inspiration — palette — method
Total Active Time: 23-25 minutes
Total Cook Time: 8-10 minutes
Prep: 15 minutes
Ingredients
1 yellow mango
1 shallot
2 sweet red cherry peppers
1 tbsp dried curry leaves
1/2 cup water
1 tbsp brown sugar
1 tbsp olive oil
1 tsp dried grapefruit peel
1/2 tsp chicory
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp kosher salt
Method
Prep—
1. Prepare your palette board: Measure and slice the following ingredients and place them on a blank slab:
yellow mango
shallot
sweet red cherry peppers
dried curry leaves
water
olive oil
dried grapefruit peel
brown sugar
chicory
cinnamon
nutmeg
kosher salt
Heat—
1. Pour the oil and salt into a cast iron skillet and then turn the heat to high. 60 seconds.
2. Add the shallot and let cook for two to three minutes. Next, add the diced peppers and cook the shallot, peppers and salt for a total of three minutes on medium-high heat, stirring continuously to ensure that the vegetables do not burn on the bottom of the skillet. 3. Add the brown sugar and mix well until incorporated in the vegetables. One minute. Add 1/4 cup water and toss. 4. Lower the temperature to low-medium heat and add the dried curry leaves, followed by the spices: chicory, cinnamon and nutmeg. One minute. Add the dried grapefruit peel. One minute.
5. Finally pour in main ingredient —the sliced mango — and raise the heat to medium-high until the texture of the mango becomes softened, runny and the taste a blend of spicy and sweet. Add the remainder one-fourth cup of water in order that the hydration level helps to maintain the balance of flavor suppleness of texture. Four-five minutes.
6. Heat off. Let cool for ten to fifteen minutes. Remove the curry leaves to your liking.
Taste & Enjoy!
Color to the Method—
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