Chilli Recipe Competition

How to enter...

Send in your chilli recipes with a list of ingredients and method to:

Chilli Taste

PO Box 772

Byron Bay 2481

e-mail to

chillitaste@iprimus.com.au

Published Chilli Recipes

Calamari Stuffed with Chorizo

Anonymous

4 small calamari tubes

4 chorizo sausages

2 tbspn olive oil

3 cloves garlic finely chopped

1 medium brown onion finely sliced

1 tspn saffron flower (optional)

2 red chillies finely chopped

1 tspn smoked paprika

1 can crushed tomatoes

Zest or half an orange

Salt & pepper to taste

2 tbspn chopped coriander

Stuff calamari tubes with meat from chorizo sausage, seal tube with toothpick. Place oil in pan & cook onions & garlic until soft & golden, remove from pan.

Lightly brown calamari in pan. Add all other ingredients except coriander & bring to the boil. Lower heat & simmer covered until calamari is tender.

Sprinkle with coriander to serve and enjoy!

Chilli Con Queso

Kelly Bode

1 tspn butter

2 tbspn plain flour

1 diced onion

1 cup chicken stock

1 cup sour cream

1 can or jar Jalapeno chillies

1 cup sharp grated cheese

Black pepper

Cob loaf or corn chips

Melt butter over low heat, add onion and cook until soft, stir in flour and work until smooth.

Remove from heat and add stock, gradually return to heat stirring constantly until thickened, reduce heat and simmer for a few minutes. Add sour cream, cheese, chopped chillies (to taste) and pepper. add less chillies rather than more as they are hot.

Cut top from cob loaf and remove bread inside and use this with your dip. Pour Con Queso into cavity and serve with bread or corn chips.

Great drizzled over nachos before serving.

Pickled Chillies

Joan Davies

30-35 Bird's Eye chillies ~ washed, topped and seeded

1 cup brown vinegar

1 cup white sugar

1 tspn salt

Bring vinegar, sugar and salt to the boil.

Pour over seeded chillies to cover.

Cool and bottle. The longer they are left, the sweeter they become!

Tomato Pepper Cream Soup

Anonymous

2 tbsp vegetable oil

2 large tomatoes peeled, seeded and diced

2 medium green capsicum, seeded and cut in thin strips

1&1/2 cups chicken stock

1 can evaporated milk

Tobasco

Small block sharp tasty cheese cut into cubes

Heat oil in large saucepan and cook until limp. Add stock and simmer for 10mins.

Stir in milk, add salt and Tobasco to taste. Do not allow boiling, heating gently. Mix gently. Mix in cheese and spoon into bowls. Serve with spoon & bread.

Chile Rellenos (Stuffed Peppers)

Anonymous

4 banana chiles (2 serves)

Small block tasty cheese

Place chiles under a got grill to blister skins. Place into a freezer bag & allow to cool, then slide skin off & remove seeds.

Cut cheese into chunky pieces long enough to fill chile cavity. At this stage place into freezer.

COATING

4 eggs

4tbspn flour

1 tbspn water

1/4 tspn salt

Separate eggs, beat whites until they form soft peaks. Beat yolks with flour, water & salt then fold into whites.

Add enough oil in a shallow pan to cover base, place on medium heat, make an oval mound of about 1/2 cup of mix, lay a frozen chile on top & spoon over enough mix to encase the chile. Cook 2-3 minutes then gently turn & cook for a further 2-3 minutes or until golden brown.

SALSA FOR SERVING

Saute 3 tbspn onion, 1 clove minced garlic & 1 finely chopped red chile in 1 tbspn butter until golden. Stir in 1 can tomatoes, 1 chopped red capsicum & finely sliced shallots. Reduce liquid & add chopped cilantro.

Serve with frijoles & rice, pour salsa over chiles.

It's a good idea to do extra chiles & keep them in the freezer.

Chilli Relish

Evelyn Rose - Federal

1 cup finely chopped chillies

1 cup finely chopped onions

1 cup finely chopped granny smith apples

1/4 tspn salt

1 cup brown vinegar

1 cup white sugar

Place all ingredients in large heavy based pan and cook steadily until thick, stirring frequently.

Bottle while hot & seal when cold.

Delicious!

Chilli Prawn Linguine

Roxane Thorn - Byron Bay

3 large red chillies, finely sliced

1kg medium green prawns, shelled and deveined

1 tbspn olive oil

500g linguine or angel hair pasta

4 garlic cloves, crushed

1 red onion, diced

750ml tomato passata

1 bunch basil, chopped

Splash white wine (optional)

In a large frypan sweat garlic and onion in olive oil, add prawns and saute until cooked. Add tomato passata, chilli and basil. Simmer lightly while cooking pasta according to packet directions. Splash white wine (if wanted). Serve sauce on pasta with fresh shaved pecorino or parmasan and crusty sourdough.

Sopa De Albonigas (Meatball Soup)

Lorraine Thompson - Byron Bay

1/2kg ground beef

3/4 tspn salt

3/4 tspn chilli powder

1 small onion, grated

1 cup fine dry breadcrumbs

1/2 cup pine nuts

1 egg, beaten

1 can beef consomme or beef stock

1 can water

1/4 cup dry sherry

Mix together first seven ingredients and shape into small balls.

Pour consomme or stock & water into large saucepan & bring to boil.

Add meat balls a few at a time so that boiling is constant.

Reduce heat, cover & simmer for 30 mins.

Just before serving stir in sherry.

Serve with dollop of sour cream & a sprinkle of sharp grated cheese.

Add a side dish of fresh chillies for those who like it hot!

Sweet Chilli Crabs

Nola Kaehler - Tintenbar

4 cooked crabs

1 tspn sesame oil

2 tspn oil

2 cloves garlic, finely chopped

2 tspn finely chopped fresh ginger

1 small fresh red chilli, finely chopped

1/4 cup oyster sauce

1/4 cup hoisin sauce

2 tspn sweet ground bean sauce

1 cup water

2 tspn cornflour

1/4 cup water, extra

Cut crabs in half, crack nippers with nut cracker or mallet.

Heat oils in frying pan or wok, add garlic, ginger & chilli, stir-fry until garlic is lightly browned. Add crabs in 2 batches and stir-fry for 3 mins, drain.

Return crabs to pan, add combined sauces and water and mix well. Cover and cook for 3 mins. Blend cornflour with extra water, add to pan and stir constantly over high heat until mixture boils & thickens.