Recipes Archive

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Frikkadel soup with dumpling lid

1 hour

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Sticky orange chicken casserole

45 minutes

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20 minutes

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Crispy mozzarella sticks

10 minutes

Nam jim oysters

Serves 2 (as a starter)

Difficulty Easy

Prep Time 20 minutes

Ingredients

3 cloves garlic
4-5 green bird’s-eye chillies (depending on your preference)
50 g coconut sugar
4 t lime juice
4 t fish sauce
6 oysters
10 g coriander root
fresh coriander, chopped
lime wedges, for serving

Method

1. Pound the garlic and chillies using a mortar and pestle to make a chunky paste.

2. Melt the palm sugar with 3 t water in the microwave for 30 seconds to 1 minute. Mix in the lime juice, then add 1 t fish sauce at a time until well balanced. You might need to add a little more lime juice.

3. Place the dressing in the freezer for 20 minutes before dressing the oysters.

4. Serve the oysters on ice, add 1–2 t dressing, garnish with the coriander root and leaves and serve with lime wedges.

Photograph: Elsa Young
Recipes: Jes Doveton
Food production: Khanaya Mzongwana

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Frikkadel soup with dumpling lid

Sticky orange chicken casserole

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Doubled-cooked smashed potatoes

Crispy mozzarella sticks

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Nam jim oysters

Nam jim oysters

Ingredients

Method