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Coconut Pannacotta
125ml milk
175ml thickened cream
300ml coconut cream
120g sugar
1 vanilla bean
2 leaves gelatine
Place milk, cream, coconut cream, sugar and split vanilla bean in a
stainless steel pot over low heat until warm. Do not boil. Allow to
infuse for 30 minutes then rewarm.
Soak gelatine in cold water. Squeeze out excess water and stir into
coconut mixture until dissolved. Pour into 125ml molds and chill
until set. Turn out to serve with tropical fruits.
*Tested by Fiona Gillander and the Eratap Resort Chefs
PUMPKIN SALAD
Prepare to be amazed …
(10 servings)
1 buttercup pumpkin, seeded and diced in 2cm cubes. Cook pumpkin
cubes by steaming or put in boiling water. Watch carefully to make
sure it is cooked firm, but not soft or mushy. Cool.
Layer with:
1 large red onion, thinly slivered
4 spring onions, thinly sliced.
Pour over the dressing (recipe below) and lightly toss until well
incorporated.
Transfer to serving platter.
Sprinkle 1 cup roasted mixed nuts (not peanuts) on top. You can also
use toasted pumpkin kernels and sunflower seeds.
Dressing
3 large cloves garlic
2 tsp cumin powder
1 cup orange juice (preferably fresh)
2 tbsp lemon juice
1½ cups good mayonnaise (homemade is best)
1 tsp salt
Several grinds black pepper
Blend the garlic and cumin with the orange juice, then blend in
lemon juice, mayonnaise, salt and pepper until smooth and creamy.
Local Coconut Cake
Ingredients
4 cups of grated coconut
250 grm unsalted butter
8 whole eggs
2 cups castor sugar
2 cups of self rasing flour
Method
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In a
bowl using an electric mixer whisk sugar and butter until light and
creamy.
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Then
add the eggs one by one into the butter and sugar mix making sure
that you mix the eggs through thoroughly.
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Using a
metal spoon mix the flour and grated coconut into the above mixture.
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Butter
and flour a round or square medium size baking tin and pour mixture
into it and then place into pre heated oven.
Cook
for 1 hr and 15 minutes @ 130 degrees Celsius
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