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Ingredients

• 1 small onion, peeled and roughly chopped
• 1 small spring onion, roughly chopped
• 1 clove garlic
• 1/2 Scotch bonnet chilli, seeds and stems removed
• 2 tsp thyme, leaves only
• 2 tsp marjoram leaves
• 2 tsp chopped flat leaf parsley
• 1 tbsp white wine vinegar
• 1 tsp Worcestershire sauce
• small pinch ground cloves
• pinch coarsely ground black peppercorns

• 1 tbsp spices, paste (see above)
• 1-2 lime, juice only
• 1 tsp caster sugar
• 1 tbsp chopped parsley, or Caribbean celery leaves
• 1 tbsp chopped coriander
• 1 tbsp olive oil

• 2 limes, grated zest and juice, plus an extra squeeze of juice
• 2 cloves garlic
• 1 red pepper, finely chopped
• 2 spring onions, finely chopped
• 1 tbsp chopped coriander, or Caribbean celery leaves
• 4 x 175 g red snapper, sea bream fillets, or 400g king prawns, shelled, deveined
• 1 tsp Madras curry powder
• 2 tbsp olive oil
• 200 g cherry tomatoes, halved
• 1 tsp butter

Description

Souiscaille Is A Spicy Citrus Salsa - Jonathan Deardon Shows Gary Rhodes How It's Done

UK TV