November 1, 2016
The gourmet edit
Coconut ice, ice baby
When you think of coconuts, you instantly think of summertime. Here is one of my favourite coconut recipes – it’s quick and easy, making it ideal when you have to ‘bring a plate’ this festive season.
• 125g copha
• 250g desiccated coconut
• 500g icing sugar
• 2 egg whites, lightly whisked
• 1/2 tsp vanilla extract
• Pink or red food colouring
Line a square or rectangular cake pan with non-stick baking paper, allowing it to overhang the sides.
Melt the copha in a small saucepan over low heat. Remove from heat and set aside for 10 minutes or until cooled to room temperature.
Combine the coconut and icing sugar in a large bowl. Add the copha, egg white and vanilla extract, and stir until well combined.
Divide coconut mixture in half. Press half the coconut mixture (white in colour) over the base of the prepared pan. Add the food colouring to the remaining coconut mixture and stir until well combined and evenly coloured. Spread the pink coconut over the mixture in the pan and smooth the surface. Cover with plastic wrap and place in the fridge for 1 hour or until set.
Remove the coconut ice from the pan.
Use a sharp knife to cut into small squares to serve.
DID YOU KNOW?
Asparagus is the real ‘fast food’, growing 1-2cm per hour in ideal conditions. It is then harvested by hand.
Chefs are now looking closer to home – incorporating native ingredients into their signature dishes and using traditional techniques to prepare meals. Bring a little Australiana into your own home with these native ingredients.
SALT BUSH has a naturally-salty and creamy taste and can be used as an alternative to baby spinach in salads, stirfries and pasta dishes.
LEMON MYRTLE is a versatile herb which can be used fresh or dried and ground. It has a fresh, lemon-lime flavour and is ideal for sauces and marinades and also works well with sweets, such as cakes and sorbets.
FINGER LIMES have a delicious lime flavour and are full of caviar-like jewels. Sprinkle them over a salad, add to cocktails, or use them to make a dressing for seafood.
QUANDONGS contain twice the vitamin C of an orange and are extremely versatile, working well in sweet dishes and savoury sauces for meats.
When cooking a WHOLE FISH, stuff it with your choice of herbs and aromatics and then wrap it in paperbark (bought from a food store, not from your backyard) and cook on the barbecue.
The paperbark produces a delicious smoky flavour.
HOW TO CUT A RECIPE IN HALF
Not quite hungry enough for a full serve? We’ve taken out the guesswork and calculated some of the trickiest measurements to halve.
¾ cup – 6 tablespoon (tbsp)
⅓ cup – 2 tbsp and 2 teaspoon (tsp)
¼ cup – 2 tbsp
1 tbsp – 1 ½ tsp