chilli recipes

- 1 lb minced beef
- 14 ounces red kidney beans
- 1/4 pint beef stock
- 7 ounces baked beans (heinz is better but any will do)
- 2 tablespoons oil
- salt and pepper
- 1 1/2 teaspoons chili powder
- 1 onion

- 1-2 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 kg crab (raw, we use 6 blue manna)
- 1-2 spring onion (scallions sliced)
- 3/4 cup water (or chicken or fish stock)
- 1 tablespoon chili sauce (hot) (optional)
- 3 tablespoons oil
- 1/2-1 tablespoon gingerroot (sliced)
- 3-4 chilies (we use birds eye)
- 4 tablespoons tomato sauce

- brown rice
- 2 teaspoons ground cumin
- 1 tablespoon tomato paste
- 1 carrot
- 400 g chickpeas
- 1 tablespoon olive oil
- coriander leaves
- 1/2 teaspoon chili powder
- 1 red onion
- 1 zucchini
- 400 g crushed tomatoes
- 1 celery rib
- 1 small red capsicum
- natural yoghurt or light sour cream
- 2 garlic cloves
- 400 g red kidney beans

- 1/4 cup fresh basil, shredded
- 1/3 cup coconut milk
- 2 Tbsps. plus 2 tsps. fish sauce
- 1 cup fusilli pasta
- 2 stems lemon grass, chopped
- 1 small fresh red chilli, finely chopped
- 1 clove garlic, crushed
- 1 onion\cooked, chopped
- 1 Tbsp. plus 1 tsp. olive oil
- 2 Tbsps. plus 2 tsps. oilfor deep-frying
- 1/3 cup plus 3 Tbsps. plain flour, approximately
- 1 lb. chicken thigh fillets, cut into thin strips

- 1/4-teaspoon black pepper
- 1 clove garlic mince
- 1 tsp vinegar
- 2 Tbsp oyster sauce
- 4 cups olive oil
- 2 Tbsp parsley, chopped
- 1 cup grated Parmesan cheese
- 1 cup Panko Japanese bread crumbs
- 1 Egg lightly beat
- 1/4-cup ground pork
- 1 ½ lbs skinless, boneless chicken breast halves
- Panko Chicken:
- 1/2 onion, diced
- 1 large cucumber, sliced
- 2 tsp orange marmalade
- 4 tsp limejuice
- 6 tsp honey
- 8 Tbsp Thai sweet chilli sauce
- 1 Tbsp vinegar
- Chili marmalade sauce:

- ¼ cup sriracha hot chilli pepper sauce (hot pepper sauce found in the ethnic food section of most markets)
- ½ cup sour crean
- Hot Chilli Cream Sauce
- 1 cup canola oil (or other light oil)
- Salt & pepper to taste
- 1 cup cilantro, chopped
- 6 green onions, chopped
- 1 jalapeno pepper, seeded and diced
- 3 cloves garlic, minced
- ½ tsp cumin
- 1/8 tsp cayenne
- 2 tsp Old Bay seasoning
- 2/3 cup mayonnaise
- ½ cup corn relish
- 1 red pepper, seeded and diced
- 2 larges eggs, lightly beaten
- 1-1/4 cup Italian bread crumbs
- 2 lbs boneless, skinless chicken breast, cooked

- 1 egg, separated, keeps the yolk
- 4 cups and 3 Tbsp extra virgin olive oi1
- 1-cup pineapple, chunk
- 1/2 tsp black pepper
- 4 cups extra virgin olive oil
- 4 cloves garlic, minced
- 2 tsp light soy sauce
- 4 Tbsp capers
- 1 cup chopped parsley
- 2 Tbsp oyster sauce
- 1 cup dried sliced shitake mushroom, soak overnight or fresh shitake
- 1-cup water chestnuts cut into half if it is big
- 1 red bell pepper, diced
- 11/2 lbs ground chicken breast
- Chicken croquettes
- 1 clove garlic, grated
- 1/4 tsp salt
- 1 tsp honey
- 1 Tbsp limejuice
- 4 Tbsp Thai chilli sauce
- 1 medium size cucumber, slice half moon shape
- Chilli cucumber:
- 1/2-cup water
- 1 Tbsp brown sugar
- 3 Tbsp honey
- 1 clove garlic (grated)
- 1-inch ginger (grated)
- Teriyaki sauce: