with slivered crunchy cabbage, a Mexican white sauce made with 75% sour cream, 25% whole egg mayo, and a pinch of chilli lime spice, and drizzle a nice bit of our new Jack Thompson BBQ Sauce on it. I like to use the Original, or Old Smokey on the inside, then puddle a bit of the Honey & Mustard on a plate and dip the burrito in it as I eat.
Yum, that is tasty. Not sure what to call it though, Jackaritto sounds a bit strange, but maybe. Snagaritto? Could work. Life should be fun. And my wish for you all is that your holidays are full of fun.
Below are a bunch of good recipes for the holidays. They are all pretty easy to make, and can be adapted to include whatever kind of leftovers you might have lurking around in your fridge.
Also, remember to mix it up with a few salad meals to counter all the heavy foods.
If you want a nice spicy salad dressing try mixing a bit of our Red Cayenne Chilli Sauce with some ranch dressing, or our World Champion Fiery Coconut mixed in with your favourite vinaigrette. The Gold Habanero or Green Jalapeno also mix nicely with sour cream as a dip or salad dressing.
Above all, try to include someone who could use a little love and good food with you in your Christmas celebrations. To me that is the real meaning and importance of the holidays.
So, I will say it again, Love and Good Food to All, the Bolands
MORE OZ MEX RECIPES -
ASIAN QUESADILLAS WITH MINT AND CORIANDER
A chicken quesadilla with a light spicy Asian twist. Our neighbour kids call them cheese foldovers.
Filling:
meat from one roasted chicken, shredded
4 cups shredded cheese
1 dozen 8" flour tortillas
Salad:
4 cups finely shredded cabbage
1/2 cup roughly chopped coriander (cilantro)
1/2 cup torn mint leaves
1 cup mung bean sprouts
1 small red onion, halved and thinly sliced
1 green capsicum (bell pepper), finely sliced in short strips
1 long red chilli, finely sliced (optional)
½ cup chopped macadamias
Dressing:
1 cup plain thick yogurt
1/2 cup BYRON BAY CHILLI CO. FIERY COCONUT CHILLI SAUCE
juice of 1 lime
salt
Combine salad ingredients in a large bowl. In a small bowl, combine yogurt, chilli sauce and lime juice and pour over
salad. Toss and season to taste with salt. Place a tortilla on a warm griddle or pan, cover half with shredded cheese and chicken and fold over. Cook on both sides until crisp and cheese has melted. Fill with salad and serve with additional chilli sauce on the side.
Makes 12 quesadillas
TOASTED TURKISH TORTAS
Works well with any rolls but Turkish bread is our favourite. The sauce as usual is the secret. Tortas are Mexican sandwiches.
Sandwiches can be assembled, wrapped in cling film and refrigerated overnight for grilling
the next day if desired.
1 roasted chicken or other meat/meat substitute of your choice
1 long loaf Turkish bread or four flat rolls
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped coriander (cilantro)
2 tablespoons taco or chilli seasoning
1 cup BYRON BAY CHILLI CO. SPICY SWEET CHILLI SAUCE
sliced red onion
2 large avocados, sliced
2 cups shredded cheese of your choice or crumbled feta cheese
salt and pepper to taste
Remove meat from bones and slice. Cut the bread into 4 equal portions and carefully slice in half so there is a top and a bottom. Combine mayonnaise, sour cream, coriander and seasoning in a bowl. Spread each half of bread with this mixture and drizzle with SPICY SWEET CHILLI SAUCE. On bottom half, lay chicken and season with salt and pepper. Layer red onion, avocado and cheese on chicken and top with other half of bread. In a dry pan over medium-high heat, on a BBQ grill or in a sandwich toaster, cook sandwiches on both sides. Bread should be crisp and cheese melted. Cut in half and serve hot.
Serves 4
BYRON BAY CHILLI FISH TACOS
Fish tacos are almost always good, but with our sweet chilli sauces they shine.
1 dozen 8" flour tortillas
Filling:
4 - 6 boneless fillets of a firm-fleshed fish (depending on size)
olive oil
lime or lemon juice
Salad:
1 small red onion, finely chopped
1 bunch coriander (cilantro), chopped
½ head small cabbage, shredded
Dressing:
1 cup sour cream or plain yogurt
¼ cup real mayonnaise
salt
chilli seasoning blend
BYRON BAY BYRON BAY CHILLI CO. FIERY COCONUT CHILLI SAUCE or
SPICY SWEET CHILLI SAUCE
Cut the fish into chunks or strips. Marinate in a mixture of olive oil and lime or lemon juice for 30 minutes.
In a bowl, combine salad ingredients and chill. Blend sour cream or yogurt and mayonnaise and season to taste.
To warm the tortillas, wrap them in foil and heat in a hot oven or warm them individually in a hot dry pan or on a grill. I like ‘em slightly singed, but soft. Cook the fish by grilling or sautéing in a small amount of hot oil and season with salt and pepper. For each taco, place a warm tortilla on a plate, spoon on a few chunks of fish, drizzle with either the FIERY COCONUT or SPICY SWEET CHILLI SAUCE, a spoonful of salad, then some creamy sauce and more chilli sauce. Make a small fold along the bottom edge of the tortilla, then close from both the sides, creating a little parcel that won't drip out the bottom.
Makes 12 tacos
LEBANESE OUTBACK BURRITO
We cooked this during the 2000 Olympics in Sydney and it has become a big family favourite.
If I had to eat only one thing every day for the rest of my life, this would do.
Leftover barbecued steak, lamb, sausage, chicken, goanna, crocodile, emu or goat
diced onion
8" flour tortillas
hummous
shredded jack cheese or crumbled feta cheese
avocado
sour cream
BYRON BAY CHILLI CO. SPICY SWEET CHILLI SAUCE
Slice the meat into thin strips, and heat in a non stick pan with just a spritz of water.
Add the onion and let it soften, mixing with the flavours of the meat. Warm the tortilla
and lay it on a plate, topping with hummous, meat, onion, cheese, avocado and sour cream.
Not too much though, or it will be hard to roll. Drizzle the lot with a bit of SPICY SWEET CHILLI SAUCE
Close the bottom and roll up tightly to about 1 ½ " in diameter.. The top edge will be open and ready to devour.
SMOKIN’ CHILLI MULLUMBIMBY
Mullumbimby, our nearest town, is hot and tropical like our MANGO CHILLI SAUCE with CHIPOTLES.
This is our Australian version of Chile Colorado. Mango gives it a nice fruity background flavour. You can add beans if you like.
2 lbs. lean pork or beef
vegetable oil
1 chopped onion
1 clove garlic, crushed
1 bottle BYRON BAY CHILLI CO. SMOKIN MANGO CHILLI SAUCE WITH CHIPOTLES
2 cups chicken or beef stock
salt
Cut meat into medium bite-size cubes. Fry in hot oil until lightly browned. Add onion and garlic and cook an additional 2 minutes. Turn the heat to a low simmer and stir in chilli sauce and broth. Cover and cook for 1 hour, stirring every 15 minutes. Add water as needed to keep the chilli from becoming too thick. Season with salt to taste. Serve over cooked rice or use as a filling for warm tortillas.
Serves 4
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