Recipe of Favorite Sunni Mack 'n Mad Apple Stew
Sunni Mack 'n Mad Apple Stew Recipe
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Sunni Mack 'n Mad Apple Stew Recipe
Sunni Mack 'n Mad Apple Stew is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It's simple, it is fast, it tastes yummy. They're fine and they look fantastic. Sunni Mack 'n Mad Apple Stew is something which I have loved my whole life.
Sunni Mack 'n Mad Apple Stew is one of the most favored of current trending foods on earth. It's easy, it's fast, it tastes delicious. It's appreciated by millions daily. Sunni Mack 'n Mad Apple Stew is something which I've loved my whole life. They're nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook sunni mack 'n mad apple stew using 25 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Sunni Mack 'n Mad Apple Stew:
- Prepare 2-3 of fresh mackerel, gutted and cleaned.
- Take of Marinade.
- Get 2 of dried chipotle chillies.
- Prepare 1 of large dried ancho chilli.
- Take 2 tsp of chili flakes.
- Take 1/2 tsp of cumin seeds.
- Take 1/2 tsp of caraway seeds.
- Make ready 5 of large fresh chillies – as hot as you dare.
- Get 1 of garlic clove, peeled.
- Prepare 2 of tsps sherry vinegar.
- Take 1 tbsp of rapeseed oil.
- Get 1 tsp of coarsely ground sea salt.
- Make ready 1 tsp of preserved lemon.
- Make ready 1 tsp of rose petals.
- Get of Stew.
- Make ready 15 of garden eggs.
- Take 60 g (2 oz) of organic cold-pressed rapeseed oil.
- Take 1 of large white onion.
- Take 1 of ‘big boy’ jalapeno.
- Take of large handful thankuni (centella) leaves.
- Make ready 350 g (12 oz) of tomatoes.
- Make ready 1/2 tsp of salt.
- Take 2 tbsps of dried shrimp.
- Get 1 of large sprig Vietnamese coriander.
- Make ready of juice of ½ a jara lebu or lemon.
Steps to make Sunni Mack 'n Mad Apple Stew:
- Heat the oven to 200 degrees C. Put the dried chipotle and ancho chillies in a metal bowl, add hot water and set aside to soften. Toast the cumin and caraway seeds and set aside. Put the fresh chillies in a small baking dish and roast for 10 minutes until charred. Tip into a bowl and cover with clingfilm..
- When cool, peel the roasted chillies, discarding the skin, then put the flesh and the seeds into a food processor. Drain the dried chipotle and ancho chillies and add to the food processor along with the cumin seeds, caraway seeds, garlic, vinegar, oil, salt, lemon and petals. Blitz to a paste..
- Slash the flesh of the mackerel and slather with the paste and leave to marinade for half an hour..
- To make the stew, remove the stems and wash and quarter the garden eggs. Boil in salted water for 15 minutes..
- Whilst the garden eggs are boiling, peel and cut the onions in two and thinly slice, deseed and chop the tomatoes and remove the stalk from the scotch bonnet and finely chop. Finely chop the stalks of the thankuni and roughly chop the leaves. Chop the coriander..
- Heat the oil gently in a skillet and gently saute the onions and scotch bonnet until the onion browns on the edges..
- Add the tomatoes and thankuni and cook for 20 minutes until the sauce thickens..
- Drain and add the garden eggs and simmer on a low heat for 10 minutes. Add in the shrimp and half the coriander, check for seasoning and turn off the heat. Adjust the seasoning and add a squeeze of the jara lebu..
- Grill the mackerel on a bbq for 3-5 minutes either side until the flesh comes away easily from the bone..
- Place a large spoonful of garden egg stew on a plate and top with the remaining shredded coriander leaves and a squeeze of the jara lebu..
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