What you need:
- Tomato paste
- 500g mushrooms (baby Button and closed cup)
- Dried peas
- Worcester sauce
- Lime juice
- 1 head of garlic
- 3 shallots
- 1 bunch of spring onion
- 2 peppers
- 2 red onions
- Honey
- Sweet chilli sauce
- Noodles
- Soy sauce
- Beef stock pot
- Hot chilli powder
- Ground turmeric
- Ground coriander
- Fennel seeds
- Marjoram
- Ground Allspice
- Cloves
- Oregano
- Basil
- Dill
- Tarragon
- Mint
First things first, make up the sauce in which it'll cook in. So to a bowl add:
- 3 tablespoons Lime juice
- 2 tablespoons tomato paste
- 3 tablespoons sweet chilli sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons Worcester sauce
- 2 tablespoons honey
Next comes the long bit of slicing everything. Start chopping for the next Scream film then heat some oil in a pan and add the red onions.
Cook until soft and golden brown then add the mushrooms, shallots and garlic. Give them a stir, then cover till they soften.
Like the vegetable curry before, this recipe is all about levels and layering up flavours and textures. So we have soft onions and mushrooms along with slightly crispy peppers, as well as sauce.
Once the mushrooms are soft, add the spring onion and make up 200ml of beef stock. Add this, the Noodles and a few handfuls of dried peas. Add a few more splashes of water to help the peas along, then throw the peppers in too.
Cover to let the peas soften and grab those colourful jars of powder to add in no specific order.
Add:
- A sprinkle of hot chilli powder
- A moderate amount of Marjoram
- A moderate amount of Basil
- A sprinkle of Tarragon
- A fuckload of Allspice
- A sprinkle of Dill
- A moderate amount of mint
- A fuckload of ground coriander
- A sprinkle of oregano
- A sprinkle of cloves
- A sprinkle of Fennel seeds
- A moderate amount of turmeric
Finish off with the sauce from earlier along with a bit more water. Once combined, simmer for five minutes, plate and serve.
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