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Top 5 Recipes

Chilli and Garlic Prawns 


Description not available. 











Ingredients

  • 2 tablespoons olive oil
  • 80g butter
  • 4 garlic cloves, thinly sliced lengthways
  • 2 long fresh red chillies, finely chopped
  • 1kg peeled green prawns, with tails intact
  • 2 tablespoons fresh lemon juice
  • 3 teaspoons grated lemon rind
  • 1/4 cup chopped fresh coriander
  • Rocket leaves, to serve
  • Crusty bread, sliced, brushed with oil, chargrilled, to serve

Method
  1. Step 1

    Heat the oil and butter in a large frying pan over medium-high heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the prawns and season with salt and pepper. Cook, stirring, for 3-4 minutes or until the prawns are just cooked through.

  2. Step 2

    Add the lemon juice, lemon rind and coriander to the prawn mixture and toss to combine. Divide the prawns among serving plates and serve with rocket and bread.


Recipe taken from taste.com.au

Polenta pancake with chilli beef


This is a beautiful mexican styled twist to a breakfast favourite. Every bite will make you wanting to come back for more.









Ingredients

  • 3 teaspoons extra virgin olive oil
  • 4 eggs
  • 1 small avocado, finely chopped
  • 1 tomato, finely chopped
  • 1/3 cup fresh coriander, chopped
  • 2 cups (500g) leftover chilli beef, warmed (from chilli beef, see related recipe)
  • Sour cream, to serve
polenta pancake
  • 500ml (2 cups) reduced-fat milk
  • 120g (2/3 cup) instant polenta
  • 310g can sweet corn kernels, drained
  • 2 eggs
  • 40g (1/2 cup) coarsely grated vintage cheddar
  • 2 green shallots, thinly sliced
  • 1/2 teaspoon gluten-free baking powder
  • 15g butter

Method
  1. Step 1

For pancake, preheat oven to 180°C/160°C fan forced. Place 375ml (1 1⁄2 cups) milk in a saucepan over medium heat. Bring just to a simmer. Gradually add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to medium-low. Cook, stirring constantly, for 2-3 minutes or until thickened. Combine corn, eggs, cheese, shallot, baking powder and remaining milk in a jug. Stir into polenta. Season.
  1. Step 2

    Heat butter in a 26cm (base measurement) non-stick, ovenproof frying pan over medium heat. Add polenta mixture and spread to cover the surface. Cook for 3 minutes. Bake for 20 minutes or until firm. Stand in pan for 5 minutes. Turn onto a plate.

  2. Step 3

    Meanwhile, heat oil in a separate frying pan over medium heat. Crack eggs into pan and cook for 3-4 minutes for soft yolks or until cooked to your liking.

  3. Step 4

    Combine avocado, tomato and coriander in a bowl. Season. Top pancake with chilli beef and eggs. Sprinkle with avocado mixture and top with sour cream.


Recipe taken from taste.com.au
Chilli mojito

What is sexier than a chilli mojito. A beautiful twist to an original!

Ingredients 
  • 170g (3/4 cup) white sugar
  • 1 teaspoon dried chilli flakes finely diced (almost like a dust)
  • 2 egg whites
  • 16 fresh mint sprigs
  • 160ml (2/3 cup) lime cordial
  • 2 limes, coarsely chopped
  • 24 ice cubes
  • 320ml white rum
  • Soda water, to serve
  • 2 long fresh red chillies (optional), halved, deseeded, thinly sliced









Method
  1. Step 1

    Place the sugar and chilli flakes in a mortar and pound with a pestle until finely crushed. (Alternatively, use a coffee or spice grinder.) Transfer to a small plate.

  2. Step 2

    Use a fork to whisk the egg whites in a bowl until frothy. Dip the rim of 1 serving glass into the egg white, then into the chilli mixture to coat. Repeat with the remaining serving glasses. Set aside until set.

  3. Step 3

    Divide the mint, cordial and lime among the glasses. Use the end of a rolling pin to gently pound until coarsely crushed. Divide the ice cubes and rum among the glasses. Top with soda water. Add a slice of chilli to each glass, if desired, to serve. 



Recipe taken from taste.com.au

Chilli Crab


This literally has my mouth already watering! Need I say more? There is simply nothing that beats Chili Crab.









Ingredients

  • 2 teaspoons peanut oil
  • 4 green (uncooked) blue swimmer crabs
  • 2 garlic cloves, crushed
  • 2 fresh long red chillies (or 1-2 fresh red birdseye chillies for extra heat), finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 60ml (1/4 cup) tomato sauce
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon brown sugar
  • 6 green shallots, ends trimmed, thinly sliced diagonally
  • 1/2 cup firmly packed coarsely chopped fresh coriander
  • Steamed SunRice Jasmine Fragrant Rice, to serve

Method
  1. Step 1

    Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry for 5-7 minutes or until just cooked (the crabmeat will turn white when cooked).

  2. Step 2

    Add the garlic, chilli and ginger, and stir-fry for 1 minute or until fragrant. Add the tomato and sweet chilli sauces, sherry and sugar, and stir-fry for 2-3 minutes or until sauce boils and thickens slightly. Remove from heat. Add the green shallot and stir until just wilted. Add the coriander and toss until just combined. Spoon steamed rice among serving bowls. Top with chilli crab and serve immediately.


Recipe taken from taste.com.au

Vegetarian Chilli


Don't worry all you vegans and vegetarians this is the recipe for you! This beautiful dish explodes with flavour. Its simple and easy to make and just tastes amazing!  








Ingredients

  • 80ml (1/3 cup) olive oil
  • 1 large onion, peeled, finely chopped
  • 1 small red chilli, seeded, chopped (for more heat, use 3 or 4)
  • 1/2 red capsicum, chopped
  • 1/4 teaspoon chilli flakes (available on request)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 2-3 garlic cloves, crushed
  • 420g can mixed beans, drained, rinsed
  • 420g can lentils, drained, rinsed
  • 425g can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 cup chopped flat-leaf parsley

Method
  1. Step 1 

Place 2 tablespoons of oil in a large saucepan over medium heat. Add the onion, fresh chilli and capsicum and cook until softened. Add the chilli flakes, cinnamon, cumin and thyme and cook for a further minute.
  1. Step 2

    Reduce heat to low and add the garlic, beans, lentils, tomatoes, tomato paste and remaining oil.

  2. Step 3

    Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further 5 minutes or until thickened.

  3. Step 4

    Stir through the parsley and serve with warm flour tortillas or steamed rice and sprinkled with grated cheese, if desired.


Recipe taken from taste.com.au