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.

Butternut Soup

by with No Comment Recipes

INGREDIENTS

1 medium butternut squash, peeled, seeded, and cubed

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and pepper, to taste

2 tablespoons olive oil

Super Saucy Chinese chili oil, to garnish

Fresh cilantro or parsley, chopped (optional, for garnish)

METHOD

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and

garlic, sautéing until softened and fragrant, about 5 minutes.

2. Add the cubed butternut squash to the pot. Sauté for another 5 minutes,

stirring occasionally.

3. Pour in the vegetable broth, cinnamon, and nutmeg. Season with salt and

pepper to taste. Bring to a boil, then reduce heat and let it simmer, covered,

until the squash is tender, about 20-25 minutes.

4. Using an immersion blender, blend the soup until smooth and creamy. If you

don’t have an immersion blender, carefully transfer the soup in batches to a

blender and blend until smooth

5. Ladle the soup into bowls. Drizzle each serving with a teaspoon or two of

Chinese chili oil, adjusting to your preferred level of spiciness.

6. Garnish with chopped cilantro or parsley, if desired, for freshness and added

flavor.

7. Serve hot and enjoy your butternut squash soup with a delightful hint of

Chinese chili oil!

8. This soup is warming, comforting, and gets a nice kick from the Chinese chili

oil, which adds a unique twist to the traditional butternut squash soup. Adjust

the amount of chili oil according to your spice preference.