coriander Archives

Mexican recipes

Pulled pork tacos

5 hours

Salsa roja Mexicana

30 minutes

Panang curry chicken with stirfried vegetables

20 minutes

Diwali recipes

Panfried puri flatbreads

30 minutes

Asian recipes

Crispy duck pancakes with cherry-and fennel chutney

30 minutes

Curry recipes

Cape Malay seafood curry

Seafood recipes

Seafood laksa

15 minutes

Thai-style steamed mussels

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

500 ml good-quality chicken stock
2 t fish sauce
1 spring onion, sliced
2 lemongrass stalks
4 lime leaves
1 x 3 cm ginger piece, thinly sliced
2 garlic cloves, finely chopped
2 shallots, finely chopped
3 kg fresh West Coast mussels
Salt, to taste
1 lime, juiced
1 spring onion, sliced and placed in iced water to curl ¦
1 T coriander, to garnish

Method

Place the chicken stock, fish sauce, spring onion, lemongrass, lime leaves, ginger, garlic and shallots in a potjie or flat-bottomed cast-iron pan over medium coals.

Cover and bring to a simmer.

Add the mussels and steam for 5 minutes, until they have opened. Discard any mussels that do not open.

Spoon the mussels and broth into a serving bowl, season with salt and a squeeze of lime juice and garnish with spring onion curls and coriander.

Cook’s note: Make this dish on the stove just as you would over the coals.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Crispy trout with rice and sesame salad

Cape gooseberry and chilli margarita

Pulled pork tacos

Salsa roja Mexicana

Panang curry chicken with stirfried vegetables

Panfried puri flatbreads

Crispy duck pancakes with cherry-and fennel chutney

Cape Malay seafood curry

Seafood laksa

Tuna tartare and palm-heart salad

Poached chicken with spicy Sichuan sauce

Thai-style steamed mussels

Thai-style steamed mussels

Ingredients

Method