Eye Ball Popping Piri Piri Sauce

HOT HOT HOT!

Steam is coming out of my ears - this is honestly the most satisfying brain hemorrhage inducing stuff I've tasted since Rama's extra hot tikka masala. Phhoooooooooooooooffff!!

You will need:
3 large red chilis n- roughly chopped
2 cloves garlic - peeled
Juice of 1 lemon
half hand full italian parsley
1 Tsp olive oil
1 tsp sea salt
1 packet (150g) tomato paste

Pulse all together in the blender. Preserve in jar in fridge for up to 2 weeks.

I had these with chicken breasts - marinate for 1/2 hours before grilling in medium-high heat. Serve with a cucumber type salad to edge off the heat.

Noodle Art

This is a fun little project for when you've got some left over noodles and plenty of time.

Ingredience:
1 fairly long unbroken cooked noodle, cold if possible or you may burn youself.
Method:
Flop and curve noodle over non-stick or pre-greased objects such as spoons, chopsticks, plastic bottle tops or the kitchen wall. It needs to be stable and unable to move. Leave to dry over night and remove. Display however and where ever you like. In this case I have made a Loch Ness Monster and placed it next to a plastic crab for effect.

NB1: For advanced players, experiment with different types of noodles and combinations thereof (eg. pasta, egg noodles, rice noodles, soba noodle... possibilities are boundless really.)
NB2: This may still be edible if you consume this within 3 days in coldish climate.

Great Christmas Lunch Idea

http://www.thesalmons.org/lynn/dishwasher.html

Certainly adds a new meaning to multipurpose.

BBQ'd snakes

To start with, lets warm up with barbequed snakes inspred from the markets of Phnom Pehn.

Ingredience:
4 medium sized whole snakes, skinned and gutted
5 small red chillies
2 cloves garlic
half a red onion, sliced in moon shape
salt & pepper
Juice of 2 limes
Corriander and/or Thai Basil for garnishing

Preparation:
1) Crush red chillies and garlic and blend with lime juice and salt till it forms a paste
2) Marinate snake in paste for 1 - 2 hours
3) Pierce each snake on skewers in a zigzag fashion
4) Smoke on a BBQ preferably with bamboo leaves as fodder
5) Cook marinating past in low to medium heat in seperate saucepan, serve with snake drizzled with extra lime. Garnish with Corriander and/or Thai basil and extra red onions.