Chilli Sambal: Cornersmith Salads & Pickles Vegatables with More Taste and Less Waste – Alex Elliott- Howery & Sabine Spindler


Images and recipes from Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson.


Chilli sambal



20 minutes, plus 20 minutes sterilising, plus 10 minutes heat-processing (optional)


3 months,
or up to 2 years
if heat-processed


4–5 x 375 ml  (13 fl oz/11/2 cup) jars


750 g (1 lb 10 oz) long mild red chillies

250 g (9 oz) carrot

50 g (1¾ oz) knob of fresh ginger

4 garlic cloves

55 g (2 oz/¼ cup) sugar

1 tablespoon salt

185 ml (6 fl oz/3/4 cup) white wine vinegar


We make mountains of this sambal when chilli season is in full swing. It’s a staple at Cornersmith, and in all our fridges at home. So quick and easy to make, it gives tacos, rice dishes, marinades and breakfast eggs a good hit of heat.

We use carrot as a base in this recipe as it adds sweetness and gives the sambal a fantastically bright colour, but you could experiment with other bases such as green mango or pineapple. Try green or yellow chillies too.

With fruit-based sambals, you may need to add more vinegar to loosen them. Keep tasting and adjusting the sugar/salt ratio until you’re happy with the flavour.” p63

Chilli Sambal

Sterilise your jars and lids (see page 212).

Roughly chop the chillies, carrot, ginger and garlic cloves. Place in a food processor with the sugar and
salt and blitz for 5 minutes. Slowly pour in the vinegar until your sambal has a smooth consistency; you may need to adjust the quantity.

When the jars are cool enough to handle, pack the sambal into the jars, pressing down firmly to make sure the chilli paste is covered in a thin layer of liquid.

Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately.

You can store the sambal in the fridge for up to 3 months, or heat-process the jars (see page 211) for 10 minutes and store in a cool, dark place for up to 2 years.

Once opened, refrigerate and use within 3 months.



TIP: If your chillies are extra hot, you can always change the ratio of the sambal. Try 500 g (1 lb 2 oz) carrot to 500 g (1 lb 2 oz) chillies – or even 750 g (1 lb 10 oz) carrot to 250 g (9 oz) chillies.


Chilli Chocolate Tart – Surfing The Menu Next Generation – Dan Churchill and Hayden Quinn

Surfing the Menu cover

Surfing the Menu Next Generation

Dan Churchill and Hayden Quinn

Simon & Schuster Australia

ISBN: 9781925368345

**The show is on ABC TV this Sunday 22nd May 2016 6pm**

ChilliChocTart 10065

Chilli Chocolate Tart – Hayden Quinn

1 2⁄3 cups plain flour, sifted

2 tablespoons pure icing sugar, sifted

125g unsalted butter, chilled and chopped

1 egg, lightly beaten

2 teaspoons vanilla paste

sea salt flakes, to serve

fresh raspberries and crème fraiche, to serve



150g dark chocolate (70% cocoa), chopped

2⁄3  cup caster sugar

1⁄2 cup dark cocoa powder, plus extra to dust

1 teaspoon ground cinnamon

1⁄2 teaspoon ground chilli

250g hazelnut meal

200g unsalted butter, chilled and chopped

1 teaspoon finely grated orange zest

6 eggs




1   Process the flour, sugar, butter and a pinch of salt in a food processor in short bursts until mixture resembles breadcrumbs.
Add the egg and vanilla and process, again in short bursts, until mixture just comes together. Gather the dough and form into a disc. Wrap in plastic wrap and refrigerate for 15 minutes.

2   Meanwhile, to make the filling, process the chocolate, sugar, cocoa, cinnamon, chilli and hazelnut meal in a food processor until finely ground. Add the butter and orange zest and process until combined. Add the eggs in two batches, processing until combined after each addition. Refrigerate until needed.

3   Roll the pastry out on a lightly floured surface until 5mm thick
and use to line a deep 26cm loose-based fluted tart pan. Trim the pastry edges and rest in freezer for 30 minutes. Preheat the oven
to 200°C (180°C fan-forced).

4   Spoon the filling into the tart shell and level the surface. Place the tart on a baking tray and bake for 45 minutes, or until the pastry is golden and the filling is firm to touch. Stand on a wire rack to cool.

5   Lift the tart from the pan. Dust the surface with extra cocoa powder and sprinkle with sea salt. Cut into wedges and serve with berries and crème fraiche.


Serves 8



Hot Chicken Chilli: Julie Goodwin – Homemade Takeaway

Julie Goodwin's Homemade Takeaway

Homemade Takeaway by Julie Goodwin ($39.99), published by Hachette Australia.

Photography – Steve Brown


Also known as chilli con pollo, this dish has a good kick to it. For chilli con carne, substitute the chicken with beef mince.






500 g chicken thigh fillets

2 tablespoons olive oil

2 medium onions, diced

2 garlic cloves, chopped

3 long red chillies, seeded and diced

1 red capsicum, cut into strips

1 teaspoon dried chilli flakes

1½ teaspoons ground cumin seed

2 teaspoons smoked paprika

2 tablespoons tomato paste

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

800 g tin chopped tomatoes

1 cup chicken stock

Flour tortillas (see page 106) or rice, to serve

Sour cream, to serve


1 Place the chicken thigh fillet in a food processor and blitz briefly until it is a coarse mince. In a large non-stick chef pan, heat the olive oil over a medium-high heat and brown the chicken, breaking up any lumps with a wooden spoon. Add the onions, garlic, fresh chilli and capsicum and cook for 2–3 minutes until soft and fragrant. Add the chilli flakes, cumin and paprika and cook for another minute. Add the tomato paste and cook for a further minute.


2 Add the salt, pepper, tomatoes and chicken stock. Simmer, stirring occasionally, for 20–30 minutes

or until the sauce is rich and flavourful.


3 Serve with flour tortillas or rice, and sour cream.

Hot chicken chilli

Hot chicken chilli








3 cups plain flour + extra, for rolling

2 teaspoons baking powder

1 teaspoon salt

¼ cup olive oil


1 Place the flour, baking powder, salt and oil into the bowl of an electric mixer fitted with a dough hook. Mix on low speed for 1 minute, then add 1 cup of warm water and mix until the dough forms a ball. If the dough seems too dry, it may need a few more drops of water. Continue mixing for 5 minutes or until the dough is smooth and all the flour has been incorporated.


2 Tip the dough onto a lightly floured work surface and divide it into 12 pieces. Roll each piece into a small ball; then cover them with a clean, damp tea towel and allow to rest for 5 minutes.


3 Take the first ball and, using your fingers, press it into a flat circular shape. Place the flattened disc on the floured work surface and roll it out with a rolling pin to 1–1.5 mm thick or around 25 cm in diameter. Place the tortilla on a large square of baking paper and cover it with a second sheet of baking paper. Repeat with each ball of dough until you have a stack of 12 thin, uncooked tortillas between layers of baking paper.


4 Heat a frypan over a high heat and cook the tortillas for 1 minute on each side or until they puff and blister. Remove and cover with a clean tea towel to keep warm and soft. Cooked tortillas will dry and harden if left uncovered.


NOTE: Uncooked tortillas can be rolled up, placed inside a snap-lock bag and stored in the refrigerator for 1–2 days.