Posts tagged coconut

Fig, Coconut and Chocolate Tart

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Fig, Coconut and Chocolate Tart

 

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This is another gem of a recipe that I’d hungrily bookmarked too long ago from a fairly vintage and thumbed copy of Vogue’s ‘Entertaining and Travel’. Being unavailable in the UK, I’ve only a prized handful of these gorgeous and teasing magazines from a friends visits to Dubai. However, the recipes are a pleasing port of call for inspiration and I shall attribute the belated testing of this recipe to ‘savouring’ of my limited supply.

With a punnet of figs putting on a brave face in the face of an over-ripe death sitting safely in the fridge it seemed like an Autumn pleaser. With the added bonus that I ADORE anything with coconut it certainly was pleasing…

Makes 1 large tart (or use smaller ones if preferred)

Pastry

  • 225g plain flour
  • 2 tbsp icing sugar
  • 125g unsalted butter, chilled and cubed
  • 1 egg

Filling

  • 200g desiccated coconut
  • 300ml weak, cooled tea
  • 5 eggs
  • 220g caster sugar
  • 1 tsp vanilla extract
  • Grated zest 1 lemon
  • 100g dark chocolate, chopped (Min 70%)
  • 6 figs
  • Honey to glaze

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  1. Preheat the oven to 180°C and grease and line a 26cm, deepish tart tin.
  2. For the pastry, place the butter, flour and icing sugar in food processor and blend until you get a breadcrumb-like texture (or rub together by hand). Add the beaten egg and combine until you form a smooth dough, being gentle when handling. Wrap in cling film and chill in the fridge for 30 minutes.
  3. Roll the chilled pastry onto a floured surface and line the greased tart tin. Place on a baking tray and chill for at least 30 minutes.
  4. Line with baking paper and fill generously with baking beans and bake blind for 15-20 minutes until the edges are a light golden. Remove the beans and return to the oven to allow the base to cook and turn pale gold. Remove from the oven and leave to cool in the tin.
  5. Reduce the oven to 170°C.
  6. Place the coconut in a large bowl and cover with the tea. Whisk the eggs, sugar, vanilla and lemon together in another bowl before adding the soaked coconut.
  7. Scatter the chopped chocolate over the base of the pastry case and top with the coconut-egg filling.
  8. Bake for about 30-35 minutes until set and golden. Leave to cool in the tin.
  9. Slice the figs into circles and place on top of the cooled tart in concentric circles. Warm a few tbsps of runny honey in a sauce pan and use a pastry brush to glaze the figs. Scatter with more coconut and serve with a large spoonful of lime/lemon scented mascarpone if you like!

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Green Chicken Curry

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Green Chicken Curry

 

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Its been a busy few weeks and the pantry has been in shameful neglect and I miss it badly. No work on a Sunday so it cannot possibly steal me from my apron and wooden spoon. I love this dish and these flavours. I hate the fact that amongst my travels, I haven’t ventured anywhere where I have been able to master and learn the art and recipe for an authentic Thai green curry paste that would put the salty and sugary rubbish you can buy in a supermarket jar to shame. Therefore with a little research, my (hopefully) good instinct and palate and a huge bomb proof granite pestle and motar this can be appreciated as a good English alternative. Feel free to use different vegetables, more herbs and it is absolutely open to adding a splash of whatever you think it needs. This recipe worked for me (this time) but I find it changes everytime depending on the strength and type of coconut milk, chilli or even the chicken. In this recipe, its important to taste as you go along!

Serves 4

Paste

  • Large knob ginger, peeled and sliced roughly
  • 2 red chillis, deseeded
  • 2 kaffir lime leaves
  • 4 garlic cloves, peeled
  • 1 stick lemongrass
  • 4 spring onions, chopped
  • Bunch of coriander

Sauce

  • 400ml thick coconut milk
  • 200ml chicken stock
  • 1tsp fish sauce
  • 1tbsp soy sauce
  • 50g desiccated coconut
  • 200g sugar snap peas/green beans/mini baby corn
  • 8 chicken thighs, boned (optional)
  • 1 tsp sesame oil
  • Handful of basil, coriander,and 2 spring onions to garnish
  • 2 limes (1 for serving)
  • 6oz wild/brown rice
  • 4 cardamon pods
  • Popadoms to serve
  1. Preheat the oven to 190°C.
  2. Start with the paste. Using a pestle and mortar, firmly pound together the ginger and the chilli. Add the lime leaves and repeat.
  3. Add the garlic, the lemon grass and the spring onions and pound everything together firmly until you form a really mashed and blended paste. Add the coriander leaves and pound in. Reserve your paste to a bowl.
  4. Heat a heavy based pan or casserole dish with a splash of sunflower oil over a high heat. Season the chicken thighs and fry skin side down until a really crisp skin forms.
  5. Add the sesame oil and remove them from the heat. Remove from the pan and reserve to a plate
  6. Over a medium low heat now, add the curry paste and fry for a few minutes until fragrant. Add 2-3 tbsp of the coconut milk and mix. Add a splash more coconut milk and mix in before adding the rest. Add the fish sauce and soy sauce and stir together. Bring to the boil and add about 200ml of hot chicken stock to form a thickish sauce.
  7. Return the chicken to the pan, try to keep the skin above the liquid to retain the crispy skin but don’t panic if not it can be crisped up later.
  8. Cook for 25 minutes in the oven, uncovered. While cooking, cook your rice with the cardamon pods thrown in or a cinnamon stick if preferred.
  9. Once the chicken is cooked and tender, remove from the dish from the oven. Remove the chicken from the pan and, if the skin isn’t crisp, place on a baking tray under a hot grill and crisp it up while you deal with the sauce. Alternatively, remove to a warm place to rest.
  10. Place the sauce over a medium high heat on the hob and bring to a simmer. Add the sugar snaps (or vegetables being used) and the coconut and simmer for a few minutes. Add the juice from ½ lime and taste. Adjust the taste as needed, adding soy for seasoning.
  11. Return the chicken to the pan. Scatter with chopped basil, coriander and thin slices of spring onions. Squeeze over the juice from the other half of the lime and bring to the table to serve with the rice.

NOTE: This can be adapted in many ways. Try topping with toasted coconut for texture of chopped salted peanuts.

Coffee and Olive Oil Truffles

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Coffee and Olive Oil Truffles

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Oh boy, these are dangerous. My mum’s friend recently provided me with a small, harmless and innocent looking bottle of ‘Coffee Extra Virgin Olive Oil’ (strange I know) with the challenge of making something with it!? On smelling it, my mind went to truffles. After a recent visit to William Curley’s chocolate sanctuary in Belgravia I felt inspired to use some of his sensational ingredient combinations. After trying his rosemary and olive oil chocolates I attempted my own version. With a packet of espresso flavoured Green & Blacks sitting on the shelf too, I thought this would add that extra kick of coffee flavour.

The oil in these, as opposed to the traditional cream, really does make  the truffles feel so much smoother without coating and cloying your mouth….they simply melt away.

Makes about 26

  • 80ml coffee olive oil OR plain Extra virgin olive oil
  • 100g Green & Blacks Espresso Chocolate, chopped
  • 125g Green & Blacks dark chocolate, chopped
  • 60g butter, cubed
  • Pinch salt
  • Cocoa for dusting/ chopped hazelnuts or mixed nuts/desiccated coconut
  1. Place the chopped chocolate, butter, oil and a pinch of salt into a heat proof bowl.
  2. Suspend over a pan of barely simmering water (do not let it touch) and heat gently until melted, stirring often.
  3. Once smooth and emulsified, pour into a clean bowl, cover and chill for at least 3 hours or overnight.
  4. Remove from the fridge. Use a spoon or a melon baller to mould out your truffles. Coat them in cocoa powder, chopped nuts or coconut or whatever else you like. Keep somewhere chilled but cover tightly if you are keeping them in the fridge as chocolate absorbs fridge smells….the last thing you want is a cheesy truffle?

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Keralan Cod (Pollichathu)

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Keralan Cod (Pollichathu)

 

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This dish is cooked in a Keralan style called ‘Pollichathu’ where the fish (usually a traditional Karimeen) is wrapped in a banana leaf and cooked in a tasty marinade to keep it moist and succulent. However, I used foil for mine and cooked it under the grill but a BBQ would be a great alternative! Serve with some homemade warm chapattis and some nice cooling lime infused yoghurt!

Serves 4

  • ½ tsp fresh ground black pepper
  • ¼ tsp turmeric
  • ½ lemon juice
  • 4 cod fillets/seabass fillets
  • 1 coconut, flesh grated OR 2 large generous handful of desiccated coconut
  • 8 spring onions
  • 2 garlic cloves
  • 5cm ginger root
  • 1 large green chilli
  • 1 large tbsp dried curry leaves (or a handful of fresh)
  • 1 tsp black mustard seeds
  • 1 dried red chilli, torn or 1 small tsp of dried chilli flakes
  • Small bunch of coriander

Chapattis

  • 280g wholemeal bread flour
  • 1 tsp salt
  • 200ml cold water
  1. Combine the black pepper, turmeric and lemon juice and marinade the fish for 1 hour in the fridge.
  2. Chop the spring onions, garlic ginger and green chilli and combine with the curry leaves.
  3. Heat a splash of oil in a frying pan and add the mustard seeds until they begin to crackle and then add the red chilli.
  4. Add the onion mixture and stir for a few minutes until beginning to brown but make sure it does not burn.
  5. Add the coconut and the coriander, saving a handful for garnish and season and set aside to cool slightly.
  6. Meanwhile, make the chapattis by placing flour and salt in a bowl and adding the water in a steady stream and mix with a wooden spoon. Knead briefly to obtain a sticky elastic dough and set aside in an oiled bowl to rest.
  7. Place the fish fillets in the middle of a piece of foil or a banana leaf and spoon over a ¼ of the coconut mixture. Wrap the foil up into a sealed parcel. Place on a hot BBQ or under a hot grill for about 8-10 minutes until cooked.
  8. While cooking, teach of golf ball sized pieces of chapattis dough and roll thinly. Either on the hot BBQ or in a hot dry frying pan, fry for a few minutes either side until charred and cooked. Wrap in a tea towel to keep warm and soft until ready to serve.
  9. Once the fish is cooked, serve along side the fish garnished with the reserved coriander and a spoonful of yoghurt seasoned with some lime zest and juice to taste for a nice cooling side.

Caribbean Rice Salad

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Caribbean Rice Salad

Today is ‘forage in the pantry’s’ 1st Birthday! It been a delicious year of cooking and blogging. Looking back on my first entry, ’The Best…Peanut Butter Cookies’, I feel compelled to make something peanut infused! However, with all this fantastic hot weather we’ve been enjoying and with today being yet another scorcher, the cleansing flavours of the Caribbean seem appropriate. Cold rice salads are totally underrated as rice is normally associated with curries and hot meals. This delicious one comes courtesy of Ottolenghi- the salad king. I always eat brown wild rice or Camargue as its healthier and full of flavour and adds a welcome component to a meal. This salad definitely needs the Camargue rice as it adds colour and an amazing nutty flavour. Even cooking it infuses the kitchen with its tasty aroma. Don’t use white rice here as it just won’t work….on any level.

While this is devoured, its time to crack on with a proper birthday cake…..

Serves 4-5 easily (Adapted from Ottolenghi’s Plenty)

  • 150g Camargue rice
  • 100g wild brown rice
  • Bunch of basil, shredded
  • Bunch of mint leaves, shredded
  • Bunch of coriander, shredded
  • 1 red pepper, sliced thinly
  • 2 spring onions, sliced
  • 1 fresh red chilli, chopped (seeds and all if you like it hot)
  • Zest and juice of 1 lemon
  • Juice ½ lime
  • 1 mango, cubed into 2cm dice
  • 60g roasted salted peanuts
  • 50g desiccated coconut
  • Salt
  • 1-2 tbsp oil
  1. Boil the rice for about 20 minutes until cooked. Drain and spread out onto a large plate to cool.
  2. Mix all the other ingredients in a large bowl apart from the lemon and lime juice and the oil.
  3. When the rice is cool, add to the other ingredients and gently toss together until combined. Squeeze over the lemon and lime juice and add enough oil to moisten the salad to your liking- I only added about 1 tbsp but add more if you like.

Note: This would be lovely with my Asian Salmon recipe!

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Coconut Layer Cake

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Coconut Layer Cake

 

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This is my dream cake and the second year running I’ve been treated to it for my Birthday and the second year running that my mum has cursed my name in the kitchen as she tries defiantly to ‘simply grate the coconut flesh’ that the recipe calls for. Never having made my own birthday cake (which would be a little depressing) I’ve never been lumbered with this task but I hear its tricky. The grating seems to be less demanding if you have a good food processor and grater attachment but the mission is getting the coconut flesh out of the shell….I suggest smashing forcefully.

This is a faithful Delia Smith recipe from her ‘How to Cook, Book One’ and I agree with her when she says it really makes a difference if you use fresh coconut….it’ll be worth the grated fingertips and broken floor tiles honest!

Cake

  • 175g self raising flour
  • 1 tsp baking powder
  • 3 eggs
  • 175g unsalted soft butter
  • 175g caster sugar
  • 1tsp vanilla extract
  • 1 coconut, flesh grated

Icing

  • 250g mascarpone
  • 200ml creme fraiche
  • 1tsp vanilla extract
  • 1 tbsp caster sugar
  1.  

    Preheat the oven to 170°C and line 2 cake tins (about 20cm).

  2. Sieve the flour and baking powder into a bowl. Add the beaten eggs, butter, caster sugar and vanilla extract and mix using an electric hand blender until smooth. Alternatively cream the butter and sugar then add the eggs and flour etc.
  3. Mix in 75g of the grated coconut and divide between the two cake tins
  4. Bake for 30-35minutes until cooked then remove from the oven and leave to cool
  5. Make the icing by combing all the ingredients and 40g of the grated coconut.
  6. Once the cakes are cool, use a serrated knife to slice each one horizontally in two so you end up with 4 slices. Now place one slice on your serving plate followed by a layer of icing. Build up the cake with this layering in the same way.
  7. Use the remaining icing to coat the sides and the top of the cake and then cover with the remaining grated coconut. You can add some dessicated coconut here if you want too.

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Giant Coconut Lime Muffins

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Giant Coconut Lime Muffins

 

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This batch was giant I tell you….maybe a little too giant? But non-iced they’d be amazing toasted for breakfast with nutella like a bounty bar! This is a pretty basic muffin mixture so feel free to add fruit or chocolate as you please….

Makes 8-9 large muffins (I recommend making them smaller)

  • 250g self raising flour
  • 1 tsp bicarb
  • 145g caster sugar
  • 1 handful dessicated coconut
  • 200ml coconut milk
  • 2 eggs, beaten
  • 85g butter, melted
  • 250g cream cheese
  • Zest of 1 lime and the juice of ½
  • 3 tbsp icing sugar
  1. Preheat the oven to 190°C.
  2. Mix the flour, bicarb, sugar and dessicated coconut in a large bowl
  3. Add the melted butter, coconut milk and the beaten eggs.
  4. Using minimal stirs to make sure the muffins are light in texture and not dense, stir until just combined (if there are a few flour lumps this is ok)
  5. Spoon generously into a muffin tin lined with cases and bake for 20-30 minutes until cooked.
  6. Leave to cool. Meanwhile, mix the creme cheese, lime zest and juice and sieve in the icing sugar.
  7. Mix well and transfer to a piping bag
  8. Only when the cakes are cool, pipe on the icing however you like and scatter with extra lime zest or coconut if you like.

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Asian Salmon and Coconut Rice

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Asian Salmon and Coconut Rice

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I’ve cooked this recipe far too many times in the past couple of weeks. With revision STILL on the go it is a fresh but really satisfying meal which is also a hopeless attempt at consuming some more oily fish to fuel my brain! I’ve been unhelpfully vague in the method as all depends on the rice, coconut milk and salmon you use which will vary the cooking time and the quantities a little. The timings will vary but use your instincts and aim for a crispy skinned dark soy salmon that is moist and just cooked with a creamy coconut rice. You may not get the timings perfect on the first shot but I guarantee you’ll make it again to get it right!

Serves 2

  • 1 can coconut milk
  • 4 oz brown/wild rice
  • 2 salmon fillets
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 ½ tbsp olive oil
  • 1 tbsp runny honey
  • 2cm grated ginger
  • 1 lime, zest and wedges for serving
  • Scattering of sesame seeds
  1. Mix the soy, oils, ginger and honey together and leave the salmon to marinade in the mix for at least 1 hour in the fridge.
  2. Bring the coconut milk to the boil with a small cup of hot water and simmer the rice gently for about 20-25 minutes until cooked. The coconut milk you use in terms of thickness will vary so top up with hot water if it starts to look dry or if it is a thick variety, dilute down. What you’re aiming for is for the rice to cook in the time that it takes the coconut milk to reduce so you should end up with a creamy rice. If it is still looking drowned towards the end of cooking, turn the heat up and simmer more strongly. I like to use brown rice for its nutty flavour and texture.
  3. Once cooked, stir in the grated zest of the lime and keep warm.
  4. While the rice is cooking, preheat your grill to high and (skin side up) grill your salmon for about 5 minutes depending on thickness, until just cooked and moist with a dark soy crisp skin.
  5. Simmer the remaining marinade in a saucepan to warm and thicken.
  6. Serve your salmon on top of your coconut rice drizzled with a little of the warm marinade. Scatter with a handful of sesame seeds and a wedge of lime for squeezing. Serve with steamed broccoli.

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Banana and Coconut Flapjacks

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Banana and Coconut Flapjacks

Whenever my fruit bowl is harvesting some compost worthy bananas I peel and bag them and shove them in the freezer ready when I need them when banana bread calls. So, never throw your poor bruised bananas in the bin, stick them in the freezer….consequently mine is full of bags of random bananas. I always make my standby banana and walnut loaf but with a hankering for something new this time, I tried whacking them into my flapjack recipe…..! I dabbled with the idea of  ‘banoffee flapjacks’ but with a hate of banoffee pie, I just couldn’t bring myself to do it. But if you’re a fan, a handful of toffee or a drizzle of caramel on top would probably be your best bet.

  • 130g unsalted butter
  • 50g golden syrup
  • 50g soft light brown sugar
  • 250g oats
  • 50g dessicated coconut
  • 2 ripe bananas, mashed
  • Pinch ground cinnamon
  • Pinch ground ginger
  1. Line a baking/brownie tin with parchment and preheat the oven to 180°C.
  2. Melt the butter, sugar and syrup in a saucepan until melted and glossy.
  3. Whisk in the mashed banana and the spices (as liberally as you like)
  4. Tip in your oats and coconut and stir to combine before pouring into the lined baking tin. Bake for about 25-35 minutes. They should be golden on top and still soft. The banana will keep them from drying out like some flapjack recipes.

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Spicy Lamb Patties, Coconut Flatbreads, Lime yoghurt – Beer

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I love this type of food. Fresh, simple and filled with flavour this is one from the archive but is actually something I crave in the spring when the sun starts to shine! This looks like a long list but most of the ingredients will be in your pantry and all you need to do is simply throw them together! So when the Spring sun makes an appearance, take a little forage in the pantry for this perfect sharing-style meal for all your buddies with a couple of cold beers….

Spicy lamb patties

  • 500g lamb mince
  • 1 tsp flaky salt
  • 1 tsp cracked black pepper
  • ½ tsp cumin seed
  • 1tsp ground coriander
  • 1 tsp ras el hanout
  • 1-2 tsp smoked sweet paprika (depending on your hot levels)

Lime yoghurt

  • 250g thick Greek yoghurt
  • Handful of chopped mint, or coriander
  • Grated zest of 1 lime
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp olive oil
  • Salt and pepper

Coconut flatbreads

  • 250g plain flour
  • 150ml warm water
  • 1 tsp extra virgin olive oil
  • salt and pepper
  • Large handful of dessicated coconut
  1. Start with the lamb patties. Combine all the dry spices in a pestle and mortar and grind together.
  2. Using your hands, take golf ball sized pieces of lamb mince and roll in your hands and slightly flatten to form mini burger-like patties (alternatively make large burgers). Roll generously in the dry rub until coated and place on a plate. Continue until you have used up all the lamb and then cover the patties with cling film and chill.
  3. Now make the flatbread dough. Sieve out the flour and add the oil, seasoning and the dessicated coconut. Make a well in the centre and add the warm water.
  4. Using a fork, mix to combine until you have a dough. Tip out onto a lightly floured surface and knead briefly until it comes together.
  5. Place the dough ball in a floured bowl and cover with cling film to rest.
  6. Meanwhile make the yoghurt by combining all the ingredients and alter to taste with a bit more of anything you think it needs.
  7. Heat a large non-stick pan over a high heat and put on the extractor fan. Now, take walnut sized pieces of dough and roll out on a floured surface until you have about 6-8 flatbreads about 2mm thick. Fry over a high heat in a frying pan for a few minutes each side.They will puff up as they cook. If the heat gets to high and they char and burn before they are cooked through, turn the heat down a little. You just want a little charring and the coconut to toast. Complete with the remaining dough, wrapping them in a tea towel afterwards as you go to keep them warm and soft.
  8. Now heat some oil in the same pan over a high heat and fry the lamb patties for about 2-3 minutes each side until cooked through. The outside will look burnt but it will just be the spices charring and forming a crust for the juicy insides.

Serve the patties wrapped tightly in the warm flatbreads with the cool yoghurt and some fresh lemony dressed salad leaves in one small edible pouch.

Alternatively, I frequently cook this all on the barbeque in the summertime….imageimage