Geoduck With Squid Ink Coconut Milk Food

GEODUCK WITH SQUID INK COCONUT MILK

Steps:

• For the Geoduck:.
• Bring a pot of water to boil.
• Prepare a bowl filled with ice water.
• Blanch the geoduck in boiling water for 45 seconds.
• Shock in ice bath.
• Once cool cut the shell away from the meat.
• Pull the guts away from the belly and siphon.
• Peel the skin off of the belly and siphon.
• Cut siphon away from the belly.
• Save the belly for another use.
• Split the siphon in half lengthwise and rinse the sand out.
• Thinly slice the siphon at an angle and keep cold.
• For the Squid ink coconut milk:.
• Zest and juice the limes.
• Mix all together in a bowl and whisk. Season to taste.
• For the Pickled habanero peppers:.
• Thinly slice the peppers. Discard the seeds and tops.
• Bring to boil the vinegar, pinch salt, and sugar.
• Pour over the sliced peppers. Let cool.
• For the Blanched celery:.
• Slice the celery thinly on a bias. Blanch quickly and place in ice bath.
• To plate:.
• Place about 1-2 Tablespoons of squid ink sauce on plate.
• Lay the thinly sliced geoduck on top of the squid ink sauce.
• Season the geoduck with a little flake salt.
• In a bowl mix together picked cilantro, pickled habaneros, blanched celery, salt, and a little olive oil.
• Place on top of the geoduck.
• Garnish with nasturtium petals.

MAIZE MEAL PORRIDGE SPICED WITH COCONUT MILK

Steps:

• Boil water in a pot
• Mix maize flour with water to make a thin paste
• Add the maize flour paste in the boiling water and stir until it boils
• Prepare coconut milk
• Pound the cardamom and add to the boiling porridge
• Add the thin coconut milk, stir
• Add sugar to taste, stir
• Add the thick coconut milk,stir
• Cook for 5 minutes then remove from fire
• Serve warm
• Preparation of coconut milk:.
• Remove the white flesh from the coconut shell
• Blend the flesh to small pieces (rice grain size)
• Put the blended pieces in a clean towel and fold the towel
• Add water in the folding and squeeze the towel to obtain thick coconut milk
• Add water again and squeeze thin coconut milk
• Ready for use.

PRAWNS/SHRIMPS COOKED WITH COCONUT MILK

Steps:

• Devein the prawns and pat them dry. Cover and refrigerate.
• Heat a small, 5-inch/12.5cm, cast iron frying pan over a medium flame. When hot, put in the coriander seed, fenugreek seeds and peppercorns. Stir for about a minute, or until lightly roasted. Remove them from the heat, then grind them very finely, along with the dried curry leaves.
• Heat the oil in a 10-inch frying pan over medium flame. When hot, add the mustard seeds. As soon as they being to pop, put in the fresh curry leaves. Stir and fry until they are lightly browned. Add the ginger and cook for another few seconds, stirring.
• Add 450 ml of the water, and the paprika, cayenne pepper, turmeric, salt, whole chillies, lemon juice and ground spice mixture. Bring to a boil.
• Turn the heat to medium-low and simmer vigorously for 5 minutes. Turn off the heat. (This sauce base may now be kept for several hours if needed.)
• Five minutes before you want to eat, heat the sauce in the pan over a fairly high flame until it starts to bubble. Add all of the prawns. Stir them around until they just turn opaque, then stir in the coconut milk. Keep stirring until the coconut milk is heated through and the mixture begins to bubble again. Turn off the heat and serve.