SPICY TREATS FOR THE MEN

I am from a large family and have 5 brothers, all with different likes.  One thing that they all like to do is to crank up the barbie and get cooking over the summer months.  These simple homemade spicy treats will be a delicious accompaniment to their cooking triumphs this summer.  

The chilli sauce is fermented resulting in layers of tangy flavours with a punch at the end to round it off and a rub which can go not only with meat but also tossed through vegetables to liven them up.

FERMENTED CHILLI SAUCE

I like to make my chilli sauce by fermenting the ingredients.  It allows the ingredients to take on a natural tanginess which adds to the overall flavour.  It is very easy to assemble and the only issue is that you have to wait a little for nature to do its thing.

Preparation time - 1 week (approx)

Skill - easy

Makes - 1 litre

Ingredients

600g red chillis, stalks removed, seeds removed (optional depending on your taste)

1 garlic bulb, peeled

1 red onion, finely diced

1 carrot, peeled, finely diced

3 capsicum, deseeded, roughly chopped into pieces

1 kiwifruit, peeled and roughly chopped

10 black peppercorns

1 tsp cumin seeds

2 tsp coriander seeds

1 litre water

50g salt

Method

Add all the ingredients into a large sterilised jar, add the salt and water.  Cover with a sterilised, non-reactive weight to ensure the ingredients sit under the brine. Seal with a lid, place out of direct sunlight for anywhere between 3-7 days, maybe longer. Release the lid daily to let the built up gases escape. It will start to bubble and the liquid will become cloudy which is a good indication that the sauce is fermenting.

Strain off half of the liquid, putting it aside as you will need this to adjust the consistency later on.

Blend until smooth.  Add more liquid until you get a thick, but pourable consistency.

Pour into sterilised jars, seal and store in the fridge for up to 3 months.

BBQ RUB

Rubs are useful for spicing up your meats or adding a little zing to your veggies.  The spices used can vary, resulting in different flavour profiles.  Some people like to add a hint of warming spices, others like adding herbs for lighter notes.  I have included a good allrounder which you can certainly add your own personal twist to make it even more personalised.

Preparation - 5 minutes

Cooking time - 8 minutes

Skill - easy

Makes - 1 ½ cups

Ingredients

1 Tbsp black peppercorns

1 tsp cumin seeds

1 tsp dried oregano

1 ½ Tbsp onion powder

1 ½ Tbsp garlic powder

1 ½ Tbsp smoked paprika

1 tsp ground white pepper

1 tsp cayenne powder

1 Tbsp mustard powder

3 Tbsp sea salt flakes

Method

Add the black peppercorns and cumin to the dry pan and toast gently for a couple of minutes.  

Add the oregano, onion and garlic powder and paprika and toss to combine.  Turn off the heat.

Grind the above ingredients up in a spice grinder or mortar and pestle.  

Add the remaining ingredients and stir to combine.

Cool completely before storing.