If you’re looking for heat in cooking, you’ve come to the right plant. Chillies are a type of capsicum (Capsicum annuum or C. frutescens) and they’re famous for their heat, which is produced by a chemical called capsaicin, which is concentrated mostly in the seeds and inner membranes. There are hundreds of chilli cultivars to choose from, and the smallest can be as low-growing as 25cm, but the majority are small annuals or short-lived perennials ranging from 30cm to 90cm tall.
Growing tips: chillies love the same conditions as tomatoes: ie, full sun, well-drained soil and a steady supply of water when growing. They’re easy to grow from seed, but garden centres have a good selection of seedlings available now, so for a fast start this year, plant a seedling. Next year, get organised earlier and order seeds from the many chilli specialists online, and try some of the more colourful, unusual or super-hot varieties, and start off your seed-sowing in early to mid spring.
Heat: the Scoville rating scale for chillies rates their heat from 1 (not hot at all) up to 10 (burn your head off). A good beginner’s chilli is the Jalapeno, which is rated 5 on the Scoville scale. If you want something hotter, the Serrano (rated 7) is a good performer, but for the ultimate in pain, grow the pretty Habanero (rated 10) which comes in a few different colours.
Crab cakes
2 cobs of corn
4 spring onions, finely sliced
1 tablespoon chopped pickled jalapeno peppers
200g tub fresh sandcrab meat (see note)
1 1/2 cups (70g) fresh breadcrumbs
1/3 cup (35g) finely grated parmesan cheese
2 eggs, lightly beaten
polenta, to coat
Lime mayonnaise
1/2 cup (125g) whole egg mayonnaise
1 lime
1. Remove the husk and silk from the corn cobs. Using a small sharp knife, cut the kernels from the cobs. Place all the crab cake ingredients (except the polenta) in a large bowl and mix together well.
2. Take heaped tablespoons of the mixture and shape into patties. Spread the polenta onto a plate, and use it to lightly coat each side of the patties, shaking off any excess.
3. Cook on a well-oiled barbecue flatplate (or in a well-oiled heavy-based frying pan) over medium heat for about 3 minutes each side, until golden.
4. Finley grate the lime rind, and squeeze the juice. Combine with the mayonnaise, and serve on the side with the crab cakes.
Note: leading seafood retailers and fish markets stock fresh sandcrab meat; you can use canned crabmeat if you can’t find fresh. Some major supermarkets also stock fresh crabmeat – look for it in little plastic tubs in the section that sells smoked salmon.
1/2 cup olive oil
3 tablespoons lemon juice
1 clove garlic, crushed
2 chopped medium red chillies (deseeded for less heat)
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 kg seafood (either all octopus, or a mix of octopus, calamari hoods and green prawns)
Combine all the marinade ingredients then add the prepared seafood, stir well to coat seafood in the marinade, then refrigerate 1 hour. When it’s time to barbecue the seafood, pre-heat the barbecue for 10-15 minutes over medium-high heat, then cook seafood quickly, about 6-8 minutes at the most, turning at the half-way point. Serve with a garden salad.