Merry Christmas to everyone…everywhere from the Byron Bay Chilli Company.
Whatever you are dreaming for this year, may it come true.
For our family the holidays are about the joy of coming together with family and friends, new and old, spending time together. Weather permitting; we are planning to make it a day at the beach.
Everyone loves a good feed with friendly people. We at BBCC do anyway, and the very best part about it is sharing with others.
Being in the food business means we can connect with a lot of people through our food. Reaching out and enhancing the experience of so many taste buds is our passion.
For those of you who feel the same, here are a few good ideas for your Aussie Feast, 2019. These ideas are all perfect for packing up and taking to the beach…which is where we plan to be…hoping to see you there too.
There are many more recipes on our website, and many, many more to come.
Smoky Red Bean Dip
250g cream cheese, room temperature
300g SMOKY RED BEAN SALSA
3 sliced green onions
½ cup chopped coriander
1 finely chopped green chilli (optional)
additional green onions and coriander (garnish)
230g NATURAL TOASTED CORNCHIPS
In a medium bowl, roughly mash together cream cheese and salsa. Add green onions and coriander and stir gently so that dip remains chunky. If you want a spicier version, add green chillies. Remove seeds to reduce heat if desired. Mound in a bowl, garnish with additional green onions and coriander and serve at room temperature with oven-warmed corn chips.
for 6 persons
Dip can be prepared and refrigerated 24 hours before serving. Add garnish just before serving.
Substitute 300g SALSA PICANTE (Mild or Medium)
Bean dip makes a tasty filling for tortilla wrap sandwiches. Spread over warmed flour tortillas, sprinkle with shredded cheese, shredded lettuce, chopped tomatoes and extra chopped coriander. Drizzle with chilli sauce. Roll up and eat. To make small pinwheel appetisers, spread dip on warmed flour tortillas, sprinkle with shredded cheese and sliced black olives that have been patted dry. Roll up tightly and wrap in plastic. Refrigerate for 1 hour. Just before serving, remove plastic and slice rolls in bite-size segments. (Loose ends can be secured with a dab of cream cheese.) Arrange on a platter around a bowl of SALSA PICANTE for dipping.
Curried Coconut Rice Salad
3 ½ cups vegetable stock
2 cups jasmine rice
2 teaspoons curry powder
½ teaspoon turmeric
¼ cup vegetable or macadamia oil
¼ cup lemon or lime juice
¼ cup plain yogurt
¼ cup FIERY COCONUT CHILLI SAUCE
1 cup sliced green onions
1 cup sultanas
1 cup frozen baby peas (defrosted, uncooked)
½ cup toasted slivered almonds
¼ cup chopped candied ginger
1 cup chopped coriander
sliced fresh pineapple
sliced kiwi fruit
Bring stock to a boil in a large pot. Stir in rice, curry powder and turmeric. Cover and reduce heat to low. Cook until tender, about 15 minutes. Allow cooling slightly with the lid removed. Transfer rice to a bowl, stir in oil and juice. Refrigerate several hours until rice is cool. In a small bowl, mix together yogurt and chilli sauce. Gently stir into the rice along with onions, sultanas, peas, almonds, ginger and chopped coriander. Season to taste with salt. Refrigerate for at least 30 minutes to allow flavours to develop. Serve individual portions on salad greens, top with coriander sprigs and garnish on the side with sliced pineapple, pawpaw and kiwi fruit.
The flavour of this salad improves with age. Try to prepare it 24 hours in advance. Slice fruit and arrange salad just before serving.
Add cubed chicken or small cooked prawns. To make it extra hot, add some drops of the HEAVENLY HABANERO CHILLI SAUCE.
Try chilli & lime skewered prawns (main meals) with this salad.
Hot Chilli & Chicken Wings
2 kg chicken wings
1 teaspoon crushed ginger
1 teaspoon crushed garlic
¼ cup finely minced fresh chillies (optional)
¼ cup soy sauce
250ml FIERY COCONUT CHILLI SAUCE with CURRY and GINGER
Cut the wings at the two joints and discard the wingtips. 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°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.
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.
Substitute SPICY LEMONGRASS or SMOKIN’ MANGO CHILLI SAUCE. Combine with remaining marinade ingredients and follow directions as above. To make them hotter, add HEAVENLY HABANERO SAUCE, to taste, on top of the other sauces.