Hello Chilli People!
Hope you are all doing well out there. Had a great time in Melbourne at the Baby Boomers' Lifestyle Expo. What a gas...50's music, RVs (one as big as a house, with two room extensions that pop out), my favourite souvlaki after hours, and of course the obligatory chocolate walnut baklava to take home. (didn't last long)
It was a bit cold there, but long walks along the Yarra, wearing a warm scarf I never get to wear in Byron made it really nice.
NOW THE BIG NEWS-
This email is mainly about the Fiery Coconut Chilli Sauce being featured on the new menu at Hog's Breath Cafes all over Australia!!!
Stop in at your local Hog's Breath, and try a Byron Bay Chilli Prime Rib, or dip your favourite morsels in a side dish of this flavoursome favourite.
Here's an excellent recipe using the sauce, taken from our cookbook,
Cookin' with Chillies (click to download for free)
There are 15 recipes in the book, that use the Fiery Coconut, and quite a few more on our recipe webpage. (also linked)
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 region.
Also nice on a croissant sandwich by the way....
4 chicken breast fillets, poached and cooled
4 green onions, thinly sliced
One half cup roughly chopped roasted macadamias
One half cup chopped coriander
One half cup plain thick yogurt
One half 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
One half cup toasted shredded coconut
sliced fresh red chillies (optional)
Cut the poached chicken into bite-size pieces and combine with the green onions, macadamias and coriander. In a small bowl, stir together 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 chillies.
Serves 4
advance preparation: Chicken salad mixture can be made 1 day in advance and refrigerated.
variation: Substitute one half cup GOLD HABANERO CHILLI SAUCE for coconut sauce.
serving idea: For dessert, serve lemongrass brulée (page 62) with or without the grilled mangoes.
You gotta love that, well you don't gotta, but I think it is highly probable based on past experience. Just do beware, this hot sauce has definitely, undeniably been known to become habit forming.
Good Food and Love to all, The Bolands
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