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Peter Kuruvita recipes



Mexican salsas

Col en vinagre- Yucatan topping for a fried tortilla with balck beans and pork, usually served with the onions below

Shredded cabbage in a piquant dressing

1/4 Cabbage, finely shredded on a mandolin
juice of 2 limes
400ml white vinegar
4 teaspoon of salt
8 teaspoons sugar
1 habanero, halved with seeds and stem removed (optional)

Mix all ingredients together in a bowl and let sit for at least 30 minutes before serving.

Cebollas Encurtidas

Red onion pickled with oregano and habanero

2 medium red onions
1 chile habanero
2 small cloves of garlic, sliced in half
1 bay leaf
1 /2 cup apple cider vinegar
1/4 cup lime juice
1/4 cup water
2 teaspoon sugar
1 teaspoon salt

1. Slice the onion into 3mm rings, place in a saucepan or bowl and cover with boiling water for one minute. Drain well then reserve.
2. On a comal, toast the garlic until lightly charred.
3. Roughly chop the habenero, then mix all ingredients together.

Prepare the onions at least an hour before they are required.

Salsa de Aguacate 

Avocado sauce

2 large ripe avocados
50g brown onion
1 jalapeño chilli
juice of 2 limes
water as needed
Remove the seeds from the chilli, then roughly chop with the onion.

Place all ingredients together in a blender then blend until smooth. The sauce should have a nice pouring consistency and a slight tang.

Salsa verde

3 tomatillos
2 garlic cloves, peeled
3 tbsp chopped parsley
3 tbsp chopped coriander
1 tsp Mexican oregano
3 Mexican bay leaves (or 1 dry bay leaf)
2 tbsp chopped serrano chilli
60 ml olive oil
30 ml white vinegar

Roast the tomatillos in a dry pan or comal on a medium heat until tender. Reserve.

Crush the garlic and salt together in a mortar and pestle, then add the remaining salsa ingredients one at a time crushing gently until well incorporated. Season and reserve.

Salsa de arból
1 tablespoon of vegetable oil
6-10 arból chillies
1 garlic clove
2 tomatoes
water, as needed
½ teaspoon salt

To prepare the salsa, wipe the chillies clean, then warm them gently in a pan with the vegetable oil. Fry the chillies softly until they are lightly fragrant and darken slightly (10-20 seconds).

In a small saucepan, cover the tomatoes with water and bring to the boil. Cook for 4-5 minutes until the tomatoes are soft, then remove from the heat.

Place the chillies in the blender jar with the tomato, garlic and salt, then add enough of the water from boiled tomato as is needed to cover the chillies. Blend until smooth, then place in a bowl. Add the finely diced white onion.

Burritos of Braised beef with fire-roasted green chillies

Also known as Chilli con carne, this dish is true cowboy food from the north of Mexico. Some great but simple ingredients, a single pot and a little patience are all that is required to make this classic dish. The Anaheim peppers provide more smokiness and flavour than heat; use green bullhorn chillies or tinned peeled poblano chillies if unavailable.


900 g chuck steak, cut into 4 cm cubes (the more marbled the better)
2 tsp salt
1 white onion, sliced
4 garlic cloves, roughly chopped
water, to cover
5 tomatoes
4 green Anaheim chillies
18 flour tortillas, to serve

Salsa de chiltepin
2 garlic cloves, skin on
2 tomatoes
salt, to taste
6-10 chiltepin

Place the beef, onion, garlic and salt in a 2-2.5 heavy-based litre straight-sided pot and add enough water to cover. Bring to a boil, reduce to a simmer and let the liquid reduce uncovered.

Meanwhile, use an open flame to char the outside of the green peppers, then quickly place in a bowl and cover to let them steam and soften. When cool, wipe the charred skin from the pepper (don’t use water to clean them as you will lose the smoky flavour), then split, remove seeds and tear into strips. Reserve.

Bring a comal or skillet to a medium heat and roast the tomatoes, turning them as they soften. When soft through and lightly charred, remove from the heat.

When the liquid from the beef has reduced, check the meat for tenderness. If it requires further cooking, add 1 cup of hot water and continue the cooking until tender.

When tender, allow the pan to go almost dry and let the fat that has rendered from the beef to gently fry and colour the ingredients. Stir occasionally to ensure the ingredients do not over colour.

After 5 minutes of gentle frying, add the roasted tomatoes and mash lightly. Stir all the ingredients to coat, then place the roasted pepper strips on top. Serve with warmed flour tortillas and the salsa de chiltepin.

To make the salsa, dry roast the garlic and tomato on a comal or frypan on a medium heat. Remove the garlic when toasted but not burnt. Remove the tomato when tender and slightly charred on the skin. Toast the chiltepin on the comal for around 30 seconds, or until a slight change of colour takes place. Remove and let cool.

Peel the garlic and crush with a pinch of salt and the chiltepin in a molcajete. Add the tomato and crush roughly. Add salt to taste.

Serve the beef still in the pot, with warmed burritos and chilli sauce for each person to serve themselves.

Whole roasted fish Tacos with tomatillo salsa
(Pescado asado con salsa de tomato verde)

Roasting a whole fish with the scales on is a great way to trap all of the moisture, giving you a tender result with the full flavour of the fish.


Tomatillo salsa
3 tomatillos
1 clove garlic
1 whole red jalapeño
salt, to taste
1 whole 500 g fish, gutted but with scales on
8 corn tortillas, to serve


Place the tomatillos, garlic and chilli in a small saucepan and cover with water. Bring to the boil then simmer until soft, around 8 minutes. Remove from the heat.

Place the tomatillos, garlic and chilli in a blender jar and blend until smooth. Add some of the water from the pot they were cooked in if the sauce is too thick. Add salt to taste and reserve.

Bring a large flat BBQ plate to a medium heat and season the plate with salt. Place the fish down on the salt and cook for 8-10 minutes before turning over. Don’t worry if there are burnt patches, the skin will be removed before eating.

Turn the fish over and continue cooking for another 8 minutes. Ensure the fish is cooked by making a small incision in the thickest part of the fish, and checking the flesh closest to the spine. If it is cooked, remove from the heat.

Gently remove the skin from the fish, then use a fork to remove the flesh. Discard the bones. Serve immediately with warm tortillas and salsa.

Prawn gorditas with “return to life” sauce  

A gordita is a thick tortilla, cut long the edge to form a pocket so it may be stuffed with a variety of fillings. This canapé is a wonderful and interesting way to serve prawns with a special pick-me-up sauce. The return to life comes from the bite of the chillies, the sweet young coconut and the fresh lime juice.


“Return to life” sauce
1 fresh young coconut, juice reserved, ¼ of the flesh grated
3 ripe sweet tomatoes
½ bunch coriander
salt, to taste
1 tbsp olive oil
1 garlic clove, crushed
juice of 3 limes
1 tbsp finely diced Spanish onion
1 Jalapeno chilli seeds removed, finely diced

Prawn filling
200g cooked peeled prawns, chopped roughly
1 tbsp finely chopped mint
½ avocado
1 cup finely shredded iceberg lettuce
3 ripe sweet tomatoes

300g prepared masa for tortilla 


To prepare the sauce, crack the coconut open and reserve the water. Scrape out the coconut flesh and reserve.

Place the coconut water and tomatoes into a blender and blend till smooth. Add the coriander and half of the coconut flesh, reserving a few sprigs of coriander for garnish and blend again.
Strain the mixture through a fine sieve and add the garlic, olive oil, Spanish onion and jalapeño. Finish the sauce with the lime juice and pepper. Chill until required.

Prepare the gorditas by forming 12 equal sized balls, then flattening then out to around a 3 mm thickness. Heat a comal or non-stick frypan to a medium heat and toast them lightly for 1 minute on each side. While still warm, use a paring knife to slit the gordita down the side, creating a pocket for stuffing.

Fill six shot glasses with the return to life sauce then garnish with a few drops of olive oil, some chopped mint and coconut pieces.
Stuff the gorditas with the chopped prawns, shredded iceberg lettuce, diced tomatoes, sliced avocado and dress with “return to life” salsa. Garnish with reserved coriander sprigs and chopped mint and serve immediately, two gorditas accompany each shot glass.

Chicken tosatadas
(Tostadas de Pollo)

In a Mexican kitchen, nothing goes to waste. Yesterday’s tortillas can be fried to add to soups or make chilaquiles, or toasted until crunchy and served with delicious toppings as they are here. They are incredibly easy to make, look great and are so convenient to serve and eat as party food.


Black bean paste
2 cups cooked black turtle beans
½ cup vegetable oil
¼ cup plantain, sliced
2 tbsp chopped white onion
salt to taste

Arból salsa
1 tablespoon of vegetable oil
6-10 arból chillies
1 garlic clove
2 tomatoes
½ teaspoon salt
12 tostadas
500 g shredded chicken
½ head iceberg lettuce, shredded
2 cups grated carrot
200 g shredded quesillo
150 ml crème fraiche
3 avocados, peeled and sliced


To prepare the black bean paste, heat the vegetable oil in a 25 cm frypan to a medium heat, then add the plantain and cook until golden, turning to colour on both sides. Remove and place in a blender jar. Add the cooked black beans and enough water to cover. Blend until very fine.

Reheat the oil to medium heat and add the onion, then fry until the onion starts to darken, around 4-5 minutes. Add the black bean paste and salt, then cook gently for 5 minutes to allow the flavours to develop. Reserve.

To prepare the salsa, wipe the chillies clean, then warm them gently in a pan with the vegetable oil. Fry the chillies softly until they are lightly fragrant and darken slightly (10-20 seconds). In a small saucepan, cover the tomatoes with water and bring to the boil. Cook for 4-5 minutes until the tomatoes are soft, then remove from the heat. Place the chillies in the blender jar with the tomato, garlic and salt, then add enough of the water from boiled tomato as is needed to cover the chillies. Blend until smooth, then place in a bowl.

Assemble the tostadas by smearing black bean paste on the base, then top with layers of chicken, lettuce, carrot and cheese. Garnish with a a drizzle of crème fraiche and few small slices of avocado then serve, offering the salsa on the table for each person to add to taste. 
Fish cutlets
These are delicious either hot or cold and go really well with a beer. They should be quite spicy.

350 g (12 oz) skinless bonito or tuna, cut into 4cm pieces
200 g (7 oz) Pontiac potatoes, cut into 4cm pieces,
1 litre vegetable oil
1 onion, finely chopped
1 sprig curry leaves, leaves picked
¼ teaspoon ground cumin
10 g (1/4 oz) small green chillies, finely chopped
1 tbs coarsely ground black pepper
juice of 1 lime
100 g plain flour
2 eggs, lightly beaten
200 g fine dry breadcrumbs

Sprinkle the fish and potatoes with ½ teaspoon freshly ground black pepper, then place in a steamer and simmer for 12 minutes or until the potatoes are tender.

Meanwhile, heat 2 tablespoons oil in a heavy-based frying pan over low heat and cook the onions, curry leaves and cumin for 6-8 minutes or until the onions are soft but not brown.

Coarsely mash the potato and fish in a bowl, add the chilli, onion mixture and 1 teaspoon of salt and combine well. Divide the mixture into 16 pieces, shape into balls, then flatten slightly with the palm of your hand to make 5cm-thick discs.

Dust the fish cutlets in flour, then dip in beaten egg and coat with breadcrumbs. Place on a baking-paper lined tray and stand for 10 minutes. Heat the remaining oil in a deep-fryer or large heavy-based saucepan to 180C (350C) or until a cube of bread dropped in the oil browns in 15 seconds. Deep-fry the cutlets, in batches until golden, then drain on absorbent paper and serve hot or cold

Prawn Vadai

200g chana Dahl
60g freshly scraped coconut
2 small green chilies
1 small onion minced
50g flour plus 50g for dusting
60 school prawns
200g finely shredded cabbage
1 red onion finely shredded
1 long yellow banana chilli thinly sliced
Juice of 1 lime 

Soak the Dahl in water for at least 4 hours
Separate 1/3 of the Dahl and blend the rest till smooth
Place paste into a bowl and add the rest of the Dahl, chopped chilies onion salt and flour
Mix well.

Mix the shredded cabbage, onion and banana chilli and set aside.


Take a small amount of Dahl mixture and make it into a ball
Place it between 2 sheets of plastic and put it on a hard surface and press it down into a thin patty.
Remove the top layer of plastic and place 4 school prawns onto the patty and press them in.
Dust with some flour and fry in a deep fryer till crisp and brown.
Garnish with the cabbage and onion salad and a squeeze of lime.

Devilled cashew nuts
This is a classic hotel beer on the balcony treat. I like to judge a hotels kitchen from their Devilled cashews. Serve in a bowl with the curry leaves as garnish and lots of beer.

100 ml (3 ½ fl oz) vegetable oil
300g (10 ½ oz) raw unsalted cashew nuts
2 sprigs fresh curry leaves, leaves picked
½ teaspoon chilli powder
½ teaspoon salt
½ teaspoon ground black pepper

Heat the oil in a heavy-based frying pan just until a light smoke haze becomes visible. Add the cashews and stir for 3 minutes or until golden. Add the curry leaves and cook for another 30 seconds.

Pour the cashews and curry leaves into a sieve placed over a heat-proof bowl to drain the oil, then drain on absorbent paper. Place in a bowl with the chilli powder and salt and toss to combine well. 

I teaspn cumin powder
1 teaspn chili powder
1 teaspn coriander powder
2 teaspn meat curry powder
3 cardomon pods
½ teaspn lightly roasted fennugreek
½ cinnamon stick – broken
½ teaspn roasted curry powder
½ teaspn coursley ground black pepper
2 pieces rampe
10 dry curry leaves – whole
2 small dry chillies
4 cloves
500 gm chuck steak – 2 cm cubed
1 med onion – finely chopped
2 cloves garlic – finely sliced
1 x 2cm piece ginger – finely sliced
500 ml beef stock
1 tablesn tomato paste
50 ml oil for frying
1 teaspn salt

Put beef in bowl, add spice mix and ginger – mix thoroughly
Fry onion, garlic until golden brown
Add beef and sautee on high heat for 5 min, stirring continuously
Add tomato paste, salt, 500 ml beef stock and 250 ml water.
Bring to boil, then simmer for 45 minutes or until beef is tender

Ambul Thial
This is a favorite in Sri Lanka; there are many recipes, the most important ingredients are Goroka, black pepper, chilli and lime as these are the main flavours. The tuna will add its own flavour once it has been cooked.

To get the real taste and authenticity you should be cooking this in an earthen ware chatty and filling two others chatties with hot coals from the open fire which every one used in the early days and sending heat to the dish from the top and bottom, it also gives it a slightly smoky flavour which is lovely.

Another method of cooking it in the modern kitchen is to cook it in the oven.

450 g (1 lb) tuna steak, cut into 3cm (1 ¼ in) pieces
Juice of 1 lime
5 pieces of Goroka, soaked in tepid water for 30 minutes
6 garlic cloves, minced
2cm-thick piece ginger, coarsely chopped
1 tablespoon chilli powder
½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon Sri Lankan roasted curry powder (see page xx)
2 sprigs curry leaves, leaves picked
2 green cardamom pods, seeded
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 cinnamon stick
2 sprigs curry leaves, leaves picked
2 small green chilies, halved lengthways

Combine the tuna and lime juice in a bowl, drain, then place the tuna in a single layer in a large heavy-based saucepan.

Drain the goroka, place in a mortar and pestle with the garlic, ginger and all the spices except the cinnamon and pound until a paste forms. Combine the paste with 1 cup water, then add the cinnamon, curry leaves and chillies, pour over the fish and combine well.

Cook the fish over low-medium heat until it comes to the boil, then simmer gently for 5 minutes or until most of the liquid has evaporated.

Beetroot curry

Deep pink in colour and retaining that unique beetroot flavour, this curry makes a stunning addition to a selection of curries.
There is an urban myth that says that beetroot leaves are poisonous, well I have been making beetroot curry for years and I always incorporate the stems and leaves.

350 g (12 oz) small beetroots, washed, trimmed, stems reserved if desired
50 g (1 ¾ oz) ghee
1 large onion, finely chopped
2 small green chillies, finely chopped
3 cm piece pandanus leaf
1 sprig curry leaves, leaves picked
2 garlic cloves, thinly sliced
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon chilli powder
3 teaspoons white vinegar
1 teaspoon caster sugar
200 ml (7 fl oz) coconut milk

Cut the beetroots and stems if using into 1cm (1/2 in) pieces.

Heat the ghee in a heavy-based saucepan over medium heat and cook the onion and green chilli for 6-8 minutes or until translucent. Add the pandanus leaf, curry leaves and garlic and cook for another 3 minutes or until fragrant.

Add the remaining ingredients, cover, and simmer over very low heat, stirring occasionally for 15-20 minutes or until the beetroot is tender. Season to taste and serve.

Prawn cocktail


1 garlic clove, peeled
5 pequin chillies
1 tsp ant gum
150 ml prawn stock
100 ml tomato juice
salt, to taste
cracked black pepper, to taste
50 g cooked octopus, chopped
50 g cooked calamari, chopped
½ cup peeled, diced short cucumber
¼ cup diced tomato
1 tbsp diced jalapeño chilli
2 tbsp chopped red onion
1 tbsp chopped coriander
1 tbsp chopped spring onion
120 g poached peeled prawns
juice of ½ a lime
½ an avocado, peeled and sliced
1 tsp chopped coriander
1 tsp chopped spring onion
20 g water crackers
10 g lightly salted corn chips


Place the garlic clove, pequin chillies and ant gum in the base of a large mortar and pestle and crush to a fine paste. Add the prawn stock and tomato juice, season with salt and pepper and mix through. If you are making multiple portions or want to serve the cocktail in an alternate bowl, transfer the mixture into serving dishes at this point.

Add the ingredients in the following order, distributing them gently around the bowl for presentation. First Octopus, then calamari, cucumber, tomato, jalapeño chilli, red onion, chopped coriander and finally chopped spring onion.

Arrange the prawns on top of the dish then dress with the lime juice. Arrange the avocado around the plate, then garnish with the remaining coriander and spring onion. Serve with water crackers and corn chips.

Vanilla poached prawns


Poaching stock
400 g large banana prawns
1 vanilla pod
½ white onion, roughly chopped
2 basil stalks
6 black peppercorns
3 Mexican bay leaves
3 fresh green pequin chillies
3 parsley stalks
1200 ml water
salt, to taste

To Serve
70 ml white wine
150 g unsalted butter, diced and chilled
¼ cup cooked baby peas
12 dried red pequin chillies
¼ cup black turtle beans, cooked, drained and rinsed
8 baby green onion, quickly blanched and refreshed
½ bunch baby basil


Peel the banana prawns, reserve the uncooked prawn meat in the refrigerator and place the heads and shells in a 25 cm pot.

Slit the vanilla pod down the side with a sharp knife and scrape out the seeds and reserve. Roughly chop the empty pod and add to the pot with the prawn shells. Add the remaining poaching stock ingredients and bring to the boil. Reduce to a simmer for the flavours to develop for 5 minutes.

Meanwhile in a non-reactive 10 cm saucepan, bring the white wine and the reserved vanilla seeds to a boil and reduce to half. Reserve.

Bring the stock back up to a steady boil and add the prawns. Be sure to keep the stock boiling as this will ensure a firm texture. Let them cook for around 60 seconds, then gently remove and keep them warm.

Place the reduced wine back on the stove and bring to a boil. Add a pinch of salt and lower the heat to a minimum. Start adding the diced chilled butter, swirling the pan constantly as it melts. Continue adding the butter until it has all been combined. Add the prawns, baby peas, chillies, black beans and baby onions and let gently coat the ingredients with the sauce. Serve immediately, garnished with baby basil leaves.

Braised short ribs with pico de gallo


Beef short rib braise
2 tsp vegetable oil
4 beef short rib, 300g each
2 ancho chillies, toasted, de-seeded and cut torn into strips
2 tomatoes, seeds removed and finely diced
2 garlic cloves, finely chopped
½ white onion, finely diced
3 cumquat, zest and juice
2 tsp grated piloncillo
2 tsp Mexican oregano
2 bay leaves
400 ml beef stock
1 tbsp pinole
water, just enough to cover
200 ml crème fraiche
4 radishes, julienned

Pickled red onion
1 red onion, sliced into 2 mm rings
¼ tsp salt
juice of 1 lime

Pico de Gallo
½ cup white onion, finely diced
½ cup tomato, seeds removed and diced
2 serrano chillies, chopped
juice of 1 lime
¼ cup coriander, chopped


Heat a 25 cm saucepan to a high heat and add the vegetable oil. Season the ribs well, then sear on all four sides until well coloured. Drain off the oil and place the ribs into a pressure cooker in a single layer.

In a dry pan, toast the chilli on a medium heat until it softens (around 15 seconds each side), then let cool. Remove the seeds and stem from the chilli and tear roughly before adding to the beef.

Add the remaining ingredients and cover the pressure cooker, securing the lid firmly. Bring to the boil and when the pressure valve starts releasing steam, place a timer on for 45 minutes. Meanwhile, prepare the pickled onion and pico de gallo salsa.

To prepare the pickled onions, combine all ingredients in a non-reactive bowl. Let sit for 20 minutes, then drain of any excess liquid.

To prepare the pico de gallo, simply mix the ingredients well, and leave sit for at least 20 minutes before serving.

When your timer sounds, Remove the pressure cooker from the heat and let cool. Remove the lid, then remove the ribs and reserve in a warmed dish. Cover with foil to keep warm.

Strain the remaining liquid through a fine sieve into a small saucepan. Add the pinole and bring to the boil until thickened.

Remove the bones from the ribs, then place onto a serving dish and dress with the sauce. Garnish with crème fraîche and add some shredded radish and serve with side dishes of pickled onion and pico de gallo.

Kingfish with Veracruz style sauce


40 ml white vinegar
2 garlic cloves
10 kingfish portions

⅓ cup olive oil
1 ½ cup chopped white onion
6 garlic cloves, chopped
½ cup sliced jalapeño, seeds removed
4 cups diced tomato
salt, to taste
6 Mexican bay leaves
½ bunch of thyme
½ cup pickled jalapeños (with 2 tbsp pickling liquid)
1 cup green olives with (2 tbsp of brine)
½ cup capers, drained


Blend the 2 garlic cloves and the white vinegar until fine. Reserve.

Meanwhile, bring a deep 30 cm pot to a medium heat. Add the olive oil and onion and cook gently without colouring for 5 minutes or until softened. Add the garlic and continue cooking, stirring frequently. After 2 minutes, add the jalapeño strips and continue cooking for a further 5 minutes or until they have softened.

Add the garlic vinegar. Stir through, then add the diced tomato and season the mixture with salt. Continue cooking for 10 minutes, stirring frequently.

Sear the fish and Add the Mexican bay leaves and the thyme. Pour the tomato mixture over the fish, then add the jalapeños olives and capers. Stir them gently into the sauce taking care not to break up the fish. Continue cooking till fish is cooked and the tomato is softened. 

Coconut ice cream with chilli caramel pineapple


Coconut ice cream
500 ml full cream milk
250 ml coconut cream
375 ml condensed milk
100 g desiccated coconut

Candied pineapple
40 ml water
200 g castor sugar
1 pineapple, ripe but firm
2 tsp chilli flakes
16 skewers 6-8 cm long

To serve
6 Maria biscuits, roughly crushed in a mortar and pestle or food processor
10 g bee pollen
100 g Persian cotton candy


Combine all ice cream ingredients and churn as per the instructions of your ice cream maker. When firm, remove from the ice cream maker and place in a container to set. It will continue to firm up and is ready after 3 -4 hours.

While the ice cream sets, trim the pineapple and cut into 4 square disks 2 cm high and 4 cm on each side to use a base, and then 16 two centimetre cubes for dipping into the caramel. Skewer the cubes, ready for dipping.

When your ice cream has set, prepare the caramel. Place the water and sugar in a 12 cm heavy based saucepan and place on a medium to high heat. Let the mixture come to a boil. Let it continue to cook on a medium to high heat until the mixture begins to darken.

When the toffee gets to 155-160˚C remove from the heat to a trivet or heatproof surface. Tilt the pan to ensure the caramel is deep enough to coat the pineapple, then carefully dip the skewered pieces into the caramel and sprinkle each with few chilli flakes. Place on silicon paper to cool.

To serve, arrange the large piece of pineapple on a serving plate and insert the skewered pineapple pieces into the larger piece so the caramel pieces point upwards. Place 2 teaspoons of the crushed biscuits in the base of a small bowl, preferably glassware. Use a large ice cream scoop dipped in hot water to form a ball of ice cream, then it place gently on top of the crushed biscuits. Garnish the ice cream with a sprinkle of bee pollen and Persian cotton candy. Serve immediately. 

Pecan and cinnamon doughnuts with coffee anglaise


Choux pastry
2 cups water
½ tsp salt
60 g butter unsalted
240 g sifted flour
4 eggs, whisked
1 teaspoon baking powder
100 g pecans, slightly roasted
1 litre grape seed oil

Cinnamon sugar
⅓ cup of ground cinnamon
⅓ cup of castor sugar

Coffee anglaise
300 ml milk
3 egg yolks
80 g sugar
1 vanilla bean
2 tbsp freshly ground coffee beans


Mix the cinnamon and sugar together and reserve to a medium-sized heat-proof bowl.

To make the anglaise, slit the vanilla bean lengthways and scrape out the seeds. In a small heavy based saucepan, bring the milk to the boil with the empty vanilla pod, then add the ground coffee. Remove from the heat and cover to infuse for 10 minutes.

Whisk yolks and sugar together until pale and fluffy then add the vanilla seeds. Strain the coffee-infused milk, then slowly add it to the egg mixture, whisking all the while.

Pour the mixture into a clean small saucepan and return to a medium heat and stir continuously until the sauce thickens. The anglaise is ready when it coats the back of a spoon, or at 78˚C. Remove the anglaise from the pot and into a bowl, then whisk to cool-around 1 minute.

To prepare the pastry, bring the water, salt, butter and anise to the boil then add the flour and stir vigorously on a low heat until smooth and the dough starts to come away from the sides of the pan.

Let cool for 10 minutes, then while beating the mixture with a spoon start to add egg a little at a time until all incorporated. Add the baking powder and pecans, then let the dough rest for 10 minutes.

Heat oil to 190˚C. Using two teaspoons, form small balls of dough and drop them into the oil. Coat the spoons in a little oil to help the ball come off smoothly and be sure to drop them in from a close distance to avoid any hot oil splashes.

Cook in the oil for around 1½ minutes on each side, then remove and place immediately into the cinnamon sugar.

Serve while still warm with the coffee anglaise.

Kiri Hoddie

1 onion, thinly sliced
1 small green chilli, halved lengthways
4-6 fresh curry leaves
2cm piece of pandanus leaf
2 garlic cloves, thinly sliced
1/2 teaspoon ground turmeric
1/2 teaspoon fenugreek seeds
1 tsp Maldive fish flakes (optional)
small piece of Goroka
1 teaspoon salt
500ml (17 fl oz/ 2 cups) thick coconut milk
1 tablespoon lime juice

Place all the ingredients except the coconut milk and lime juice into a heavy-based saucepan, add 1 cup water and simmer over low heat for 5 minutes or until the onions are soft. Stirring continuously, add the coconut milk and stir for 1-2 minutes. Do not let the mixture boil. Remove from the heat, season to taste with salt and add the lime juice.
Note: It is important to keep stirring the mixture after adding the coconut milk to prevent the milk from coagulating.

Dahl curry

2 cups red lentils -- washed
1/2 onion -- chopped
clove garlic – sliced
1/2 teaspoon tumeric
1 ripe tomato - chopped
1 sprig curry leaves
600 milliliters water
2 teaspoons cummin seeds
2 teaspoons black mustard seeds
1 knob peeled ginger
2 cloves garlic
2 tablespoons ghee
salt to taste
1 bunch english spinach -- picked and washed
2 dry chillis

Wash the dahl 2 times and pour in the water
Add the tumeric, tomato, 1 clove of sliced garlic and 1/2 the curry leaves
Cook till the dahl starts to break up 10 minutes
In a motar and pestle grind the 2 garlic cloves, cummin, mustard and curry leaves
Heat the ghee and add the crushed ingredients and 2 dry chillies, Cook till it starts to colour
Pour it into the dahl and simmer for 5 minutes
Season and stir in the spinach take off the heat.

Pol sambol (coconut)

I have used paprika solely to give the sambal a rich red colour; you can use more red chilli if you want it very hot.

1 teaspoon whole black peppercorns
1 tablespoon Maldive fish flakes
½ small red onion, finely chopped
2 teaspoons chilli powder
1 teaspoon hot paprika
1 large fresh coconut, scraped or 100 g (3 ½ oz) desiccated coconut ,
combined with 100ml (3 ½ fl oz) water
Juice of 1 lime

Place the peppercorns and Maldive fish flakes in a large mortar and pestle and grind until a coarse paste forms. Add the onion, chilli powder and paprika and pound until a coarse paste forms, then add the coconut and pound until thoroughly combined. Stir in the lime juice, a little at a time so the sambal is not too sour, then season to taste with salt.

Seeni Sambal
Meaning sugar sambal in Sinhalese, although it only contains a very small quantity of sugar. It is such an aromatic sambal it goes with everything particularly meat, chicken or egg curries.

125 g (4 ½ oz) Maldive fish flakes
80 g (2 ¾ oz) seedless tamarind pulp
125 ml (4 fl oz/ ½ cup) second extract coconut milk (see page xx)
250 ml (9 fl oz/1 cup) vegetable oil
2 tablespoons coconut oil
2 red onions, halved and thinly sliced
15 g (½ oz) chilli powder
1 sprig of curry leaves, leaves picked
4 garlic cloves, crushed
3 whole cloves
1 cinnamon stick
3cm-thick piece of ginger,
2 green cardamom pods, bruised
5cm ((2 in) piece of pandanus leaf
1 tablespoon caster sugar
2 teaspoons salt
Juice of 1 lime

Pound the Maldive fish flakes in a mortar and pestle until finely ground but not powdered.
Combine the tamarind pulp and coconut milk in a bowl, then push through a fine sieve and discard any fibres.

Heat the oils in a heavy-based saucepan, add the onion, chilli powder, curry leaves, garlic, cloves, cinnamon, ginger, cardamom and pandanus leaf and cook over medium heat, stirring regularly, for 5 minutes or until onions are caramelised but not too dark.

Stir in the remaining ingredients and cook for another 15 minutes or until the coconut milk is reduced and the onions are glossy.

Cool, then spoon into sterilized jars, seal and refrigerate. The sambal will harden upon refrigeration so will need to be warmed gently before serving. Seeni sambal will keep, refrigerated for 2-3 weeks.

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