An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces
M A D E W I T H L O V E I N K E N Y A
Menu
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INGREDIENTS
For the Crab
- 1 tbsp oil
- 1 Lamu mud crab
- 2 cloves garlic, minced
- 1/2 cup coriander, chopped
- 1/2 cup tipsy paprika marinade
- 1/4 cup cream
For the Cheesy Garlic Bread
- 2 bread rolls, halved
- 1/2 cup melted butter
- 1 tsp paprika
- 1 tbsp coriander
- salt and pepper to taste
- 1/2 cup cheddar, grated
For the Charred Buttery Sweetcorn
- 1 sweetcorn on the cob, cut into 5 pieces
- 1/2 cup melted butter
- 1 tsp paprika
- 1 tsp cumin
- 1 tbsp coriander
- salt and pepper to taste
For the Spicy Rice
- 1 tbsp oil
- 1 tsp cumin
- 1/4 tsp dried chilli flakes
- 1 tbsp turmeric
- 1/2 tsp paprika
- 1 cup white rice
- 500g water
- 1/2 veg stock cube
- 1/4 garden peas
- 1/2 white onion, diced
- 1/2 red pepper, diced
METHOD
For the Crab
- Heat oil in a pan, add the garlic and coriander, mix well.
- Add the tipsy paprika marinade, add the cream and finally add the crab, mix. Once the crab turns red it is ready.
For the Cheesy Garlic Bread
- Mix all ingredients, spread on the bread and grill in the oven until charred
For the Charred Buttery Sweetcorn
- Mix all the ingredients for the buttery mixture.
- Boil the corn for 15 mins in salt water.
- Grill until charred and brush with the butter mix
For the Spicy Rice
- Fry pepper and onion in heated oil for 2 minutes.
- Add dried spices to the pan and cook for further 1 minute
- Add rice, water and chicken stock to the hot pan. Bring mixture to boil, then immediately turn the heat to lowest possible and add the frozen peas
- Cover with lid and cook for around 30 minutes (until cooked).
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