Chilli, Chia and Gin...oh my!
Hey Booch Lovers! This week we have a pretty full on chilli for you to try which was sent to us by one of our awesome customers Karyn. We also have a delicious and quick chia recipe which uses kombucha, and of course, we have a boozy cocktail to finish off which features Lilli Pilli and Strawberry Gum by Lore Australia. As a bonus we'll be creating a quick vid of us making and trying this cocktail, among others - it's hard work but someones gotta do it! - You'll find this in our social feed. Chin chin!
Walnut and Jackfruit Chilli Serves 4 Ingredients For the spice mix: (combine all these in a bowl ahead of time and set aside until required_ 2 heaped tsp cumin 2 heaped tsp ground coriander seed 2 heaped tsp ground sweet paprika 1 heaped tsp ground smoked paprika 1 heaped tsp unsweetened cocoa powder (optional) 1 tsp Hot chili powder (optional, to individual taste) Cracked black pepper, to taste 1 cup walnuts — cover with water in a bowl and soak for l hr before starting For the chilli mix: 1/4 cup olive oil 1x 400g can young jackfruit in brine, drained 1 small red onion, diced 1 smail red capsicum, diced 1 cob corn, kernels removed (or 200g tin corn kemels, drained) 1 medium zucchini, diced (optional) 5 slices dried apple or one small fresh apple, finely chopped (optional) Generous handful fresh oregano, rubbed & bruised (or 1 heaped tsp of dried oregano) 5 cloves garlic, crushed 1 lemon, juiced 1 400g can crushed tomatoes 2 tbsp tomato paste or ketchup (optional) 3/4 cup rice (white or brown, but brown will need more cooking time) 1/4 cup nutritional yeast Additional water as required Salt, to taste 1 bunch fresh coriander, chopped Instructions In a large heavy-based pan, heat the olive oil to medium-high. Add the jackfruit and the diced onion and begin to fry. While the jackfruit is frying, use two forks to crush and pull apart the jackfruit into strands. Continue to fry, stirring frequently until the onion just starts to caramelise. Drain the soaked walnuts and turn them out onto a cutting board. Crush the walnuts into small pieces with a rolling pin — aim for mince like consistency.Once crushed, add the walnuts to the pan. Also add in the capsicum, corn kernels, zucchini, and apple. Reduce the heat slightly and continue to fry, stirring frequently. The aim is to slightly blacken the ingredients, but not burn anything — we want everything just starting to caramelise around the edges. Add a small amount of olive oil of needed to achieve this. Once caramelised, add the oregano and dry spice mix, then allow to fry for a minute until the spices become fragrant. Turn up the heat, add the lemon juice and garlic, and quickly stir to combine. Fry for another minute or so. Add the can of tomatoes and tomato paste (if a little sweetness is desired, you can use ketchup instead of the paste) and stir well to combine. Add in the rice and nutritional yeast and toss through the mixture to coat the rice. Slowly add enough water to make the sauce very wet - we suggest starting by filling up the empty tomato can and pouring this into the pan. Bring the mixture to the boil, stirring, and then reduce the heat and allow to simmer uncovered. Stir occasionally while the rice cooks. If using white rice this should be about ten minutes, for brown it will be half an hour or more. Keep an eye on the sauce. If it starts to get too thick as the rice absorbs water, keep adding a little more to keep it from drying out. When the rice is tender, test the salt level and add salt if required. Take off the heat and toss the coriander through. Ready to serve! Should serve about four. Serving suggestions Top with grated cheese - we suggest Tyromancy’s Reapers' Kiss or Smoky Mozzarella), diced avocado, and sliced black olives Use the chili as a filling for tacos, burritos, enchiladas, or wrap in pastry to make a Texan pie (if using as a filling, you may want to allow the sauce to cook a little longer to become very thick) Make a nachos - pour the chili over com chips, sprinkle on grated cheese, and grill until golden brown; serve with guacamole, lime wedges, and your favourite salsa Pair with frijoles and guacamole for party dips
Kombucha Chia Pudding Serves 1 Ingredients 3 tbsp of chia seeds 1 cup of kombucha (your choice of flavour) at room temperature Instructions Combine chia seeds and kombucha in a jar, mixing well. Stir gently at 10 minute intervals. When gelled to desired consistency, enjoy immmediately or refrigerate.
Lilli Pilli Gin Serves 1 Ingredients 1 shot of South Coast Distillery Gin A dash of soda water 2 strawberries sliced in half A squeeze of fresh lime Sprig of mint Top up with Lilli Pilli and Strawberry Gum Kombucha by Lore Australia Crushed ice Instructions Add your crushed ice and liquid ingredients into a cocktail mixer and shake well Pour your mix into a cocktail glass Garnish with your strawberries and mint leaves