Simon Gault: Chilli fever
It’s time to turn up the heat. This week we’re working with chillies, delivering two recipes that use the spice in a different way. Try spreadable chorizo smeared over garlic-toasted ciabatta, topped off with your favourite honey (I’m using my favourite, Greytown Honey, who produce the most amazing manuka, wildflower, kamahi and clover honey), fresh mozzarella and basil — yum. Then transfer yourself to Mexico to try my prawn tacos.
The spreadable chorizo is a banging tasty dish full of flavour, a little bit of Spain and Italy and a lot of NZ — so international. To add excitement and drama when serving, take the honey to the table and do the big drizzle in front of your guests. For another cool serving trick, place the spreadable chorizo in a very clean ceramic oil diffuser with a candle underneath, it gives the most amazing smoky aroma.
For that authentic Mexican flavour in my prawn tacos make a tomatillo sauce, using a can of tomatillos instead of the fresh tomatoes. Give it a go, it’s seriously next level and depending on your diners’ heat tolerance, if you don’t want too much heat, just remove the seeds from the chillies.