This week i did a bit of a coconut overkill and have been readily enjoying the various coconut treats I buy or make at home.
While making lunch today I had a serious urge for a curry and decided to put together a three course meal and invite some friends over for some vino, good food and as always amazing company and shared memories.
I felt that this was one of the most successful little get together's i have had in a while and I am actually dying to share my menu with you so i hope you enjoy it and as i did enjoy it in the company of those you love and share many memories while enjoying this hard to forget "crowd pleaser"
Parmesan and Walnut Crusted Tomatoes
Preparation time: 15 mins
Cooking time: 15 mins
Serves: 4
Ingredients:
4 large beefy tomatoes, cut in half
80g butter
80g finely grated parmesan or strong hard cheese
80g roughly chopped or ground walnuts
4tbls chopped basil or pesto
Salt and pepper
80g butter
80g finely grated parmesan or strong hard cheese
80g roughly chopped or ground walnuts
4tbls chopped basil or pesto
Salt and pepper
Method:
Preheat the oven to its maximum temperature (you could also use the grill).
Stab the meat of the tomatoes repeatedly until some of it starts to loosen.
Place them on a tray and squeeze a quarter of the butter down onto each one.
Season with salt and pepper and pop them into the oven for 10 minutes or until brown on the edges.
While the tomatoes are roasting, mix the pesto/basil, the nuts and the cheese together.
When the tomatoes are done, pour the juice from the tray into the crust mixture and mix.
Pack the crust mixture on top of each tomato and place back in the oven for another 5 minutes are so. They should go a beautiful golden brown.
Stab the meat of the tomatoes repeatedly until some of it starts to loosen.
Place them on a tray and squeeze a quarter of the butter down onto each one.
Season with salt and pepper and pop them into the oven for 10 minutes or until brown on the edges.
While the tomatoes are roasting, mix the pesto/basil, the nuts and the cheese together.
When the tomatoes are done, pour the juice from the tray into the crust mixture and mix.
Pack the crust mixture on top of each tomato and place back in the oven for another 5 minutes are so. They should go a beautiful golden brown.
Thai red curry
Preparation time: 15 mins
Cooking time: 1 hour
Serves: 4
Ingredients:
6tbls coconut oil
8 deboned chicken thighs, cut into thirds
1 heaped tbls red curry paste
1 clove garlic, chopped
1 heaped tbls grated ginger
1 lemongrass stalk, halved lengthways and bruised
1 cup chicken stock
1 cup coconut milk
2/3 of a cup coconut cream
2 aubergines, cut into large dice
4 lime leaves
125g mange tout or sugar snaps
1 cup coriander, roughly chopped
a handful of basil, roughly chopped
1 tbls fish sauce
1 tbls xylitol
the juice of 1 fresh lime
8 deboned chicken thighs, cut into thirds
1 heaped tbls red curry paste
1 clove garlic, chopped
1 heaped tbls grated ginger
1 lemongrass stalk, halved lengthways and bruised
1 cup chicken stock
1 cup coconut milk
2/3 of a cup coconut cream
2 aubergines, cut into large dice
4 lime leaves
125g mange tout or sugar snaps
1 cup coriander, roughly chopped
a handful of basil, roughly chopped
1 tbls fish sauce
1 tbls xylitol
the juice of 1 fresh lime
Method:
Preheat the oven to 200°C.
Place the aubergine on a roasting tray. Melt 3 tablespoons of coconut oil and drizzle over the aubergine. Roast in the oven for 25 minutes until golden and soft.
Heat a deep frying pan with 2 tablespoons of coconut oil and sear the chicken so it is nicely browned. Remove from the pan and set aside.
Add the rest of the coconut oil and fry the curry paste for a minute until it just starts to get fragrant. Add the ginger and garlic.
Pour in the chicken stock, coconut milk, coconut cream, lime leaves and lemongrass and leave the curry to simmer for 10 minutes until it starts to thicken. This may take a little longer, depending on the heat of your stove. You want the sauce to be the thickness of cold coconut cream.
Add the chicken, aubergines and sugar snaps, and leave it to simmer for a further 5 minutes.
Take the curry off the heat and stir in the herbs, fish sauce, xylitol and fresh lime juice. If you would like to add a little more salt, add some more fish sauce.
Serve with caulirice.
Place the aubergine on a roasting tray. Melt 3 tablespoons of coconut oil and drizzle over the aubergine. Roast in the oven for 25 minutes until golden and soft.
Heat a deep frying pan with 2 tablespoons of coconut oil and sear the chicken so it is nicely browned. Remove from the pan and set aside.
Add the rest of the coconut oil and fry the curry paste for a minute until it just starts to get fragrant. Add the ginger and garlic.
Pour in the chicken stock, coconut milk, coconut cream, lime leaves and lemongrass and leave the curry to simmer for 10 minutes until it starts to thicken. This may take a little longer, depending on the heat of your stove. You want the sauce to be the thickness of cold coconut cream.
Add the chicken, aubergines and sugar snaps, and leave it to simmer for a further 5 minutes.
Take the curry off the heat and stir in the herbs, fish sauce, xylitol and fresh lime juice. If you would like to add a little more salt, add some more fish sauce.
Serve with caulirice.
Coconut French Toast
Prep time: 10 minutes
Cooking time:5 minutes
Serves: 1
Ingredients:
2 eggs, whisked
2 slices banting coconut bread
2tbls butter for frying
berry coulis/compote:
¼ cup of berries (your favourite)
2tbls of xylitol
serve with:
1tbls berry coulis
¼ cup double thick Greek yoghurt
6 raw, whole almonds, roughly chopped
2 slices banting coconut bread
2tbls butter for frying
berry coulis/compote:
¼ cup of berries (your favourite)
2tbls of xylitol
serve with:
1tbls berry coulis
¼ cup double thick Greek yoghurt
6 raw, whole almonds, roughly chopped
Method:
Whisk the eggs very well and place in a flat bowl.
Heat a frying pan with the butter to a medium heat.
Soak the bread in the egg mixture for a few second on either side, so that the egg is sucked into the bread.
Fry the bread until golden on both sides.
To make the coulis/compote, place the berries in a pan with the xylitol and bring to simmer (the berries should release their own liquid – no need to add water). For a compote, leave the berries whole. For a coulis, simply puree the mixture using a food processor or a stick blender.
Serve the French toast with the coulis, almonds and yoghurt
Heat a frying pan with the butter to a medium heat.
Soak the bread in the egg mixture for a few second on either side, so that the egg is sucked into the bread.
Fry the bread until golden on both sides.
To make the coulis/compote, place the berries in a pan with the xylitol and bring to simmer (the berries should release their own liquid – no need to add water). For a compote, leave the berries whole. For a coulis, simply puree the mixture using a food processor or a stick blender.
Serve the French toast with the coulis, almonds and yoghurt
So whether in the northern hemisphere enjoying the beautifully warm summer or as i am in the Southern hemisphere and waiting out the bitterly cold and wet winter here in Cape Town, South Africa this menu should knock the socks of your family and friends.
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