Without fail recipe ultimate Sunni Mack 'n Mad Apple Stew easy, yummy, practical.
Good Evening every body, at this time you get present recipe Sunni Mack 'n Mad Apple Stew with 25 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 25 ingredients and 10 stages of easy cooking Sunni Mack 'n Mad Apple Stew.
Ingredients for Sunni Mack 'n Mad Apple Stew
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Needed 2-3 : fresh mackerel, gutted and cleaned.
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Prepare : Marinade.
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Prepare 2 : dried chipotle chillies.
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Prepare 1 : large dried ancho chilli.
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Needed 2 tsp : chili flakes.
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Prepare 1/2 tsp : cumin seeds.
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Needed 1/2 tsp : caraway seeds.
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Prepare 5 : large fresh chillies – as hot as you dare.
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Prepare 1 : garlic clove, peeled.
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Needed 2 : tsps sherry vinegar.
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Prepare 1 tbsp : rapeseed oil.
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Prepare 1 tsp : coarsely ground sea salt.
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Prepare 1 tsp : preserved lemon.
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Needed 1 tsp : rose petals.
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Needed : Stew.
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Prepare 15 : garden eggs.
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Needed 60 g (2 oz) : organic cold-pressed rapeseed oil.
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Prepare 1 : large white onion.
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Prepare 1 : ‘big boy’ jalapeno.
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Needed : large handful thankuni (centella) leaves.
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Needed 350 g (12 oz) : tomatoes.
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Prepare 1/2 tsp : salt.
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Needed 2 tbsps : dried shrimp.
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Needed 1 : large sprig Vietnamese coriander.
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Needed : juice of ½ a jara lebu or lemon.
If all ingredients Sunni Mack 'n Mad Apple Stew it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Sunni Mack 'n Mad Apple Stew
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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..
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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..
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Slash the flesh of the mackerel and slather with the paste and leave to marinade for half an hour..
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To make the stew, remove the stems and wash and quarter the garden eggs. Boil in salted water for 15 minutes..
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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..
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Heat the oil gently in a skillet and gently saute the onions and scotch bonnet until the onion browns on the edges..
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Add the tomatoes and thankuni and cook for 20 minutes until the sauce thickens..
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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..
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Grill the mackerel on a bbq for 3-5 minutes either side until the flesh comes away easily from the bone..
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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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