"kiss your ordinary goodbye"
  1. Glazed Honey-Drunken Salmon
Ingredients:
  • 1 Tbsp Mango Chile, Mango Habanero, Raspberry or Hottest F'N Jam
  • 1 Tbsp honey
  • 1 Shot glass of Bourbon
  • 1 Tbsp melted butter
  • 1 salmon fillet
Preparation:
  1. Simply mix together bourbon liquor, honey, melted butter and pepper jelly until evenly incorporated.
  2. Spread over salmon, and cook until done.
  3. When done re-glaze
3. Chile Jam with Salt and Pepper Squid
Ingredients:
  • 4 (about 1kg) squid hoods, cleaned
  • Vegetable oil, to deep-fry
  • 1 eggwhite
  • 1/2 cup (90g) rice flour
  • 2 tsp salt
  • 1 tsp finely ground white pepper
  • 1 tsp Chinese five spice
  • 1/2 tsp ground Sichuan pepper
Preparation:
  1. Use a sharp knife to cut the squid hoods into 4cm square pieces.
  2. Use a knife to gently score. Place on a plate lined with paper towel.
  3. Place enough oil in a large frying pan to reach a depth of 10cm and place over high heat to reach a temperature
    of 180°C (to test, a cube of bread will turn brown in 15 seconds).
  4. Lightly whisk the eggwhite in a bowl.
  5. Combine rice flour with half the salt, white pepper, five spice and Sichuan pepper on a plate.
  6. Combine remaining salt, peppers and five spice in a bowl and set aside.
  7. Dip one quarter of the squid in the eggwhite, then lightly toss in the flour mixture.
  8. Deep-fry squid for 1-2 minutes or until lightly golden.
  9. Use a slotted spoon to transfer squid to a plate lined with kitchen paper.
  10. Repeat in 3 more batches with remaining squid, eggwhite and flour mixture.
  11. Sprinkle squid with reserved salt mixture.
  12. Place on a serving dish and serve immediately with chilli jam.