Using fresh cayenne peppers, simply remove the ends and measure all of the  ingredients into a small saucepan. Heat over medium heat until boiling. Reduce the heat slightly, but so the mixture continues to boil. Simmer about 20-25 minutes. Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth. Transfer the mixture back into the saucepan and simmer another 15 minutes.

to make the dough for the buns, combine the water, milk, yeast, and 1 teaspoon of the sugar in a bowl and whisk together. let the mixture sit until the yeast is activated and foamy, about 10 minutes.

in the bowl of a stand mixer fitted with the dough hook, combine both flours, the salt, and the remaining 3/4 cups sugar. mix the dry ingredients together on low speed. keep the mixer running and slowly pour in the yeast mixture followed by the oil. increase the speed to medium and knead the dough until it is smooth and pulls away from the sides of the bowl, 5 to 7 minutes. if it does not start to pull away from the sides, add more flour, a tablespoon or two at a time. turn the dough out onto a clean work surface quickly so that you can oil your stand mixer bowl. transfer the dough back into the oiled bowl, flipping once to coat both sides, and cover the bowl loosely with plastic wrap or a clean kitchen towel. let the dough rise until doubled in size, 1 to 2 hours.

Put all the ingredients in a small mixing bowl and stir until well combined. Sauce will keep, covered, in the refrigerator for up to one week.

1. Divide meat into 8 equal portions. Roll each portion into a ball. Place in refrigerator for a minimum of 30 minutes. 

2. Meanwhile make Matty’s Patty’s sauce by mixing mustard, ketchup, mayonnaise, pickles, and onion in a bowl 

3. Heat a cast-iron pan over medium-high. Place two meatballs in the pan. Immediately flatten using a hamburger press or metal spatula to form two thin patties. Season patties with salt and pepper. Cook patties until brown, about 30 seconds per side. Place one piece of cheese on each patty. 

4. Place one patty on the bottom bun, spoon sauce over patty then layer on the second patty and top bun. Repeat with the remaining ingredients.

For the Special Sauce, combine the garlic, mayonnaise, capers, brine and lemon juice in a blender or food processor. Zap to roughly blend. Add the herbs to the bowl with the rest of the ingredients. Zap for a second or two. Now add ludicrous amounts of black pepper and zap it all until it's all totally smooth and creamy, pausing occasionally to wipe down the sides of the bowl with a spatula so that you get it all in there. The end result should be somewhere between a dressing and a dip. Taste for salt, adding more capers or caper brine if needed, or pepper or lemon juice, etc. (Sauce will keep in the refrigerator for 4 to 5 days.)

In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.

PREPARATION:

• Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
• Place cupcake liners in a standard muffin tin. (Note 9)

CUPCAKE BATTER:

• Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
• Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm (stove: cover with lid and leave on turned off stove). (Note 10)
• Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
• Add sugar: With the beater still going, pour the sugar in over 30 seconds.
• Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
• Add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
• Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
• Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.

BAKE:

• Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
• Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.

COOL & FROST:

• Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.

Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper, stir in the Worcestershire sauce and the Guinness, then gently melt in the cheese. When it’s all of one consistency, remove from the heat, pour out into a shallow container, and allow to set. It will keep happily in the fridge for a couple of weeks in this state.

Take each piece of bread and toast on both sides. Allow to cool just a little, then cover one side with the rarebit mixture to about 1cm thick – if you find that it doesn’t spread with ease, press it on with your fingers. Put on a baking sheet and place under the grill until golden and bubbling – grilling to just beyond your comfort threshold, to allow the flour to cook out.

1 . In a stand mixer fitted with the paddle attachment, combine the baking wafers, butter, macadamia nuts, almonds, and walnuts and mix on low for about

30 seconds to break down the nuts and chocolate a bit. Add the brown sugar and mix on low until the butter and sugar come together. With the mixer still running on low, gradually add the flour and salt and mix until incorporated. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and mix until the dough starts sticking to the sides of the bowl. Scrape down the sides of the bowl again and mix on low for 10 seconds more to evenly distribute the nuts and chocolate.

2 . Turn the dough out onto a large sheet of parchment paper and flatten into a square roughly 1 inch (2.5 cm) thick. Fold the parchment paper to completely cover and wrap the dough, place in a resealable plastic bag, and refrigerate for at least 1 hour and up to 7 days.

3 . Set a rack in the center of the oven and preheat to 350°F (180°C). Line a sheet pan with parchment paper.

4 . Divide the chilled dough into 14 equal portions (about 3½-ounces/100 g each) and using your hands, roll each portion into a ball. Arrange 7 balls of dough on the prepared sheet pan, spacing them about 3 inches (7.5 cm) apart, then use the palm of your hand to flatten into disks roughly ½ inch (1.25 cm) thick. Bake for 6 minutes. Rotate the sheet pan as needed for even baking and bake until the edges are browned but the centers are still a little gooey, 6 to 7 minutes longer. Let cool on the sheet pan for 10 minutes, then enjoy right away or transfer to a wire rack and let cool completely. Repeat with the remaining cookie dough.

1. Start by washing your peppers gently with water.
2. Cut the tops of the peppers and cut them in half. (Save the tops they can be used for cooking or making chili oil)
3. Remove the veins and as many of the seeds as possible from the peppers. Don't fret about not getting all the seeds, but make sure the veins are removed.
4. Weigh your jar empty and either tare the scale or record the weight.
5. Place your peppers in your jar and add enough water to completely submerge them.
6. Using the weight of the water, create a 3% brine solution. Use the formula above to determine how much salt to add.
7. Add some sort of weight to make sure your peppers stay submerged. A plastic bag full of quarters or rocks works well, but make sure to sanitize the bag before placing it on top of your peppers.
8. Let your peppers ferment for 1-2 weeks. Make sure to burp daily to avoid a messy explosion.
9. Follow the steps above for bottling and sauce making, but at this point the peppers are good to eat, or store in the fridge for up to 6 months.