From fish curry to lamingtons: Yotam Ottolenghi’s coconut recipes | Meals
With the summer time holidays now firmly on the horizon,it’s time to begin dreaming of sunsets and tropical islands and fruit. And if that dream is a actuality for any of you, I’m elevating a piña colada to the enjoyable you’ll have. For the remainder of us, nevertheless, it’s a perfect alternative to show the dial to tropical wherever you’re. And that’s the place coconut is available in, in addition to lime leaves, lime juice, contemporary herbs, contemporary fish and different candy fruit similar to mango that every one work so nicely with it. It’s a match made in heaven, be it tropical or in any other case.
Seafood and plantain curry (pictured above)
That is impressed by tapado, a Guatemalan seafood soup that contains a flavourful concoction of seafood, coconut milk, plantain and cassava. Right here, I take advantage of solely plantains, and add lime leaves for slightly twist. To make it a whole meal, serve with steamed rice or rotis.
Prep 25 min
Prepare dinner 2 hr
40ml vegetable oil
8 shell-on tiger prawns, peeled and deveined, heads and shells reserved
6 garlic cloves, peeled and crushed
20g piece contemporary ginger, peeled and finely grated
½ scotch bonnet, minced, seeds and all (or take away them if you happen to choose much less warmth)
40g bunch contemporary coriander, 20g stalks finely chopped, leaves reserved for the sambal
3 makrut lime leaves
2 pink peppers, stems, pith seeds eliminated, flesh reduce into 2cm items
1 onion, peeled and finely chopped (180g)
2 inexperienced plantains (600g), peeled and reduce on the diagonal into ½cm-thick slices (350g)
Superb sea salt
½ tsp paprika
2 tbsp tomato paste
400ml full-fat coconut milk
450g skinned cod, or different meaty white fish, reduce into 2½cm-thick items
For the coconut sambal
150g contemporary coconut
2 makrut lime leaves
2 limes – 1 finely zested, to get 2 tsp, and juiced, to get 1 tbsp, the opposite reduce into 4 wedges to serve
Put a teaspoon of oil in a big saucepan for which you may have a lid on a medium-high warmth. As soon as scorching, add the reserved prawn shells and heads, and cook dinner, stirring often, for 5 minutes, till deeply pink. Pour in 500ml water, carry to a boil then flip down the warmth to medium and simmer for 20 minutes. Crush the heads and shells with a potato masher to extract as a lot flavour from them as potential, then pour the combination right into a medium heatproof bowl and put to at least one aspect.
Wipe dry the pan and put it on a medium-high warmth. Add a tablespoon of oil, the garlic, ginger, chilli, coriander stalks and lime leaves, and fry, stirring usually, for 3 minutes, till aromatic and golden. Add the peppers, onion, plantains, one other tablespoon of oil and half a teaspoon salt, and cook dinner, stirring often, for quarter-hour, till translucent. Stir in half the paprika and all of the tomato paste, and fry, nonetheless stirring so it doesn’t catch, for 5 minutes.
Pour the prawn inventory by a sieve instantly into the pot (discard the solids), add the coconut milk and convey to a boil. Flip down the warmth to medium, placed on the lid and simmer, stirring often, for half-hour.
In the meantime, make the sambal. Put all of the substances bar a teaspoon of lime juice in a meals processor and blitz for a minute, till the combination resembles breadcrumbs.
In a medium bowl, sprinkle the cod with a quarter-teaspoon of salt and put aside. In a second bowl, combine the prawns with the remaining quarter-teaspoon of paprika, half a teaspoon of vegetable oil and an eighth of a teaspoon of salt.
When the sauce is prepared, set a griddle pan on a excessive warmth. Grill the prawns for 2 minutes on both sides, till they flip a deep pink and begin to char. Whereas they’re grilling, drop the cod into the sauce, put the lid again on the pot and cook dinner for 4 minutes.
As soon as cooked, put the grilled prawns and remaining teaspoon of lime juice into the curry pot and stir gently to mix. Divide the combination between bowls, high every serving with a beneficiant spoonful of sambal, and serve with the remaining and the lime wedges alongside.
Coconut rice with peanut crunch
This can be a nice aspect dish to go alongside your protein of selection. The peanut crunch is super-special and can make greater than you want right here; retailer the surplus in an hermetic jar and use for sprinkling over salads and fruit. When you’re left with only a little bit of coconut milk in a tin, after utilizing what the recipe requires, a neat trick is to freeze the remaining in a compartment or two of an ice-cube tray – this implies it gained’t go to waste and will probably be on the prepared everytime you want only a bit sooner or later.
Prep 25 min
Prepare dinner 40 min
45g virgin coconut oil, plus 1 tsp further
2 onions, peeled and roughly chopped (360g)
3 makrut lime leaves
Superb sea salt
30g desiccated coconut
200g white basmati rice, washed till the water runs clear, then drained
300ml full-fat coconut milk
200g frozen sweetcorn, defrosted
250g runner beans, trimmed
1½ tbsp lime juice
1 tbsp olive oil
20g coriander leaves
10g mint leaves, roughly chopped
For the topping
10g virgin coconut oil
2 tsp chilli flakes
60g salted peanuts
40g desiccated coconut
40g crisp fried onions (shop-bought)
1 tsp delicate gentle brown sugar
Put the coconut oil, onions, lime leaves and half a teaspoon of salt in a big saute pan for which you may have a lid. Put the pan on a medium-high warmth, and cook dinner, stirring usually, for 10 minutes, till the onions are translucent and calmly colored. Stir within the desiccated coconut, cook dinner for an additional three to 5 minutes, till calmly browned, then stir within the rice. Pour within the coconut milk and 200ml water, cowl the pan, flip the warmth down low and cook dinner gently for quarter-hour. Take off the warmth, leaving the lid on, and put aside for quarter-hour. When prepared, carry off the lid, fluff the rice with a fork and go away to chill barely.
In the meantime, make the topping. Soften the coconut oil in a big frying pan on a medium warmth. Add the chilli flakes, peanuts and coconut, and cook dinner, stirring regularly, for 4 to 6 minutes, till toasted and aromatic. Off the warmth, stir within the fried onions, brown sugar and half a teaspoon of salt, stir to mix, then tip on to a tray and go away to chill. As soon as cool, switch to a meals processor, pulse three to 5 occasions, till the peanuts are roughly damaged, then tip right into a bowl and put aside.
Wipe the frying pan clear and put it on a excessive warmth. As soon as the pan is smoking scorching, add the sweetcorn and cook dinner, stirring, for 3 to 5 minutes, till the kernels are popping and barely charred. Tip right into a bowl and return the pan to the warmth. Drizzle the beans with the remaining teaspoon of coconut oil, then drop into the pan. Use tongs or a smaller pan to press them flat, and char for about two minutes a aspect. Switch to a board and, as soon as cooled barely, reduce the beans at an angle into 1½cm-thick slices. Add these to the sweetcorn bowl, then stir within the lime juice, olive oil, herbs and a quarter-teaspoon of salt.
Organize the rice and charred vegetable combination in alternating layers on a platter, sprinkle over a 3rd of the topping and serve with the remaining in a bowl alongside.
Mango and lime lamingtons
These funky-looking desserts are one among Australia’s best pastry exports. They’re historically made with strawberry and chocolate, however this model has been given a tropical carry. Amchur powder will be present in Asian grocery shops, however these desserts are nonetheless nice with out it.
Prep 15 min
Prepare dinner 1 hr 20 min
Relaxation 1 hr
For the labneh filling
175g labneh (store-bought), or 175g thick-set Greek yoghurt
1½ tbsp icing sugar
For the sponge
260g room temperature unsalted butter
260g caster sugar
340g self-raising flour
Superb sea salt
2 limes – 1 finely zested, to get 1 tsp, and juiced, to get 1 tbsp, the opposite left complete
150ml complete milk
250g desiccated coconut, for coating
For the mango sauce
340g tinned mango puree (alphonso, for desire)
210g condensed coconut milk
55ml vegetable oil
2½ tbsp amchur powder (AKA mango powder) – non-compulsory
Warmth the oven to 200C (180C fan)/390F/fuel 6. First, make the sponge. Grease and line a sq., 20cm cake tin with greaseproof paper. Put the butter and sugar within the bowl of a stand mixer with the paddle attachment in place and blend on medium-high pace for 2 minutes, till pale and fluffy. Flip down the pace to medium and blend within the eggs one after the other (don’t fear if the combination curdles). Flip the pace all the way down to low, add the flour, a quarter-teaspoon of salt and half a teaspoon of lime zest, then pour within the milk to create a batter. Switch to the lined tin and unfold out evenly.
Bake for 40 minutes, till deeply golden and a skewer comes out clear, then take away and go away to relaxation within the tin for 10 minutes. Invert on to a wire rack and go away to chill fully.
Whereas the sponge is baking, make the coating. Put a big frying pan on a medium warmth, add half the coconut, and toast, stirring regularly, for seven minutes, till golden. Tip into a big bowl, add the remaining untoasted coconut and half a teaspoon of lime zest, and put aside.
For the sauce, whisk the mango puree, condensed milk, oil, one and a half tablespoons of amchur, if utilizing, and the lime juice in a big bowl till nicely blended.
For the filling, whisk the labneh and icing sugar in a medium bowl. Use a small, sharp knife to peel off the pores and skin and pith of the remaining complete lime, reduce in between the membranes to launch the segments, then roughly chop them. Weigh out 20g of chopped lime segments (save the remaining for an additional use) and stir into the labneh bowl.
Trim the highest and backside crusts off the cooled cake, thereby eradicating the “bump” on high and levelling it off, then reduce in half horizontally to make two equal layers. Unfold the filling over the within of the cake, then sandwich the 2 slices again collectively. Minimize the crusts off the edges, to neaten it, then reduce into 20 4cm x 5cm squares.
Working one after the other, fastidiously dip both sides of every sq. cake into the mango sauce, so it’s coated on all sides. Dip within the desiccated coconut combine, toss gently to coat throughout, then placed on a serving plate and repeat with the remaining desserts, sauce and coconut.
Mud the desserts with the remaining tablespoon of amchur, if utilizing, and serve.