Get creative with coconuts; THEFOODFOCUS TV personality and chef Gizzi Erskine is getting groovy with ingredients. MARION MCMULLEN finds out how to give a new twist to recipes.
She has been working with the Groovy Food Company to show how versatile coconut products can be and has come up with everything from savoury pancakes to delicious cookies.
Gizzi, right, says: "Coconut flour makes brilliant cookies. You know the soft middle ones with a crumbly edge and a slightly melting chocolate...
"The coconut sugar adds a really caramelly tinge to the cookies and the orange rounds it off for brilliantly balanced flavour."
She also took inspiration from a recent trip to Hawaii for her coconut shrimp recipe and says: "Hawaii has a really interesting food scene which has loads of influences from Asia. The combination of coconut flour and desiccated coconut make the perfect crunchy batter for these little guys. What's more, by happy accident, this means they are really low in carbs and light, so no guilt!" Gizzi points out: "These work great as a starter or as finger food for a party. The spicy, sweet but sour notes of the dipping sauce cut through mellow coconut - zingy, fresh and seriously moreish!" | To view the full collection of recipes go to groovyfood.co.uk/recipes VIETNAMESE PANCAKES WITH PRAWNS INGREDIENTS (serves 4) FILLING: 12 raw prawns, peeled and deveined, and halved length ways; 1 onion thinly sliced; 1 tbsp oyster sauce; 100g bean sprouts; a head of romaine lettuce separated into leaves; handful of Thai basil leaves; handful of coriander leaves; handful of mint leaves; 1/2 carrot peeled and cut into matchsticks; 2 tbsp The Groovy Food Company Organic Virgin Coconut Oil NUOC CHAM SAUCE: 2 red Thai bird's eye chillies, deseeded if you prefer; Juice of 2-3 limes; 2 tbsp fish sauce; 2 tbsp The Groovy Food Company Organic Coconut Sugar; 1 tbsp rehydrated tamarind paste PANCAKE: 1 tbsp The Groovy Food Company Organic Coconut Flour; 2 tbsp rice flour; 1/2 tsp ground turmeric; 200ml coconut milk 1/2 tsp salt; 1 tbsp finely sliced spring onion 4 free range egg whites; The Groovy Food Company Organic Virgin Coconut Oil for frying METHOD 1. For the pancake batter: in a food processor, mix the flours, turmeric, coconut milk, salt, and egg whites, and blitz until smooth. Stir in the spring onions, and set to one side.
2. For the Nuoc Cham sauce: mix the chillis, lime juice, fish sauce, coconut sugar and tamarind paste in a bowl, and set to one side.
3. In a nonstick frying pan, heat one tablespoon of the organic virgin coconut oil over a medium heat until very hot. Add the onions and fry for one minute, followed by the prawns and carrots, and stir fry for a further two to three minutes. 4. Stir through the oyster sauce, soy sauce and bean sprouts. Remove from the heat and spoon onto a plate. Return the pan to heat, adding a teaspoon of oil. Ladle the pancake batter into the pan, tilting to spread evenly, and cook until the pancake is just starting to crisp. 5. Add half the prawn mixture to the pan, cover, and cook for a further two minutes, until the underside of the pancake is crisp.
6. Fold the pancake in half and cook for a further two minutes, until the outside of the pancake is crisp and the inside is soft but cooked. Transfer to a plate. Repeat with the remaining batter and filling. To serve: cut the pancake into slices, bundle it into a lettuce leaf and wrap with some extra herbs. Dip into the sauce and scoff!
CHOCOLATE ORANGE COOKIES INGREDIENTS (makes 9) 110g hand cut milk chocolate chips; 2 free range eggs; zest of 1/2 orange; 1/4 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; 50g each of the Groovy Food Company Organic Coconut Flour and Organic Coconut Sugar; 100g the Groovy Food Company Organic Virgin Coconut Oil, melted and cooled METHOD: 1. Preheat the oven to 170degC, and lay some baking parchment on a greased baking tray.
2. Blend together the coconut flour, sugar, salt, and baking powder, then mix in the eggs, organic virgin coconut oil, vanilla and chocolate chips until everything is mixed well and you have a loose dough.
3. Wet your hands to prevent sticking, and roll the dough into nine balls, placed evenly on the baking tray. Press down with the palm of your hand so they are about 1.5cm thick.
4. Place in the oven for 12-14 minutes, until the bases are lightly brown. Remove and leave to cool for 15 minutes, but DO EAT WARM with milk or plant milk.
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|Publication:||Liverpool Echo (Liverpool, England)|
|Date:||Jul 2, 2017|
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