The Organic Market and Café

Jackfruit & Lime Sambal 450g

No longer available

Description

Jackfruit & Lime Sambal A savoury accompaniment to smoked meat, sausages and fish, and an exotic adition to a cheese board. The fruity flavour, and chilli bite, would enhance kangaroo and venison, slow roasted duck, squab, beef/lamb fillets or quail. Herb Pilaf Ingredients 1 kg Basmati rice 500 g Brown onions sliced 2 pkts Coriander fresh chopped 2 bunches Chives chopped 10 pcs Garlic sliced 1.450 lt (5 cups) Boiling water 2 teaspoons Salt 250 ml Oil Tie in muslin: 2 Cinnamon sticks 10 Cloves 10 Peppercorns 2 Star anise 4 Bay leaves Directions Wash rice until water is almost clear. Drain. In a large heavy based pot heat oil.fry onions on hard heat until golden brown. Add garlic, herbs and fry on low heat for further 1 minute, add drained rice and stir constantly until grains take on a glossy appearance. Add hot water, salt and spices. Stir making sure all the rice is off the sides and base of the pot. Bring up to boil and place lid on pot firmly. Bake in pre-heated oven at 200·c for exactly 20 minutes. Do not open oven during cooking. Remove from oven and allow to stand for 5 minutes. Serve with lamb JEEREM MEEREM and Goan Cuisine JACKFRUIT & LIME SAMBAL. Serves 8
Goan Spreads