Chilli Chicken Laska

1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon ground turmeric
1 onion, roughly chopped fresh ginger
3 cloves garlic, peeled
3 stems lemon grass (white part only), sliced
6 candlenuts or macadamias
1 teaspoon TURBO SUPERCHARGE (Habanero Paste)
2-3 teaspoons shrimp paste, roasted
1 litre chicken stock
1/4 cup (60 ml) oil
400 gr chicken thigh fillets, cut into 2 cm pieces
3 cups (750 ml) coconut milk
4 fresh kaffir lime leaves
2 1/2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons grated palm sugar or soft brown sugar
250 gr dried rice vermicelli
90 gr bean sprouts
4 fried tofu puffs, julienned
3 tablespoons roughly chopped fresh Vietnamese mint
2/3 cup (20 gr) fresh coriander leaves
Lime wedges, to serve

1. Roast the coriander and cumin seeds in a dry saucepan over medium heat for 1-2 minutes, or until fragrant, tossing the pan constantly to prevent them burning.
Grind finely in a mortar and pestle or a spice grinder.

2. Place all the spices, onion, ginger, garlic, lemon grass, candlenuts, Habanero paste and shrimp paste in the food processor or blender.
Add about 1/2 cup (125 ml) of the stock and blend to a fine paste.

3. Heat the oil in the wok over low heat and gently cook the paste for 3-5 minutes, stirring constantly to prevent it burning or sticking to the bottom.
Add the remaining stock and bring to the boil over high heat. Reduce the heat to medium and simmer for 15 minutes.

4. Add the coconut milk, lime leaves, lime juice, fish sauce and palm sugar and simmer for 5 minutes

5. Meanwhile, place the vermicelli in a heatproof bowl, cover with boiling water and soak for 4-5 minutes. Drain and divide among large serving bowls with the bean sprouts.
Ladle the soup over the top and garnish with some tofu strips, mint and coriander leaves. Serve with a wedge of lime.


Chilli Chocolate Brownies

Serve with thickened cream and strawberries.

350g good-quality dark chocolate, chopped finely
120g butter, chopped
1/3 cup caster sugar
2 eggs, beaten lightly
1 cup plain flour
1 tsp fresh chopped red chilli or chilli flakes for a milder heat
1 tsp grated fresh ginger and/or lime rind (optional)
100g additional good-quality dark chocolate, coarsely chopped
Icing sugar for dusting

1. Preheat oven to 180C. Grease a 19cm square cake pan with butter. Line base and 2 opposite sides with non-stick baking paper.
2. Combine finely chopped chocolate and butter in a medium saucepan. Use a metal spoon to stir over low heat until melted. Add sugar and cook, stirring for a further 2 minutes. Remove from heat.
3. Add eggs, flour & chilli (ginger & lime rind here too). Stir until well combined. Then stir chocolate chunks through. Spoon into prepared pan and smooth surface. Bake for 25 to 30 minutes or until a skewer inserted into centre comes out almost clean. Set aside to cool.
4. Cut into squares, dust with icing sugar and serve.

Chilli Con Carne

Make it as hot as you like, and serve with hot boiled rice.

400-500gm lean minced beef
1 large brown onion, diced
1 well rounded Tablespoon ground cumin
1 beef stock cube, or Tablespoon Massel beef stock powder
2 cloves garlic, minced or fine diced
1 teaspoon ground chilli powder (you can use fresh chillies if you prefer)
1 teaspoon brown sugar
1 400gm can diced tomatoes (or dice 3-4 large fresh tomatoes)
1 400gm can red kidney beans – drained and rinsed.
1.5 Tablespoons rich tomato paste
Salt – add to taste if necessary
Hot chilli sauce (check flavour before adding)

In a large saucepan – base covered with light oil – saute onion then add mince to brown.
Add all remaining ingredients and simmer till meat is tender.
Adjust the flavours to suit, adding more salt or chilli sauce as desired.

From Warren at Elizabeth B&B, Sawtell

Chilli Con Carne

2 tablespoons bacon dripping or butter
1/2 cup chopped onion
1 chopped clove of garlic
500g ground beef
1 1/2 cups canned chopped tomatoes
1 1/2 cups canned kidney beans
2 teaspoons to 2 tablespoons chilli powder (depending on taste)
3/4 teaspoon salt

Saute onion and garlic in dripping or butter. Add ground beef and saute until well done. Add tomatoes, kidney beans, chillipowder and salt. Cover and cook slowly for 1 hour.

Chilli Lamb Shank & Veggie Soup

1 tablespoon olive oil
2 lamb shanks
2 onions, chopped
2 cloves garlic, crushed
2 carrots, chopped
2 potatoes, peeled and chopped
1 turnip, peeled and chopped
1 parsnip, peeled and chopped
2 litres beef stock
425gr can chopped tomatoes
100gr Outback Storm (Roast Tomato & Basil Relish 8/10),
½ cup pearl barley
2 bay leaves
seasoning to taste

Heat oil in large stockpot. Brown shanks well all over. Transfer to plate.
Add onions and garlic. Sauté until onions are tender. Stir in carrots, potatoes, turnip and parsnip. Cook for 1 minute.
Blend in remaining ingredients. Return shanks to pot. Bring to the boil. Reduce heat and simmer for 1 to 1 ½ hours or until barley is tender and lamb falls of the bone.
Transfer shanks to a dish. Separate meat from bone and add meat to the soup. Heat gently and serve with bread.


Chilli Lentil Soup (Microwave)

A south-east asian style soup you can make in the microwave.

1 cup red lentils
30g butter
1 medium onion, chopped
1 teaspoon grated fresh ginger
1 clove garlic, crushed
1 small fresh red chilli, chopped
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
2 small chicken stock cubes, crumbled
2 1/4 cups hot water
1/2 cup coconut cream
1 teaspoon chopped fresh coriander

Soak lentils in hot water for 10 minutes, drain. Combine butter, onion, ginger, garlic, chilli and spices in a large bowl. Cover, cook on HIGH for 3 minutes. Add lentils, stock cubes and water. Cook on HIGH for about 10 minutes or cook until lentils are tender. Stir several times during cooking. Blend or process mixture in several batches until smooth. Add coconut cream and coriander. Process until combined. Reheat before serving.

Soup can be prepared up to 3 days ahead or frozen for up to 2 months.

Leila Oonk

Chilli Muffins

Use extra hot salami or leave it out and use mild salami or ham for a child friendly version.

spray oil
2 cups (250g) self raising flour
1 cup finely diced salami
1 cup grated Parmesan cheese
1/2 cup pitted olives
1/3 cup diced parsley
1 teaspoon chilli flakes
1 cup (150ml) milk
80g butter, melted
1 egg, lightly whisked


  1. Preheat oven to 180 degrees C. Lightly spray a 12 hole muffin tray with oil.
  2. Sift flour into a large bowl.
  3. Stir in salami, parmesan, olives, parsley and chilli. Season to taste. In a jug combine milk, butter and egg.
  4. Make a well in the centre of the dry ingredients. Add milk mixture all at once. Mix lightly until just combined.
  5. Spoon mixture evenly into the muffin tray.
  6. Bake 20 to 25 minutes until cooked when tested with a skewer.
  7. Cool in tray for 5 minutes then transfer to a wire rack.
Chilli Paste

This paste can be used on sandwiches, as a marinade for meat or prawns, mixed with sour cream for an easy dip, the sky’s the limit, I use it all the time!!!

6 Halapenos or hot red chillis
3 cloves garlic
1 large bunch Italian parsley

Place all ingredients in a food processor and slowly add olive or sunflower oil untill a smooth paste forms.
Place in sealed container in the fridge and make sure oil covers paste.


Chilli Pork Spare Ribs

A tangy BBQ treat

10 pork spare ribs
1/4 cup teriyaki sauce
1/4 cup oil
1 tablespoon brown sugar
1 tablespoon chilli sauce
1 red hot chilli, finely chopped

Combine other ingredients and marinate spare ribs for 1 hour or overnight. Grill, bake or BBQ for 12 to 15 minutes. Allow to crisp during cooking.

Chilli Ribs

Finger licking, fall off the bone spicy ribs. Serve with rice and salad.

2kg pork spareribs
1 pinch salt and pepper, to taste
250ml water
1/2 cup (250ml) chilli paste/sambal
1/2 cup (250ml) sweet chilli sauce


  1. Rinse pork spareribs and pat dry. Sprinkle with salt and pepper.
  2. Arrange spareribs in a baking dish with water then cover with foil.
  3. Bake at 180 degrees C for 30 minutes.
  4. Remove foil and pour combined chilli paste and sweet chilli sauce over the ribs. Brush ribs with the chilli sauce every 5 minutes for 30 minutes. Serve.
Chilli, Tomato, Olive & Rocket Pizza

1 large wholemeal Turkish bread
1 tablespoon olive oil
1 teaspoon crushed garlic
½ cup grated Parmesan cheese
½ cup tomato, coarsely chopped
1 tablespoon sliced black olives
100gr Outback Storm (Roast Tomato & Basil Relish 8/10)
100gr baby rocket leaves

Place bread onto an oven tray. Mix olive oil and garlic and spread over bread.
Spread Outback Storm over bread.
Sprinkle with Parmesan cheese. Top with tomatoes and olives.
Bake in a very hot oven (220c) for 10 to 15 minutes until cheese has melted and base is golden.
Top with rocked leaves. Cut into 4 pieces.
Serve with extra salad if desired


Chill Vegetable Kebabs

6 small onions
12 button mushrooms
2 small zucchinis
1 red capsicum
12 large cherry tomatoes
½ cup olive oil
2 tablespoons lemon juice
⅓ teaspoon (Habanero Paste 10++/10)
2 teaspoons fresh thyme, chopped

Peel the onions and blanch in boiling water for 5 minutes or until barely tender. Drain and cool in iced water.
Slice the zucchinis and cut the capsicum into large pieces. Thread all the vegetables and tomatoes, alternately onto skewers. Place the skewers in a shallow dish.
Make the marinade by mixing olive oil, lemon juice, Turbo Supercharge and thyme. Pour marinade over the vegetable skewers. Marinate for 30 minutes, turning occasionally.
Cook kebabs for 8 minutes, or until vegetables are tender.
Serve with steamed rice and Outback Storm (Roast Tomato & Basil Relish 8/10).


Choc Chilli Ice Cream

Substitute sugar with sweetener if diabetic.

50g sugar
50mL milk
10g cocoa powder
1 tps glucose
1 tsp Sambal Oelek
300mL custard
300mL thickened cream


  1. Put milk, sugar, cocoa, glucose and sambal in a small saucepan and warm until the sugar is dissolved. Cool the saucepan in some cold water.
  2. Shove it all together in your ice cream maker and whirl it until stiff. About 50 minutes.
  3. Eat soft or freeze in sealed containers.
Citrus Ceviche Salad

Ceviche is the perfect summer seafood with its citrus, coriander and chilli flavours. The acid in the lemon and lime juices ‘cooks’ the seafood. You can use any variation of fresh seafood in your own version.

1.75kg green prawns shelled and deveined
500g scallops,
Juice of 6 large limes
Juice of 1 large lemon
1 small red onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 green chilli, chopped (optional)
1 red chilli, chopped
1 bunch fresh coriander, chopped
1 tablespoon olive oil
3 teaspoons salt
freshly ground black pepper to taste


  1. In a large glass or ceramic bowl, gently toss the prawns and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, chillies, coriander, olive oil, salt and pepper.
  2. Cover bowl, and chill the ceviche for 1 hour in the refrigerator, until prawns and scallops are opaque.
Hot BBQ Chicken Kebabs

Tah Dah! Now you’ve got the most awesome BBQ chicken recipe for using lots of ‘Heads or Tails’ sauce from The CHILLI Effect. Use as a marinade to make golden caramelised chunks of spicy molasses, hickory smoke infused chicken. Simply scrumptions! Either eat kebab style in a bread or with a salad (preferably laced with Ghost peppers). And if it’s not juicy enough for you or you’ve cremated the chicken, spurge on the rest of the bottle of ‘Heads or Tails’ then order your next bottle online at
Like our recipe then let us know on Facebook or Instagram @theCHILLIeffect

3 Chicken Plump and Juicy Breasts (cubed for kebabs)
3 BIG spoons full of The Chilli Effect’s “Heads or Tails” Sauce
3 Cloves of finely chopped garlic (preferably a hot variety – yes all garlic is not the same bland white mush from the supermarkets!!)
2 Big spoons of Honey (preferably from your local beekeeper – as supermarket honey is generally boring)
A pinch of salt and pepper
Pitta or Turkish Breads
A token lettuce leaf and maybe a slice of tomato or two
Kebab skewers
Optional ghost peppers for the token salad

Place your cubed chicken in a large bowl, add TCE ‘HoT’ sauce, drizzle the honey over the meat, sprinkle the garlic, salt and pepper into the bowl. Thoroughly mix until all the chicken is coated with a nice sticky brown sauce, honey garlic marinade. Leave for 30-90 mins in the fridge. Take the marinated chicken and place on BBQ skewers, cook slowly on a low heat on your preheated BBQ grill until the chicken is thoroughly cooked and the marinade has caramelised to a golden brown.


Illy's Chilli Chicken and Pasta

A spicy delight prepared in a hurry using pre-cooked or leftover chicken. Add extra vegetables to change it to a substantial main meal, if desired.

500gm chicken thigh fillets, cut in thin strips and sauteed in non-stick pan with a little oil (OR – use precooked chicken pieces sliced or chopped bite size)
1 onion, chopped
1 clove garlic, crushed
1 small fresh red chilli, diced (remove seeds if you prefer)
2 stems lemon grass, chopped (optional)
2 Tablespoons fish sauce
1/3 cup light coconut milk
1/4 cup shredded fresh basil
1 cup fusilli pasta, (or pasta of your choice) cooked al dente and drained

Saute onion, garlic, chilli and lemon grass (if using), stir fry to soften.
Add cooked chicken, pasta, fish sauce, coconut milk. Toss together and heat through, lastly adding the chopped basil. Serve immediately.
If you wish, you can add vegetables of your choice(eg. green beans, capsicum, broccoli florets) to make this a more substantial meal. You may find you need a little more coconut milk if adding extra vegetables.
Enjoy !

Jill and Warren, Elizabeth B&B, Sawtell

Jalapeno Poppers - Roasted

Jalapeno Poppers–Roasted, stuffed peppers in the oven or on a grill

Take 18 fresh green jalapeno peppers and cut off top stem to hollow out seeds and ribs. Removing these will cool down the peppers and make space for the stuffing. It’s easy to use the back end of a teaspoon for this.

Stuffing: It can be as easy as a combo of cheddar cheese and cream cheese with a cube of cheese perched on the top. Or use equal amounts of beef mince, finely diced onion and red capsicum mixed with shredded cheddar again with a cube of cheese covering the hole. You can also used minced prawns with spice, shredded pork, turkey mince… just about anything–even peanut butter!

Preparation: Turn oven to 180 or even better, prepare barbeque grill. Take peppers and wrap them with a layer of pancetta or prosciutto with extra at top to capture the molten cheese. You can secure the meat with toothpicks to prevent it unwrapping during cooking or use a special jalapeno popper tray which is a 12 or 18 hole stainless steel raised surface device with even holes.

Holding the wrapped pepper in one hand, stuff the inside to a few millimetres from the top, pack it down and push down a cube of cheese over the top. You can also start by filling a quarter with cream cheese and then a meat mixture to near the top.

You can use an aluminum BBQ tray that you have punched holes in to insert the peppers and place in a cooking pan or heatproof dish. Cook for 25 minutes until cheese is brown and bubbling. If using a BBQ, place tray on top of aluminum foil and cook 20-25 minutes, preferably with hickory or mesquite smoking chips added to the coals.

Phil Tripp

Mixed Veggies in Coconut Milk

300g mixed vegetables such as pumpkin, zucchini, celery, corn cobs, beans, and mushrooms
2 cloves garlic
1 or 2 chillis
2 strips lemon rind or lemon grass
2 lime leaves or half a teaspoon of grated lime rind
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice
10 basil leaves

Prepare the vegetables. Cut into even sized pieces. Pound the garlic, chillies, lemon and lime rind to a paste. (If using lime leaves, simmer them whole with the vegatables and coconut milk.) Heat half the coconut milk until oily and cook the paste until fragrant. Add the prepared vegetables and remaining coconut milk with a little water if necessary. Simmer until the vegetables are cooked but crisp. Stir in the fish sauce, lime juice and basil leaves. Serve with rice or noodles.

Plum & Chilli King Prawns

A tangy BBQ treat

24 large uncooked prawns
2/3 cup savoury plum sauce
2 tablespoons homey
1 1/2 teaspoons fresh chilli
2 tablespoons lemon juice
2 teaspoons cornflour
1 1/4 caups dry white rice

Prepare prawns and marinate the night before. Shell and de-vein the prawns. Slightly heat the honey until warm, add plum sauce, chilli and lemon juice. Mix well. Cover and refrigerate overnight or for 4 hours. Prepare rice according to packet directions. Drain prawns, reserving marinade. Pour marinade, except for 1/4 cup into saucepan and heat until warm. Mix cornflour with the quarter cup marinade and stir into the heated sauce. Bring to the boil, stirring until thickened. Pour over cooked prawns. To cook prawns, pour oil into a non-stick pan and saute for 1 to 2 minutes. Serve prawns on the cooked rice with sauce poured over the top.

Linda Johnston, from the Sawtell Chilli Festival Cookbook

Spicy Yoghurt Chicken

8 to 10 chicken drumsticks
200gr low-fat natural yoghurt
2 cloves garlic, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons Funnelweb Bite (Hot Sweet Chilli Sauce 8/10)
2 tablespoons sugar

Place chicken into a shallow dish. Mix yoghurt, garlic, cumin, coriander and Funnelweb Bite in a bowl. Pour over chicken and coat well.
Cover with cling wrap. Place marinated chicken in the fridge for at least 1 hour or overnight.
Remove excess marinade from chicken. Arrange drumsticks on a foil-lined baking tray. Bake in a moderately hot oven (190c) for 35 to 40 minutes or until cooked.
Place remaining marinade into a saucepan. Mix in cornflour to thicken and add sugar. Bring to the boil while stirring. Reduce heat. Simmer for 3 minutes.


Thai Fish Cakes

500g white fish fillets
2 red chillies, chopped
1 red capsicum, chopped
2 teaspoons garlic
1 stalk lemon grass, white stalk end only, roughly chopped
1 tablespoon fish sauce
1/2 cup light coconut milk
1 whole egg
125g beans, finely chopped into rings

Place fish, chillies,capsicum, garlic, lemon grass and fish sauce into blender or processor. Blend until smooth. Add coconut milk and egg. Place Mixture in a bowl and fold through beans. Chill for 2 hours. Shape into small patties. Fry in oil until golden brown on both sides. Drain and serve with sweet chilli sauce.

Uncooked Chilli Sauce

An easy sauce you can make with just a food processor.

500g small red chillies
125g fresh ginger, peeled and chopped
6 cloves garlic, peeled
2 teaspoons grated lemon rind
1/4 cup sugar
1 cup white vinegar

Wash and cut stalks from chillies. Cut away bruised or marked parts of chillies but don’t remove seeds. In a food processor blend chillies, ginger, garlic, rind, sugar and vinegar until smooth. Pur into sterilised jars. Can be stored in fridge for up to 6 months.

Margaret Roche, from Sawtell Chilli Festival Cookbook, 2004

Sawtell Chamber of Commerce

PO Box 298 Sawtell NSW 2452