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Extra resources for 60 Ways Chillies. Great Recipe Ideas with a Classic Ingredient

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Add garlic and stir-fry until fragrant. • Add sliced capsicums, rosemary and thyme. Stir-fry for 10 minutes or until capsicums are softened. Remove from heat. Add red wine vinegar and olives and toss lightly. • Serve warm with toast on the side. V E G E TA R I A N 35 fig and chilli tagliatelle Serves 4 Method Ingredients Lemons Double (heavy) cream Egg/spinach tagliatelle Extra virgin olive oil Black figs Salt Ground black pepper Cayenne pepper Dried chillies Parmesan cheese The combination of figs and chillies livens up this lemony, creamy pasta.

Peel, halve, core and seed capsicums. • Prepare filling. Place tuna in a small bowl and mash with a fork. Add lemon juice and oil and mix well. Add olives, parsley, celery and salt and black pepper to taste. Mix well. • Spread out capsicums flat, with skin side down. Spoon over enough filling to fill one capsicum and roll up. Repeat for the remaining capsicum pieces. • Serve warm. F I S H & SEAFOOD 61 spicy prawn and capsicum curry 62 This perennial Singaporean favourite goes well with yellow noodles or plain white rice.

Pull away head and tentacles from body, then remove quill. Pull out entrails and peel away outer skin. Discard. Cut tentacles from head and discard rest of head. Rinse squid and cut tubes into 2-cm (1-in) rings. (¼ in) intervals all around one cut side of squid rings. This will cause the squid to curl up like a flower. • Prepare black bean sauce. Combine sauce ingredients in a mixing bowl and mix well. • Heat oil in a wok over medium heat. Stir-fry squid for 2 minutes, or until opaque. Remove from heat, drain and set aside.

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