Many thanks to Warren Elwin for this fantastic recipe – the real deal!! Warren describes himself as chef, painter, design director, photographer and contributor to Bite magazine. We love him!!
To make the mince :
1. Roughly chop; 1 onion, 1 spring onion, 1 stalk of celery, and a big handful of fresh coriander. Blitz all together in food processor til finely chopped.
2. Crush 3 cloves of garlic with 1 tsp of Culley’s chipotle salt, to form a smooth paste. Heat 1 tbsp of olive oil in a large saucepan, add garlic, 1 tbsp of freshly grated ginger, and the onion mix, and sweat over a medium heat, stirring well until fragrant and paste like.
3. Add 500g of beef mince and 250g of pork mince, turn up the heat, and sear the meat so it browns evenly, breaking it up as you go. Add 2 tsp of cumin powder, 1 tsp curry powder, 1 tsp garam masala, 1 tsp of turmeric powder, and 1/2 tsp fresh black pepper. Turn down to medium, and continue to cook out the mixture, till it’s nicely coloured and smells sweet.
4. Add the zest of a lemon, 3 kaffir lime leaves, a bay leaf, and 1 1/2 cups of chicken stock. Simmer to reduce the liquid into the meat, then add 1x150ml bottle of Culley’s Trinidad Scorpion hot sauce. (That’s right, add the whole bottle! You can use any of the Culley’s hot sauce range, according to your taste). Add the juice of the lemon, and simmer until mixture is thick and saucy.
5. Remove from heat, allowing the mince to cool and the flavours to meld. Add salt and lemon juice to taste.
To make the scorpion puffs :
1. Using sheets of ready rolled puff pastry,roll out evenly on a floured surface, until they’re fairly thin. Cut into rounds using a 10cm diameter pastry cutter, or similar.
2. Add a generous tbsp of mince mix to each round, egg wash the edges, carefully fold in half, and seal with your fingers or a fork.
3. Evenly separate each onto baking paper, egg wash and prick with a fork. Sprinkle with a mixture of sesame, poppy seeds and sea salt.
4. Bake in a 200°C oven for 15 mins, until golden and puffed!
5. Devour, and admire the sweet heat…