Sarah

Cooking With Coconut This Xmas

Friday, 16 December 2016  | 

Cooking with Coconut this Xmas

If you’ve incorporated coconut oil into your diet, you may be wondering how you can incorporate the good stuff into your Christmas cooking! We’ve compiled some of the simplest ways to include the good stuff into your festive recipes - read on to find out more!

Roast Potatoes

Now, traditionally goose fat is used to cook roasties in, but did you know coconut oil does just as good a job? Here are our tips for creating top roast potatoes; so tasty that everyone will want to know your secrets. Here they are:

●    Always par boil your potatoes, in salted water for 5 minutes.
●    Size matters: whether you are a traditionalist or not, you need all your roast potatoes to be of similar size to get an even cook through. Traditionally, roast potatoes are rather large. We however prefer to make our roasties in a more modern style, cutting them into 1 inch cubes to give a greater crispy outside to buttery inside ratio.
●    After par boiling chuff your potatoes in a metal colander, this helps to really crisp them up.
●    Put your roasting tin on the hob and add 3 tbs of coconut oil for every kg of potatoes you are cooking. Melt the coconut oil over the hob before adding your potatoes and coating well. 
●    Season with salt, pepper and any herbs and spices you wish before placing in the oven for 45 minutes. Check after half an hour to see how they are doing.

Superfood Truffles

Who doesn’t love a good chocolate truffle at Christmas time? This recipe is a treat, and with no refined sugar you can offer them to even the most pickiest healthy eater.

In a food processor, mix 450g of cashew nuts with 3 tbs of coconut oil. The process of making will take around 10 minutes, and at the end you will have a delicious cashew nut butter which will form the base of your truffles. It’s also a delicious and healthy alternative to peanut butter, so you may want to make more and keep in a jar in the fridge.

To the cashew nut butter add your choice of sweetener (honey or maple syrup are great options) along with some salt. 

To give your truffles extra texture, chop some dried fruits (dates are great) and nuts (almonds and Brazil nuts are excellent) and add to the mixture. This is best done by eye (or by mouth!) till you get the consistency you would like to see. If you want to make chocolate-y truffles, also add cocoa powder and/or nibs at this stage. 

Next comes the rolling of the the truffles. You can use a variety of superfoods and spices, try experimenting with: goji berries, cocoa powder, cacao nibs, cinnamon, spirulina (works particularly well with the dark chocolate flavours) and bee pollen.

Turkey Curry

Most meat eaters will be subjected to leftover turkey this Christmas at some point, and turkey curry is quite a tradition in the UK. Make it delicious with an extra coconutty flavour.

Recipe (Serves 4)

2 tbs coconut oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
4 crushed garlic  cloves 
Thumb sized piece of fresh ginger, finely grated
1 small red chilli, finely chopped
1 tsp brown sugar (more to taste)
600g turkey leftovers 
2 tablespoons desiccated coconut
Salt and pepper to taste

Method
Heat the coconut oil in a frying pan over moderate heat then add the coriander, cumin and turmeric. Fry for ½ a minute stirring continuously until the fragrances are released. Then add the garlic, chilli, ginger and sugar and fry for another minute until they have softened slightly, stirring continuously.

Add the turkey meat and desiccated coconut, season to taste and warm through - don’t cook the turkey for too long else it will be drier than it was on Christmas day.

Serve with rice, rotis, naan bread or chapattis.