Goan Coconut Gobi
This dish combines three great tropical
imports (milky Fresh Coconuts, glossy Ginger and fresh Turmeric),
with in-season home-grown delights such as Fresh Coriander
from Hertfordshire, Lincolnshire Caulis and Broccoli from
the Vale of Evesham.
Fry 1 tsp each of Mustard and Coriander
Seeds in 1 tbs Vegetable Oil until they begin to pop. Reduce
the heat, add 1tsp each of minced Root Ginger and minced
Red Chillies, 100g Chopped Almonds and 1 chopped large Onion.
Stir and cook for 2 mins.
Add the florets from 2 med Caulis and
2 large heads of Broccoli, mix well, cover and cook for
five minutes. Add 4 Tomatoes (chopped), a good handful of
Green Beans, some minced fresh Turmeric, Salt and Water
to just cover, cook for 5 minutes until the Broccoli and
Cauliflower is just tender.
Finally add a tin of Coconut Milk and
some shredded Fresh Coconut, Bring to the boil, reduce the
heat to a rapid simmer and cook for 2-3 minutes until the
sauce is nice and thick. Serve garnished with freshly
chopped Coriander.
Fennel, Caper & Smoked Garlic
Salsa.
Heat a little Olive Oil in a heavy
bottomed pan. Finely dice a couple of Red Peppers, 2 bulbs
of Fennel, a Banana Shallot, and add to the warm Oil. Squeeze
in the juice of a Lemon and 2 good handfuls of roughly chopped,
mixed soft Herbs such as Tarragon, Parsley and Basil. Heat
through for 2-3 minutes, season to taste. Add a little crushed,
Smoked Garlic and a spoonful of Capers. Heat for a further
minute or so to infuse the smoky flavour of the Garlic.
This is a great accompaniment to Grilled fish, Shellfish,
or cold Gammon.
