TO SAUCE OR NOT TO SAUCE-
Hello chilli lovers,
Despite numerous years of experience, through all the scenes,
states of consciousness, states of unconciousness, and what seemed at the time to be the ultimate relevant questions,
at this point in my life there is one thing I ask myself daily-
WHAT WOULD LIFE BE WITHOUT REALLY GOOD CHILLI SAUCE?
Seriously. And as a flow-on question, I ask myself "is it cool
to take my own favourite hot sauce along with me when I go out
to eat?" I know that kebab is going to be way better with a bit
of gold habanero hot sauce, or that fish taco will come alive with some spicy sweet chilli sauce. Too often I have settled
for saying, wow, this was good, but it would have been better with...
So, now the question becomes not whether I bring my own sauce,
which I do, but whether I should proudly display it on the table
or hide it in my pocket, bringing it out furtively when no one
is looking? (I think that was a question)
For me, it depends with whom I am dining. My daughters find it
unbelievably rude, so I have to hide it. One even suggested I make a little leather shoulder holster for it, sort of like a
concealed weapon.
I could open the subject for debate, but to tell you the truth
I don't think anybody is going to change my mind at this point.
Mind you, I do draw the line when going out to friend's homes for tea. There are limits. Fortunately, most of my friends are
well supplied with Byron Bay Chilli Company condiments.
I have a couple of recipes to share this weekend. In honour of
Woolies and Safeway ranging our chips and salsa nationally in the snackfood section, I wanted to share a couple of old favourites. Both of these recipes are so good, and easy, I hope they will become your favourites too.
You can use either the salsas or the green jalapeno and red cayenne hot sauces with both of these recipes.
If you are in NSW or Qld, the hot sauces are also ranged in Woolies in the sauce section.
If you are not, you can ask Woolies or Safeway to carry them, or ring our national distributor, Manassen Foods and find out what other stores in your area carry them. The telephone number for Manassen Foods is on the "where to buy" page of our website, www.byronbaychilli.com. If you have been there before, you may have to refresh the page to find the new
distribution information.
As always, love and good food to all, from Goonengerry,
the heart of Byron Shire, the Bolands
GREEN JALAPENO GUACAMOLE
The ultimate more-ish dip.
2 large ripe avocados
3 tablespoons GREEN JALAPENO CHILLI SAUCE
2 tablespoons chopped coriander
4 green onions, finely sliced
1 fresh green jalapeno chilli, finely minced (optional)
salt
230g NATURAL TOASTED CORNCHIPS
Cut the avocados in half. Remove pulp and mash roughly in a bowl. Add remaining ingredients, stirring gently. Salt to taste. Serve immediately with warmed corn chips.
makes about 1? cups
advance preparation: To make in advance, spread a thin layer of sour cream over top of guacamole. Cover tightly with cling film and refrigerate. Gently stir to incorporate sour cream just before serving.
variations: Additions to the mashed avocado can include any of the following: a de-seeded, chopped tomato, minced garlic, minced red onion, minced pickled chillies, diced red, yellow or green capsicum, diced carrot, corn kernels and chopped black or green olives. To make a creamy dressing, mix guacamole with mayonnaise, sour cream or plain yogurt and thin to desired consistency with milk. For a tangy dressing, thin guacamole with lemon or lime juice and a good splash of olive oil.
serving ideas: Guacamole is also a delicious dip for raw vegetables such as sliced capsicum, baby corn, carrot and celery sticks, cucumbers, radishes, snow peas, sugar snap peas and zucchini. Guacamole can be served as a filling for a cheese omelette with a drizzle of salsa or chilli sauce on top. Also try as a filling for flat bread or tortilla wrap salad sandwiches.
FIESTA CASSEROLE
In Mexico, this humble dish traditionally makes use of stale tortillas. Stale corn chips work just as well, though fresh
is also nice. If you make this dish once, you will want to make it over and over again.
Once you become comfortable with the recipe, you can play around with the ingredients.
The guacamole recipe above is the ultimate crowning touch
for this beauty...
3 chicken breast fillets
salt
1 large onion, chopped
? cup sliced black olives
2 finely chopped fresh chillies (optional)
3 tablespoons butter
3 tablespoons flour
1 ? cups whole milk or light cream
300g SALSA PICANTE (Mild or Medium)
230g NATURAL TOASTED CORNCHIPS (stale or fresh)
250g shredded tasty cheese
? bunch green onions, thinly sliced
sour cream
chopped coriander
Poach chicken breasts and reserve 1 cup of the poaching liquid. Cut chicken into bite-size pieces, season with salt and put in mixing bowl. Add onion, olives, chillies and stir to combine. In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute. Whisk in poaching liquid and milk or cream. Cook until thickened, approximately 5 minutes. Stir in salsa and set aside. Oil a baking dish and spread a thin layer of the cooked sauce over the bottom. Layer 1/3 of the corn chips, ? of the chicken mixture, 1/3 sauce and 1/3 of the cheese in the dish. Repeat for a second layer. Complete the last layer with corn chips, sauce, cheese and green onions. Bake at 180? for 45 minutes or until casserole is bubbling around the edges and cheese is lightly browned. Garnish each portion with sour cream and coriander.
serves 4-6
advance preparation: Casserole can be refrigerated for 24 hours before baking.
variation: Substitute 500g cooked beef or chicken mince for chicken breasts.
vegetarian: Omit chicken and substitute vegetable for chicken broth. Add 250g cottage cheese to onion, olives and chillies.
serving idea: Serve with a salad of sliced avocados, tomatoes and red onions on salad greens dressed with vinaigrette.
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