KERALAN ASAPARAGUS & COCONUT THORAN. 09/05/13
INGREDIENTS METHOD

1 fresh coconut
Oil
1 tsp black mustard seeds
A handful of fresh curry leaves
2 whole dried chillies
½ red onion, very finely chopped
A small knob of ginger, finely chopped
A bunch of fine asparagus, tough ends discarded and sliced diagonally into quarters
120g/4.2oz spinach, washed and roughly shredded
Juice of 1 lime

 

Serves 4

Peel away the tough skin of the coconut with a peeler. Grate on the finer side of the grater and put to one side for a moment.

 

Place a frying pan over a high heat until really hot. Add a splash of oil and add the mustard seeds. When they begin to pop after a few moments, add the curry leaves, chillies, onion and ginger. Leave to cook for one minute, then add the asparagus along with a pinch of salt and another glug of oil.

 

Fry the asparagus, moving them around the pan until they get a bit of colour, then add a little splash of water. When they look almost cooked, stir in the spinach leaves and as soon as they begin to wilt, fold in the grated coconut and take off the heat. Check the seasoning, then squeeze in the lime, give it a quick toss and serve with rice or as a side dish.

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ADANA KOFTE AND GRILLED TURKISH BREADS.
16/08/14
GRILLED TEQUILA PRAWNS WITH AVOCADO SALSA.
09/08/14
MORCILLA AND POTATO QUESADILLA WITH GUACAMOLE.
09/08/14
RICE-AND-HERB STUFFED TOMATOES.
02/08/14
PIEDMONTESE PEPPERS.
19/07/14
COURGETTES FRIES WITH LEMON AND FETA SAUCE.
12/07/14
NEW POTATOES AND ASPARAGUS ROASTED IN A BAG.
21/06/14
QUICK CAULIFLOWER CHEESE.
24/01/14
CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH.
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MIDDLE EASTERN CHRISTMAS STUFFING.
14/12/13
THE ULTIMATE CHRISTMAS SIDES.
14/12/13
CAPONATA.
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MANGO, TOMATO & AVOCADO SALAD.
19/07/13
JAPANESE WILTED GREENS WITH SESAME.
15/04/13
LATKE.
22/01/13
GOOSE FAT POTATOES.
15/12/12
CABBAGE & SMOKED BACON WITH SAGE.
15/12/12
KERALAN ASAPARAGUS & COCONUT THORAN. 09/05/13
INGREDIENTS

1 fresh coconut
Oil
1 tsp black mustard seeds
A handful of fresh curry leaves
2 whole dried chillies
½ red onion, very finely chopped
A small knob of ginger, finely chopped
A bunch of fine asparagus, tough ends discarded and sliced diagonally into quarters
120g/4.2oz spinach, washed and roughly shredded
Juice of 1 lime

 

Serves 4

METHOD

Peel away the tough skin of the coconut with a peeler. Grate on the finer side of the grater and put to one side for a moment.

 

Place a frying pan over a high heat until really hot. Add a splash of oil and add the mustard seeds. When they begin to pop after a few moments, add the curry leaves, chillies, onion and ginger. Leave to cook for one minute, then add the asparagus along with a pinch of salt and another glug of oil.

 

Fry the asparagus, moving them around the pan until they get a bit of colour, then add a little splash of water. When they look almost cooked, stir in the spinach leaves and as soon as they begin to wilt, fold in the grated coconut and take off the heat. Check the seasoning, then squeeze in the lime, give it a quick toss and serve with rice or as a side dish.

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