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Chilli Sting


  • Chilli Sting

    North African Style Chutney

    Matchett's Chilli Sting is a North African style chutney. It is made using Australian grown long red cayenne chilli peppers, garlic, ginger and spices. It is an ideal condiment with BBQ foods, sharp cheddar cheese, Middle Eastern and North African foods and vegetarian foods. For extra zing, add it to stir-fries, curries, re-fried beans, casseroles or pasta sauces.

    Heat Rating: "Amorous"
    Volume:  200g / 2lt tub (subject to availability)
    Best Before Date:  36mths from manufacture
    $12.00

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    Recipe Ideas

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    \n
    \n\nHeat Rating: \"Amorous\"
    \nVolume:  200g / 2lt tub (subject to availability)
    \nBest Before Date:  36mths from manufacture
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    60g butter - softened
    \n2 tsp Matchett's Chilli Sting
    \n½ tsp salt flakes
    \n½ tsp garlic - minced
    \n4 whole fresh corn cobs - husk on

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    Mix together the butter, Chilli Sting, salt flakes and garlic.
    \nPeel back the green husk from each cob being careful not to detach the
    \nhusk from the actual cob.  Remove the beard like matter and discard.
    \nSmear each cob evenly all over with the Sting butter. 
    \nFold the husk back around the cob.
    \nWrap each cob individually in foil.
    \nPreheat barbeque and cook for 10-15 minutes turning regularly.
    \nRemove foil. Serve hot and whole.

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    1 large sweet potato - cut into wedges\n
    2 red onions - cut into wedges\n
    12 – 14” Pizza base\n
    2 - 3 Tbl Matchett's Chilli Sting\n
    100g grated Mozzarella cheese\n
    120g sour cream or Greek yoghurt\n
    1 long red cayenne chilli pepper - chopped\n
    ½ bunch fresh coriander leaves - chopped\n
    Rocket leaves for garnish\n
    Big Sissy Foods Screamin' Cream & Crocodile Candy

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    Preheat oven to 190 degrees Celsius.\n
    Toss the sweet potato and the onion in a little olive oil. \n
    Place onto a roasting tray and cook until lightly golden.\n
    In the meantime, spread the Sting evenly across the pizza base. \n
    Sprinkle the Mozzarella over the top. Set aside.\n
    Once the sweet potatoes and onion are cooked, remove them\n
    from the oven. Cover and place in a warm area.\n
    Place the Pizza into the oven on a low shelf and cook\n
    for approximately 10 - 15 minutes.\n
    Check the underside of the Pizza to make sure it is evenly golden.\n
    Once the Pizza is cooked, cut into eight slices and top with the sweet\n
    potato and onion wedges. \n
    Further top with sour cream or yoghurt and sprinkle with chilli,\n
    coriander and rocket leaves.\n
    Alternatively, top with Big Sissy Foods Screamin' Cream & Crocodile Candy.\n
    Serve immediately.

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Customer Reviews

“Just wanted to say how much we have enjoyed your products. I purchased a hamper from you for my husband for Father’s Day and it was fantastic. We have made some of the recipes from the cookbook and they were so delicious and so easy. All of my family just love the Storm dressing – there is nothing like it. Thank you” Robyn