• Chimi tastes great on beef,
chicken, pasta and seafood
• Always keep Chimi on the table
for extra serves
• Add some herbs and spices like Chimi to chargrilled meats to give your BBQ meals a revitalising flavour.
Other Serving Suggestions:
• Oven bake marinated meat, poultry, fish, potato and
other vegetables for a mouth watering roast.
• Mix sauce in pasta dishes, instead of Pesto and
Bolognaise sauce.
• Add flavour to focaccias, wraps, sandwiches or salads. • Spread sauce on bread sticks and grill as a tasty
alternative to Garlic bread.
• Use as a dip with cheese and crackers.
• A sensational flavour for BBQ's.
Recipes:
Chimi Recipe - not just a sauce
Chimi Roasted Potatoes
Ingredients 1/4 cup (60g) butter
500g small potatoes, scrubbed and halved 3/4 teaspoon salt 1/2 cup Chimi mild or hot
Directions
1. Heat the butter in a wok or large frying pan.
Add the potatoes and salt, fry until golden, about
5 minutes. Using a slotted spoon, transfer the
potatoes to an oven tray.
2. Preheat the oven to 180°C. Place potatoes evenly on tray, smother potatoes with Chimi. Place tray in the centre
of the oven. Cook, turning the potatoes once or twice until
tender, at least 45 minutes.
Ingredients
400g lean lamb, sliced into thin strips 2 1/2 tablespoons vegetable oil
1 large onion, peeled and cut into wedges 1/2 cup Chimi mild or hot
Directions
1. Place the lamb in a bowl and add Chimi, stir and mix together. Marinate for at least 20 minutes.
2. Heat the oil on medium - hot in a wok or lage fry pan.
Stir - fry the onion until it becomes translucent and softens.
3. Add the marinated lamb and stir- fry for 2 minutes, stirring constantly.
4. Remove from the heat. Serve on its own, over mashed potato or on mixed leaves as a warm salad.
Ingredients 1/4 cup (60ml) vegetable oil
250gr lean rump steak, sliced into strips
2 cups small broccoli florets
4 spring onion / shallots, cut into 3cm lengths
500gr fresh rice ribbon noodles, rinsed in lukewarm water and drained 1/2 cup Chimi sauce hot or mild
Directions 1. Heat 1 1/2 tablespoons of the oil in a wok or large fry pan on high heat. Add the beef and stir fry until almost cooked, about 1 1/2 minutes. Remove and set aside.
2. Add the remaining oil. Reheat the wok on medium.
Add the broccoli and spring onions, stir fry for 1 minute.
3. Add the noodles and chimi sauce. Return the beef to the wok, stir fry until well mixed with Chimi sauce.
Ingredients
400gr lean minced pork
1 teaspoon olive or vegetable oil
1 small red or brown onion, very finely chopped
1 baguette , cut into 4 pieces and sliced in half, lightly toasted
1/3 cup Chimi sauce hot or mild
Directions
1. Marinade Pork mince in Chimi sauce.
Cover and refrigerate for 2 hours.
2. Heat a wok or large fry pan for 30 seconds, then add the oil, when hot, add the onion and fry over a medium heat until softened, 3 minutes.
3. Add the marinated Pork and fry over a medium heat until the meat is cooked, about 4 minutes.
4. Spread the cooked mixture on the toasted baguette halves, serve hot or warm.
Ingredients
6 12oz (375gr) whole sea bream
2 cloves garlic, pressed (crushed) (optional)
Salt 1/2 cup Chimi Sauce hot or mild
Directions
1. Clean and scale fish, rinse well and pat dry with paper towels.
2. Cut 2 to 3 shallow diagonal slashes into each side of fish.
Spread some of the garlic inside each fish.
Spread Chimi sauce on fish, place in a shallow glass or ceramic dish.
Cover and refrigerate for 30 minutes.
3. Cook on barbecue until flesh flakes when tested at the thickest part with a knife point, about 4 to 5 minutes on first side, then 2 to 3 minutes on other side.
Brush with extra Chimi during cooking (optional)
4. Lift carefully from barbecue and serve hot with salad.
* Fresh fish filets can also be used for this recipe instead of whole fish.
Ingredients
500g finely ground (mince) chicken
1 medium onion, grated
90gr cooked ham, finely chopped 1/2 cup (30g) soft breadcrumbs
2 eggs
Salt and freshly ground pepper
Plain flour
Olive or sunflower oil for frying 1/2 cup Chimi sauce hot or mild
Directions
1. Combine mince, ham,onion, Chimi sauce, bread crumbs and eggs in a bowl, adding salt and pepper to taste.
2. Let stand 10 minutes, then mix again, using hands, shape into large walnut- sized balls, place on tray, cover and refrigerate for 30 minutes.
3. Pour oil into fry pan until 1/2 in (1cm) deep and heat over medium- high heat.
Coat meatballs in flour and shallow fry in batches until golden brown and cooked through , about 5 minutes, turning frequently. Drain on paper towels.
Heat trough before serving, place some Chimi Sauce in a small bowl and serve with meatballs as a dipping sauce.
* Beef, Pork or Veal mince can also be used to make the meatballs, you can also make mini balls , fry them and serve as a tapa with more Chimi sauce rather than salsa for dipping.
