Posts tagged coconut

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

Blackberry, Lime and Coconut Slice

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Blackberry, Lime and Coconut Slice

Someone has to stop me. What started as an innocent plucking of the first seasons tempting vulnerable blackberry, has turned into an obsession. On my daily dog walks, the multiple jungle of tangled branches gloat and boast their juicy fruit in my face, saying, ‘pick me!’. Consequently, everywhere I look I seem to see just one more handful that cannot be left untouched. My pocket now permanently contains a bag just in case.

Not helped by my father who – I quote- said – ‘its not enough! We need to fill the freezer!’- I have managed to gather around 6 bags of blackberries. I have chosen to freeze them to lock in their seasonal freshness, make them last longer and most importantly, prevent their disappearance before they have the honour of finding their way to an admirable recipe. My poor father, who is a simple foodie man, loves nothing more than a easygoing, undemanding and straightforward blackberry and apple pie. Don’t get me wrong, a straight crumble is on the top of my pudding list, however, this year……….this year, I have picked more than enough to govern experimental licence….

So if your usual garden birds are looking a little anorexic this year then I’m sorry- I take full blame for having stolen their winter pickings….a juicy, nutty crumble, an almond and blackberry bar, blackberry crumble ice cream, bramble moose, jam, summer pudding, coulis, or with a port sauce served over duck……image

PS. If you do freeze them, the best way is to was them and leave to drain and dry in a colander. Then spread out in a single layer on a baking tray and freeze like this. Then bag them up, this way you prevent getting a huge frozen mass of solid berries.

Base

  • 125g chilled butter, cubed
  • 175g plain flour
  • 50g caster sugar

Topping

  • 35g dessicated coconut, lightly toasted in a dry pan
  • 150g blackberries, and a extra handful to top
  • 2 eggs
  • 140g granulated sugar
  • ¼ cup lime juice, zest from 1 lime
  • 40g flour
  1. Preheat the oven to 180 and line a 9×9 inch tin or larger for a thinner base, with parchment
  2. Begin by making the base. Combine the caster sugar, flour and butter in a food processor. Blend until the mixture form breadcrumbs and then continue until the mixture forms a crumbly dough. Add the coconut and pulse to combine.
  3. Tip the mixture into the prepared tin and use the back of a metal spoon to compress and smooth the dough into a single layer
  4. Bake for 15-20 minutes until golden.
  5. Now make the topping. Puree the blackberries in the processor until they become liquid. Strain this mixture through a fine sieve to remove the seeds.image
  6. Whisk together the eggs, lime juice, zest and sugar in a large bowl. Add 3 large heaped tablespoons of your sieve blackberry puree and whisk again.
  7. Add the flour and stir to combine. [Keep the remaining berry puree for serving but it may need sweetening. Heat and add a little caster sugar to dissolve]image
  8. When the base in cooked, leave to cool for a few minutes, then pour the egg mixture over the top. Scatter with the handful of reserved berries and bake for 20-25 minutes until set.
  9. Once cool, dust with icing sugar and cut into the desired slices.

Lime and Coconut Pannacotta with Lime Melts

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Lime and Coconut Pannacotta with Lime Melts

Next weekend I’m helping cater a sit down Birthday lunch and this is the dessert……so……..naturally I had to greedily sample the recipe for myself before inflicting the sweet, creamy and fresh mouth watering dessert on the poor awaiting guests. The sampling was hard. I may have to do it again tomorrow too.

If you’re fed up with the rainy English weather, this will help you melt away into the tropical Caribbean…

  • 250ml double cream
  • 250ml coconut cream/milk
  • 2 ½ gelatine leaves
  • 55g caster sugar
  • 1 lime, zest and juice of ½
  1. Soak the gelatine leaves in cold water
  2. On a low heat, warm the double cream, sugar and lime zest and juice in a saucepan until the sugar dissolves, and the mixture is thin and smooth and bring up to near boiling point
  3. Just before the boil, remove from the heat and stir in the coconut milk/cream. Squeeze the excess water from the gelatine and whisk into the hot cream until dissolved.
  4. I served mine in ramekins to remove the hassle of having to turn them out but if you want to do this then fill into a greased mould (makes about 4 large or 5 small ones)
  5. Once the mixture has cooled, chill in the fridge to set for at least 3 hours but preferably overnight!

Lime Melts

  • 6 oz unsalted butter
  • 110g Icing sugar
  • Grated zest of 3 limes
  • 2 tbsp lime juice
  • 1 tbsp vanilla extract
  • 200g flour
  • 2 tbsp cornflour
  • ¼ tsp salt
(I have converted this from American cups to grams so hopefully it works out, although use your instinct to get the right consistency of the dough which should be like shortbread)
  1. In a food processor, cream the butter and 40g of the icing sugar until fluffy. Add the lime zest, juice and vanilla and cream again
  2. Sieve the flour, cornflour and salt into the bowl and process until combined
  3. Split the dough in half and roll into logs of the size biscuit you want and wrap in parchment
  4. Chill for 1 hour
  5. Preheat the oven to 180°C and line two baking trays with parchment. Slice the dough into rounds and place on the baking tray
  6. Bake for about 12minutes until barely golden and then leave to cool for a couple of minutes.
  7. While still warm, sieve the remaining icing sugar into a sealable bag and place the cookies inside. Toss in the sugar-filled bag until coated.
(The logs also freeze well!)