4 Bites: Chorizo, pepper, chillies and wasabi turn up the heat

Peppery beef and goat stew

1. Pepper: Using a spice blender, finely grind 2 Tbsp mixed peppercorns, 1 Tbsp szechuan pepper, and 2-3 threads of mace (or 1 Tbsp ground nutmeg).
2. Paste: Blitz 1 whole head of peeled, smashed garlic with a handful of coriander and curry leaves, 3 kaffir lime leaves, 1 piece of lemongrass (stem end) and a big glug of olive oil to form a chunky paste.
3. Season 1 kg beef shin and 500g of goat (bone in both) with salt. Heat a little oil in an oven-proof pan. Sear meat to colour, then remove. Reheat pan, add 1 onion, 1 red capsicum and 1-2 stalks celery, all roughly chopped, and cook gently until soft. Add paste and pepper and cook until fragrant and combined.
4. Return meat, deglaze pan with enough red wine to just cover meat. Add the lid, and bake in a 150C oven for approximately 4 hours until tender. Remove meat and strip from bones. Strain gravy (pressing the solids through) into a clean pot, return meat and reheat to serve over fresh tagliatelle, polenta or a mash. Serves 4-6

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Green chilli relish

Use to kick up chops, hotdogs, roast meats, ham sammies and warm vegetable salads. Make chilli cheese burgers.

1 In a saucepan, gently fry 1 finely chopped onion, 1 small, finely chopped green capsicum, 3 cloves crushed garlic, a thumb sized knob grated ginger and a handful of chopped coriander (leaves and stems), until soft and fragrant.

2 Finely chop 2 peeled kiwifruit and approximately 1½ cups pickled sliced jalapeños (equivalent to a 340g jar, drained). Add to pan with 2-3 Tbsp honey, ½ cup cider vinegar, ½ cup water and the juice of 1 grapefruit and simmer gently, reducing into a thick relish. Spoon into sterilised jars, cool and refrigerate. Will keep for a couple of weeks in the fridge. Makes 2 medium jars

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Chorizo potatoes (chorizo con papas)

Mexican Chorizo con Papas can also be made using leftover boiled or mashed potatoes. Try adding shredded cabbage, and make a real hash of it. Serve as a side dish, or with eggs for breakfast. We’ve tossed ours with roasted capsicum strips and coriander.

1. Into a hot pan, squeeze the meat from the casings of 2 fresh, chorizo sausages. Sear and cook to render the fat then remove the sausage to one side, leaving the fat in the pan.
2. Add 2-3 scrubbed agria potatoes cut into cubes. Fry, turning often, until they are crispy and tender. Add 1-2 finely sliced spring onions and sauté to wilt. Serves 4

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Wasabi breakfast smash

1. In a bowl, lightly smash 1-2 avocados with the zest and juice of a lemon or lime, 1 small clove garlic crushed with a little flaked sea salt, 1 Tbsp of prepared wasabi or fresh horseradish (more or less, to taste) and a splash of Worcestershire sauce.
2. Fold in 2 warm, chopped boiled eggs and a handful of chopped chives and dill. Spoon onto hot buttered toast, drizzle with olive or walnut oil, top with fresh black pepper, a sprinkle of sea salt flakes and garnish with edible nasturtium. Serves 2

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