Byron Bay Chilli Co. - Take a look at the Chilli Recipes

Hello Chilli People,

Writing to share some exciting news!

We have a new look, new bottles, and a new sauce! Our new habanero sauce has just the right amount of heat to satisfy your chilli cravings without covering up it's heavenly mango and citrus flavour.

All sauces are now being made in 250ml bottles.

Coming to Sydney next weekend!

We will be back at the First Fleet Park, at the Rocks in Sydney, last Sunday of July, for the always tasty and entertaining Aroma Festival. Look for us in the Latin Quarter, near the train station. Lots of good food and music.

Aroma will be the official debut of our new hot sauce and new look bottles and labels!! We hope you will join us there.

We also invite you to stop in at our delicious little takeaway in Byron Bay, and say hello. Lynne is there most of the time for lunch, and I am there rolling burritos most nights and all day Sunday.

OzyMex is at the main roundabout, corners of Jonson and Lawson Streets in the heart of the town. At OzyMex we tip our hats to the wonderful street food of Mexico, but have also added our own BBCC flavours. You never know who you will meet there.

(click on the pic below for our menu)

Recipes for your enjoyment at home-

Please enjoy these with our wishes as always for Love and Good Food, The Bolands

p.s. lots more free recipes at http://www.byronbaychilli.com/downloads/recipe%20book%2016-30-44.pdf

hot ginger & 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

One quarter cup brown sugar

One quarter cup soy sauce

Bottle of BBCC HEAVENLY HABANERO 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 degrees 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:

serving idea:

Substitute 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. 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).

crispy potato skins with salsa picante

Nearly as addictive as potato chips, these skins make a substantial appetiser.

6 large baking potatoes

One quarter cup butter

2 tablespoons olive oil

sea salt

One and a half cups shredded tasty cheese

3 green onions, finely sliced

300g BBCC SALSA PICANTE (Mild or Medium)

250g regular or light sour cream

Scrub potatoes and pierce the skin with a sharp knife in several places. Bake at 200 degrees C for 1 hour or until potatoes are easily pierced with a skewer. Allow to cool for 15 minutes. Cut each potato into quarters lengthwise. Scoop out cooked potato with a spoon, leaving a shell 5mm

24 pieces

thick. (Leftover potato can be used in other dishes, such as breakfast burritos, page 55). Melt butter and olive oil together. Brush on potato skins inside and out and sprinkle with salt. Place skin-side down on a baking tray in a single layer. Bake at 250 degrees C for 12-15 minutes or until skins are very crisp. Remove from oven and sprinkle with cheese. Return skins to hot oven and bake until cheese melts, approximately 5 minutes. Garnish with green onions. Arrange on a platter and serve immediately with bowls of salsa and sour cream to spoon over skins.

advance preparation:

Potato skins can be prepared in advance up to the second baking. Brush cooked skins with butter/oil mixture, cover and refrigerate up to 24 hours. Bake as directed above.

variations: serving idea:

Try skins with BBCC GREEN JALAPENO, RED CAYENNE CHILLI SAUCE or SPICY SWEET CHILLI SAUCE and sour cream, green onions or chopped coriander. To serve for lunch or a light dinner, make skins with a thicker shell, leaving more potato intact. Follow directions as above. Additional toppings could include cooked seasoned mince, soy mince and guacamole along with salsa and sour cream.

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