Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sunni mack 'n mad apple stew. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sunni Mack 'n Mad Apple Stew is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Sunni Mack 'n Mad Apple Stew is something which I’ve loved my entire life.
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To get started with this particular recipe, we have to prepare a few components. You can have sunni mack 'n mad apple stew using 25 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sunni Mack 'n Mad Apple Stew:
- Prepare fresh mackerel, gutted and cleaned
- Prepare Marinade
- Get dried chipotle chillies
- Get large dried ancho chilli
- Prepare chili flakes
- Prepare cumin seeds
- Get caraway seeds
- Prepare large fresh chillies – as hot as you dare
- Take garlic clove, peeled
- Prepare tsps sherry vinegar
- Make ready rapeseed oil
- Take coarsely ground sea salt
- Take preserved lemon
- Prepare rose petals
- Get Stew
- Get garden eggs
- Prepare organic cold-pressed rapeseed oil
- Prepare large white onion
- Get ‘big boy’ jalapeno
- Prepare large handful thankuni (centella) leaves
- Make ready tomatoes, 12oz (1 ½ cups)
- Make ready salt
- Take dried shrimp
- Take large sprig Vietnamese coriander
- Make ready juice of ½ a jara lebu or lemon
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Instructions 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. Remove the leaves from the coriander stalk and slice thinly.
- Heat the oil gently in a skillet and gently saute the onions and scotch bonnet until the onion browns on the edges. Drain the garden eggs.
- Add the tomatoes and thankuni and cook for 20 minutes until the sauce thickens.
- 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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