Hello Chilli People,

We were in Victoria over the weekend, planning to exhibit at the Hot Sauce and Fiery Foods Show in Jindivick.  Due to the fires it was cancelled at the last moment.

Our hearts go out to all the victims of the bush fires, and ask that everyone do what they can to help.  If you can, click on the picture above and go to the Landcare donation page, or find another way to contribute.  We are all in this together...

For those who missed our BBQ segment on SBS' Food Safari , here is a link- http://www.sbs.com.au/food/foodsafarirecipe/index/id/669/n/Fish_tacos/autoPlay/1

And since I love to create links, now that my granddaughter has shown me how, here is one to our free recipe book titled- The Cookbook

The following four recipes are in the book...

chocolate & cayenne chimichangas

A chimichanga is essentially a fried burrito and, in this case, one with a sweet rather than savoury filling. The flour tortilla becomes crisp and flaky and each bite oozes with rich chocolate and chilli. Definitely on the decadent side.

250g milk or dark chocolate bar with nuts

Byron Bay Chilli Company RED CAYENNE CHILLI SAUCE

8 thin flour tortillas

vegetable oil

icing sugar

Cut the chocolate into 8 equal rectangular pieces. Heat the tortillas until softened (see the basic burrito recipe, page 53, for instructions). Place a piece of chocolate in the centre of the warm tortilla and drizzle with chilli sauce. Fold the ends in over the filling, then roll up sides to make a tight package. Secure end flap with a toothpick. Continue until all tortillas are filled. Heat 2½ cm (1”) vegetable oil in a pan over medium-high heat. When oil is hot, fry a couple of chimichangas at a time until crisp and golden on both sides. Drain on kitchen paper. Keep warm in the oven until all are fried. Dust with icing sugar and serve hot. Fingers and chins may become a bit gooey so serve with plenty of serviettes.

Serves 4

advance preparation: Uncooked chimichangas can be prepared hours in advance, covered in plastic and refrigerated. Fry, chilled, as directed above.

variations: Substitute sliced mango or bananas for chocolate, drizzle with hot brandy sauce, roll up and fry. Dust with icing sugar.

serving idea: A scoop of vanilla ice cream is delicious with either the chocolate or fruit variations.

hot brandy sauce

A very versatile dessert sauce with a pleasant bite.

4 tablespoons butter

2 tablespoons brown sugar

6 tablespoons caster sugar

4 tablespoons Byron Bay Chilli Company GOLD HABANERO CHILLI SAUCE

2 tablespoons apple juice

3 tablespoons brandy

2 tablespoons cream

Melt butter in a saucepan and stir in brown and caster sugars. Pour the chilli sauce through a sieve into the pan and add remaining ingredients, stirring continuously while mixture comes to a boil. Reduce heat and cook for 4 minutes. Remove from heat and serve warm over cheesecake.

makes 1½ cups

advance preparation: Sauce will keep for a week refrigerated.

variation: Add ½ cup chopped toasted macadamias or pecans to the sauce just before serving.

serving idea: Place a scoop of vanilla ice cream on a slice of Madeira cake and pour sauce (with or without nuts) over the top.

apple cinnamon cheesecake with hot brandy sauce

A bit of spice in this luscious cheesecake and its rich caramel sauce will end any meal on a high note. It has that certain “pow” factor.

1 cup plain flour

1/3 cup sugar

½ teaspoon vanilla

125g butter

2 tablespoons GOLD HABANERO CHILLI SAUCE

500g cream cheese

½ cup sugar

2 eggs

2 large green apples, peeled and thinly sliced

¼ cup sugar

½ teaspoon cinnamon

½ teaspoon vanilla

1/3 cup coarsely chopped walnuts

hot brandy sauce (see recipe above)

whipped cream (optional)

Combine flour, sugar and vanilla in a processor. Cut in butter by pulsing until the mixture has the consistency of coarse meal. Press into bottom and up sides of a 23 cm springform pan. Bake at 180°C for 5 minutes. Cool to room temperature and increase oven to 200°C. Pass the chilli sauce through a sieve and place in processor along with cream cheese and sugar. Blend until smooth. Add eggs and process until well combined. Spoon into crust. Mix apples with sugar, cinnamon and vanilla. Spoon over cream cheese layer, spreading evenly, and sprinkle with walnuts. Bake for 15 minutes. Lower oven to 180°C and continue baking for 45 minutes or until a skewer inserted in the centre comes out clean. Cool cake to room temperature. Serve with a drizzle of hot brandy sauce and whipped cream.

serves 6

advance preparation: Cheesecake can be made 2 days in advance and refrigerated. Bring cake to room temperature and heat sauce before serving.

lemongrass brulée with spicy grilled mangoes

The Australian Chilli Press shared this recipe with us as part of our “barbecue cook-off” menu in Adelaide many years ago. It’s a delicious finishing touch to a meal cooked on the grill.

3 whole eggs

3 egg yolks

2 cups cream

1 cup milk

¼ cup caster sugar

2 stalks lemongrass, crushed

1 teaspoon vanilla

¾ cup light brown sugar

3 mangoes

¼ cup Byron Bay Chilli Company SPICY SWEET CHILLI SAUCE

In a bowl, whisk eggs and egg yolks together until well blended. Heat cream, milk, caster sugar and lemongrass in a heavy saucepan until nearly boiling. Gradually whisk cream mixture into eggs, then return to saucepan. Cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon, about 3 minutes. Remove lemongrass and stir in vanilla. Pour custard into 6 ramekins and set in a baking pan. Place in a 160°C oven and pour hot water into outer pan halfway up the sides of the ramekins to create a water bath. Bake for 35 minutes or until centre of custard is set. Remove ramekins from pan and cool. Cover and chill. Several hours before serving, sift brown sugar evenly over the top of each custard, spreading to the edges. Set the ramekins under a hot oven grill and cook until browned, about 90 seconds. Watch carefully so that topping does not burn. Remove from grill and serve immediately or chill. Just before serving, cut mangoes in half to create 6 “cheeks”, leaving skin on and scoring the flesh into squares. Brush each cheek with chilli sauce and either sear face-down on a barbecue grill or cook under an oven grill just long enough to caramelise chilli sauce. Serve alongside the brulée.

serves 6

advance preparation: Brulée can be kept refrigerated for 2 days before caramelising.

serving idea: Place a piece of banana leaf on each dessert plate, set ramekin to one side and accompany with a grilled mango cheek that has been inverted to open up the squares of mango.

Garnish with small fresh flowers, such as frangipani, if desired.

Love and Yummy food to all,   The Bolands