Chilli

Capsicum annuum

The Nellie Kelly Chilli is HOT, rating a staggering 8 out of 10 on the ‘International Chilli Scale’. It makes a fantastic pot plant for a sunny porch and can create a colourful, living border when several are planted in a row.

The Nellie Kelly Chilli is a quick-growing, compact bush that grows to 30cm and produces large red fruit 4cm long during the warmer months. For best results, plant in a well-drained, slightly acidic potting mix in a full sun position and apply a slow release organic fertiliser. Avoid planting in colder climates or areas where frost occurs.

Fruiting begins in mid-summer through to mid-autumn, with temperatures of 20 to 25C degrees needed for ripening. Fruit first appears as green, then turns black before finally becoming a deep, brilliant red. Removal of these mature, red chillis encourages continued flowering and a more abundant crop. Maintain watering during the fruiting months and apply a nitrogen-rich, liquid organic fertiliser on a fortnightly basis.

Nellie Kelly Chillis are ideal for adding to your favourite stirfries and curries, either fresh or dried.

Chilli beef & broccoli stir fry

1 tablespoon olive oil 2 tablespoons soy sauce
1 medium onion, thinly sliced 2 tablespoons oyster sauce
1 tablespoon grated ginger 1 tablespoon sesame oil
2 cloves garlic, finely chopped Steamed rice, to serve
1 red chilli, finely sliced 500g beef, cut in fine strips
1 medium broccoli, chopped into florets  

Heat wok or large frying pan, add oil and onion, stir fry for 1 minute until onion starts to colour. Add ginger, garlic and chilli, stir fry for further 30 seconds. Add beef strips and toss continuously for 2-3 minutes until beef is seared all over. Add broccoli with oyster and soy sauces, then a splash of water. Stir fry for another minute until broccoli is tender. Remove from heat, stir in sesame oil then serve on steamed rice.

Serves 4.