| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 1 |
|
Fresh coconut |
| 1 |
|
Ripe mango; peeled, stoned and |
|
|
; cubed |
| 1/2 |
|
Ripe watermelon; peeled and cubed |
|
|
Clarified butter |
| 5 |
tb |
Dark rum |
| 2 |
tb |
Golden syrup |
| 1 |
sm |
Tub creme fraiche |
| 1 |
pn |
Ground cinnamon |
| 1 |
ts |
Icing sugar |
INSTRUCTIONS
Pre-heat the oven to 240°C/475°F/gas mark 8. Also pre-heat a cast griddle.
Mix the creme fraiche with the icing sugar and half the rum. Pile into a
serving dish and top with the cinnamon. Chill.
Pierce the coconut and pour out the milk. Roast the coconut in the hot oven
for 5 minutes and then crack the shell and remove the flesh. Roasting makes
the shell brittle and lifts it from the flesh easily. Cut the flesh into
cubes. Spread on a baking sheet and brush with clarified butter. Roast in a
hot oven until golden to soften and intensify the flavour.
Heat the golden syrup and remaining rum until blended. Thread alternate
cubes of coconut, mango and melon onto metal skewers or pre-soaked satay
sticks. Drizzle with melted butter and sear on the hot griddle until golden
and tinged black. Drizzle with the rum syrup. Serve with the dip and
another generous drizzle of the rum syrup.
Converted by MC_Buster.
Per serving: 2233 Calories (kcal); 201g Total Fat; (83% calories from fat);
19g Protein; 71g Carbohydrate; 214mg Cholesterol; 186mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 40 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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