Truely Delicious Chilli Sauces...

Fiery Peanut sauce

A wonderfully simple and scrumptious concoction.

1/2 cup smooth or chunky peanut butter

1/2 cup coconut milk

1/2 cup FIERY COCONUT CHILLI SAUCE

1/4 cup chopped coriander

1/4 cup chopped roasted peanuts

assorted raw vegetables

cooked shrimp chips or veggie chips

Mix together peanut butter, coconut milk and chilli sauce until smooth. Pour peanut

sauce into a bowl and garnish with coriander and chopped peanuts. Place in the

centre of a platter covered with a banana leaf and surround with crisp raw vegetables

and chips for dipping.

makes 11/2 cups

Advance preparation: Sauce will keep several days in the refrigerator in a covered

container. For longer storage, freeze. Bring to room temperature before serving and

sprinkle with coriander and peanuts.

Variation: Thin sauce with rice wine vinegar and use as a dressing for salad greens,

shredded cabbage, rice or noodle salads.

Serving ideas: Use as a dip for grilled skewers of meat, poultry, vegetable and

marinated tofu. Serve as a sauce for grilled beef, chicken and veggie burgers.

Pork & Mango skewers

Tasty bites of marinated pork and fresh mango eaten hot off the grill.

1 kg boneless pork

1/4 cup olive oil

1/4 cup lime juice

1/2 cup orange juice

2 tablespoons coriander, finely chopped

salt and pepper

3 firm mangoes

250ml SMOKIN ’ MANGO CHILLI SAUCE

Cut pork into bite-size cubes. In a bowl, combine oil, juices and coriander and add

cubed pork. Season with salt and pepper. Cover and refrigerate to marinate for several

hours. Just before assembling skewers, cut peeled mangoes into cubes. Alternate

pieces of pork and mango on each skewer. Cook over hot coals or grill in the oven.

When partially cooked, brush with chilli sauce and continue grilling and turning skewers

until pork is cooked and chilli sauce begins to caramelise. Serve hot.

serves 8

Advance preparation: Pork can be marinated for up to 24 hours

Variation: 1 kg chicken breast fillets can be substituted for the boneless pork.

Vegetarian: Add a good splash of soy sauce to the marinade ingredients and pour over

cubes of firm tofu or tempeh. Marinate 1 hour or more. Follow directions as above for

assembly and cooking.

Serving idea: As a meal for 4, serve skewers on a bed of rice pilaf.

Insert body text here ...

Thai Chicken parcels

Lettuce leaves are wrapped around a spicy curry filling for a light warm weather

appetiser.

2 heads butter leaf lettuce

2 tablespoons vegetable oil

1 kg chicken mince

11/2 cups finely chopped red or green onions

250ml FIERY COCONUT CHILLI SAUCE

11/2 cups chopped coriander

salt

1 cup toasted shredded coconut

1 cup chopped roasted peanuts or macadamias

1 cup torn mint leaves

2 limes, cut in wedges

Wash lettuce and separate into leaves. Pat dry and refrigerate. Cook the meat in hot

oil, breaking it up into a fine texture as it cooks. Drain and transfer to a serving dish.

Add onion, chilli sauce, coriander and salt to taste. Stir gently to combine. Serve hot

surrounded by bowls of coconut, nuts, mint, limes and lettuce leaves.To eat, place a

spoonful of meat in a lettuce leaf and sprinkle with condiments. Squeeze lime over all,

roll up and eat.

serves 12

Advance preparation: Mince can be cooked, drained and refrigerated for 1 day.

Gently reheat and add seasonings as directed above.

Variation: Turkey or pork mince can be substituted for chicken mince.

Vegetarian: Substitute textured vegetable protein, tempeh or firm seasoned tofu for

the mince. Finely chop,sauté briefly in hot oil and follow directions as above.

Serving idea: Parcels can also be served as a light summer meal for 4.

Vegetable Soup with Sun-Dried Tomato pesto

A spoonful of spicy pesto swirled into each serving lifts the flavour of this substantial

vegetable soup to a new dimension.

cayenne & sun-dried tomato pesto (page 41)

2 tablespoons olive oil

2 cloves garlic,minced

2 stalks celery,diced

2 medium carrots,diced

1 onion,diced

8 cups vegetable or chicken stock

1/4 cup RED CAYENNE CHILLI SAUCE

2 large tomatoes,peeled and chopped

2 medium red potatoes,cubed

2 cups cooked borlotti or canellini beans,drained

1 cup small dried pasta

salt

1/4 cup chopped flat leaf parsley

parmesan cheese, freshly grated

Make the pesto and set aside. Heat oil in a large pot and sauté garlic, celery, carrots

and onion until just tender. Add stock and bring to a boil. Lower heat to simmer and

add chilli sauce, tomatoes and potatoes. Allow to cook for 10 minutes. Add beans and

dried pasta and cook until both potatoes and pasta are tender, about 15 minutes.

Season to taste with salt and stir in parsley. Serve the soup with a generous spoonful

of pesto in each bowl and sprinkle with parmesan cheese.

serves 6

Advance preparation: Pesto can be made several days in advance. The soup can be

made a day ahead.

Variation: Substitute GREEN JALAPENO CHILLI SAUCE and macadamia & jalapeno

pesto (page 40). Omit macadamias if preferred.

Serving idea: Accompany with plenty of hot bread for dipping.

Spinach & Feta stuffed

mushrooms

Serve as an appetiser or as an accompaniment to roasted meats or vegetarian meals.

24 medium mushroom caps (button or swiss brown)

250g fresh spinach

1 tablespoon olive oil

1 tablespoon butter

1 medium onion,minced

1/4 cup chopped walnuts

2 green onions,minced

1 small garlic clove,minced

50g feta cheese,crumbled

salt and pepper

2 tablespoons GREEN JALAPENO CHILLI SAUCE

1/4 cup grated parmesan cheese

Brush mushroom caps until clean. Wash spinach, drain and cook in a dry pan over

medium heat until wilted. Cool, squeeze out water and finely chop. Heat olive oil with

butter in skillet over medium heat and cook onion until soft. Stir in walnuts, green

onions and garlic and cook briefly while stirring. Add spinach and combine. Remove

from heat and cool. Stir in feta cheese, salt, pepper and GREEN JALAPENO CHILLI

SAUCE. Stuff mushroom caps with the mixture and sprinkle with parmesan cheese.

Bake at 200 °C for 8-10 minutes. Serve hot.

serves 6

Advance preparation: Filling can be made several hours ahead and stored in the

refrigerator. Spoon into mushroom caps just before baking.

Serving idea: Fill 6 large mushroom caps as directed above to serve as a meal.

Toasted Spicy Turkish sandwich

Make them on an outdoor grill for a leisurely weekend lunch.

1 roasted chicken

1 long loaf Turkish bread

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup chopped coriander

2 tablespoons taco or chilli seasoning

250ml SPICY SWEET CHILLI SAUCE

shredded tasty cheese

salt

pepper

Remove meat from bones and slice. Cut the bread into 4 equal portions and carefully

slice lengthwise. Combine mayonnaise, sour cream, coriander and seasoning in a

bowl. Spread each half of bread with mayonnaise mixture and drizzle with chilli sauce.

Lay chicken on bottom half of bread and season with salt and pepper. Layer red onion,

avocado and cheese on chicken and top with other half of bread. In a dry pan over

medium-high heat or in a sandwich toaster, toast sandwiches on both sides until

heated through. Bread should be crisp and cheese melted. Cut in half and serve hot.

serves 4

Advance preparation: Sandwiches can be assembled, wrapped in cling film and

refrigerated overnight for grilling the next day.

Variation: Sliced roast beef can be substituted for chicken.

Vegetarian: Roasted eggplant slices and crumbled feta cheese work well in place of

chicken and tasty cheese.

Serving idea: Take the pre-assembled sandwiches in the esky and grill at the beach

or in the park to beat the heat in the summertime.

Grilled Tuna melt

During our uni days in the early 70 ’s, we lived on these sandwiches. This is an

updated spicy version of an old favourite.

425g tuna in spring water

1/4 cup mayonnaise

2 tablespoons plain thick yogurt

1/4 cup GOLD HABANERO CHILLI SAUCE

1/4 cup finely chopped celery

1/4 cup sliced green onions

1/4 cup chopped coriander

1 fresh chilli, minced (optional)

8 slices wholemeal or sourdough bread

alfalfa or sunflower sprouts (optional)

1 large tomato, sliced

1 large ripe avocado,sliced

1 cup shredded cheese

melted butter or olive oil (optional)

Drain tuna and mix with mayonnaise, yogurt, chilli sauce, celery, onions, coriander and

chilli. Divide mixture between four slices of bread, spreading evenly. Place sprouts on

tuna, then layer tomato, avocado and cheese on each sandwich. The top slice of

bread may be left plain or spread with a mixture of mayonnaise and chilli sauce. Place

on top. At this point, you can lightly brush each side of bread with melted butter or olive

oil or leave plain. Grill in a sandwich toaster or a hot pan on both sides until bread is

toasted and cheese melts.

serves 4

Advance preparation: The tuna mixture can be made a day ahead.

Variation: Substitute FIERY COCONUT or GREEN JALAPENO CHILLI SAUCE.

Vegetarian: Use the same quantity of firm plain or seasoned tofu for tuna. Chop and

combine with ingredients as above. Let sit for 30 minutes to allow flavours to blend

before using.

Serving idea: Crisp dill pickles are all you need with this sandwich.

Insert body text here ...