All posts tagged Chilli

Honey Chilli BBQ Corn on the Cob

Recipe by Katherine Brown of Debacle

Ingredients:

  • 4 (230g each) fresh corn cobs, husks attached
  • 75g butter, softened
  • 1 tablespoon honey
  • 1 tablespoon finely chopped fresh flat leaf parsley
  • 1/2 teaspoon dried chilli flakes


Method:

– Preheat a barbecue chargrill on medium-high heat. Gently peel husks back from corn without removing husks. Remove silk from corn cobs. Gently pull husks back over corn. Place corn in a large bowl. Cover with water. Set aside for 10 minutes.
– Meanwhile, combine butter, honey, parsley and chilli in a bowl. Season with salt and pepper. Stir to combine.
– Pat corn dry with paper towel. Barbecue, turning for 15 to 17 minutes or until charred and cooked through. Set aside to cool for 2 minutes. Peel back husks. Brush corn with butter mixture. Serve

Oysters 3 ways for Valentine’s Day

Recipe by Michaela Uren of Forchefs

Ingredients:

Oysters with Shallots and La Barre Blood Plum Vinegar

  • Oysters
  • 1 Shallot, finely chopped
  • 2 tsp sugar
  • 5 tbs Blood plum vinegar
  • Salt
  • Freshly ground black pepper

Oysters with Chilli, Ginger and Coconut Vinegar

  • Oysters
  • 1/2 thumb-sized piece peeled ginger, finely, grated
  • 6 tbsp Coconut vinegar
  • 1 red chili, seeded, and, finely, chopped
  • Fresh Coriander for garnish

Oysters Kilpatrick

  • Oysters
  • 2 tbs Worcestershire sauce
  • 175g thin rashers bacon
  • 2 tbs Flat-leaf parsley leaves
  • Lemon wedges


Methods:

Oysters with Shallots and La Barre Blood Plum Vinegar

– Mix together in a small serving dish. Leave for 10 minutes & taste. Add more sugar if required.

Oysters with Chilli, Ginger and Coconut Vinegar

– Mix together in a small serving dish. Leave for 10 minutes & taste. Adjust accordingly

Oysters Kilpatrick

– Preheat grill on medium-high heat. Place oyster on a baking tray or heatproof plate.
– Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon.