HOT BRANDY SAUCE RECIPE
Ingredients: makes 1½ cups
• 4 tablespoons butter
• 2 tablespoons brown sugar
• 6 tablespoons caster sugar
• 2 tablespoons BBCC HEAVENLY HABANERO CHILLI
SAUCE
• 2 tablespoons apple juice
• 3 tablespoons brandy
• 2 tablespoons cream
Method:
1. Melt butter in a saucepan and stir in brown and
caster sugars.
2. Pour the chilli sauce through a sieve into the pan
and add remaining ingredients, stirring continuously
while mixture comes to a boil.
3. Reduce heat and cook for 4 minutes.
4. Remove from heat and serve warm over Apple
Cinnamon Cheesecake.
ADVANCE PREPARATION
5. Sauce will keep for a week refrigerated.
6. VARIATIONS
7. Add ½ cup chopped toasted macadamias or pecans
to the sauce just before serving.
SAUCES & SALSAS
heavenly habanero chilli sauce with mango
Byron Bay Chilli - Green Jalapeno
Guacamole
Makes 1 1/2 cups
Ingredients
• 2 large ripe avocados
• 3 tablespoons BBCC GREEN JALAPENO CHILLI SAUCE
• 2 tablespoons chopped coriander
• 4 green onions, finely sliced
• 1 fresh green jalapeno chilli, finely minced (optional)
• salt
• BBCC 230g NATURAL TOASTED CORNCHIPS
Method - Soup:
1. Cut the avocados in half.
2. Remove pulp and mash roughly in a bowl.
3. Add remaining ingredients, stirring gently.
4. Salt to taste.
5. Serve immediately with oven-warmed corn chips.
ADVANCE PREPARATION
To make in advance, spread a thin layer of sour cream
over top of guacamole. Cover tightly with cling film and
refrigerate. Gently stir to incorporate sour cream just
before serving.
VARIATIONS
Additions to the mashed avocado can include any of
the following: a de-seeded, chopped tomato, minced
garlic, minced red onion, minced pickled chillies, diced
red, yellow or green capsicum, diced carrot, corn kernels
and chopped black or green olives. To make a creamy
dressing, mix guacamole with mayonnaise, sour cream
or plain yogurt and thin to desired consistency with milk.
For a tangy dressing, thin guacamole with lemon or lime
juice and a good splash of olive oil.
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