Red Hot Chilli Evening

Red Hot Chilli Evening

Red Hot Chilli Evening at Yoco Eatery, Rust en Vrede Gallery, Durbanville, 23 April 2015

Event: The Red Hot Chilli Evening

Where: YOCO Eatery, Rust en Vrede Gallery,  10, Wellington Rd, Durbanville 7550

Date: Thursday 23 April 2015

Time: 18h30 for 19h00

Tickets: R250 – pp

Booking details: Phone  021-975 6322


What’s it about?

It’s all about chillies!

The evening starts with an informative talk by experts from the Durbanville Garden Club about tips on growing and cooking with chillies.

Thereafter, a wide selection of tastes and treats will be prepared by chef Jaco Redelinghuys showcasing the versatility of chillies from the continents  where they are a part of everyday life .

Join us for a sumptuous culinary journey through Asia, Africa and South America. The night promises to be a red hot occasion!

Booking essential.  Join us at YOCO Eatery  in the Rust en Vrede Gallery, Wellington rd, Durbanville. 021-9756322.

PS: Look out for Bushman’s Chilli sauces on the evening.

Logo Bushmans Chilli-01 small


Chilli Poppers

Serves 2


  • Four Pickled Jalapenos
  • 120ml Cream Cheese {softened}
  • One Egg, beaten
  • Equal parts Cornflour / Flour
  • Bread Crumbs
  1. Chef Jaco uses deseeded pickled jalapenos. If you are going to deseed the jalapenos yourself, please remember to wear gloves.
  2. Use a piping bag filled with cream cheese to stuff the jalapenos. Always remember to squeeze the piping bag from the top and guiding the nozzle with your other hand.
  3. Mix equal parts cornflour and flour and place in a shallow bowl. Beat the egg until combined and put in a shallow bowl. Dip the jalapenos one by one in the flour mixture and then the egg. Ensuring the jalapenos are covered with egg.
  4. Coat the egg covered jalapenos in breadcrumbs.
  5. Refrigerate for 20 minutes.
  6. In a medium pan, heat cooking oil to about 180’C. Deep fry until golden brown. Use a paper towel to drain off excess oil.

Serve with a sweet dip to neutralize the heat. We recommend a honey mustard dipping sauce or fig preserve.

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