A collection of recipes for safe keeping
This is Matty Matheson’s recipe from It’s Suppertime! Blend: 2 white onions 5 cloves of garlic 2 long red chilles 2 birds eye chilles 3 thumbs worth of ginger 6 Tbsp. olive oil Add 250ml of ghee to a thick heavy casserole and cook the blended sauce for…
Cut 600-700g chunky fish into cubes (monkfish is good) Marinade in the following spice mix: 1 ½ teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon onion powder ½ teaspoon cumin ½ teaspoon salt ½ teaspoon brown sugar 1/4 teaspoon cayenne pepper Now…
Boil a 3kg gammon joint for 30 mins per 500g – or use a meat thermometer and take it out at around 65c – the temp will continue to rise well into the 70s after removal from the water. Allow to cool in the fridge before…
For the salad (you can make in advance but store in air tight bag) 1 green papaya, shredded into strips with a fine julienne peeler 1 carrot, also shredded Dressing (dress very close to serving) A thumbnail piece of shrimp paste 1 Tbsp fish sauce Juice…