26 August 2015

Limey-coconut madness - aka You put da Lime in da Coconut 2

I saw a thing on Facebook yesterday about palusami and ota ika, using coconut cream.  I didn't have any taro leaves, nor any fresh fish with which to make ota ika, but it got me thinking.  Coconut cream eh?  Yep, we can do something with that.  Now, what would really make that coconut pop?  Peanut satay, I though.  But then I remembered that we've had satay quite a lot lately.  Suddenly it hit me - you put da lime in da coconut and drink 'em bode up...  Limes.  Poptastic.  

So, into our ninja (a food processor would have worked fine too, or just some good ol' fine chopping) went the ingredients for a kick ass marinade.  I used chicken drumsticks, but thighs would've been great too.  This marinade, which then got cooked with the chicken, made the most amazing sauce.  We had kumara mash and it tasted awesome - the limes were strong enough to come through the coconut's flavour, but didn't take over.  

While we're talking about limes - they're in season now, so can be found on backyard trees the country-wide, and in supermarkets relatively cheap.  Come summer, which is when we desperately NEED lime juice - think mojitos, soda and lime, gin and tonic (I know it's usually lemon, but I like lime), salads, fresh fish, fish tacos, salsa... - they go for about $35/kg.  Which is CRIMINAL.  So, please please please - go out into your backyard, or your neighbour's, or down to your local fruiterer, and stock up.  Bring them home, juice the suckers and freeze in ice cube trays.  Bam, you have a supply for later.  It freezes brilliantly, and once frozen, you can transfer into a zip-lock bag.  Easy peasy, lime squeezey.  

Ok, now on with the show...  

6 chicken drumsticks
1/2 cup coconut cream (I used half a tin)
1/2 cup lime juice
2 tbsp honey
pinch or two cayenne pepper (omit, or use paprika, if cayenne is too hot)
2 cloves garlic 
2 tbsp finely chopped/grated ginger
1/2 onion, or 1/2 cup spring onion
as much coriander as you can rustle up - I only had a tsp, but a half cup would've been good!
  1. Blitz everything (except chicken) to make marinade.  
  2. Pour marinade over chicken and place in the fridge for at least an hour.  Several hours would be great.  Turn drums every now and again.  
  3. Bake for 20-30 minutes.  We threw in some whole mushrooms here too - they really soaked up the flavours. 
  4. Serve with mash and steamed vege (or maybe rice and a salad in summer?), with sauce drizzled over.  

NB: Hold onto any leftover sauce, 'cause it'll make a brilliant curry - add in the rest of the tin of coconut cream, a dollop or two of green curry paste and you're away.  A stalk of lemongrass too, if you have any.  

01 August 2015

Pad Thai, part deux

Last year I came across a fantastic recipe for pad thai. We rocked it out again last night and it was AMAZING! The only difference between the original and last night's creation was that I used a little sweet chilli and harissa in place of fresh chilli. And fresh squeezed lime was a real winner, much more flavoursome than lemon, if you can get it. Enjoy!!