27 November 2013

Create some moustache fuel this Movember and conjure up this fiery flavour bomb.

Cook Like a Man: Ant Power
Create some moustache fuel this Movember and conjure up this fiery flavour bomb. It could be one of the easiest dishes to cook for a group of hungry Mo Bros & Mo Sistas. Make a double batch of the chilli jam recipe and freeze 50g portions and you’ll be packing some serious heat whenever the need arises – it goes with just about anything. Before you go nuts adding it to dishes though, it’s a good idea to try a little of the chilli jam to test the heat – you don’t want to destroy your mates…or do you?

Ant Power, Baron of Beef

1 Spanish onion, diced
2 red peppers, diced
4 garlic cloves
3 red chillies
200g cherry tomatoes
50g brown sugar
100ml fish sauce
25ml olive oil

Heat the oil in a wok or large saucepan and sauté the red peppers and onions until they are quite dark in colour. Add the garlic and chillies and sauté for a further 10 minutes. Add the cherry tomatoes and cook for another 5 minutes. Add the sugar and fish sauce, lower the temperature and cook out for 10 minutes. Remove from heat, transfer to a blender and blitz to a smooth puree – refrigerate until needed. This can be frozen in ice cube trays and added to other curries and stir frys whenever you need a little extra kick to a dish.

2kg fresh mussels
1 bunch of fresh coriander, roughly chopped
200ml coconut cream
1 bottle of good quality lager beer, such as Tiger Beer
125g chilli jam
2 limes cut into 1/4s

Heat a little oil in a wok or large saucepan until smoking hot. Add the chilli jam and cook for a few minutes to release all the aromatics and flavour. Pour the bottle of beer into the wok and bring to a boil. Add the mussels, stir and cover with a lid – this will steam the mussels. After a few minutes check the mussels – they should have all opened. Add the coconut cream, stir and bring to the boil. Sprinkle the coriander over the top and serve in the wok in the middle of the table. Remember the side bowls, lime wedges and lots of napkins.


To buy the book and check out the rest of the recipes, click here