Cook with Foo Chilli Company
Here are some of our favourite ways to use our artisan chilli oils — from quick weeknight dinners to impressive entertaining moments.
Whipped Goat’s Cheese with Roasted Sweet Potato & Nonna Piccante Chilli Oil
Ingredients
- 1 small sweet potato, cut into cubes
- 200 g goat’s cheese
- 100 g cottage cheese
- Juice of ½ lemon
- 2 teaspoons honey
- 2 teaspoons Nonna Piccante chilli oil
- Cracked black pepper, to taste
- Crusty bread or savoury biscuits, to serve
Method
- Preheat the oven to 180°C. Place the cubed sweet potato on a baking tray and roast for approximately 30 minutes, turning after 15 minutes, until golden and
- Add the goat’s cheese, cottage cheese and lemon juice to a blender. Blend until smooth and creamy.
- Thickly spread the whipped goat’s cheese onto a serving plate. Scatter the roasted sweet potato cubes over the top.
- Gently warm the honey, then drizzle it over the sweet potato. Season with cracked black pepper.
- Drizzle over 2 teaspoons of Nonna Piccante chilli oil.
- Serve with crusty bread or savoury biscuits and enjoy.
Whipped Goat’s Cheese with Roasted Sweet Potato & Nonna Piccante Chilli Oil
Spicy sesame cucumber salad with Ma Foo Chilli Oil
Ingredients
- 2 continental cucumbers, cut into thick rounds
- A pinch of salt
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons Ma Foo Chilli Oil
- 1 teaspoon toasted sesame seeds
Method
- Place the chopped cucumber rounds in a bowl.
- Add the salt, soy sauce, sesame oil, and Ma Foo Chilli Oil.
- Toss well until the cucumber is evenly coated.
- Sprinkle with toasted sesame seeds and serve.
ENJOY!
Spicy sesame cucumber salad with Ma Foo Chilli Oil
Warmed goats cheese with honey and Nonna Piccante
Ingredients
- Goats cheese
- Nonna Piccante Chilli Oil
- Crackers or crispy bread
- Honey
- Cherry tomatoes
Method
Place cherry tomatoes in an ovenproof dish and roast in oven for 15 minutes. Place goats cheese in a separate ovenproof dish and warm in oven for 5 minutes.
Mix together honey and Nonna Piccante chill oil and heat for 20 seconds in the microwave.
Drizzle honey mixture over warmed goats cheese and serve with roasted cherry tomatoes and crispy bread.
ENJOY!
Warmed goats cheese with honey and Nonna Piccante
Tuna and Ma Foo Toastie
Ingredients
- 1 can of tuna (in olive oil)
- 2 teaspoons of Ma Foo Chilli Oil
- 1 spring onion, finely chopped
- 1 teaspoon of gherkins, finely chopped
- juice of half a lemon
- 1 tablespoon of mayonnaise
- salt and pepper
- 2 slices, sourdough bread
Method
Mix all ingredients (except the sourdough) together in a bowl.
Spoon mix onto a slice of sourdough and top with the second slice.
Pan fry.
ENJOY!
Tuna and Ma Foo Toastie
Crispy Chilli Dumpling Parcels with Ma Foo Chilli Oil
Ingredients
Makes: 16- 18 parcels
Ingredients
Filling
- 250g pork mince
- 2 tsp grated ginger
- 3 spring onions, finely chopped
- 1 tsp cornflour (cornstarch)
- 2 tsp light soy sauce
- 1 tsp sesame oil
Wrapping
- 32-36 rice paper sheets
- Water, for softening
Cooking
- 1 tbsp vegetable oil
To serve
- 2 spring onions, finely sliced
- 3 tsp Ma Foo chilli oil (adjust to taste)
Dipping sauce
- 1 tbsp light soy sauce
- 1 tbsp black vinegar
Method
1. Make the filling
In a bowl, combine pork mince, ginger, chopped spring onions, cornflour, soy sauce, and sesame oil. Mix thoroughly until well combined and slightly sticky.
2. Prepare the rice paper parcels
Fill a wide shallow dish with warm water. Working one sheet at a time:
- Dip one rice paper sheet into the water for 5–10 seconds until just softened (it should still feel slightly firm—do not oversoak).
- Lay it flat on a clean board.
- Place about 1 tablespoon (15 ml) of filling in the centre.
- Fold the bottom up, sides in, then roll or fold into a neat square/parcel shape.
Repeat for all parcels using 2 rice paper sheets per parcel (double wrapping helps prevent splitting during frying).
3. Cook the parcels
Heat vegetable oil in a large non-stick or heavy-based frying pan over medium heat.
Add parcels in a single layer (cook in batches if needed). Fry for 3–4 minutes per side, or until golden, crisp, and slightly blistered.
Total cooking time: 6–8 minutes per batch
4. Serve
Transfer to a serving plate. Drizzle with Ma Foo chilli oil and sprinkle with sliced spring onions.
Mix soy sauce and black vinegar together for dipping and serve alongside.
Crispy Chilli Dumpling Parcels with Ma Foo Chilli Oil
Lazy laksa dumpling bake with Ma Foo Chilli Oil
Ingredients
Serves 2 as a snack or a light meal
Ingredients
- 6-8 pork and ginger dumplings
- 1 tsp laksa paste
- 1 can (270ml) coconut milk
- 1 clove garlic, minced
- A handful of spinach leaves
- 1 tsp black sesame seeds (for garnish)
- 2 spring onions, chopped (for garnish)
- Ma Foo chilli oil, to drizzle (about 2 tsp)
- Optional – squeeze of lime or a drizzle of black vinegar to taste.
Method
Method
Preheat oven to 180°C.
In a small ovenproof dish, whisk together laksa paste and coconut milk until smooth. Stir in garlic and spinach.
Nestle dumplings into the sauce, leaving the tops slightly exposed for crisping.
Bake for 18–25 minutes (until dumplings are cooked through and sauce is bubbling).
Finish with sesame seeds, spring onions, and drizzle with Ma Foo chilli oil.
Add a squeeze of lime or a drizzle of black vinegar, if desired
Enjoy — a simple, winter-warming snack.
Lazy laksa dumpling bake with Ma Foo Chilli Oil
Shakshuka with Nonna Piccante Chilli Oil
Ingredients
Serves 4 as a light breakfast
- 100g Spanish chorizo, diced
- 1 tablespoon olive oil
- 1 red onion, diced
- 1 red capsicum, diced
- 1 teaspoon smoked paprika
- 1 tablespoon Nonna Piccante chilli oil (plus extra to serve)
- 1 × 400g can crushed tomatoes
- 4 eggs
- Salt and cracked black pepper
- Small handful fresh parsley, chopped
- Crusty bread, to serve
Method
Heat the olive oil in a large frying pan with a lid over medium heat.
Add the onion and chorizo and cook until the onion is soft and translucent and the chorizo has released its oils.
Stir through the Nonna Piccante chilli oil, then add the tomatoes. Add the smoked paprika and season lightly with salt and pepper and simmer for 5–10 minutes until slightly thickened.
Make 4 small wells in the sauce and crack an egg into each.
Cover with a lid and cook for 5–8 minutes, or until the egg whites are set but the yolks are still runny.
Finish with chopped parsley and a generous drizzle of Nonna Piccante. Serve straight from the pan with crusty bread.
Super easy. Super quick. Super delicious.
Shakshuka with Nonna Piccante Chilli Oil
Roast Butternut Pumpkin Soup with Nonna Piccante Chilli Oil
Ingredients
Serves 3–4
Ingredients
- 1 butternut pumpkin (about 1–1.2kg), peeled and roughly chopped
- 3 cloves garlic, whole and unpeeled
- 1 brown onion, chopped
- 2 medium potatoes, peeled and roughly chopped
- 3 cups chicken or vegetable stock (plus extra if needed)
- 1–2 tablespoons olive oil
- Salt and cracked black pepper
- 50–100g goat’s cheese, to serve
- Nonna Piccante chilli oil, to drizzle
- Crusty bread, to serve
Method
Preheat oven to 180°C.
Place the pumpkin and whole garlic cloves on a baking tray.
Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast for 25–30 minutes, tossing halfway, until soft and lightly caramelised.
Meanwhile, heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent.
Add the potatoes and cook for a few minutes, then pour in the stock. Bring to a simmer and cook until the potatoes are tender.
Squeeze the roasted garlic from their skins and add to the pot along with the roasted pumpkin.
Blend with a handheld stick blender until smooth, adding more stock if needed to reach your preferred consistency.
Ladle into bowls, crumble over goat’s cheese, and finish with a healthy drizzle of Nonna Piccante.
Serve with crusty bread.
Simple, warming, and packed with flavour.