Gringo killer meatballs with smoked chilli sauce

Ingredients for the meat balls:

• 200 gms organic free range pork mince ( if preferred )
• 200 gms organic beef mince ( if preferred )
• 2 tblsp organic raisins ( if preferred )
• 1/2 finely diced onion
• 6 tblsp cooked rice
• 1 free range egg lightly beaten
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 2 cloves of finely chopped garlic

• 3 400gms canned organic whole tomatoes or 1200 gms fresh organic tomatoes blanched, put into iced water and skins removed
• 1 onion finely chopped
• 2 finely chopped garlic cloves
• 1 bay leaf
• 2 sprigs of thyme
• 50 ml Gringo Killer Fiercely hot chilli sauce with capsicums
• 100 ml Gringo Killer wood smoked medium hot chilli sauce
• Salt and pepper to taste

Put all the sauce ingredients into a large pot and simmer gently for 20 minutes until cooked and slightly reduced. While this is cooking put all the meatball ingredients into a bowl and mix thoroughly, then make into small walnut sized balls and place gently into the sauce.
Cook for another 30– 35 minutes or until the meatballs are tender. Remove the bay leaf and Thyme and serve with plain white rice, that has lime juice squeezed through it topped with chopped parsley.
Serves 4

Oyster shots (as on 95 bFM Monday 29th May ‘10)

If you are a oyster lover as I am, these are the best way to have them.

Make a bloody Mary mix using some good quality tomato juice, Gringo Killer Wood Smoked medium hot chilli sauce and fresh lime juice. Place an oyster (Bluff oyster when they are in season between March and August) in a shot glass, a dash of vodka, the Bloody Mary mix, top with cracked pepper.

You have no idea how hard it was to get this photo done, and the amount of Oyster Shots I had to have, poor me.

Chilli and vege quiche

Put flaky pastry into a flan dish or similar, add a thin layer of Gringo Killer Gourmet Chilli, sundried tomato and basil spread onto the base. Sauté onions, capsicums put into a bowl and add sweet corn and 3-4 eggs pour in pastry shell layer add finely sliced tomatoes onto the top and cook until egg mixture is cooked and pastry is golden.

Corn fritters (gluten free)

1 small onion diced,
1/2 cup chopped celery,
1/2 cup chopped red capsicum,
1 cup whole kernel sweet corn,
1 tblsp chopped parsley,
2tblsp rice flour,
1 egg,
1 tblsp olive oil.
Cook onions, celery,capsicum in the oil until soft, beat egg add parsley and seasoning. Place spoonfuls of mix into a pan, cook gently. Serve hot or cold with Gringo Killer Gourmet Chilli, cucumber and capsicum dip.

Pastry cases

Filled with refried beans and Gringo Killer Gourmet chilli sauce, topped with Avocado, sour cream and tomato.

Combination platter

Crostinis with cream cheese, refried beans, Gringo Killer Gourmet chilli sauce topped with avocados and cherry tomatoes or cream cheese mixture (as above) smoked chicken, cucumber and Gringo Killer Citrus ‘n’ fire chutney Profiteroles filled with cream cheese mixture and strips of capsicums.

Mexican dip

Make up an onion and chill dip, using a packet of Maggi onion soup, Gringo Killer Gourmet chilli sauce, reduced cream and lemon juice. Layer into a glass or bowl, refried beans mixed with chill sauce, onion and chilli dip, guacamole, Salsa with more chilli sauce if desired, use with cheese sticks, vege sticks or corn chips.

Rocoto Relleno
This is a recipe I have found on the internet, I myself have not actually tried it, but if any one does make this dish please let me know what it tastes like. When my next crop of Rocoto's is ready I will definitely be giving it a go.

Serving Size : 6 Preparation Time :1:00

Amount Measure Ingredient -- Preparation Method
6 each fresh Rocotos -- washed
2 each eggs, hard-boiled -- chopped1 each white onion -- chopped
2 each clove garlic -- chopped
2 tablespoons aji Amarillo powder ( Aji Amarillo is also known as Aji escabeche. The Aji Amarillo is the most common chile in Peru. In the USA it is sometimes referred to as the yellow chile or Peruvian chile. The pods are 4-5 inches long and deep orange in color when mature. The thin fleshed pods have a clearly pungent heat. The pod is grown in all of the regions of Peru, for instance, the coast, the Andes and the Amazon )

1/2 pound lean ground beef
1 teaspoon ground oregano
2 tablespoons peanut butter, unsalted (natural peanut butter)
1 can evaporated milk
6 slices Monterey jack cheese or your favourite cheese
3 tablespoons vegetable oil
Cut open each rocoto and remove seeds and veins with spoon. Place in a small pot of water and put on medium heat. Add 1 tablespoon salt. Bring to just before oil and remove from heat. Allow to sit for 10 minutes and then pour off water.
Repeat 4 times alternating 1tbs sugar and 1 tbsp salt in the water, this will remove lots of the heat or this dish will be too hot for most people. If you like it hot, do the aforementioned only one or two times.

Stuffing: Boil the eggs, allow to cool and chop. Saute' in a large skillet with 3 tbsp vegetable oil the chopped onion and garlic for about 5 minutes. Add the aji colorado and cook for about 5 more minutes on medium (you can substitute 2 fresh or dried aji
amarillo if you have some). Add the ground beef & oregano and cook for another 10. Add the peanut butter & eggs & salt/pepper to taste. Take off heat and set aside.

Stuff the rocotos and arrange in a baking dish. Pour about 2 tablespoons evaporated milk into each one, cover the opening with cheese and cap with the rocoto top. Pour any leftover suffing into the baking dish and a little of the milk also. Cook in the oven at 350° for about 40 min.

Serve with boiled potatoes. Arrange some of the extra stuffing on the plate and place a piece of cheese on top.

Serving suggestions:

I have no set measurements when I cook (unless I really have to) so these are not precise recipes, just ideas for using the Gringo Killer products.

All sauces
These can be used in just about everything you cook if you want that extra buzz and taste.

Gourmet chilli, sundried tomato and basil spread

Dressings
Salad idea - Marinate some cubed or sliced meat in the Teriyaki marinade and leave for as long as possible.
Make up some cous cous and put to one side.
Grill some cut up chunky pieces of capsicums, onions, cougettes.
Some fresh herbs if you have them, parsley, basil.

When all these ingredients are cooked put them in a bowl together and stir through a small amount of the Gourmet, Chilli and Garlic Dressing. Not too much as you don't really want a soggy salad.

Citrus ‘n’ fire Chutney
Spread the Chutney onto fish, chicken or pork, wrap up in some tinfoil and bake in the oven or bar–b–que. Serve when cooked with a salad or vegetables.