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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
    $11.00

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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
    \n2 red onions - cut into wedges
    \n12 – 14” Pizza base
    \n2 - 3 Tbl Matchett's Chilli Sting
    \n100g grated Mozzarella cheese
    \n120g sour cream or Greek yoghurt
    \n1 long red cayenne chilli pepper - chopped
    \n½ bunch fresh coriander leaves - chopped
    \nRocket leaves for garnish

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    Preheat oven to 190 degrees Celsius.
    \nToss the sweet potato and the onion in a little olive oil. 
    \nPlace onto a roasting tray and cook until lightly golden.
    \nIn the meantime, spread the Sting evenly across the pizza base. 
    \nSprinkle the Mozzarella over the top. Set aside.
    \nOnce the sweet potatoes and onion are cooked, remove them
    \nfrom the oven. Cover and place in a warm area.
    \nPlace the Pizza into the oven on a low shelf and cook
    \nfor approximately 10 - 15 minutes.
    \nCheck the underside of the Pizza to make sure it is evenly golden.
    \nOnce the Pizza is cooked, cut into eight slices and top with the sweet
    \npotato and onion wedges. 
    \nFurther top with sour cream or yoghurt and sprinkle with chilli,
    \ncoriander and rocket leaves.
    \nServe 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