Simple Way to Make Super Quick Homemade Sunni Mack 'n Mad Apple Stew

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Award-winning Sunni Mack 'n Mad Apple Stew. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Sunni Mack 'n Mad Apple Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sunni Mack 'n Mad Apple Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sunni Mack 'n Mad Apple Stew is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sunni Mack 'n Mad Apple Stew estimated approx 55 minutes.

To begin with this particular recipe, we have to 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 that.

Often served at celebrations, garden eggs (mad apples) represent fertility and blessings. This fruit originates from sub-Saharan Africa and in the late 1500s was introduced to England and became rather trendy. Garden eggs have a distinct bitter taste which intensifies as they ripen from a creamy pale green to orange and, although a fruit, are often cooked as a vegetable developing a lush, soft texture similar to aubergines. They are every dieter’s dream as they are low in calories, high in fibre (especially the cholesterol lowering pectin) and an excellent source of potassium. I’ve added dried shrimps for umami and West Bengal flavours; sour thunkuni leaves and the much prized in the perfume industry, jara lebu – forget air fresheners, just put one of these lemony delights in your room for the most divine citrus fragrance. This sour stew is enlivened with oily mackerel immersed in a plethora of chillies and fragrant Egyptian spices and charred on the bbq. #MyCookbook

Ingredients and spices that need to be Prepare to make Sunni Mack 'n Mad Apple Stew:

1. 2-3 fresh mackerel, gutted and cleaned
2. Marinade
3. 2 dried chipotle chillies
4. 1 large dried ancho chilli
5. 2 tsp chili flakes
6. 1/2 tsp cumin seeds
7. 1/2 tsp caraway seeds
8. 5 large fresh chillies – as hot as you dare
9. 1 garlic clove, peeled
10. 2 tsps sherry vinegar
11. 1 tbsp rapeseed oil
12. 1 tsp coarsely ground sea salt
13. 1 tsp preserved lemon
14. 1 tsp rose petals
15. Stew
16. 15 garden eggs
17. 60 g (2 oz) organic cold-pressed rapeseed oil
18. 1 large white onion
19. 1 ‘big boy’ jalapeno
20. large handful thankuni (centella) leaves
21. 350 g (12 oz) tomatoes
22. 1/2 tsp salt
23. 2 tbsps dried shrimp
24. 1 large sprig Vietnamese coriander
25. juice of ½ a jara lebu or lemon

Instructions to make to make Sunni Mack 'n Mad Apple Stew

1. 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.
2. 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.
3. Slash the flesh of the mackerel and slather with the paste and leave to marinade for half an hour.
4. To make the stew, remove the stems and wash and quarter the garden eggs. Boil in salted water for 15 minutes.
5. 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.
6. Heat the oil gently in a skillet and gently saute the onions and scotch bonnet until the onion browns on the edges.
7. Add the tomatoes and thankuni and cook for 20 minutes until the sauce thickens.
8. 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.
9. Grill the mackerel on a bbq for 3-5 minutes either side until the flesh comes away easily from the bone.
10. 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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