Grilled bananas

Ingredients
Serves 4
55 g /2 oz block creamed coconut , chopped
150 ml/5 fl oz double cream
4 bananas
Juice and rind of1 lime
1 tbsp vegetable or peanut oil
50 g/ 1 ¾ oz dry unsweetened coconut

Method
Put the creamed coconut and double cream in a small saucepan and heat gently until the coconut has dissolved. Remove from the heat and set aside to cool for 10 minutes, than whisk until thick but floppy.
Peel the bananas and toss in the lime juice and rind. Lightly oil a preheated griddle pan and cook the bananas ,turning once, for 2-3 minutes, until soft and browned.
Toast the dry unsweetened coconut on a piece of foil under a grill until lightly browned. Serve the bananas with the coconut cream, sprinkled with the toasted coconut. Read more “Grilled bananas”  »»

Mixed fruit salad

Ingredients
Serves 4
1 papaya, halved, peeled and deseeded.
2 bananas , sliced thickly
1 small pineapple, peeled, halved cored and sliced
12 lychees, peeled if fresh
1 small melon , deseeded and cut into thin wedges
2 oranges
Grated rind and juice of 1 lime
2 tbsp caster sugar

Method
Arrange the papaya, bananas,pineapple,lychees and melon on a serving platter. Cut off the rind and pith from the oranges. Cut the oranges slices out from between the membranes and add to the fruite platter. Grate a small quantity of the discarded orange rind and add to the platter.
Combine the lime rind and juice and the sugar. Pour over the salad and serve. Read more “Mixed fruit salad”  »»

Lychee & ginger sorbet

Ingredients :
Serves 4
2 tbsp lime juice
2 egg whites
3 tbsp preserved ginger syrup
800 g/1 lb 12 oz canned lychees in syrup
Star fruite slices and slivers of preserved ginger, to decorate

Method :
Drain ythe lychees, reserving the syrup. Place the lychees in a food processor or blender with the lime rind, juice and preserved ginger syrup and process until completely smooth. Transfer to a large bowl.
Mix the puree thoroughly with the reserved lycheesyrup, than pour into a large, freezerproof container and freeze for 1-1,5 hours, or until slushy in texture. Alternattively, use a ice cream machine.
Remove from the freezer and whisk the egg whites in a clean, dry bowl until stiff, than quickly and lightly fold in to the ice mixture. Read more “Lychee & ginger sorbet”  »»

Bananas in coconut milk

Ingredients :
Serves 4
4 large bananas
350 ml/12 fl oz coconut milk
2 tbsp caster sugar
pinch of salt
1 tsp orange flower water
1 tbsp cooked mung beans
Fresh mint sprigs, to decorate.
Method :

Peel the bananas and cut them in to short chunks. Place in a large saucepan with the coconut milk, sugar and salt. Heat gently until boiling and simmer for 1 minute. Remove the pan from the heat.
Sprinkle the orange flower water over the banana mixture. Stir in the mint and spoon into serving dish.
Place the mung beans in a heavy-based frying pan and cook over high heat until they turn crips and golden, shaking the pan occasionally. Let the beans cool slightly, then crush lightly in a mortar using a pestle.
Sprinkle the toasted beans over the bananas and serve warm or cold , decorated with mint springs Read more “Bananas in coconut milk”  »»

Banana and Coconut Ice cream

Ingredients :
Serves 6-8
2 bananas
225 g/8 oz icing sugar
3 oz/85 g block creamed coconut , chopped
600 ml/20 fl oz double cream
1 tsp lemon juice
fresh fruite, to serve

Method :
Put the creamed coconut in a small bowl. Add just enough boiling water to cover and stir until the coconut is dissolved. Let cool.
Whip the cream with the sugar until thick but still floppy. Mash the bananas with the lemon juice and the whisk gently into the cream,along with the cold coconut.
Transfer to freezer proof container and freeze over night. Serve in scoops with fresh fruit. Read more “Banana and Coconut Ice cream”  »»

Minced chicken skewers

Ingredients :

Serves 4
450 g/1 lb minced chiken
1 onion , chopped finely
1 fresh red chilli , deseeded and chopped
2 tbsp thai red curry paste
1 tsp jiggery or soft light brown sugar
1 tsp ground coriander
1 tsp ground cumin
1 egg white
8 lemon grass stalks
Boiled rice with chopped..spring onion, to serve.

Method :

Combine the chiken , onion ,chilli, curry paste and sugar in a bowl and stir well to make a thick paste. Stir in the ground coriander, cumin and egg white and mix again.
Divide the mixture in to 8 equal portion and squeeze them around each of the lemon grass stalks. Arrange on a griddle pan and cook under high heat, turning frequently, until browned and cooked through. Serve hot with the rice with the spring onion stirred through it. Read more “Minced chicken skewers”  »»

Hot Beef & Coconut Curry

Ingredients :
Serves 4
400 ml/14 fl oz coconut milk
2 tbsp thai red curry paste
2 garlic cloves , crushed
500 g/1 lb 2 oz braising steak
2 fresh kaffir lime leaves , shredded
3 tbsp lime juice
2 tbsp thai fish sauce
1 large fresh red chilli, deseeded and sliced
0,5 tsp ground turmeric
Salt and pepper
2 tbsp chopped fresh basil, leaves
2 tbsp chopped coriander, leaves
Shredded coconut,to garnish freshly cooked rice, to serve

Method :
Place the coconut milk in a large saucepan and bring to the boil. Reduce the heat and simmer gently for 10 minutes, or until it has thickened. Stir in the curry paste and garlic and simmer for a further 5 minutes.
Cut the beef in to 2-cm/3/4-inch chunks. Add to the pan and bring to the boil, stirring constantly. Reduce the heat and add the affir lime leaves, lime juice , fish sauce, sliced chilli, turmeric and 0,5 teaspoon of salt
Cover the pan and continue simmering for 20-25 minutes, or until the meat is tender, addin a little water if the sauce looks too dry.
Stir in the basil and coriander ans season to taste with salt and pepper. Sprinkle with seredded coconut and serve with freshl cooked rice. Read more “Hot Beef & Coconut Curry”  »»

Fish Curry

Ingredients :
Serves 4
2 tbsp Thai soy sauce
4 tbsp fish sauce
Juice of 1 lime
1 fresh red chilli,deseeded and chopped
350 g/12 oz salmons fillets,skinned and cut into cubes
350 g/12 oz monkfish fillet,cute into cubes
3 kaffir lime leaves
400 ml/14 fl oz coconut milk
1 tbsp thai red curry paste
1 lemon grass stalk ( white part only ), chopped finely
225 g/8 oz jasmine rice,boiled
4 tbsp chopped fresh coriander

Method :

Combine the lime juice, half the fish sauce and the soy sauce in a shallow, non-metalic dish. Add the chilli and the fish, stir to coat ,cover with clingfilm and chill for 1-2 hours, or overnight.
Bring the coconut milk to the boil in a saucepan and add lime leaves, curry paste, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
Add the fish and the marinade and simmer for 4-5 minutes, until the fish is cooked. Serve hot with boiled rice with chopped coriander stirred throug it. Read more “Fish Curry”  »»