Preheat oven to 150c.

To make topping, place sliced limes, sugar and water in saucepan and bring to boil. Simmer for about 15-20 minutes until liquid is reduced and syrupy and lemon slices are candied.

To make custard, place all ingredients in bowl and whisk to combine. Pour into 6 x 180ml capacity ramekins. Place ramekins into oven pan and pour hot water into pan to come half way up the sides of the ramekins.

Bake until just set but still a little wobbly in the centre.

Remove to cool. Then refrigerate to chill a little before serving.

Place a slice or two of the candied lime on the top of each custard before serving.

Serves 6

  • ¼ cup natural yoghurt
  • ½ teaspoon chilli plash ( or to your taste buds.)
  • zest and juice of 1 lime
  • 1 small red chilli. Chopped ( de-seeded)
  • freshly ground salt and pepper

Mix all ingredients together in medium sized bowl. Cover with plastic wrap and refrigerate until required

  • 4  chicken thigh fillets
  • 2  tbsp  SAL Lime and Chilli Plash
  • 2  tbsp honey
  • 2  cloves garlic
  • ¼ cup coriander
  • zest and juice of 2 limes
  • freshly ground salt and pepper

Make slashes in chicken. Combine plash, honey, garlic, coriander, lime zest and juice, salt and pepper to make marinade.

Place chicken in marinade for a least 3 hours covering well. Remove from marinade and place on well heated grill for 4 minutes each side or until cooked through. Serve with Coriander and Lime Yogurt Dressing.

Serves 4

Peel avocados, remove the stone and roughly chop them.

Put them in a bowl cover them with the milk, plash, onion and lime juice, and seasoning.

Leave stand for 5 minutes. Put avocados mixture into a blender and process for 20-30 seconds or until smooth.

Add the cream and process for a further 10-15 seconds or until well mixed.

Pile onto a serving dish or individual glass goblets and chill before serving.

Serve with bite sized bread pieces or crackers and freshly ground pepper.
Serves 4

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