Ingredients

3 tablespoons olive oil 
6 large red capsicum, cored, seeded and cut into thin slices 
6 leeks, white and light green parts only, sliced 
3 garlic cloves, minced 
4 fresh sprigs oregano 
2 ½ cups chicken or vegetable stock 
¼ cup BBCC RED CAYENNE CHILLI SAUCE 
salt and freshly ground black pepper 
1 cup cream

Coriander Cream-

½ cup sour cream 
½ cup cream or plain yogurt 
1 tablespoon chopped fresh coriander 
salt and freshly ground black pepper 
Put all ingredients in processor and blend until smooth. 

Jalapeno Scones-

1 ½ cups plain flour 
½ cup polenta or cornmeal 
1 cup grated tasty cheese 
1/2 cup grated parmesan cheese 
1 ½ teaspoons baking powder 
½ teaspoon baking soda 
½ teaspoon salt 
2 jalapeno chillis, seeded (optional) and minced 
1 red cayenne chilli, seeded and minced 
60g chilled unsalted butter 
½ cup cream or buttermilk 
1 egg yolk

Cooking Instructions

Heat the oil over medium heat in a heavy pan and add capsicum. Cook and stir for about 2 minutes until slightly softened. 

Add leeks and garlic and cook another 2 minutes. Add oregano and cover. Reduce heat to low and cook for 1 hour or until capsicum are very soft. 

Blend the mixture in a processor and puree. Pour back into pan, add stock and chilli sauce and season with salt and pepper to taste.

Stir in cream and heat just until hot. Drizzle individual servings of soup with Coriander Cream. 

Scones
Preheat oven to 180 degrees. In a large bowl, combine flour, polenta, cheese, baking powder, baking soda, salt and chillis. Mix thoroughly. 

Cut in butter with 2 knives until mixture resembles coarse meal. Drizzle with cream and stir until mixture forms a dough. 

Carefully add more cream if mixture is too dry. On a lightly floured surface, pat the dough into a circle ¾ inch thick. 

Cut into 8 wedges and transfer to a baking sheet. Brush the top of each scone with beaten egg yolk mixed with a splash of water. 

Bake for 15-20 minutes or until golden brown on top. 

Serve with butter and chilli jam or sweet chilli sauce.

MAKES
4-6 serves

VARIATIONS
Make it extra spicy with a bit of HEAVENLY HABANERO CHILLI SAUCE