2 tins Coconut Cream
Half onion, finely chopped
3 Garlic cloves, finely chopped
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
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.