Greetings from Goonengerry...
I know it's been awhile since I last wrote, but there has been so much happening lately....
Most importantly, our newest clan member and first grandchild, Amy, was born two weeks ago. We knew she was going to be a girl, but we didn't know she was going to be an angel-
Before Amy came, we were very busy with the Taste of Byron and Byron Bay Chilli Festival. It was a stunning weekend with lots of good music, dancing, food, chilli sauces from all around Australia, margaritas, plenty of tasty things to eat and to top it all off, it was at our exceptionally beautiful beach.
For those interested there are pics here, on our website...
http://www.byronbaychilli.com/news.html
The weekend festival is a fundraiser, organized by the local Lions Club, and it was a resounding success. I hope you will all come next year.
Plus, that same week, we opened our little OzyMex takeaway at the main roundabout in Byron. Our regular readers have already been introduced to the OzyMex Movement, but for those who would like to learn more....follow this link to the Chilli Supersite in New Mexico-
http://www.fiery-foods.com/dave2/ozmex.asp
I hope you will stop in next time in Byron for a bean burrito with coconut chilli sauce. It is so delicious that words cannot begin to describe the flavours.
The following recipe is an example of OzyMex, particularly the last part.
But before I get around to it, there is one last thing...
Many of you have written us recently wondering where to buy our sauces, salsas and corn chips. We are always working on ways to get better distribution, but we need your help. You can mention our name to your local grocer, or you can write to the following link asking that our products be ranged in Woolworths and Safeway... I know they would love to hear from you.
http://www.woolworths.com.au/contactus/index.asp
OK, the recipes...
Like many of you, I grew up eating rissoles and mashed potatoes...but they never tasted like these. Lynne made these last night and they were incredible. She served them with roasted sweet potatoes, fried haloumi cheese and a salad with avocado, radishes, red onion, fancy lettuces, and pickled beets...topped with Mullumbimby Magic salad dressing (our local favourite- a creamy lime, vinaigrette sort of sensation).
Equally astounding though, was today's lunch item. Read about that after the following recipe...
SPICY BEEF RISSOLES
OzyMex classic!
500g lean beef mince
cup diced mushrooms
cup finely chopped onion
2 tablespoons vegetable or olive oil
1 egg, beaten
1 cups soft fine breadcrumbs
2 tablespoons vegetable or olive oil
1 cups soft fine breadcrumbs
cup finely chopped parsley
cup finely chopped basil
cup BBCC chilli sauce of your choice (we had the
Smokin Mango)
2 tablespoons chopped fresh chillis (optional)
2 teaspoons dried oregano
Salt and freshly ground pepper
Method:
Heat oil in a saut
é pan and cook mushrooms and onions together until softened. Put mince in a large bowl and add vegetables, egg, breadcrumbs, herbs, chilli sauce and seasoning. Mix just to combine. Scoop up ¼ to 1/3 cup mixture and form into thick rissole patties. Place on a baking tray and refrigerate for 1 hour. Spray a Teflon pan with oil and cook rissoles on both sides until browned and done in the center. Serve with additional chilli sauce on the side.
Rissole Burritos (lunch the next day)
Ingredients:
1 small onion, halved and thinly sliced
2 tablespoons vegetable oil
4 cooked rissoles, sliced or coarsely cubed
¼ cup BBCC chilli sauce of your choice (more Smokin Mango)
2 large flour tortillas, heated
Method:
Saute onion in hot oil until softened. Add rissoles and chilli sauce, stirring until well combined and heated through. Spread each tortilla lightly with mayonnaise and divide meat between the two. Fold up end of tortilla and roll up the rissoles and onion inside. Eat while hot.
OzyMex for certain.
