beetroot, cardamom, chilli, chicken, coriander, ginger, lemon, mango, peanuts, pistachios, pork, prawns.
Who is nuts for coconut?
Award-winning New York-based chef Marcus Samuelsson loves the tropical fruit for the sweet crunchiness it adds to food. The Chopped judge says: “ Not only is it delicious, but the fruit is also versatile since all parts of it can be put to use. While most people use the flesh of the coconut in their cooking, coconut water and oil are also known to have numerous health benefits.”
COCONUT IN A NUTSHELL
Coconut water, the sweetish liquid inside the young fruit, is a refreshing, rehydrating drink. It is believed to be a natural “energy” drink high in minerals and potassium.
COCONUT MILK AND CREAM
Often used as a dairy substitute, these come from the kernels of mature coconuts. Hot water is pressed through the grated coconut. When refrigerated and left to set, the coconut cream rises to the top and separates from the milk. The former is often used in desserts, the latter in Asian curries.
The milk can be used to produce virgin coconut oil, a vegan substitute for butter, by controlled heating and removal of the oil, which can be used for low and medium-heat cooking.
cauliflower, coffee, dark chocolate, lamb, orange, raspberries, saffron, smoked fish, white chocolate
EVERYTHING’S COMING UP ROSE-WATER
Rose-water, made by steeping rose petals in water, has been used to flavour Middle Eastern, Indian and Chinese food for centuries. Try these five handy tips
DRIZZLE rose-water over a salad of beetroot and feta.
SPRAY a little into a glass of sparkling wine.
MIX it with honey, then drizzle over plain yoghurt, crème fraîche or mascarpone and top with chopped pistachios.
SPRINKLE over a couscous salad or biryani just before serving.
STIR rose-water through cream and serve with strawberries.
Cooking with coconut and rose
Try these sublime recipes starring coconut and rose