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Our customers have sent us these exciting recipes, if you come up with a good one, we would love to hear from you.
(Heat rating - Hot 8/10)
4 LARGE JALAPENO CHILLIES ( Preferably Disaster Bay)
OR 6 SMALLER JALAPENO CHILLIES
Slice off and reserve the caps of the jalapeno chillies leaving an ample amount of flesh on the caps for reattachment later.
Seed the chillies wearing gloves and being careful not to puncture the sides of the chillies and then tightly stuff each chilli with alternating layers of cream cheese and tasty cheddar cheese. Secure the caps back onto the chillies using at least 4 toothpicks each.
Heat oil in a pan to a depth half the thickness of the chillies, while the oil heats mix the flour with the salt and pepper in a bowl and in a separate bowl whisk the eggs until frothy, dip each chilli into the egg and then into the flour mix, covering completely before lightly shaking off excess flour, carefully coat with a second layer of egg and flour again shaking of the excess.
Use tongs to place coated chillies into hot oil, cook for 3-5 minutes until golden brown, turn once and cook for a further 3-5 minutes, when cooked drain on a rack over absorbent paper.
Note: If cooking with Chicken Juarez, the Rellenos can be glazed in the Chili Wine Jelly sauce to add an extra dimension, the sweetness of the Chilli Wine Jelly and the melted cheese offset the heat of the chilli.
100g golden caster sugar
1. Put the sugar in a saucepan over a medium heat, then add the garlic, Disaster Bay Chipotle Sauce, rum, tamarind and 2 tablespoons water. Stir, then simmer for 5 mins until you have a thick dark sauce. Season with salt and pepper. This can be made in advance.
2. Heat wok or large frying pan. When is smoking hot, add the oil. Add the prawns, fry for 1 min, then add the sauce. Cook for 2-3 mins until the prawns are pink all over and the sauce has turned to a sticky glaze.
Serve with wedges of lime and green coriander rice.
(Heat Rating - mild 4/10)
1 x double breast chicken
Add coriander to minced garlic and combine with olive oil and juice of 2 lemons in a suitable dish, score the tops of the chicken breast length and breadth to allow marinate to penetrate and marinate in refrigerator for 24 hours turning occasionally.
Heat 4-6 tablespoons of oil in a cast iron frying pan and brown chicken on both sides while on a high heat.
Turn heat down and continue cooking the chicken through, when almost cooked add 3 generous tablespoons of Disaster Bay Chilli Wine Jelly, Stir Jelly and allow to melt down around the chicken until a sauce consistency is reached.
Place chicken on a bed of freshly cooked rice and poor a liberal amount of sauce over each breast.
Marinade for Lamb:
2 tbsp Disaster Bay Chilli Wine Jelly
Marinade lamb for at least 2 hours or overnight.
Sear lamb in heavy based pan then cook in 180C oven for 4-6 minutes.
Serve either sliced or whole.
Saute chopped onions, garlic and ginger
(Heat Rating - fairly hot 6/10)
1 bowl fresh mushrooms
Heat oil in a frying pan and add mushrooms, fry for a few minutes until softened slightly and golden brown in colour, add coriander, garlic and Disaster Bay Chipotle Sauce. Season to taste with salt and pepper and cook for another couple of minutes to combine the flavours.
Serve in an individual bowl or over a thin bed of freshly cooked rice.
The combination of Chicken Juarez, Mushrooms Los Mochis and Chilli Rellenos on a bed of rice gives a combination of strong flavours and different heat ratings, start with the mildest and finish with the hottest but leave nothing unattempted.
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