Chilli Barbecue Sauce

A beautifully chargrilled steak needs to be accompanied by a nice sauce.  Normally Noel and I would choose a Creamy Blue Cheese or Creamy Peppercorn sauce, however sometimes our favourite purchased sauce, Byron Bay Coconut Chilli Sauce.  Tonight however I wanted to make something totally different so off on my little mission I went.

Upon flicking pages of a gorgeous little cookbook I was given, Mayonnaise Hollandaise Bernaise - A Cook's Book of Sauces, I came across this Chilli Barbecue Sauce recipe that was not only quick to make but very easy.

Seriously just by adding spices to purchased Barbecue sauce and Sweet Chilli Sauces the outcome was delicious.  A hint of indian, smokiness of the paprika lacing a barbecue sauce with chilli undertones was actually really suited to the chargrilled steak we had for dinner.

Chilli Barbecue Sauce

(Mayonnaise Hollandaise Bernaise - The Cook's Book of Sauces)

Serves: 6

ProPoints per serve: 1

20 grams reduced fat butter

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon smoked paprika

1/3 cup ready-made barbecue sauce

1 tablespoon sweet chilli sauce

2 teaspoons Worcestershire sauce

Heat the butter in a small saucepan over low-medium heat. Add the cumin, coriander and paprika and cook for 30 seconds.

Add the barbecue sauce, sweet chilli sauce and Worcestershire sauce. Mix well.

Serve with barbecued steak, lamb or hamburgers.

(Click here for a printable version of this recipe)

Sweet Potato Fritters with Lemon Chicken

As sands through the hour glass so are the days of my life... currently at the moment there is lots on the go with several post backed up due to being time poor from being busy with both family life and work.

Before I go any further I need to formally announce the winner of my giveaway...... Congratulations to Erin Roe!!!  Well done and as mentioned in my original post Sirloin Steak with Tomato Kasundi and Potato Wedges I am jealous.  Can you send me an email to me and I will give you instruction on how to activate your course?

One of the posts I have trying to post during the last few weeks has been this one.  Sweet Potato Fritters with Lemon Chicken is a very elegant dish to look at but is very simple with only very few components to complete.  Not to mention it is a favourite of mine.

The lemon chicken isn't like that of a chinese restaurant where it is battered, deep fried and then coated in a sticky sweet lemon sauce.  The chicken is pan fried with the lemon juice is added during the last few minutes of cooking.  Served on top of the sweet potato fritters that are flavoured with spring onions and ginger, all drizzled with sweet chilli sauce makes for a perfect mid week dinner or for a special easy meal for a dinner party.

Sweet Potato Fritters with Lemon Chicken

(recipe sourced from WW Pure Test Cookbook)

Serves: 4

ProPoints per serve: 8

600gram chicken breast fillets

2 tablespoons lemon juice

600 grams sweet potatoes, peeled and grated

5 shallots, finely chopped

2 teaspoons fresh ginger, minced

2 eggs, lightly beaten

1/3 cup flour

1/3 cup Thai sweet chili sauce

4 tablespoons coriander leaves (optional)

Coat a large non-stick fry pan with cooking spray and cook the chicken breast fillets for 5 minutes each side. Pour over the lemon juice during the last minute of cooking. Transfer to a plate, cover with foil and keep warm while you make the fritters.

Place the grated sweet potato, shallots and ginger in a large mixing bowl and combine. Stir through the egg and flour.

Recoat the pan with cooking spray and heat. Scoop a quarter of the mixture into the pan and form into a circle about 12cm in diameter. Cook over a low heat for 4 minutes on each side or until golden and cooked. Remove from the pan and keep warm while cooking the remaining fritters.

Divide the fritters between 4 serving plates. Cut the chicken into slices and place on top of the fritters. Spoon over the sweet chili sauce and scatter with coriander, if using.

(Click here for a printable version of this recipe)

Sweet Chilli Chicken and Cashew Stir Fry

Noodles are always a big hit at our house especially when enveloped with a nice sauce and plenty of meat and vegetables.  They are also a great way to get the kids to eat their vegetables.

The sweet chilli flavour isn't over powering in this dish it is detectable as is the lime.  The cashews added an extra crunch and as always this dish was enjoyed by all.

Another quick mid week dinner that will tempt everyone's tastebuds....

Sweet Chilli Chicken and Cashew Stir Fry

(Recipe adapted from WW Family Favourites 2013 Cookbook)

 

Serves: 6

ProPoints per Serve: 9

 

500 grams lean chicken breast fillets, fat trimmed and thinly sliced

1/2 cup sweet chilli sauce

3 garlic cloves crushed

2 tablespoons lime juice

440 gram Wokka Thin Egg Noodles

1 tablespoon canola oil

4 green shallots, thinly sliced

1 red capsicum, sliced

200 green beans, diagonally sliced

175 gram broccolini, cut into 5cm lengths

2 tablespoons water

1/2 cup chopped fresh coriander leaves

1/2 cup unsalted roasted cashew nuts, chopped

Place chicken and combined sweet chilli sauce, garlic and lime juice in a glass or ceramic dish.  Toss to coat and allow to stand for 30 minutes.

Prepare noodles in a large bowl of hot water as per packet instructions. Drain and set aside.

Drain chicken reserving marinade.

Heat a wok over high heat.  Add half the oil and heat for 30 seconds.  Stir fry chicken mixture, in batches, for 1-2 minutes or until browned.  Transfer to a plate.  Wipe wok clean with paper towel.

Reheat wok over medium-high heat.  Add remaining oil and heat for 30 seconds. Add shallots, capsicum, beans, broccolini and water.  Stir fry for 2-3 minutes or until vegetables are tender.

Return chicken mixture to the wokong with reserved marinade and noodles.  Stir fry for 2 minutes or until heated through.

Serve sprinkled with coriander and cashews.

(Click here for a printable version of this recipe)

Sweet Chilli and Rosemary Lamb

As you all know by now lamb is one of the favourite meats in the Murray household but it is just so damn expensive here at the moment.  Thankfully I managed to get some lamb sirloins on special, so I stocked up freezing for many more meals to come.

This recipe is one that I have often looked at but just couldn't imagine the sweetness of the chilli sauce with the lamb.  I decided to try it anyway and really glad I did.

To take away some of the sweetness I added fresh rosemary leaves and also added a little wine to thin the thickness of the marinade for the first part of the recipe, allowing it to cover all the lamb. 

The outcome - the flavour was brilliant and the cooked sauce, somewhat sticky, smothered over tender juicy lamb.

Sweet Chilli and Rosemary Lamb

(recipe adapted from WW Secrets of Our Success Cookbook 2008)

Serves: 4

ProPoints per serve: 13

cooking spray

8 baby chat potatoes

1/4 cup sweet chilli sauce

1 tablespoons soft brown sugar

1 tablespoon fresh rosemary, chopped roughly

1 teaspoon grated lemon rind

1 tablespoons lemon juice

1/4 cup dry white wine

1 garlic cloves, crushed

1/2 teaspoon ground smoked paprika

4 x 200 gram lamb sirloins

2 large carrots, peeled and cut into batons

1 bunch brocollini, trimmed

2 bunches baby bok choy, rinsed and cut into quarters

Preheat oven to 180 degrees Celsius.

Cut potatoes into quarters.  Place on foil lined baking tray, spray with cooking spray and roast for 45 minutes or until cooked through and golden.

Meanwhile combine chilli sauce, sugar, rosemary, rind, juice, wine, garlic and paprika in a shallow dish.  Add lamb, toss to coat in marinade.  Cover and refrigerate for 30 minutes.

Preheat a non stick frying pan over high heat, spray with cooking spray.  Remove lamb from marinade and reserve marinade.  Cook lamb for 6 - 8 minutes each side or until cooked to your liking. Remove from pan allowing to rest.

Meanwhile steam vegetables until just cooked.

Bring reserved marinade to the boil in the frying pan.  Simmer for 1 - 2 minutes or until thickened.

Serve lamb topped with chilli marinade along with potatoes and steamed vegetables.

(Click here for a printable version of this recipe)

Bangin' Good Prawns (Bangin' Good Shrimp)

I was trawling (pardon the pun) for a recipe for prawns... something out of the normal, something totally new to excite my taste buds.  I love visiting Gina's webite site, Skinnytaste.com, as it is an amazing site and she is such a good cook not to mention photographer.

Gina had recently posted a recipe for Bangin' Grilled Shrimp Skewers which made my mouth water but then I found this recipe!

Bangin' Good Prawns (Shrimp in the USA) are stir fried prawns mixed with a creamy sweet and spicy chilli sauce served on a bed of shredded salad topped with spring onions. OMG this recipe was amazing.... Gina has transformed it into a low fat version of another take of a dish called Bang Bang Shrimp served in an American restaurant called Bonefish Grill.  Looking at the menu I can see that they crumb and deep fry their prawns and serve with the sauce.

This dish, very much similar to a prawn salad, yet served warm was exactly the kind of dish I was looking for.  I will be making this again and would make a great entree or lunch - it is definitely a light dinner meal though.

Bangin' Good Prawns

(recipe sourced from Skinnytaste.com)

Serves: 4 

ProPoints: 6

5 tablespoons light mayonnaise

3 tablespoons Sweet Chilli Sauce

1 teaspoon Sriracha (or to taste)

3 cups shredded iceberg lettuce

1 carrot,  grated

2 spring onions, chopped

500 grams large prawns, shelled and deveined (weight after peeled)

2 teaspoons cornflour

1 teaspoon canola oil

In a medium bowl, combine mayonnaise, sweet chilli sauce and Sriracha. Set aside.


Combine lettuce, carrot and half on the spring onions. Place on serving plate.  Set aside.


Coat shrimp with cornflour, mixing well with your hands.

Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the prawns to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce, coating well.

Place prawns on lettuce and top with remaining spring onions.

(click here for a printable version of this recipe)

NOTE: You will find Sriracha in asian grocery stores or a well stocked supermarket.  Otherwise use a hot chilli sauce in this recipe.

Slow-cooked Sticky Pork

This dish was very easy to make and was more than flavoursome.  In fact the pork was so tender almost melting in your mouth and the Oriental overtones tantalised the taste buds.

The overall spiciness from the sweet chilli sauce and ginger was evident but it was not too spicy, mind you saying this Alexandria thought it was too spicy for her.

Served with steamed bok choy and rice this mean was delicious and very filling.

Slow-cooked Sticky Pork

(recipe sourced from WW The Complete Meal)

Serves: 4

ProPoints per Serve: 8

2 tsp sesame oil

500 grams pork scotch fillet or neck, fat trimmed, cut into 3cm pieces

2 medium red onions, thinly sliced

3 medium carrots, thickly sliced

1 medium red capsicum, (cut into 3cm pieces)

1/4 cup soy sauce

2 cloves fresh garlic, sliced

1 tablespoon fresh ginger, grated

1/2 cup chicken stock

1/4 cup sweet chilli sauce

1/4 cup hoisin sauce

1 cup water

Heat oil in a large non-stick saucepan over medium-high heat. Add pork and cook, turning, for 5 minutes or until browned. Add onion and cook, stirring, for 5 minutes or until softened. Add carrot, capsicum, soy, garlic, ginger, stock, chilli sauce, hoisin sauce and water. Stir to combine. Bring to the boil.

 Reduce heat to low and simmer, covered, for 1 hour, stirring occasionally, uncovering for the last 30 minutes of cooking, or until pork is tender and sauce has thickened. Serve.

Serving suggestion: Serve with 0 ProPoints value steamed Asian greens such as gai lan (Chinese broccoli), choy sum or bok choy, plus steamed jasmine rice. Add 3 ProPoints values per serve for ½ cup rice.

(Click here for a printable version of this recipe)

Caramelised Capsicum Relish

I love a nice relish as it makes such a change to tomato ketchup or plain old store brought Barbecue Sauce.  I saw this recipe in a new cookbook, The Australian Women's Weekly Family Barbecues, that Noel recieved for Father's Day back in September.

The relish itself was very easy to make and the taste was really surpising.  The caramelisation came from using sweet chilli sauce and not sugar so not only did it possess the sweetness but a nice hint of chilli.

We enjoyed this on hamburgers served with Mustard and Herb Roast Potatoes Bites.

Caramelised Capsicum Relish

(recipe adapted from The Australian Women's Weekly Family Barbecues)

Serves: 6

ProPoints per serve: 1

2 teaspoons extra virgin olive oil

1 red capsicum, thinly sliced

1 red onion, thinly sliced

1/2 cup sweet chilli sauce

In a heavy based saucepan or frying pan heat oil over medium heat.  Add capsicum and onion, cooking, stirring occassionally for 10 -15 minutes or until vegetables are very soft.

Add sweet chilli sauce, cook stirring for about 2 minutes or until mixture caramelises.

(click here for a printable version of this recipe)

Sesame Beef with Noodles

If you would like a quick and easy stir fry that's as tasty as they come this is your new mid-week wonder.

Minimal ingredients does not mean that it is minimal in taste. The sweet chilli mellowed by the oyster sauce with the hint of sesame from the seeds made tonight's dinner very enjoyable. Paired with boiled noodles and broccoli this dinner wasn't as colourful as most Asian dishes but it was definitely a hit in our house.

Sesame Beef with Noodles
(recipe adapted from Weight Watchers Simply The Best 2004)

Serves: 4
ProPoints per serve: 10

200 gram packet egg noodles
300 grams broccoli, chopped
cooking spray
500 grams beef strips
2 teaspoons minced garlic
2 tablespoons sesame seeds
1/2 cup oyster sauce
1/2 cup sweet chilli sauce

Cook noodles as per packet instructions, drain.

Cook the broccoli in the microwave on high for 2 - 3 minutes or until tender but still crisp.

Coat a pan with cooking spray, heat over high heat and add beef and garlic. Stir fry until beef is tender - about 2 - 3 minutes. Remove from pan.

Add the sesame seeds to the same pan and cook until golden. Return the beef to the pan with the sauces. Gently stir fry until heated through.

Serve the broccoli and noodles topped with the beef.

(click here for a printable version of the recipe)

Sweet Chilli and Hoisin Pork Stir Fry

We have been so busy of late with football club finals, socialising and then me with my work which has had me trapsing all over country Victoria this last two weeks that I am not only not spending any time in the kitchen but I am exhausted. So something quick, easy and tasty was my request last night for dinner and when I came accross this recipe on Taste.com.au (a site I often busy for inspiration) I knew that was what we were having for dinner.

While we often have pork stir fries I normally use precut pork strips and normally find the pork slightly tough and on the dry side. Instead I used pork fillet and could not believe the difference. The pork fillet was tender and juicy - I will be using pork fillet from now on also.

With the addition of some extra vegetables to bulk it up due to me having a vegetable craving I have to say that I was really pleased with the result and everyone loved it !!

Sweet Chilli and Hoisin Pork Stirfry
(recipe adapted from Taste.com.au)

Serves: 6
Points per serve: 5

1 x 440 gram pkt hokkien noodles
1/4 cup hoisin sauce
1 1/2 tablespoons sweet chilli sauce
1 1/2 tablespoons water
cooking spray
400 grams pork fillet, visible fat removed and thinly sliced
1 brown onion, halved, thinly sliced
1 garlic clove, crushed
1 carrot, peeled and cut into thin matchsticks
1/2 red capsicum, cut into thin matchsticks
200g snow peas, trimmed, halved diagonally
250 grams bean sprouts
fresh coriander, chopped to garnish
1 long fresh red chilli (optional), halved, thinly sliced

Prepare the noodles following packet directions. Combine the hoisin sauce, sweet chilli sauce and water in a small jug.

Heat a wok or large frying pan over high heat. Cover with cooking spray and heat until just smoking. Add half the pork and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with the remaining pork, reheating and spraying the wok between batches.

Respray the wok. Add the onion and garlic, and stir-fry for 2 minutes or until the onion starts to soften. Add the carrots and capsicum, stir fry for 3 minutes or until carrots have softened slightly. Add the snow peas and bean sprouts, and stir-fry for 2 minutes. Stir in the hoisin sauce mixture, pork and noodles. Stir-fry for 3 minutes or until the vegetables are tender and the noodles are heated through.

Served garnished with coriander and sprinkle with the chilli, if desired, to serve.

(click here for a printable version of this recipe)

Sweet Chilli Chicken Pasta

This is a really old recipe, one that I had almost forgotten until someone asked about the recipe. Of course, this jogged my memory about how hubby and I used to love this and then I thought I was about time that I made it again.

I have to admit though that this recipe is somewhat intriguing with the asian flavours of sweet chilli sauce combined with pasta but it's worth trying. Dependent on the heat level you like and the sweet chilli sauce you have on hand you may need to adjust the amount that you use. I have an asian brand that has a little more heat than the Australian version so you may need to cut down the quantity to 2 tablespoons.

Saying all this, I am sure you will enjoy this easy and quick meal - it pleases everyone in our house. The only thing hard about it is deciding whether to have freshly grated parmesan cheese with it or not (by the way I didn't!)

Sweet Chilli Chicken Pasta

(recipe from WW 123 Cookbook)

Serves: 4

Points per serve: 6.5

240 grams pasta of your choice
480 gram chicken breast fillet, thinly sliced
1 tablespoon olive oil
½ red capsicum, chopped

1 brown onion, sliced
1 teaspoon minced garlic
1x 425 gram can diced tomatoes
½ cup white wine
3 tablespoons sweet chilli sauce
1 tablespoon fresh basil, chopped
freshly ground black pepper

Add pasta to a large pan of boiling water, boil rapidly, undercover, 10 to 15 minutes or until pasta is al dente. Drain and set aside.

Heat a frypan, coat with cooking spray and cook chicken in oil until golden brown and tender. Remove from pan and set aside.

Sauté capsicum, onion and garlic in the pan for 1 to 2 minutes or until onions is tender.

Stir in the tomatoes, white wine, chilli sauce, basil and black pepper to taste. Simmer for 10 minutes, add the chicken and pasta and heat through.


(click here for a printable version of this recipe)

Hoisin Sweet Chilli Lamb with Mixed Vegetables

This stirfry was a huge hit for dinner. We hadn't had a chinese/asian dinner for awhile so it made a pleasant change.

Nice tender lamb and full of vegetables, which was what I had been craving, and the sauce had the wonderful hoisin flavour with a hint of chilli. I say a hint of chilli as that's all it really was so definitely a kid friendly meal.

As with most asian inspired meals, once all ingredients are prepared and ready to go, the cooking stage is easy. I am sure you will love this dish. We all did - so much so that wanted more but alas the plate was emptied!

Hoisin Sweet Chilli Lamb with Mixed Vegetables
recipe adapted from The Australian Women's Weekly Stirfry Chop Wok Toss cookbook)

Serves: 4
Points per serve: 5.5

cooking spray
500 grams lean lamb strips
2 garlic cloves, peeled and thinly sliced
1 onion, peeled and sliced
1 carrot, peeled and sliced
1 red capsicum, sliced
150 grams buttom mushrooms, sliced
1 bunch broccolini, trimmed and cut into 4 cm lenghts
1/3 cup hoisin sauce
2 tablespoons sweet chilli sauce
2 tablespoons water
1 x 400g can baby corn spears, drained and rinsed

Heat a large wok over high heat and spray with cooking spray. Stirfry the lamb in batches, quickly until just cooked. Transfer to a plate.

Respray the wok with cooking spray. Stirfry the garlic, onion and carrots for 4 - 5 minutes or until tender. (If they start to burn add a tablespoon of water, additional to the recipe, and continue to stirfry.) Add capsicum, mushroom and broccolini and stirfry for a further 2 - 4 minutes or until the broccolini stalks softened.

Add the sauces and the water, stir to mix well. Return lamb to the wok along with the baby corn. Stirfry until hot and serve.

(click here for a printable version of this recipe)

Sticky Honey Lamb with Vegetables

This is a dish that we haven't had for quite sometime but when we do it's always a hit with us not only because of it's taste but in the fact it's quick and easy.

The sweetness is completely balanced by the chilli, which I must say is not overpowering at all. This and the crispness of the vegetables makes it a dish that would please even fussy eaters I am sure.

We served it with some steamed rice but it would go really well with some noodles also.

Sticky Honey Lamb with Vegetables
(recipe adapted from Weight Watchers Recipe Collection 2003)

Serves: 4
Points per serve: 4.5

cooking spray
500 grams lean lamb strips
1 brown onion, thinly sliced
3 carrots, juliened
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
3 tablespoons barbecue sauce
3 tablespoons sweet chilli sauce
2 teaspoons crushed garlic
1 teaspoon crushed ginger
4 tablespoons honey
fresh coriander for garnish

Spray a wok or large frying pan with cooking spray and heat over high heat. Add lamb in batches and cook, stirring, until lamb is just cooked and browned. Remove to a plate.

To the same pan add onion, carrots and water, stirring for 2 - 3 minutes or until carrots start to soften. Add capsicum and cook for a further 1 - 2 minutes.

Meanwhile in a small jug mix together barbecue sauce, sweet chilli sauce, garlic, ginger and honey. Add to the pan and bring to the boil, allowing to thicken slightly. Return lamb to the pan, stirring until fully coated. Serve garnished with coriander.

(click here for a printable version of this recipe)

Lamb Steaks with Sweet Chilli Glaze

Lamb is a favourite meat in our house especially the good old Roast Leg of Lamb (but saying that we love most meats) and I really enjoy lean lamb steaks. They are one cut of meat that I get excited about as they have the ability to become anything and be cooked many different ways. Last night's recipe wasn't an exception.... another different way of serving up this tender cut of meat.

We had menu planned Lamb Steaks with Cheesy Mustard Topping but the kids weren't too fussed about that and by cooking time neither was I. So I opted for another new flavour that I hadn't tested on the family as yet.... and it turned out to be a winner!!

Lamb Steaks with Sweet Chilli Glaze

Serves: 4

Points per serve: 6

1/2 cup sweet chilli sauce

2 tablespoons brown sugar

1 teaspoon grated lemon rind

2 tablespoons lemon juice

1 teaspoon crushed garlic

1 teaspoon crushed ginger

1 teaspoon sweet paprika

1 tablespoon tomato sauce

1 tablespoon soy sauce

8 lean lamb steaks (800g)

Combine chilli sauce, brown sugar, lemon rind and juice, garlic, ginger, paprika, tomato sauce and soy sauce in a large bowl mixing well. Add lamb, toss to coat completely in the marinade. Cover and refrigerate for at least 30 minutes.

Preheat a non-stick frying pan over high heat, spray lightly with oil. Remove lamb from marinade and reserve marinade. Cook the lamb for 3 - 4 minutes each side or until cooked to your liking. Remove from pan to a plate, loosely cover with foil and allow to rest for several minutes.

In a small saucepan bring reserved marinade to the boil, simmer for 1 minute or until thickened slightly.

Serve lamb steaks topped with chilli marinade and Crunchy Hasselback Potatoes.

Sticky Pork Chops

Tonight we had these yummy Sticky Pork Chops with Crispy Potatoes and steamed vegetables.

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Sticky Pork Chops

Recipe from Symply To Good To Be True 4

Serves: 4

Points per serve: 4 pts

1/3 cup plum sauce (in a jar)

2 teaspoons sweet chilli sauce

1 tablespoon soy sauce

2 tablespoons honey

cooking spray

4 x 175g lean mid loin pork chops

1/2 teaspoon crushed garlic

1/2 teaspoon crushed ginger

1/8 teapsoon Chinese Five spice

Combine plum sauce, sweet chilli sauce, soy sauce and honey in a small bowl and set aside.

Coat a large non-stick pan with cooking spray, fry pork chops until cooked to your liking. Remove chops to a plate and set aside.

Respray frying pan with cooking spray and saute garlic, ginger, sauce mixture and Chinese Five spice, mixing well. Once boiled, simmer for 2 minutes.

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Return chops to the pan to reheat and coat with sauce.