2021 February Closure
Please note that our office and dispatch will be CLOSED from Monday 8 February 2021 until Wednesday 17 February 2021.
During this 10 day closure there will be NO dispatch of goods. We will recommence dispatch upon our return on Friday 19 February 2021.
During this 10 day closure there will be NO dispatch of goods. We will recommence dispatch upon our return on Friday 19 February 2021.
We thank you for your consideration of the above annual closure.
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Lust
Chipotle Pepper Chutney
Bronze Medal 2020 Mr Chilli International Awards
Silver Medal 2014 Sydney Royal Fine Food Awards
Bronze Medal 2015 Royal Melbourne Fine Food Awards
Matchett’s Award Winning Lust is made from Chipotle Peppers (Smoked Jalepenos), red bell peppers and tomatoes. It is the perfect condiment to serve alongside barbeque foods, cheese and nachos.Heat Rating: "Warm and fuzzy"
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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Bronze Medal 2020 Mr Chilli International Awards \n \n
Silver Medal 2014 Sydney Royal Fine Food Awards
Bronze Medal 2015 Royal Melbourne Fine Food Awards \n \n
\n
Matchett’s Award Winning Lust is made from Chipotle Peppers (Smoked Jalepenos), red bell peppers\n and tomatoes. It is the perfect condiment to serve alongside barbeque foods, cheese and nachos.Heat Rating: \"Warm and fuzzy\"
\n
Volume: 200g / 2lt tub (subject to availability)
Best Before Date: 36mths from manufacture \n \n \n
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\n1 onions – diced
\n8 cloves garlic – chopped
\n500g lean beef mince
\n2 Tbl Matchett’s Chilli Sting
\n1 tsp cracked pepper
\n1 tsp salt
\n400g tomatoes – diced
\n140g tomato paste
\n1 beef stock cube
\n2 Cup water
\n1 Tbl brown sugar
\n250g cooked red kidney beansIn a large pot heat the oil. Add onion and garlic and cook until soft.
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\nAdd beef mince and cook until the meat begins to brown.
\nAdd Chilli Sting, pepper and salt and fry for a further minute.
\nAdd tomatoes and continue cooking for a further 5 minutes.
\nStir in the tomato paste, beef stock, water, sugar and beans.
\nReduce the heat to simmer.
\nCook gently for a further 30 minutes, stirring occasionally.
\nServe with spaghetti, rice or nachos, topped with sour cream,
\nGuacamole and Matchett’s Chilli Jam or Lust.1 clove garlic - peeled
", "Method": "
\n2 spring onions – trimmed
\n1 Tbl Matchett’s Lust
\n1 avocado – skin and seed removed
\n2 Tbl sour cream
\nSalt and pepper to tastePlace all ingredients into a food processor and blend until smooth.
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\nAdd remaining ingredients and blend until smooth. Adjust seasoning.
\nHandy hint: Place the avocado seed back into the guacamole once it is made
\nto stop the dip from discolouring. Remove before serving.
\nServe with Matchett’s Water Crackers or Tomato & White Bean Stew
\nwith Pork Hock or Tomato & Chilli Beef
Minimum Order: $40 (excluding shipping)
WHOLESALE Customers Minimum Order: $300 & FREE SHIPPING
Shipping Policy | Refund Policy
WHOLESALE Customers Minimum Order: $300 & FREE SHIPPING
Shipping Policy | Refund Policy