Chilli Calamari Salad

We recommend pairing this recipe with a drizzling of Luscious Lemon, a Raspberry Vinaigrette or a Balsamic Glaze

Ingredients:

• Fresh calamari
• Roquet and spinach
• Fresh birds eye chilli
• Figs
• Spanish Onion
• Bunch Mint
• Quinoa
• Cucumber
• Cherry tomatoes
• Capsicum or jarred roasted capsicum 
• Avocado
• Olive oil

Method:

1. Make a cup of quinoa as per packet instructions and set aside. 
2. Slice your squid tube and then coat in olive oil and fresh chilli or luscious lemon sauce. 
3. Heat up a fry pan on medium heat with a splash of olive oil and toss in your calamari and cook for a few minutes each side.  Don't over cook or it goes rubbery. 
4. Slice tomatoes, onion, avocado, capsicum and figs. 
5. In a salad bowl place spinach, roquet and quinoa and toss.  Then add the rest of your salad ingredients as per your liking. 
6. Then drizzle your dressing over, garnish with some mint and enjoy.

 

 

San Choy Bao with a Twist

We recommend pairing this recipe with a drizzling of Luscious Lemon or Red Hot Honey

Ingredients:

• Kangaroo mince 500 gms
• Cos lettuce
• 1 brown onion
• 1 lime
• Shallots
• 1 tsp of brown sugar
• 2 tbsp of minced ginger
• 2 garlic cloves
• Peanut oil
• 4 tbsp keycap manis sauce
• Cayenne pepper
• 4 birds eye chills
• Sprig of coriander
• Handful of pistachios or cashews

Method:

1. On med-high heat, put some peanut oil, ginger, onion, brown sugar and garlic in a fry pan. Sautee for 3-4 mins. 
2. Once golden brown and aromatic, add the kangaroo mince or mince of your choice and brown.  Then add some keycap manis sauce, a sprinkling of cayenne pepper, freshly squeezed lime, shallots and chillies. Cook for a further 10 mins. 
3. When ready, get the lettuce leaves and separate in singles. Then add a couple of scoops to each leaf.  Garnish with some crushed nuts and coriander. Then drizzle your choice of hot sauce. Enjoy. 

 

 

Stuffed Jalapenos with Goats Cheese 

We recommend pairing this recipe with a drizzling of Mezcaliente or Punchy Pineapple

 Ingredients:

• 12 Jalapenos
• 1/2 chopped brown onion
• 4 tbsp of goats cheese
• 1 chopped Capsicum
• 1/2 cup chopped coriander
• 250 gm Philadelphia Cream Cheese
• 2 garlic cloves (minced)
• 1-2 tbsp olive oil
• 1 tsp salt 

Method:

1. Preheat the oven to 180 degrees Celsius and line a large, rimmed baking sheet with parchment paper for easy clean-up.  Scoop out the seeds and membranes from each pepper, and discard those pieces.
2. In a bowl, combine the cream cheese, goats cheese, chopped coriander onion, minced garlic and salt. Stir to combine. 
3. Stuff the jalapenos with the cream cheese mixture (you might have a small amount left over). 
4. Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
5. Let is sit for a few minutes to cool and enjoy. 

 

My Wife's Hot Mexi-Bowl

We recommend pairing this recipe with a drizzling of Mezcaliente

Ingredients:

• 1/4 red onion
• 1 avocado
• Tajin
• Cos lettuce
• Beans of your choice
• Cob of corn
• Cherry tomatoes
• Jalapenos
• tbsp olive oil
• tsp of salt

Method:

1. On med heat in a fry pan add in some olive oil and fry the cob of corn and cook for 6-7 mins. Sprinkle some salt on it and take off the fry pan, once it has a nice char.  Set a side for chopping.  
2. Cut your avocado and scoop it out to a mixing bowl. Add some tajin and lime juice, mix to make guacamole. 
3. Boil some water to make some rice or choose the instant rice packs that cook rice in 90 secs.  We usually do brown rice or Jasmin rice. Once cooked, set aside. 
4. Chop your lettuce, cherry tomatoes, red onion, charred corn and jalapenos and set aside. 
5. In a microwave or stove top heat up some beans of your choice. 
6. Once the rice is ready add it to a bowl along with you cooked beans, corn, jalapenos, red onion, lettuce and guacamole.  A slice of lime for garnish. Enjoy!

 

  

Spicy Asian Prawn Salad with Rice Noodles

We recommend pairing this recipe with a drizzling of Red Hot Honey or Hot Passion

Ingredients:

• 200g rice vermicelli noodles
• 1 large carrot, cut into thin matchsticks
• 1 telegraph cucumber, seeds removed, cut into thin matchsticks
• 1 long red chilli, seeds removed, cut into thin matchsticks
• 300g peeled cooked prawns (tails intact), deveined
• 1 cup  chopped red cabbage
• 1 cup of snow peas sliced
• 1 sprig of spring onion chopped
• 1/4 cup red onion
• 1/4 cup fresh coriander
• 1/4 cup fresh mint leaves 

Dressing

• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tsp My Wife’s Hot Sauce – Red Hot Honey or Wild Watermelon
• 2 tsp fresh peeled minced ginger
• 1⁄2 tsp sesame oil
• 1⁄4 tsp chilli flakes
• 1 tsp toasted sesame seeds

Method

1. For the dressing  stir all the ingredients in a bowl. Set aside. \
2. Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.
3. Cook the prawns on low to med heat for a few minutes each side, don't over cook. 
4. Add the carrot, cucumber, chilli, prawns, red cabbage and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve. 

 

Spicy Avocado Toast with Dukkah

We recommend pairing this recipe with a drizzling of Pumpin Pomegranate or Smokin Peach

Ingredients:

• 1 avocado
• slice of bread
• 1 egg
• slice of tomato
• packet of dukkha
• Parsley for garnish

Method

1. First boil a pot of half water half vinegar, crack an egg in there and spin the water around so the egg seals. 
2. Cut the avo and smash in a bowl and add a few splashes of My Wife's Hot Sauce to make the avo spicy.
3. Put some toast on and cut a slice of tomato
4. Check on your egg and drain if ready. set aside.
5. Once your toast is cooked spread your spicy avo on, place a slice of tomato over that and then place your poached egg on top.  Then sprinkle some dukkha all over and enjoy a healthy start to your morning.