Hammerhead Mussel Pot & Courgette Bread

Mussel Pot

Fresh Mussels 

2 tins Coconut Cream 

Half onion, finely chopped 

3 Garlic cloves, finely chopped 

Fresh thyme 

3 chillies 

Zest and juice of 2 lemons 

½ Tbs fresh ginger, chopped 

½ Tbs grated palm sugar 

½ cup white wine 

½ cup seafood stock  

Place all ingredients in a pot except mussels and coconut cream  

Let wine cook out then 

Add the remaining ingredients and let steam for about 10 minutes  

Add chopped coriander, salt and pepper to taste.  

Courgette Soda Bread

500gr cake flour 

250gr courgettes, grated and squeezed dry 

1 tsp bicarb of soda 

1 tsp salt 

350-400ml buttermilk  

200gr mature cheddar cheese, grated 

Combine all ingredients, except the buttermilk – into a bowl 

Add the buttermilk and mix to a slightly sticky dough. 

Turn out onto a floured surfaceand form into rough ball shape.  

Score a deep X into the dough 

Place into a flat bottom potjie lined with greaseproof paper.  

Sprinkle a layer of flour over the paper first 

Cover with the lid and bake with medium coals underneath and on top for approx 40 – 50mins.