420g tin cooked chickpeas
2 tsp (non-obligatory) plus 1 heaped tbsp coconut oil
1 giant clove of garlic, finely chopped
2 tsp finely grated ginger
1 lengthy crimson chilli, sliced
1 tsp floor turmeric
Eight tbsp coconut milk (about 120ml)
2 tsp brown sugar
1 tsp fish sauce
juice of 1 lime (if not very juicy, use 2 limes)
250g punnet cherry tomatoes, halved
1 small cucumber, thickly sliced
small handful coriander leaves
small handful mint leaves
small handful basil leaves
1. Roasting the chickpeas is non-obligatory though I feel it actually helps to raise a tinned chickpea from boring and bland to scrumptious. Preheat the oven to 200C. Unfold the chickpeas on a baking tray, toss with two teaspoons coconut oil and roast for 10-15 minutes till a bit crisp and dried. Take away from the oven and permit to chill earlier than continuing. Alternately, simply rinse and dry the chickpeas and add to the salad when you’re in a rush.
2. To make the dressing, warmth a pan to medium warmth, add one heaped tablespoon coconut oil and the garlic, ginger and chilli and sizzle for 30 seconds. Add the turmeric and blend, then add the coconut milk and permit this to bubble up and simmer for 2 minutes. Add the sugar and fish sauce and blend to mix. Pour this combination right into a jar or small bowl and permit to chill. As soon as cooled, add the lime juice and verify for seasoning. It must be salty, creamy and balanced, however not candy.
three. Mix the chickpeas, tomatoes, cucumber, herbs and the dressing in a big mixing bowl. Style and verify for seasoning. If you need somewhat extra salt, add a pinch at a time till you get what you need. If you need extra sourness, add somewhat extra lime juice. Serve at room temperature.
Candy and bitter kaffir lime prawns
Tremendous-fresh inexperienced prawns are important to make this dish actually sing. Barbecue or pan-roast – the outcomes will likely be totally different however equally scrumptious.
2 tbsp tamarind paste
Four giant kaffir lime leaves
2 tbsp chopped coriander stems (stems from 1 bunch of coriander)
1 heaped tbsp brown sugar
1 tsp fish sauce
1 clove garlic, roughly chopped
6-Eight giant prawns (head and tails on, shells peeled off)
1 heaped tbsp coconut oil (non-obligatory)
1. Place tamarind paste, lime leaves, coriander stems, brown sugar, fish sauce and garlic in a blender. Add a superb pinch of salt and simply sufficient water to get your blender to mix all of the substances with out diluting the combination an excessive amount of. About 4 tablespoons is normally sufficient however every machine is a bit totally different. Mix on excessive till all the pieces appears to be like clean. Pour right into a resealable jar. This makes greater than you want however it’ll preserve for a number of weeks within the fridge to make use of one other time.
2. Cook dinner the prawns indoors in a scorching pan or outdoors on a scorching grill. Both approach is equally scrumptious. If cooking inside, select a large non-stick pan, warmth it to a excessive temperature, add the coconut oil after which the prawns in a single even layer. Sprinkle the prawns with a little bit of salt and permit them to color on the one aspect. This could solely take one to 2 minutes. Flip them over after which brush with the sauce. Enable them to complete cooking, about one other one to 2 minutes, after which serve on a platter. Pour any of the drippings from the pan excessive of the prawns.
If cooking outdoor, warmth the grill to excessive, brush the prawns with somewhat oil, sprinkle with salt and place on the new grill. Cooking time is once more about one to 2 minutes either side. After one to 2 minutes on the grill, flip them over, brush with the dressing and permit to complete cooking earlier than eradicating from the grill to your serving platter.