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Any chilli fanatic knows no two chillies are the same

<p dir="ltr">As featured on Better Homes and Gardens, here is a complete guide to home-grown chilli. </p><h3>Heat scale</h3><p dir="ltr">The pith and seeds give chillies heat but even if you remove them, there will still be a kick in your food. The heat is measured in Scoville Heat Units (SHUs). Habanero is near the top while at the bottom is the humble capsicum with 1-100SHUs.</p><h3>Types of chillies</h3><p dir="ltr">Chillies don’t just have different levels of heat, they also have distinctive flavours – from sweet to citrus, apple to cucumber – and they also vary in colour and shape.</p><p dir="ltr">Here are some the most common types you'll find:</p><ul><li><h3 role="presentation">Capsicum annuum</h3></li></ul><p dir="ltr">Most well-known chilli and peppers are actually strains of capsicum. Some of these include jalapenos, bell peppers and chilli peppers.</p><ul><li><h3 role="presentation">Capsicum chinense</h3></li></ul><p dir="ltr">These are one of the hotter species of chilli and are used to <a href="https://www.bhg.com.au/spiced-tomato-chilli-soup-smoked-bacon">add more heat to a dish</a>, particularly stews and sauces. </p><ul><li><h3 role="presentation">Capsicum frutescens</h3></li></ul><p dir="ltr">This type is closely related to both Capsicum annuum and Capsicum chinense but grows a bit smaller. The most well-known are tabasco and Thai peppers.</p><ul><li><h3 role="presentation">Capsicum Baccatum</h3></li></ul><p dir="ltr">This unique type of chilli is notable for having citrus and fruity flavours and has only become popular in South American countries such as Peru and Brazil.</p><ul><li><h3 role="presentation">Capsicum pubescens</h3></li></ul><p dir="ltr">We’ve been eating this kind of purple pepper for so long that no-one knows what plant it comes from!</p><ul><li><h3 role="presentation">Rumba chilli</h3></li></ul><p dir="ltr">Rumble with this Rumba chilli, which is small but has a big impact. From the pretty purple flowers emerge passionate purple fruit that turns a fiery red, on your plant and on your tongue. It’s hot!</p><h3>Caring for chillies:</h3><ul><li><h4 role="presentation"><strong>Position</strong></h4></li></ul><p dir="ltr">Chillies like a tropical, warm temperate. If you want to get the most out of your chillies, you’ll find that growing them in a warm, sheltered spot will make for the best flavour. They love full sun but in a hot climate, too much sun can dry them out. While chilli can tolerate a little bit of shade, make sure you keep them out of the wind as its branches are brittle and leaves can be easily torn.</p><ul><li><h4 role="presentation">Soil</h4></li></ul><p dir="ltr">Chilli will be happy in most garden soils, however, any soil too heavy, damp or wet will stunt its growth. Best to go for a free-draining quality garden soil. If growing in a pot, use a premium organic potting mix.</p><ul><li><h4 role="presentation"><strong>Watering</strong></h4></li></ul><p dir="ltr">While the chilli is growing and fruit is developing, keep the plant moist but never wet. If growing in a pot, be sure to water regularly and avoid putting a saucer underneath. </p><ul><li><h4 role="presentation">Fertiliser</h4></li></ul><p dir="ltr">Feed your chilli with a controlled-release fertiliser at planting time or annually. Liquid fertiliser is great for potted seedlings, apply as per the label once a week or every ten days. </p><ul><li><h4 role="presentation">Pruning</h4></li></ul><p dir="ltr">At the start of the growing season – or especially if it’s in a shady spot – lightly tip prune new growth. After the last fruit has been picked and the plant is dropping leaves, you can prune it back quite a lot and trim any spindly branches.</p><p dir="ltr">Chilli is susceptible to several pests, but they are all easily treatable:</p><ul><li><p dir="ltr" role="presentation">Snails leave holes and chew marks along leaf edges, so use a pet-friendly bail or homemade beer trap to keep them at bay.    </p></li><li><p dir="ltr" role="presentation">Aphids can attack new growth but all you need is a commercial spray or homemade soapy garlic spray to get rid of them.</p></li><li><p dir="ltr" role="presentation">Fruit flies and white flies are attracted to ripening fruit, so keep them away with sticky traps or neem oil.</p></li><li><p dir="ltr" role="presentation">Blossom end rot can be avoided by regularly and evenly watering the roots and applying dolomite lime.</p></li></ul><h3>How to grow chillies from seed</h3><ul><li><p dir="ltr" role="presentation">Soak your seeds for about 24 hours before planting.</p></li><li><p dir="ltr" role="presentation">Chilli seedlings can suffer transplant shock, so consider sowing seeds in a peat pellet you can put directly in your garden or a container after seedlings emerge.</p></li><li><p dir="ltr" role="presentation">The peat pellets come compressed and need to be soaked in water so they expand. The seed-raising mix is already inside.</p></li><li><p dir="ltr" role="presentation">Or, fill a seed-raising tray three quarters full with seed raising mix, sow seeds and cover with vermiculite to aid water and nutrient retention.</p></li><li><p dir="ltr" role="presentation">Put several seeds in the same cell to boost the chances of germination. </p></li><li><p dir="ltr" role="presentation">In both cases, keep growing media warm and moist.</p></li><li><p dir="ltr" role="presentation">When they are about 15-20cm tall, transfer to a container or garden bed with well-drained soil in a sunny position.</p></li><li><p dir="ltr" role="presentation">Feed with seaweed solution to help the roots develop.</p></li><li><p dir="ltr" role="presentation">Stake plants now, rather than when they are taller, so you don’t damage roots.</p></li><li><p dir="ltr" role="presentation">Mulch with sugar cane or pea straw to help retain moisture.</p></li><li><p dir="ltr" role="presentation">Keep soil moist but don’t overwater or the fruit will develop crack scars as the skin struggles to keep up with growth.</p></li><li><p dir="ltr" role="presentation">Don’t overfertilise as this encourages foliage growth at the expense of fruit. Nitrogen also reduces capsaicin (heat) levels.</p></li><li><p dir="ltr" role="presentation">Harvest when the colours peak and they have the richest flavour.</p></li></ul><p dir="ltr"><strong>Additional Tip</strong></p><p dir="ltr">You can sow seeds in summer, especially in tropical and subtropical areas, but the optimal time is in early spring after frosts have passed. Flowers start to appear in late spring and the fruit appears over summer until mid-autumn.</p><p><span id="docs-internal-guid-2e48d3b3-7fff-d25c-7a27-5b22285a4629"></span></p><p dir="ltr">Make the chilli corner of your vegie patch as pretty and colourful as your ornamental garden with different colours, shapes and sizes. Even the leaves add variety!</p><p dir="ltr"><em>Image: Getty</em></p>

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"I really dislike you": Ally Langdon fires up on Karl over hot chillies

<p><span>Ally Langdon certainly got herself into a pickle when she ate one of the world’s hottest chillies live on air during Monday morning’s episode of <em>Today</em>.</span><br /><br /><span>While she and her co-host Karl Stefanovic chatted to chef Jarrod Moore, organiser of the Melbourne chilli eating championship, and Greg Barlow, the 2021 chilli eating champ, Ally tore into a Habenaro pepper.</span></p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7840400/daily-2.jpg" alt="" data-udi="umb://media/94364a3d12ba4f6aa05fd81882027f7d" /><br /><br /><span>Despite being hesitant, she didn’t pass up on the opportunity – especially after Jarrod said Greg managed to eat 18 Carolina Reapers (the world's hottest chilli).</span><br /><br /><span>"I really dislike you," she said, turning to Karl, after her face screwed up in regret.</span></p> <p><span>"Is it a slow build?" she then asked Jarrod who confirmed it was as most of the heat is in the seeds, which she hadn’t completely gotten into.</span><br /><br /><span>"You haven't even got the seeds yet," Karl said.</span><br /><br /><span>Ally took another big bite, which left entertainment Brooke Boney shocked.</span><br /><br /><span>"Oh, Ally!" she said. "What are you doing?"</span></p> <p><img style="width: 0px; height: 0px;" src="https://oversixtydev.blob.core.windows.net/media/7840401/daily-1.jpg" alt="" data-udi="umb://media/baed1daea89b4eca84183237d13b476b" /><br /><br /><span>Ally put the pepper down slowly, saying: "OK. Now I'm feeling it.”</span><br /><br /><span>"Do you know what I am worried about? How we are going to get you to the toilet..." Karl said.</span><br /><br /><span>Ally suggested Karl could carry her, which he swiftly refused.</span><br /><br /><span>"Really regretting that second bite," Ally said in pain.</span><br /><br /><span>"I can't stand you Karl.</span><br /><br /><span>"This is horrible...it keeps getting worse!”</span><br /><br /><span>Ally returned to <em>Today</em> in early March, due to a brutal injury that left her on bed rest for weeks.</span></p>

Food & Wine

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Delicious chilli coriander squid

<p>Time to prepare 25 mins | Serves 4</p> <p>This Chilli Coriander Squid recipe is from the book <em>Healthy Body</em> by one of Australia's foremost personal trainers Sally Matterson.</p> <p>For more information on how you can balance your hormones and shred fat for life read <a href="https://www.wyza.com.au/lifestyle/health-wellbeing/book-review-healthy-body.aspx">our review of Healthy Body</a>.</p> <p><strong>Ingredients</strong></p> <ul> <li>2 red onions, cut into wedges</li> <li>4 tsp flaxseed oil, plus extra</li> <li>1 tsp balsamic vinegar</li> <li>2 chillies, finely chopped</li> <li>1 bunch coriander, finely chopped</li> <li>600g (1.3lb) pre-cut squid rings (or 4 baby squid) scored and thinly sliced</li> <li>1 punnet cherry tomatoes, halved</li> <li>1/2 cup kalamata olives100g (3.5oz) rocket leaves (arugula)</li> <li>large handful parsley leaves, roughly chopped</li> <li>juice of half a lemon</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on the prepared tray. Drizzle with 2 tsp of the flaxseed oil and balsamic vinegar and bake for 15 mins. Set aside to cool.</p> <p>2. Place chilli, coriander and squid in a bowl. Toss together.</p> <p>3. In a separate bowl, place cherry tomatoes, olives, rocket, parsley and the cooked onion.  </p> <p>4. Heat oil in a frying pan and quickly toss squid for 2 mins or until tender.</p> <p>5. Add squid to the salad and toss. Drizzle with remaining flaxseed oil and lemon juice. Serve.</p> <p><strong>Macronutrients per serve</strong><br />Protein 28.7g (1.0oz)<br />Fats 8.3g (0.3oz)<br />Carbs 9.4g (0.3oz)</p> <p><strong>Tips</strong></p> <p>This is a light meal that's perfect for al fresco dining. Cook the squid on the barbecue if you prefer.</p> <p>Try Sally's other recipes: <a href="https://www.wyza.com.au/recipes/savoury-super-food-bowl.aspx">Savoury super-bowl</a> and <a href="https://www.wyza.com.au/recipes/clean-spaghetti-bolognese.aspx">Clean spaghetti bolognese</a>.</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/chilli-coriander-squid.aspx">Wyza.com.au.</a></em></p>

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Make chilli coriander squid this summer season

<p>Time to prepare <em>25 mins</em> | Serves <em>4</em></p> <p>This Chilli Coriander Squid recipe is from the book <em>Healthy Body</em> by one of Australia's foremost personal trainers Sally Matterson.</p> <p>For more information on how you can balance your hormones and shred fat for life read <a href="https://www.wyza.com.au/lifestyle/health-wellbeing/book-review-healthy-body.aspx">our review of Healthy Body</a>.</p> <p><strong>Ingredients</strong>:</p> <ul> <li>2 red onions, cut into wedges</li> <li>4 tsp flaxseed oil, plus extra</li> <li>1 tsp balsamic vinegar</li> <li>2 chillies, finely chopped</li> <li>1 bunch coriander, finely chopped</li> <li>600g (1.3lb) pre-cut squid rings (or 4 baby squid) scored and thinly sliced</li> <li>1 punnet cherry tomatoes, halved</li> <li>1/2 cup kalamata olives</li> <li>100g (3.5oz) rocket leaves (arugula)</li> <li>large handful parsley leaves, roughly chopped</li> <li>juice of half a lemon</li> </ul> <p><strong>Directions</strong>:</p> <ol> <li>Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on the prepared tray. Drizzle with 2 tsp of the flaxseed oil and balsamic vinegar and bake for 15 mins. Set aside to cool.</li> <li>Place chilli, coriander and squid in a bowl. Toss together.</li> <li>In a separate bowl, place cherry tomatoes, olives, rocket, parsley and the cooked onion.  </li> <li>Heat oil in a frying pan and quickly toss squid for 2 mins or until tender.</li> <li>Add squid to the salad and toss. Drizzle with remaining flaxseed oil and lemon juice. Serve.</li> </ol> <p><strong>Macronutrients per serve</strong><br />Protein 28.7g (1.0oz)<br />Fats 8.3g (0.3oz)<br />Carbs 9.4g (0.3oz)</p> <p><strong>Tips</strong></p> <p>This is a light meal that's perfect for al fresco dining. Cook the squid on the barbecue if you prefer.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/chilli-coriander-squid.aspx">Wyza.com.au.</a></em></p>

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Miso-grilled baby chicken with lemon garlic chilli dipper

<p>So here we have some baby chicken, or, as the French call it, poussin. Quite possibly a far better name; after all, eating the ‘baby’ of something isn’t always such an appealing idea. It does, however, help to describe it on a menu.</p> <p>I use baby chicken for this because not only does the skin caramelise very quickly but the flesh cooks through before the skin starts to burn – perfect for a robata grill or your home barbecue.</p> <p><strong>Ingredients</strong></p> <p>2 baby chickens, aka poussins</p> <p><strong>Marinade</strong></p> <p>100ml den miso (find out how to make it<span> </span><a rel="noopener" href="http://www.marthastewart.com/965458/nobus-den-miso" target="_blank"><span>here</span></a>)</p> <p>1–2 green chillies, chopped (quantity depends on how much you can handle)</p> <p><strong>Lemon-garlic-chilli dipper</strong></p> <p>100ml sake</p> <p>2 tablespoons dark soy sauce</p> <p>1 scorcher of a red chilli, finely chopped</p> <p>2 teaspoons green Tabasco sauce</p> <p>2 teaspoons fresh garlic purée</p> <p>2 teaspoons yuzu juice</p> <p>2 tablespoons lemon juice</p> <p>2 tablespoons olive oil</p> <p><strong>Daikon salad</strong></p> <p>100g daikon</p> <p>50g carrot</p> <p>50g cucumber</p> <p>5 or 6 mint leaves</p> <p>10 coriander leaves, with a bit of stem left on</p> <p>10ml yuzu juice</p> <p>a few drops of dark soy sauce</p> <p>a few drops of extra virgin olive oil</p> <p><strong>Directions</strong></p> <p>1. Make the marinade by mixing the den miso and the chillies together. Use a sharp knife to cut each poussin clean in half and make a couple of score marks, one into the fat part of the drumstick and the other into the thigh. Marinate in the miso-chilli marinade for at least 6 hours and up to 12 hours.</p> <p>2. To make the dipper, whisk all the ingredients, except the oil. Slowly whisk in the oil until emulsified.</p> <p>3. To make the salad, thinly slice the daikon on a Japanese mandoline and layer the slices in piles of 5 or 6 and, using a knife, shred very thinly. Do the same with the carrot and cucumber and mix together. Add the mint and coriander leaves and drizzle with the yuzu, soy sauce and extra virgin olive oil.</p> <p>4. Set up your barbecue and get the charcoal super-hot – the flames start to die down a little, and the embers will be glowing – then put your poussins on the grill. If you’re concerned about the poussins not being cooked through enough and burning, take off the barbecue and finish cooking in a hot oven, about 180°C, for 8–10 minutes. To test the chicken to see if it’s fully cooked, insert a thin metal skewer or the sharp end of small knife into the thickest part of the thigh, pause for a couple of seconds, pull it and hold the skewer to your lip. Feel burning? It’s cooked through.</p> <p>5. Once cooked, serve it up as it is, or, if you want to get a little bit fancier, chop it up into smaller pieces. We serve this in the restaurant with the shredded daikon salad on the side, which is a nice and refreshing contrast to the miso and chilli.</p> <p><strong>Tips</strong></p> <p>This marinade is extremely versatile: use it for salmon belly, scallops, steaks, even tofu. It is also a very good sauce base: just add some mustard and vinegar and serve with sashimi or caramelised onions and it will be your lamb chop’s best mate.</p> <p><em>This is an edited extract from<span> </span><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fjunk-food-japan-scott-hallsworth%2Fprod9781472919922.html" target="_blank"><span>Junk Food Japan</span></a><span> </span>by Scott Hallsworth, Bloomsbury Publishing, RRP $52.99. Photography © David Loftus.</em></p> <p><em>Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/miso-grilled-baby-chicken.aspx">Wyza.com.au.</a></em></p>

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Family favourite: Vegetarian chilli beans

<p>Mexican food is often a favourite with the whole family. If your kids are fussy about spice, leave out the chilli powder initially, then add it little by little each time you cook the dish to increase their tolerance.  </p> <p><strong>Time to prepare: </strong>15 minutes</p> <p><strong>Cooking time: </strong>4 minutes</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients:</strong></p> <p>½ red onion, chopped (use remainder for salsa)<br />1 red capsicum (pepper), seeds and membranes discarded, chopped<br />400g tin chopped tomatoes<br />1 tablespoon tomato paste (concentrated purée)<br />2 x 400g tins red kidney beans, drained and rinsed<br />3 teaspoons ground coriander<br />2 teaspoons ground cumin<br />½ teaspoon chilli powder<br />2 garlic cloves, crushed<br />2 dried bay leaves<br />125 ml good-quality vegetable stock<br />85g sour cream<br />2 tablespoons coriander (cilantro) leaves, coarsely chopped (optional)<br />flour tortillas or steamed rice, to serve (optional)</p> <p><strong>Avocado salsa</strong><br />1 avocado, peeled and diced<br />2 tablespoons lemon juice<br />1 roma (plum) tomato, seeded and diced<br />½ red onion, thinly sliced<br />1–2 tablespoons olive oil</p> <p><strong>Directions:</strong></p> <p>1. Place the onion, capsicum, tomatoes, tomato paste and beans in the slow cooker. Add the ground coriander, cumin, chilli powder, garlic and bay leaves. Pour in the stock and stir to combine well. Cover and cook on low for 4 hours.</p> <p>2. Put all the avocado salsa ingredients in a bowl and gently stir to combine. Season to taste with sea salt and freshly ground black pepper. Cover and refrigerate until required.</p> <p>3. Spoon the chilli beans into bowls. Top with a dollop of the sour cream and scatter over the coriander, if using. Serve with the avocado salsa and tortillas or steamed rice, if desired.</p> <p><em>Images and recipes from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/slow-cooker-vegetarian-katy-holder/prod9781760523589.html?source=pla&amp;gclid=CjwKCAjw3cPYBRB7EiwAsrc-uXW5TMKVsCrkFFQLKgIeqNuUjXagEPhzCuczSMiLwLeWraYFJ3006xoCOBMQAvD_BwE" target="_blank">Slow Cooker Vegetarian</a> by Katy Holder, Murdoch Books, RRP $29.99 Photography by Alan Benson</em></p>

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Chinese hot pot with Asian greens and chilli-garlic oil

<p>Stave off the winter chill with this tasty Chinese hot pot. With an added hit of chilli, it's sure to keep you warm on a cold night!</p> <p><strong>Ingredients:</strong></p> <ul> <li>½ brown onion</li> <li>1 knob ginger</li> <li>4 cloves garlic</li> <li>½ long red chilli</li> <li>2 spring onions</li> <li>1 tbsp sesame seeds</li> <li>2 tbsp olive oil</li> <li>1 tsp sesame oil</li> <li>300g pork mince</li> <li>1tsp Chinese five spice</li> <li>1 cube chicken stock</li> <li>3 cups boiling water</li> <li>1 ½ tbsp salt-reduced soy sauce</li> <li>70g baby spinach leaves (handful)</li> <li>300g ramen noodles</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Bring a medium saucepan of salted water to the boil. Finely slice the brown onion. Peel and finely grate the ginger. Peel and crush the garlic. Finely slice the long red chilli (remove the seeds if you don’t like heat). Finely slice the spring onion.</li> <li>Heat a large saucepan over a medium-high heat. Add the sesame seeds and toast, stirring, for 3 minutes, or until golden. Remove from the pan and set aside. Add ¼ of the olive oil, the sesame oil and the pork mince and cook, breaking up with a wooden spoon, for 5 minutes, or until browned. Remove from the pan and set aside. Toasting sesame seeds before adding them as a garnish to the hot pot boosts flavour and adds extra crunch.</li> <li>Add ¼ of the olive oil and the brown onion to the same pan on medium-high heat and cook for 5 minutes, or until softened. Add the ginger, ¼ of the garlic and the Chinese five spice. Cook for 1-2 minutes, or until fragrant. Add the crumbled chicken stock cube, boiling water and salt-reduced soy sauce. Simmer for about 3 minutes to allow the flavours to infuse.</li> <li>Meanwhile, heat a small saucepan over a medium heat. Add the long red chilli, the remaining garlic and the remaining olive oil and cook for 4 minutes, or until the chilli and garlic are soft and fragrant.</li> <li>Add the ramen noodles to the saucepan of boiling water and cook for 3 minutes or until soft. Drain and rinse under cold water. Add the drained noodles and the baby spinach leaves to the broth and season to taste with salt and pepper.</li> <li>Divide the noodles, baby spinach leaves and broth between bowls and top with Chinese pork. Sprinkle with sesame seeds and spring onion. Drizzle over the chilli-garlic oil (if using).</li> </ol> <p><em>Recipe supplied by <a href="http://www.dpbolvw.net/click-8340400-12931890">HelloFresh</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/chinese-hot-pot-with-asian-greens-and-chilli-garlic-oil.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Chilli cheese chicken quesadilla

<p>Why not spice up tonight’s dinner with these delicious chilli cheese chicken quesadillas?</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>3 diced tomatoes</li> <li>1 sliced shallot</li> <li>1 diced avocado</li> <li>2 teaspoons of lime juice</li> <li>¼ fresh, chopped coriander</li> <li>1 ⅓ cup of grated tasty cheese</li> <li>8 flour tortillas</li> <li>1 chopped red chilli, fresh</li> <li>½ BBQ chicken, shredded</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Mix shallot, avocado, coriander, tomatoes, half of the olive oil, and lime juice in a bowl to create a salsa. Add salt and pepper to taste.</p> <p>2. Place half the cheese atop four tortillas. Add chicken and chilli and top with remaining cheese. Use the remaining tortillas to close.</p> <p>3. In a non-stick frying pan the size of the tortillas or larger, heat half a teaspoon of olive oil on medium heat. Add tortilla combination, cook until golden, flip and repeat. Do so with all remaining olive oil and tortillas.</p> <p>4. Divide quesadillas into four quarters each and serve with prepared salsa. You can also use sour cream or Greek yogurt as an additional dip.</p> <p><strong>Related links:</strong></p> <p><em><strong> <a href="/lifestyle/food-wine/2015/06/tuna-jacket-potatoes/"><span style="text-decoration: underline;">Tuna, corn and capsicum jacket potatoes</span></a></strong></em></p> <p><em><strong><a href="/lifestyle/food-wine/2015/06/turkey-burgers/"><span style="text-decoration: underline;">Turkey burgers</span></a></strong></em></p> <p><em><strong><a href="/lifestyle/food-wine/2015/06/stuffed-capsicums/"><span style="text-decoration: underline;">Baked stuffed capsicums</span></a></strong></em></p>

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Garlic focaccia with asparagus, chilli hummus and poached eggs

<p>If you love poached eggs, you’re going to love this healthy and oh-so delicious dish which is perfect for breakfast, lunch or dinner.</p> <p><strong><span style="text-decoration: underline;">Serves</span><span style="text-decoration: underline;">:</span> </strong>1</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 soft poached eggs</li> <li>3 asparagus spears, trimmed</li> <li>1 piece of Turkish bread, toasted</li> <li>3 tbsp. spicy hummus</li> <li>1 tbsp. spicy dukkha</li> <li>1 garlic clove, crushed</li> <li>2 tbsp. olive oil </li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Pre-heat grill to high.</li> <li> Cut Turkish bread in half horizontally.</li> <li> In a small mixing bowl, mix together the garlic and olive oil. Using a basting brush, brush the Turkish bread with the mixture and place under the grill. Make sure to keep an eye on it so it doesn’t burn!</li> <li>Heat a small saucepan of water until it begins to simmer. Use a spoon to create a whirlpool in the water and carefully crack the eggs into the center of the whirlpool.</li> <li>Turn the heat right down and let this sit for 3-4 minutes for a soft egg or 6-8 for a hard-poached egg.</li> <li>While the eggs are poaching, grab the asparagus and a peeler! Peel the asparagus into super thin strips.</li> <li>On a serving plate, layer the toasted garlic bread with hummus, peeled asparagus and the poached eggs. Sprinkle the spicy dukkha over the top and enjoy!</li> </ol> <p><strong>TIP 1:</strong> The asparagus tastes amazing raw, but you can cook it too! Once peeled, pan fry it with a small amount of olive oil and salt for 3 minutes (no need for longer as the strips are so thin!)</p> <p><strong>TIP 2:</strong> If you want to make your own spicy hummus place the below ingredients into a food processor and BLEND!</p> <p>Makes 2-3 cups:  2 cans of chickpeas (800g soaked), 1 tsp. cayenne pepper, 2 tbsp. lemon juice, 1 garlic clove, 1/2 cup olive oil (more if needed), small handful of coriander (optional), sprinkle of salt and pepper.</p> <p><em>Recipe courtesy of Leah Itsines on behalf of <a href="http://www.asparagus.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Australian Asparagus</strong></span></a>. </em></p>

Food & Wine

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Pork cutlets with apple chilli and coriander salsa

<p>This seasoning is perfect for pork or beef. Unlike a marinade it doesn’t need long to flavour the meat which can be cooked after about 10 minutes.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 pork sirloin steaks or trimmed pork cutlets</li> </ul> <p><em>For the seasoning</em></p> <ul> <li>2 Tablespoons fish sauce</li> <li>2 Tablespoons ginger</li> <li>2 Tablespoons olive oil</li> <li>2 cloves  garlic</li> </ul> <p><em>For the salsa</em></p> <ul> <li>1 small Lebanese cucumber fine diced (1 cup/ 150 gm)</li> <li>1 granny smith apple peeled and fine diced (1 cup)</li> <li>1/2 bunch washed chopped coriander leaves and stems (1 cup)</li> <li>120 ml or 1/2 cup Thai style sweet chilli sauce</li> <li>½ cup mint leaves chopped</li> <li>2 tablespoons lemon or lime juice</li> </ul> <p><em>To finish </em></p> <ul> <li>1 Tablespoons maple syrup or honey to glaze</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Put the grated ginger and garlic, fish sauce and olive oil into a bowl big enough to hold the meat. Turn over a few times and set aside.</li> <li>Put the fine diced apple, cucumber and chopped stalks and leaves of the coriander into a bowl along with the mint, lemon juice and sweet chilli sauce. Stir well.</li> <li>The Pork can be cooked on the BBQ or in a frypan. Put the pan onto high heat till smoking. Shake off any liquid from the meat and put into the frypan and sear. Leave for 3 minutes or till golden before turning over. (Cutlets take a little longer- cover with a lid for 5 -8 minutes after turning). Cook for another 3 minutes then turn off and drizzle with the maple syrup. Turning over a couple of times to glaze. Put onto a plate to rest for 3 minutes.</li> <li>Serve the Pork Steak / Cutlets with Apple Salsa. This will go well with rice.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It,</strong><em><strong> yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Chicken nibbles with soy, chilli and coriander

<p>I seem to go through phases with ingredients. I'll forget that chicken nibbles exist and then all of a sudden I'll notice them in the supermarket and binge on them like a toddler at a birthday party.</p> <p>They have got to be the easiest thing to cook (with the possible exception of toast). These measurements are just a guide. If you're not into chilli, just give it a miss.</p> <p>These should always be eaten with your fingers. To suggest otherwise is sacrilege.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1kg chicken nibbles</li> <li>3 tablespoons light soy sauce</li> <li>1 tablespoon dark soy sauce</li> <li>2 teaspoons sesame oil</li> <li>1 teaspoon cumin seeds</li> <li>1 teaspoon honey</li> <li>2 teaspoon Chinese chilli paste</li> <li>Generous handful fresh coriander</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine all ingredients except for the chilli paste and coriander in a mixing bowl. Using your hands, rub the marinade into the chicken so it is well coated. Cover with cling film and leave to marinate in the fridge for at least an hour. Overnight is even better.</li> <li>An hour before you want to eat them, remove from the fridge and preheat the oven to 180°C. Spread nibbles out in an even layer on a roasting tray and drizzle any remaining marinade over the top.</li> <li>Roast for about 35 minutes, until nibbles are golden brown and cooked through.</li> <li>Give the tray a shake several times during cooking so they are browned all over.</li> <li>Finely chop coriander and add to the chicken nibbles, along with the chilli paste.</li> <li>Toss well with any reduced sauce in the pan. Serve immediately.</li> </ol> <p><em>Written by Sam Mannering. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Stuff.co.nz / Jason Creaghan</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Chilli jam chicken stir fry

<p>Full of flavour, this chilli jam chicken stir fry is a nice way to break up your week of dinners with something that’s a little bit different. Try it tonight!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons AYAM Thai Chilli Jam Paste</li> <li>500g boneless chicken, cut into strips</li> <li>2 tablespoons peanut oil</li> <li>1 onion, thinly sliced</li> <li>1 red capsicum, deseeded and sliced</li> <li>1 tablespoons AYAM Light Soy Sauce</li> <li>1 tablespoons lime juice</li> <li>1/2 cup roasted cashew nuts</li> <li>1/2 cup Thai basil leaves</li> <li>Steamed rice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat half the oil in a wok pan over medium-high heat.</li> <li>Fry chicken in batches for 3-4 min until golden. Remove from heat, cover to keep warm</li> <li>Add remaining oil and onion to the wok, cook for 2-3 min.</li> <li>Add capsicum, cook for further 2 min.</li> <li>Return chicken to the wok, stir in the Chilli Jam Paste, Light Soy Sauce and lime juice. Stir until warmed through and coated in the sauce.</li> <li>Garnish with cashew nuts and basil leaves. Serve with steamed rice.</li> </ol> <p>Mmm, now that sounds great for dinner! What do you like to add to your stir fries? Share your favourite recipe in the comments below.</p> <p><em>Recipe courtesy of <a href="http://www.ayam.com.au/store/"><strong><span style="text-decoration: underline;">Ayam Australia.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/chicken-mango-coriander-cabbage-lime-chilli-salad/"><span style="text-decoration: underline;"><em><strong>Chicken mango coriander cabbage lime chilli salad</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/carrot-quinoa-and-haloumi-salad/"><span style="text-decoration: underline;"><em><strong>Carrot, quinoa and haloumi salad</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/salmon-and-beetroot-salad/"><span style="text-decoration: underline;"><em><strong>Salmon and beetroot salad</strong></em></span></a></p>

Food & Wine

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Slow cooked beef, bean and beer chilli

<p>A hearty comfort food perfect for those occasions where you have to feed a hungry crowd, this slow cooked beef, bean and beer chilli is real crowd pleaser.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6 to 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>2 onions, chopped</li> <li>1 teaspoon salt</li> <li>3 cloves garlic, minced</li> <li>1 ½ teaspoons ground cumin</li> <li>1 teaspoon ground coriander</li> <li>1 teaspoon smoked paprika</li> <li>1 teaspoon ground chilli</li> <li>¾ teaspoon ground cinnamon</li> <li>700-800g lean stewing beef cut into 3-4cm pieces</li> <li>3 tablespoons chipotle sauce</li> <li>2-3 tablespoons tomato paste</li> <li>1 cup dark beer</li> <li>¾ cup beef stock</li> <li>400g can crushed tomatoes</li> <li>400g can black beans</li> <li>400g can kidney beans</li> <li>Thick natural unsweetened Greek yoghurt or sour cream, to serve</li> <li>Big handful of chopped fresh coriander, to serve</li> <li>Lime wedges, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>To begin, heat the oil in a large, flame-proof, heavy-based casserole dish with a fitting lid.</li> <li>Cook the onions with the salt for about five minutes until soft.</li> <li>Add the garlic, cumin, coriander, paprika, chilli and cinnamon, and continue to cook for a further two minutes.</li> <li>Add the beef, chipotle sauce, tomato paste, beer, beef stock and tomatoes.</li> <li>Stir, then cover with a tight-fitting lid and gently simmer on low heat for about three hours or until meat is tender.</li> <li>Alternatively, cook in the oven at 160°C for the same time or until the meat is tender.</li> <li>Once the meat is tender, use tongs to remove it from the sauce to a chopping board. Leave the sauce on the stovetop and boil, uncovered, for 10-15 minutes to reduce and thicken.</li> <li>Meanwhile, use two forks to roughly tear or shred apart the chunks of meat.</li> <li>Once the sauce has thickened, add the shredded meat and canned beans to the sauce, stir and then simmer for 5-10 more minutes until everything is warmed through.</li> <li>Season to taste with salt and pepper.</li> <li>Garnish with dollops of yoghurt or sour cream and lots of coriander. Serve with rice or tortillas, guacamole, salad and salsa, and lime wedges to squeeze over.</li> </ol> <p>Mmm, doesn’t that sound delicious? And perfect for a winter’s night. Share your secrets to perfect chilli below!</p> <p><em>Written by Nadia Lim. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em>Image credit: Stuff / Emma Boyd</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/"><strong><em><span style="text-decoration: underline;">Mexican bean soup</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/07/curried-mince-pie/"><strong><em><span style="text-decoration: underline;">Curried mince pie</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/spicy-beef-curry-with-cauliflower-rice/"><strong><em><span style="text-decoration: underline;">Spicy beef curry with cauliflower rice</span></em></strong></a></p>

Food & Wine

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Sweet potato, mushroom, goji berry and chilli soup

<p>When it comes to curing colds, soup can be a one pot wonder. Though you may prefer to reach for a trusty pumpkin or chicken broth, this recipe is chock full of natural flu-flighting ingredients to get you back on track in no time. “Don’t be put off by the goji berries,” says Dale Pinnock, aka The Medicinal Chef. “These sweet treats were once hard to find, and cost the earth, but thankfully they can now be found cheaply in any supermarket.”</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>2 medium sweet potatoes, diced with the skins left on</li> <li>1 punnet of shiitake mushrooms, sliced</li> <li>2 handfuls of goji berries</li> <li>Vegetable stock, to cover</li> <li>1 red onion, finely chopped</li> <li>1 green chilli, finely chopped</li> <li>4 garlic cloves, finely chopped</li> <li>5 cm piece of fresh ginger, finely chopped</li> <li>2 tbsp. olive oil</li> <li>Salt and black pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Put the onion, chilli, garlic and ginger in a large saucepan with the olive oil. Cook over a medium-high heat for about 5 minutes, until the onion softens.</li> <li>Add the sweet potatoes and mushrooms to the pan along with the goji berries. Stir well, then add enough vegetable stock to cover all the ingredients. Simmer well for 10–15 minutes, until the potato is soft. Season with salt and pepper.</li> <li>Carefully add the soup to a jug blender in batches, and blend into a smooth, vivid orange, spicy soup.</li> </ol> <p>Do you have a go to recipe you make when you or a loved one is sick? Let us know in the comments below.</p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/broccoli-chicken/"><em><strong><span style="text-decoration: underline;">Broccoli chicken</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/07/vegetable-minestrone-soup/"><em><strong><span style="text-decoration: underline;">Vegetable minestrone soup</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/"><strong><em><span style="text-decoration: underline;">Mexican bean soup</span></em></strong></a></p>

Food & Wine

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Chilli beef with beans

<p>As the weather starts to cool, we can’t think of anything tastier than a bowl of chilli beef with beans, a hearty, spicy mince favourite with a twist.  </p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>80ml vegetable oil</li> <li>1.4kg lean beef mince</li> <li>4 brown onions, finely chopped</li> <li>4 garlic cloves, finely chopped</li> <li>2 red capsicums, halved, deseeded, cut into 1cm pieces</li> <li>2 teaspoons chilli powder</li> <li>2 teaspoons dried oregano</li> <li>2 teaspoons ground cumin</li> <li>2 teaspoons ground coriander</li> <li>90g tomato paste</li> <li>2 x 420g cans red kidney beans, rinsed, drained</li> <li>2 x 400g cans diced tomatoes</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>To begin, heat one teaspoon of oil in a stockpot of casserole dish over a medium-high heat.</li> <li>Add one-third of the mince, stirring with a wooden spoon to break up lumps.</li> <li>Cook for roughly five minutes, or until the mince starts to change colour.</li> <li>Transfer to a large bowel and repeat (in two batches) with oil and remaining mince.</li> <li>Heat remaining oil in same stockpot/dish.</li> <li>Add onion, garlic and capsicum and cook, stirring, for about four minute or until soft.</li> <li>Add chilli, oregano, cumin and coriander and cook, stirring, for one minute.</li> <li>Stir in mince, tomato paste, kidney beans and tomato.</li> <li>Bring to the boil, then reduce heat to medium-low.</li> <li>Cook, stirring every now and then, for about 20 minutes until the liquid evaporates.</li> <li>Season the chilli with salt and pepper and serve.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2016/03/black-bean-chilli-with-corn-fritters/">Black bean chilli with corn fritters</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2016/04/goan-coconut-lamb-curry/">Goan coconut lamb curry</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2016/04/spiced-pork-cutlets-with-charred-persimmons/">Spiced pork cutlets with charred persimmons</a></strong></em></span></p>

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