HARRY BELAFONTE COCONUTWOMAN

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Thai noodle salad

Ingredients

1 pkt egg noodles

5 red peppers (julienne)

8 heads bok choi (trimmed & quartered)

5 large carrots (julienne)

5 red onions (fine sliced)

1 bunch mint (chiffonade)

1 bunch coriander (chopped with stalks)

½ bunch Thai basil (chiffonade)

200 ml vegetable oil

200 ml sesame oil

Method

1.      Blanch off the noodles, refresh & drain.

2.      Wok-fry the vegetables separately in a mixture of the oils before drain off the excess oils.

3.      Combine the noodles with the vegetables add the herbs & season.

4.      Serve at room temperature. 

English lettuce salad

Ingredients

6	Baby gem lettuce
1-2 bunches	Spring onions (sliced)
1-2 bunches	Radishes (halved)
½	Cucumber (sliced)
½ bunch	Mint (chiffonade)
6	Hard-boiled eggs
½ bunch	Chives (snipped)
1 pinch	Cayenne
2 tsp	Castor sugar
2 tsp	English mustard powder
1½ tbsp	Tarragon vinegar
300 ml	Whipping cream
1 tbsp	Tarragon (chopped)
1 pinch	Salt

Method

1.      Chop the egg whites.

2.      Sieve the egg yolks & whisk together with the mustard powder, vinegar, sugar, salt & cayenne.    

3.      Whisk in the cream, tarragon & mix thoroughly.

4.      Mix all the ingredients & season with the dressing.

Cous cous salad

Ingredients

1 kg	Cous cous
1 lt	Boiling water
1 pinch	Cumin
1 pinch	Saffron
200 ml	Olive oil
2	Cucumbers (diced)
4	Red peppers (diced)
4	Red onions (diced)
2 bunches	Spring onions (sliced)
2 bunches	Mint (chiffonade)
1 bunch	Flat parsley (chiffonade)
200g	Pine nuts (toasted)
400g	Dates, sultanas, raisins, figs or apricots

Method

1.      Infuse the saffron, cumin & olive oil in the boiling water.

2.      Pour over the cous cous & cover with cling film and leave for 10 mins before stirring thoroughly.

3.      Leave for another 10 mins.

4.      Mix again to remove any lumps.

5.      Fold through the remaining ingredients & adjust the seasoning.

Courgette & mint fritters

1.2 kg	Courgettes
2 small	Onion (grated)
1 cloves	Garlic (crushed)
200g	Feta (crumbled)
4	Eggs (lightly beaten)
4 tbsp	Parsley (chopped)
4 tbsp	Mint (chopped)
1 tsp	Dried mint
100g	Plain flour
60g	Rice flour

Method

1.      Grate the courgette coarsely & place in a coriander.

2.      Sprinkle lightly with salt, toss & leave to wilt for 20 mins.

3.      Squeeze out the courgette & pat dry in a tae towel.

4.      Put the courgette, feta, garlic, onion, eggs & herbs in a bowl & mix well.

5.      Sift the two flours & lightly combine.

6.      Heat some olive oil in a pan until sizzling.

7.      Drop small tablespoons of the batter into the hot oil & flatten gently.

8.      Cook for 2 mins on each side, or until golden brown.

9.      Drain on kitchen paper, sprinkle with salt, lemon juice & a drizzle of yoghurt.

Celeriac remoulade

1 large	Celeriac (fine julienne)
½ bunch	Tarragon
400g	Mayonnaise
1 tbsp	Whole grain mustard
60g	Salted capers (rinsed)
	Lemon juice (to taste)

Method

1.      Lightly salt the celeriac.

2.      Mix all the ingredients together until the celeriac is totally bound in the mayonnaise mixture.

Carrot and coriander salad

9 cups grated carrots

3 cloves garlic (crushed)

2 red chilies (fine diced)

1 bunch coriander stalks (fine chopped)

4 oz salted peanuts (chopped)

3 cm root ginger (fine diced)

Juice 8 limes

1 tbsp brown sugar

6 tbsp Thai fish sauce

3 stalks lemongrass (fine chopped)

Method

1.      Dissolve the sugar in the lime juice with the garlic, fish sauce, ginger & lemon grass.

2.      Mix all the ingredients together & adjust the seasoning.

3.      Serve with langoustine or other types of prawns.

Capponata

Ingredients

8	Aubergines (diced)
2	Onions (diced)
8 cloves	Garlic (crushed)
8	Red peppers (roasted & skinned)
8 stalks	Celery (sliced)
4 tbsp	Sherry vinegar
2 tbsp	Castor sugar
2 tbsp	Tomato puree
4 tbsp	Capers
8 tbsp	Green olives (pitted)
1 bunch	Basil
180g	Pine nuts (toasted)
500 ml	Olive oil

Method

1.      Heat a deep fat fryer to 180ºC and in batches fry the diced aubergine until golden brown, drain in a colander to remove any excess oil

2.      On a medium heat sweat down the onions in the olive oil until soft & translucent.

3.      Add the garlic & the celery & cook with out colouring until al dente.

4.      Turn up the heat slightly & add the tomato puree & cook out for a few minutes.

5.      Sprinkle over the sugar & allow to caramelise slightly before adding the vinegar to form a gastric.

6.      Diced up the peeled peppers & mix through the onion mix.

7.      Add the aubergines & remove from the heat.

8.      While the capponata is still hot tear the basil & mix through along with the capers, pine nuts & olives.

9.      Adjust the seasoning.

Capon salad

Ingredients

2	Chicken (large)
400g	Pine nuts (toasted)
400 ml	Red wine vinegar
4	Bay leaves
4 strips	Lemon zest
4 strips	Orange zest
2 tbsp	Castor sugar
4 tsp	salt
3 tsp	Black pepper (cracked)
200g	Raisins
300 ml	Olive oil
16	Baked tomatoes
2 bunches	basil

Method

1.      Poach the chickens in water, peppercorns, garlic & herbs.

2.      Simmer in a pan the vinegar, bay leaves, zest’s, sugar, salt & pepper for about 15 mins.

3.      Check for sweetness; if it is still sour add a little more sugar.

4.      Add the raisins & pine nuts & set aside of the heat.

5.      Break down the chickens & shred the meat.

6.      Pour the marinade over the chicken while still warm.

7.      Add the olive oil & basil leaves.

8.      Adjust the seasoning.

9.      Serve with the baked tomatoes.