SPICED COCONUT ROASTED CHICKEN
This roast chicken recipe has a fusion of Indian, Chinese and Fijian flavours, and is easily adaptable for the lovo as well as an oven.
2 whole chickens, cleaned and wiped clean
½ cup light soy sauce
2 tablespoons cumin seeds, roasted & crushed
2 cups fresh coconut milk
handful of lemon leaves
skins of 1 orange, grated
1. In a frypan with no oil, toast the cumin seeds until they begin popping for 2 minutes. Crush in a blender or mortar and pestle. Set aside.
2. Rub the soy sauce and ground cumin deep into the chicken.
3. In a large bowl, combine coconut milk, torn lemon leaves and grated orange zest
4. Place the chickens into the bowl and soak in the coconut milk, stuffing the leaves and zest inside the cavity. Allow to marinate for at least 1 hour, overnight is better
5. In a pre-heated oven set at 175 degrees Celsius, roast the chickens breast down for approx. 30 minutes.
6. Carefully turn the chicken over, and roast for a further 15 minutes. Pierce a hole near the drumstick joint to ensure the juices run clear
7. Remove from oven and allow to stand for 10 minutes.
8. Serve with roasted vegetables
SAUTEED CUMIN BUTTER OKRA
2 heaps fresh okra (bindi)
1 teaspoon cumin seeds
1 tablespoon butter or ghee
pinch of salt and ground black pepper
1 tablespoon water
1. Trim each end of the okra to remove the brown parts, but leave it whole
2. In a dry frypan, toast the cumin seeds for no more than 30 seconds
3. Turn the heat down, add the butter followed by the trimmed okra
4. Add the water to allow the okra to steam as it fries, approximatelt 5 minutes
5. Season with salt and pepper, add more butter if you like
6. Serve standing up
SAUTEED HERB & GARLIC CAULIFLOWER
1 whole cauliflower, trimmed and chopped into florettes
1 onion, chopped fine
4-5 garlic cloves, chopped fine
small handful fresh herbs (dhaniya, thyme, basil)
1 tablespoon butter or ghee
pinch of salt and ground black pepper
2 tablespoon water
1. In a large frypan or pot, fry the onions and garlic in butter, until onions are translucent
2. Add the chopped cauliflower and begin frying
3. Add the water to steam the cauliflower for another 5 minutes.
4. Add the fresh herbs, salt, pepper and a touch more butter
CHRISTMAS ICE CREAM SUNDAE
You can use any type of cake, biscuits or brownie as the base, and of course your favourite flavoured Tuckers ice cream.
Leftover cake, biscuits or brownies
Tuckers Blitz ice cream
Toppings (peanuts, sprinkles, lollies)
Syrups (chocolate and strawberry are available at supermarkets)
Coconut Caramel sauce
1 cup fresh or tinned coconut milk
1/3 cup brown sugar
1 teaspoon vanilla extract
a pinch of salt
1. Make the sauce first by combining all ingredients in a pot and place over a medium heat and stir together all the ingredients so that the sugar starts to dissolve.
2. Bring it to a gentle boil for at least 15 minutes or until about half the liquid has evaporated and a caramel begins forming. Turn off heat and allow to cool.
3. Heat the cake first so its warm and cut into big chunks
4. In a tall glass or bowl, place the cake on the bottom and top up with scoops of Blitz ice cream and your choice of toppings and syrup
5. Drizzle with the coconut caramel sauce and serve immediately
