Coconut Scones
This is an adapted recipe for Aussie Scones but with fresh coconut!
225 g self raising flour
1 teaspoon baking powder
1 dash salt (1/2 if using salted butter)
1 1/2 tablespoons caster sugar
1 egg
1/2 cup coconut milk
50 g butter or ghee
1. Preheat oven until very hot – 220 degrees Celsius
2. Melt butter, beat egg in a bowl and add milk.
3. In a separate bowl, mix baking powder, sugar flour and salt in a bowl.
4. Pour the first mix into second, mix but don’t overbeat
5. Tip onto bench/board that is floured.
6. Mix together until smooth.
7. Pat down the dough into a slab to 2cm thick.
8. Cut out a circle with a cutter
9. Push together slightly.
10. Bake in moderate / hot (225°C) oven for 12-15 minutes.
11. Serve with whipped Chantilly cream (cream, sugar, vanilla essence) and jam
COCONUT LEMONGRASS & CHILLI CRABS
Whether it’s the lairo land crabs, mangrove crabs or coconut crabs, this recipe adds a bit of spice to the delicious crustaceans.
1.5kg of crabs, cleaned and degilled
2.5cm/1in piece fresh ginger, peeled, chopped
2 stalks lemongrass, outer leaves removed, inner core chopped
2 garlic cloves, peeled
1 red chilli, stalk removed
2 limes, zest and juice
3 tablespoon light soy sauce
small bunch fresh coriander, roots and leaves chopped separately
¼ cup dried dessicated coconut
½ fresh brown coconut, flesh only
½ lime, cut into wedges, to serve
1. Preblend the ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste.
2. Transfer the paste to a resealable plastic bag and add the crab pieces. Seal the bag, removing as much air as possible as you do so, then massage the mixture into the crabs and set aside in the fridge to marinate for 1-2 hours, or overnight, if possible.
3. Heat a frying pan over a medium heat. Using a potato peeler, shave the fresh coconut into the pan, then dry-roast the coconut shavings until lightly toasted. Set aside.
4. When the crabs have marinated, heat a BBQ or frypan to a medium to high heat. When the pan is hot, shake any excess marinade from the crabs, then put them on the pan, in batches if necessary, and grill for 2-3 minutes, or until pink and opaque.
5. To serve, divide the coconut-chilli crabs equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime.