chilli-mayo-braai-slaw

Chilli Mayo Braai Slaw

by with No Comment Recipes

chilli-mayo-braai-slaw

INGREDIENT

For the Slaw:

3 cups shredded green cabbage

1 cup shredded purple cabbage (optional, for color)

1 large carrot, grated

1 medium red onion, thinly sliced

½ cup fresh coriander leaves, roughly chopped

½ cup toasted sunflower seeds or chopped peanuts (optional, for crunch)

For the Dressing:

½ cup Super Saucy Chinese Chili Mayo

2 tbsp apple cider vinegar or white vinegar

1 tbsp honey (or maple syrup for a vegan option)

1 tsp Dijon mustard

Salt and freshly ground black pepper to taste

METHOD

Prep Vegetables:

Mix green cabbage, purple cabbage, carrot, and red onion in a large bowl.

Make Dressing:

Whisk Super Saucy Chinese Chili Mayo, vinegar, honey, and mustard. Season with salt and pepper.

Combine:

Toss vegetables with dressing until evenly coated.

Chill:

Refrigerate for 15-30 minutes for enhanced flavor.

Serve:

Top with coriander and toasted sunflower seeds or peanuts for crunch.

basil-pesto-potato-bake

Basil Pesto Potato Bake

by with No Comment Recipes

basil-pesto-potato-bake

 

INGREDIENTS

For the Bake:

1 kg potatoes, thinly sliced

1 cup heavy cream

½ cup Super Saucy Basil Pesto

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 garlic cloves, minced

Salt and freshly ground black pepper, to taste

For the Topping:

½ cup breadcrumbs

¼ cup grated Parmesan cheese

2 tbsp melted butter

Fresh basil leaves (for garnish)

METHOD

Prepare the Potatoes:

Preheat your oven to 180°C. Grease a baking dish with butter or non-stick spray.

Layer the sliced potatoes evenly in the dish.

Make the Pesto Cream Sauce:

In a mixing bowl, whisk together the heavy cream, Super Saucy Basil Pesto, minced garlic, and ½ cup grated Parmesan. Season with salt and pepper.

Assemble the Dish:

Pour the pesto cream sauce over the potato layers, ensuring even coverage.

Sprinkle the shredded mozzarella and remaining Parmesan cheese over the top.

Prepare the Topping:

In a small bowl, mix the breadcrumbs, grated Parmesan, and melted butter. Sprinkle this mixture over the cheese layer.

Bake:

Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the topping is golden brown and crispy.

Garnish and Serve:

Let the bake rest for 5-10 minutes before serving. Garnish with fresh basil leaves for a festive touch.

chilli-bits-prawn-skewers

Chilli Bits Prawn Sewers

by with No Comment Recipes

chilli-bits-prawn-skewers

INGREDIENTS

For Prawns:

500g large prawns, peeled and deveined (tails on)

3 tbsp Super Saucy Chilli Bits

1 tbsp honey

2 tbsp lime juice (freshly squeezed)

1 tbsp soy sauce

1 tbsp olive oil

2 garlic cloves, minced

Skewers (soaked in water if wooden)

For Garnish:

2 tbsp fresh coriander, chopped

1 tsp sesame seeds

METHOD

Prepare the Marinade:

In a bowl, mix Super Saucy Chilli Bits, honey, lime juice, soy sauce, olive oil, and minced garlic. Adjust the seasoning to taste.

Marinate the Prawns:

Add the prawns to the marinade, ensuring they are well coated. Cover and refrigerate for 20-30 minutes to absorb the flavors.

Skewer the Prawns:

Thread the marinated prawns onto skewers, leaving a small gap between each one for even cooking.

Grill the Prawns:

Preheat your grill or braai to medium-high heat. Cook the skewers for 2-3 minutes per side, brushing with any leftover marinade, until the prawns are pink, opaque, and slightly caramelized.

Final Touch:

Remove the prawns from the grill and brush them with a thin layer of warm Chilli Bits sauce for an extra kick.

Garnish and Serve:

Sprinkle the skewers with chopped coriander and sesame seeds before serving.

cape-malay-chimichurri-tartlets

Cape Maylay Chimichurri Tartlets

by with No Comment Recipes

cape-malay-chimichurri-tartlets

INGREDIENTS

For the Tartlet Shells:

2 sheets puff pastry

1 egg (for egg wash)

½ tsp turmeric (for extra color and flavor)

For the Filling:

2 tbsp clarified butter

1 medium onion, finely chopped

2 garlic cloves, minced

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

½ tsp cinnamon

500g lamb shank or chicken,

1 small potato, diced and parboiled

¼ cup golden raisins

½ cup chicken or vegetable stock

1 tbsp tamarind paste

Salt and pepper, to taste

For the Chimichurri Drizzle:

3 tbsp Super Saucy Chimichurri

1 tbsp cream (to add richness)

1 tbsp lemon juice

For Garnish:

2 tbsp fresh coriander leaves

¼ cup pomegranate seeds

1 tbsp brandy (for flambéing)

Extra spice mix (coriander, cumin, turmeric) for dusting

METHOD

Make the Tartlet Shells:

Preheat your oven to 200°C.

using puff pastry, cut it into small squares or rounds and press them into a greased muffin tin to form tartlet shells.

Brush the shells with egg wash, sprinkle with turmeric for extra color, and bake for 10-12 minutes until golden brown and crisp. Remove from the tin and set aside.

Prepare the Filling:

Heat clarified butter in a large pan over medium heat. Add chopped onion and cook until translucent, then add garlic and sauté until fragrant.

Toast the spices (coriander, cumin, turmeric, and cinnamon) in the pan for a minute to release their flavors.

In a separate pan, sear the lamb shank until browned on all sides, then slow-cook it in a covered pot with stock and tamarind paste for 2-3 hours until tender. Shred the lamb.

Add the shredded lamb to the onion and spice mixture, stir in the parboiled potatoes, golden raisins, and simmer for 5 minutes until everything is well combined and the liquid reduces. Season with salt and pepper.

Prepare the Chimichurri Drizzle:

In a small bowl, combine Super Saucy Chimichurri, cream, and lemon juice. Stir to combine and set aside.

Assemble the Tartlets:

Spoon the Cape Malay spiced lamb mixture into each tartlet shell.

Drizzle the Chimichurri sauce generously over the filling.

Garnish and Serve:

Flambé the pomegranate seeds by heating them in a pan with a splash of brandy. Top the tartlets with the flambéed pomegranate seeds, fresh coriander leaves, and a dusting of extra spices for an aromatic finish.

chilli-chimichurri-braai-wings

Chilli-Chimichurri Braai Wings

by with No Comment Recipes

chilli-chimichurri-braai-wings

INGREDIENTS

For the Marinade:

1 kg chicken wings, cleaned and separated into flats and drumettes

3 tbsp Super Saucy Chinese Chilli Oil

2 cloves garlic, minced

2 tbsp soy sauce

1 tbsp honey

1 tsp smoked paprika

1 tsp ground cumin

1 tsp salt

½ tsp black pepper

For the Chimichurri Coating:

4 tbsp Super Saucy Chimichurri

1 tbsp fresh lemon juice

1 tbsp olive oil

For Garnish:

Fresh coriander leaves, chopped

Thinly sliced red chilies (optional)

METHOD

Marinate the Wings:

In a large bowl, combine the Super Saucy Chinese Chilli Oil, garlic, soy sauce, honey, smoked paprika, cumin, salt, and black pepper.

Add the chicken wings to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.

Prepare the Chimichurri Coating:

In a small bowl, mix the Super Saucy Chimichurri with lemon juice and olive oil. Set aside for basting and finishing.

Braai the Wings:

Preheat the braai to medium-high heat.

Grill the marinated wings over direct heat, turning frequently to prevent burning, for about 15-20 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 75°C

Coat with Chimichurri:

As the wings come off the braai, toss them in the prepared Super Saucy Chimichurri coating, ensuring each wing is generously coated.

Garnish and Serve:

Transfer the wings to a serving platter and sprinkle with chopped coriander and sliced red chilies for an extra festive touch.

chineses-chilli-oil-bao-buns

Chinese Chilli Oil Bao Buns

by with No Comment Recipes

chineses-chilli-oil-bao-buns

INGREDIENTS

For the Bao Buns:

2 cups all-purpose flour

1 ½ tsp instant yeast

2 tbsp sugar

½ tsp salt

2 tbsp vegetable oil

¾ cup warm water

For the Bobotie Filling:

500g beef or lamb mince

1 medium onion, finely chopped

1 garlic clove, minced

2 tbsp curry powder

½ tsp turmeric

½ tsp ground cinnamon

2 tbsp fruit chutney or apricot jam

2 tbsp raisins

1 slice of white bread, soaked in ¼ cup milk and crumbled

1 egg, lightly beaten

Salt and pepper to taste

1-2 tbsp Super Saucy Chinese Chilli Oil (adjust based on desired heat level)

For the Garnish:

Fresh coriander leaves

Toasted sesame seeds

Extra drizzle of Super Saucy Chinese Chilli Oil

METHOD

Prepare the Bao Dough:

In a mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water and vegetable oil, mixing until a dough forms.

Knead the dough for 8-10 minutes until smooth and elastic.

Cover and let the dough rise in a warm place for 1-2 hours, or until doubled in size.

Make the Bobotie Filling:

In a pan over medium heat, sauté the onion and garlic until soft and fragrant.

Add the mince and cook until browned. Stir in the curry powder, turmeric, and cinnamon, cooking for another 2 minutes.

Add the chutney, raisins, crumbled bread, and a splash of milk. Mix well and simmer until the mixture is thickened.

Stir in the beaten egg to bind the filling and season with salt and pepper.

Remove from heat and drizzle 1-2 tablespoons of Super Saucy Chinese Chilli Oil over the mixture for a smoky, nutty finish.

Assemble the Bao Buns:

Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball, then flatten slightly.

Place a spoonful of the bobotie filling in the center of each dough circle, pinch the edges to seal, and shape into a bun.

Place the buns on parchment paper, seam-side down, and let them rise for 20-30 minutes.

Steam the Bao Buns:

Heat a steamer and steam the buns over medium heat for 10-12 minutes until fluffy and cooked through.

Garnish and Serve:

Transfer the steamed buns to a serving platter.

Drizzle with additional Super Saucy Chinese Chilli Oil, sprinkle with sesame seeds, and garnish with fresh coriander leaves.

Serve warm and enjoy the fusion of South African and Chinese flavors.

chilli-jam-infused-handmade-boerwors

Chilli Jam Infused Handmade Boerewors

by with No Comment Recipes

chilli-jam-infused-handmade-boerwors

INGREDIENTS

For the Boerewors:

1 kg beef mince (preferably a blend of lean beef and fat for the best texture)

250g pork mince

2 tsp ground coriander

1 tsp ground cumin

1 tsp ground black pepper

2 cloves garlic, finely minced

1 tbsp brown sugar

2 tsp salt

1 tbsp vinegar

1 tsp ground cloves

1 tbsp paprika

2 tbsp Super Saucy Chilli Jam (for infusion)

¼ cup chopped fresh parsley

¼ cup crushed ice (for binding)

Sausage casings (natural hog casings, soaked in water)

For the Infused Marinade:

2 tbsp Super Saucy Chilli Jam

1 tbsp soy sauce

1 tbsp tamarind paste

1 tsp ginger, minced

1 tbsp garlic, minced

2 tbsp honey (for that perfect balance of sweet and spicy)

Juice of half a lime

METHOD

Prepare the Meat Mixture:

In a large mixing bowl, combine the beef mince, pork mince, ground coriander, cumin, black pepper, garlic, brown sugar, salt, cloves, paprika, and fresh parsley.

Add 2 tablespoons of Super Saucy Chilli Jam to the mixture and mix well to combine. The Chilli Jam will infuse the meat with a fiery, sweet undertone that pairs beautifully with the traditional boerewors spices.

Slowly add in the crushed ice, mixing until everything binds together to form a smooth, cohesive mixture. This ensures a juicy boerewors when cooked.

Stuff the Sausages:

Rinse the sausage casings under cold water. Carefully stuff the sausage casings with the seasoned meat mixture, ensuring to pack the meat tightly and twist the sausages every few inches to form links.

Tie the ends of the sausages securely.

Make the Marinade:

In a small bowl, whisk together 2 tablespoons of Super Saucy Chilli Jam, soy sauce, tamarind paste, minced ginger, minced garlic, honey, and lime juice to create a bold marinade with both heat and sweetness.

Marinate the Boerewors:

Place the freshly made boerewors sausages into a shallow dish and generously coat them with the marinade.

Cover and refrigerate for 1-2 hours (or overnight for deeper flavor infusion).

Cook the Boerewors:

Preheat your grill or braai to medium-high heat.

Grill the sausages for 10-12 minutes, turning occasionally to ensure they cook evenly. The boerewors should have a golden brown crust with sizzling juices.

Serve:

Once cooked through, slice your boerewors into hearty sections or serve as whole sausage.

Drizzle with additional Super Saucy Chilli Jam for an extra kick, and enjoy the sweet heat with your favorite sides.

reimagined-togarashi-bunny-chow

Reimagined Togarashi Bunny Chow

by with No Comment Recipes

reimagined-togarashi-bunny-chow

 

INGREDIENTS

For the Curry:

2 tbsp vegetable oil

1 large onion, finely chopped

3 garlic cloves, minced

1 tbsp ginger, grated

2 tbsp Spicy Sprinkles Togarashi

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

500g diced chicken or lamb (or chickpeas for a vegetarian option)

2 medium tomatoes, pureed

1 cup coconut milk

1 cup chicken or vegetable stock

2 medium potatoes, peeled and diced

Salt and pepper to taste

For the Bread Bowls:

4 small round loaves of bread

Fresh coriander and sesame seeds (for garnish)

 

METHOD

Prepare the Curry:

Heat oil in a large pan over medium heat. Sauté onions until golden. Add garlic and ginger, cooking until fragrant.

Stir in Togarashi, cumin, coriander, and turmeric, toasting the spices for 1 minute.

Add the chicken or lamb, browning on all sides. (For chickpeas, add directly to the next step.)

Mix in pureed tomatoes, coconut milk, and stock. Bring to a simmer.

Add potatoes, cover, and simmer until meat and potatoes are tender, about 20 minutes. Season with salt and pepper to taste.

Prepare the Bread Bowls:

Hollow out the center of each loaf, leaving a sturdy bread shell. Set aside the bread pieces for dipping.

Assemble the Bunny Chow:

Spoon the hot curry into the hollowed bread loaves. Garnish with fresh coriander and a sprinkle of Togarashi and sesame seeds for a festive flair.

Serve:

Place each bread bowl on a plate with the reserved bread pieces. Pair with a fresh salad or festive slaw for a complete meal

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fusion-roast-veggies

Fusion Roast Veggies

by with No Comment Recipes

fusion-roast-veggies

 

INGREDIENTS

Vegetables:

1 cup baby carrots, halved

1 zucchini, thickly sliced

1 red bell pepper, chopped into large chunks

1 yellow bell pepper, chopped into large chunks

1 cup baby potatoes, halved

1 red onion, quartered

Seasoning:

2 tbsp olive oil

2 tbsp Super Saucy Chimichurri

1 tbsp Super Saucy Chinese Chili Oil

1 tsp smoked paprika

1 tsp garlic powder

Salt and freshly ground black pepper, to taste

Garnish:

2 tbsp crumbled feta cheese (optional)

Fresh parsley or coriander, chopped

METHODS

Preheat the Oven:

Preheat your oven to 200°C. Line a baking sheet with parchment paper.

Prepare the Vegetables:

Wash and dry all vegetables thoroughly. Chop as directed and place them in a large mixing bowl.

Season the Vegetables:

In a small bowl, mix olive oil, Super Saucy Chimichurri, Super Saucy Chinese Chili Oil, smoked paprika, garlic powder, salt, and pepper.

Coat the Vegetables:

Pour the seasoning mixture over the vegetables. Toss until everything is evenly coated.

Roast:

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, turning them halfway through, until golden and slightly charred at the edges.

Garnish and Serve:

Remove from the oven and transfer to a serving platter. Sprinkle with crumbled feta cheese and fresh herbs for added flavor.