Tins of coconut milk are a store-cupboard staple that I all the time have able to go. Including them to a dish instantly offers it a touch of exoticism, so I’m sharing two tropical and fairly much less widespread methods wherein to make use of coconut milk to create hassle-free, make-ahead dishes that can enchantment to the entire household. Each recipes are versatile, too – the corn soup is ideal for including seasonal veg to, whereas the peaches may be swapped for nectarines or different bigger stone fruit.
Trini-inspired corn soup (pictured high)
Based mostly on a avenue meals from Trinidad, this one-pot belter with a creamy, bacon undertone is actually a tropical tackle chowder. It packs a punch and you should use it as a canvas wherein so as to add any seasonal veg and leafy greens that wants utilizing up. Improve the cayenne pepper if you would like extra of a kick, and I’d add some contemporary chilli should you like. It is a good dish to freeze (earlier than dropping within the dumplings, clearly), wherein case you could want so as to add slightly further water to loosen it a bit.
Prep 15 min
Prepare dinner 50 min
Serves 4
2 tbsp vegetable oil
1 onion, peeled and roughly chopped
1 medium to massive carrot, sliced thinly
100g streaky bacon, chopped into lardons
2 garlic cloves, peeled and crushed
2 sprigs thyme
1 tsp cayenne pepper
4 mini corn cobs (if frozen, defrost at room temperature 10 minutes beforehand)
1 x 400ml tin coconut milk
1 vegetable inventory dice, crumbled
200g break up lentils
For the dumplings
150g self-raising flour
A big pinch of salt
In a big, lidded pot over a medium warmth, warmth the oil, then soften the onion and carrot for about 10 minutes. Add the lardons, garlic, thyme and cayenne, stir till the aromas hit you, then add the corn and cook dinner, stirring repeatedly, for one more 5 minutes.
Add the coconut milk, crumbled inventory dice and lentils, together with 700ml boiling water and a beneficiant pinch of seasoning. Carry to a boil, then cut back the warmth, pop the lid on and simmer, stirring every so often, till the lentils are tender – about 25 minutes.
For the dumplings, mix the flour and salt in a bowl, then regularly add water, a tablespoon at a time, whisking to mix, till you may have a stiff dough. Let the dough relaxation for about 10 minutes, then pinch off small items of dough, roll and flatten into half-palm sized items. Drop into the soup for the final 5 minutes of cooking, and serve instantly.
Heat sticky peaches with spiced coconut cream
This easy-to-prepare winner exudes class that belies its simplicity and provides a tropical twist to the traditional combo of peaches and cream. It is a wonderful means to make use of up overripe fruit that maybe isn’t as pleasing in its uncooked state any extra. I put together the peaches forward of time and simply pop into the oven 25 minutes earlier than I need to serve it. Freeze the unused liquid coconut milk in an ice-cube tray and use to boost curries, or in smoothies.
Prep 10 min
Prepare dinner 30 min
Serves 4
4 ripe peaches, halved and stoned
4 tbsp runny honey
2 tsp floor cinnamon
Salt
2 gingernut biscuits, crumbled
For the coconut whipped cream
1 x 400ml tin coconut milk, chilled in a single day and unshaken
1 tsp vanilla extract
75g icing sugar
Warmth the oven to 200C (180C fan)/gasoline 6. Put the peaches lower facet up in a roasting tin, then drizzle over the honey, sprinkle with the cinnamon and add a teensy pinch of salt. Roast for 20-25 minutes, till golden and sticky.
For the whipped coconut cream, take the chilled, unshaken tin of coconut milk and scrape off the heavy thick cream, leaving the liquid behind. Beat the thick coconut cream with the vanilla extract and icing sugar in a mixer, till thick and whipped (watch out to not overwhip, in any other case it’s going to separate).
As quickly because the peaches are prepared, serve with the whipped coconut cream and crumbled biscuits.
Prepare dinner Intelligent: One Chop, No Waste, All Style, by Shivi Ramoutar, is printed by HarperCollins at £20. To order a replica for £17.60, go to guardianbookshop.com