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To get started with this particular recipe, we have to first prepare a few ingredients. You can have sunni mack 'n mad apple stew using 25 ingredients and 10 steps. Here is how you cook it.
Composition needed to cook Sunni Mack 'n Mad Apple Stew:
- 2-3 fresh mackerel, gutted and cleaned
- Marinade
- 2 dried chipotle chillies
- 1 large dried ancho chilli
- 2 tsp chili flakes
- 1/2 tsp cumin seeds
- 1/2 tsp caraway seeds
- 5 large fresh chillies – as hot as you dare
- 1 garlic clove, peeled
- 2 tsps sherry vinegar
- 1 tbsp rapeseed oil
- 1 tsp coarsely ground sea salt
- 1 tsp preserved lemon
- 1 tsp rose petals
- Stew
- 15 garden eggs
- 1/4 cup organic cold-pressed rapeseed oil
- 1 large white onion
- 1 ‘big boy’ jalapeno
- large handful thankuni (centella) leaves
- 350 g tomatoes, 12oz (1 ½ cups)
- 1/2 tsp salt
- 2 tbsps dried shrimp
- 1 large sprig Vietnamese coriander
- juice of ½ a jara lebu or lemon
Stewed apples are so easy and so versatile, as you can use them to make apple pie or with roast pork. Slice the apples and place in a medium pan with the sugar and water. Cover the pan and put it on the hob over a medium heat. Learn how to make the best stewed apples with our simple recipe and top tips.
Instructions to cook 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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