COCONUT

Chicken breasts with fresh coconut

Coconut chutney

Coconut with shrimp and smoked salmon

  • Chicken breasts with fresh coconut

    Ingredients:
    250g of chicken breast, 1 tablespoon of neutral cooking oil, 40g of fresh coconut pulp (from the shell, but with the brown membrane), 300g of ripe melon, 1 small cos lettuce, 2 spring onions, finely chopped

    Ingredients for the marinade:
    1 tablespoon of ginger, freshly grated, 1 Spanish chili pepper, ground in a mortar

    Ingredients for the dressing:
    125ml of whipping cream, 1-2 tablespoons of rum, 3 tablespoons of lemon juice

    Instructions:
    1. Lay the chicken breasts in a marinade of lemon juice, salt, pepper, ginger and Spanish pepper.
    2. Drain the chicken breasts and then cook them in hot oil until golden brown on both sides.
    3. Place the lid on the pan and cook the chicken on a low flame in 4-5 minutes.
    4. Allow the meat to cool then cut it into pieces.
    5. Mix all of the ingredients for the dressing and then add the chili pepper to taste.
    6. Use a peeler to slice the coconut into wafer-thin strips.
    7. Peel the melon, remove the seeds and cut the pulp into chunks.
    8. Wash the cos lettuce, drain the leaves and cut them into long, thin strips.
    9. Lay the lettuce strips on a dish. Divide the chicken pieces, the melon chunks and the coconut slices evenly across the lettuce.
    10. Sprinkle the dressing over the salad and garnish with spring onions.

    Serves: 4

    Coconut chutney

    Ingredients:
    1 coconut, 4 green chili peppers, 250ml of yoghurt, 1 tablespoon of salt, 1 tablespoon of dark mustard seeds, 1 tablespoon of oil, 2 tablespoons of ginger root (finely ground or powdered)

    Instructions:
    1. Open the coconut by inserting a screwdriver into the eyes and pushing it in. Drain away the coconut milk (is not used in this recipe). Open the coconut and remove the pulp. Blend this finely using a food processor.
    2. Mix the peppers, coconut, salt and ginger.
    3. Heat the oil in the pan and cook the mustard seed for 1 minute.
    4. Add it to the coconut mix.
    5. Put the mix into pots and store them in the fridge.

    Tip: This chutney is also the perfect addition to other Eastern dishes.

    Serves: 2

    Coconut with shrimp and smoked salmon

    Ingredients:
    1 coconut, 100g of shrimp for 2 persons, grated coconut, 1 lime, sea salt, white wine, 100g of smoked salmon, salad, coconut syrup

    Instructions:
    1. Cook the shrimp in the grated coconut and sea salt (add to taste).
    2. Add the white wine and leave to cool.
    3. Fill the peeled and halved coconut with the shrimp, a salmon rosette and lettuce.
    4. Serve the filled coconut with a coconut syrup dressing.

  • Coconut chutney

    Ingredients:
    1 coconut, 4 green chili peppers, 250ml of yoghurt, 1 tablespoon of salt, 1 tablespoon of dark mustard seeds, 1 tablespoon of oil, 2 tablespoons of ginger root (finely ground or powdered)

    Instructions:
    1. Open the coconut by inserting a screwdriver into the eyes and pushing it in. Drain away the coconut milk (is not used in this recipe). Open the coconut and remove the pulp. Blend this finely using a food processor.
    2. Mix the peppers, coconut, salt and ginger.
    3. Heat the oil in the pan and cook the mustard seed for 1 minute.
    4. Add it to the coconut mix.
    5. Put the mix into pots and store them in the fridge.

    Tip: This chutney is also the perfect addition to other Eastern dishes.

  • Coconut with shrimp and smoked salmon

    Ingredients:
    1 coconut, 100g of shrimp for 2 persons, grated coconut, 1 lime, sea salt, white wine, 100g of smoked salmon, salad, coconut syrup

    Instructions:
    1. Cook the shrimp in the grated coconut and sea salt (add to taste).
    2. Add the white wine and leave to cool.
    3. Fill the peeled and halved coconut with the shrimp, a salmon rosette and lettuce.
    4. Serve the filled coconut with a coconut syrup dressing.