Since I had some yummy homemade chilli sauce in the fridge I decided that it needed some wedges and sour cream to go with it, and you can’t top homemade rustic wedges.I started by washing the random mix of potatoes I had in my cupboard and cutting them into wedges. I know some varieties work best, but I didn’t need to go to the shops for anything else and these all tasted pretty fine if you ask me!
Then I placed them into an oven tray and covered generously with some Macadamia Oil and then seasoned with freshly ground mix of herbs and salt. I popped them into a hot oven till they were scrumptiously golden.
Served with my chilli sauce mixed with honey (it really made a delicious sweet chilli sauce!) and sour cream. Was such a easy and yummy snack.
Our little vegie garden is thriving at the moment. It’s so nice to be able to wonder out on the deck and have lots of greenery and life around. Everything we plant is edible and is so useful whilst cooking to be able to slip outside and grab a handful of chives, or to make a super healthy green smoothie with the baby spinach.
At the time chillies sounded like a grand idea, always nice to have one or two to add to the occasional meal… well we ended up with about 8 plants loaded with chillies that needed to be eaten so chilli sauce seemed like the obvious solution.
I did a bit of recipe research and found a few options that sounded nice. In the end I decided to make my own variation and see how it turned out.
250g brown onions
300g chillies (tops removed)
100g rapadura sugar
1 tsp salt
60g apple cider vinegar
1. Place onions, giner, garlic, chilli and tomatoes into thermomix, chop on sp 7 for 10 secs.
2. Add sugar, salt and vinegar, Cook on Varoma temp sp 1 for 45 mins (place basket on top to prevent spitting)
3. Pour into jars.
It turned out to be yummy but very very hot! I mixed it with some honey to serve and that was delicious and suited my tastebuds just fine.