Enter Your Arrival Date?
Thala appeared on A Current Affair on Monday 4th April as part of ACA’s Coconut Oil story. Another great appearance from Carl Johanson the coconut-nut!
If you missed the episode you can view it online here.
Here are a few of the featured coconut recipes from Thala’s Executive Chef Coby!
50ml coconut oil
½ tsp black peppercorns ground
1 tsp mustard seeds
1 tsp curry powder
20 curry leaves
2 red onions diced
½ tsp turmeric
1 tsp coriander seed ground
1 tsp chilli flakes
2 tomatoes finely diced
1 tsp salt
60ml tamarind paste
1 cup fish stock
1 tin coconut milk
40 tiger prawns clean
3 handfuls spinach
½ bunch coriander to garnish
Heat oil and add peppercorns, mustard seeds sauté until start to pop add curry powder, curry leaves and onion then sauté until golden brown. Add coriander, turmeric, chilli flakes, diced tomato and salt and cook out until tomatoes are fully broken down. Add stock, tamarind and coconut milk and simmer. Keep reducing until right consistency. Adjust seasoning if needed.
Heat 30mls of coconut oil in a wok and add prawns and quickly stir fry. add curry sauce and spinach and simmer until prawns are cooked.
3 cups desiccated coconut
½ cup sour cream
1 ½ cups caster sugar
1 cup SR flour
150g glaze ginger chopped
1 tbsp coconut oil
1 lime zest and juice
Macadamia nuts chopped for the top
Beat butter and sugar until pale
Add eggs 1 at a time and beat well
Fold in coconut, flour, ginger, sour cream, coconut oil, lime juice and zest combine well
Pour into a lined cake tin and sprinkle with chopped macadamia nuts
Bake for 45 minutes on 160C (check with a skewer to make sure it is cooked in the middle)
320ml lime juice and zest
2 tbsp honey
1 vanilla bean
Bring all ingredients to the boil then simmer for 5 minutes.
Spoon syrup over cake to serve.
1/3 cup of coconut oil
1/3 cup of organic cocoa powder
2 eggs, separated
1/3 cup icing sugar
In a mixing bowl, whisk egg whites until firm.
In a separate bowl, combine the coconut oil, cocoa powder & icing sugar. Blend until smooth, then add the egg yolks 1 at a time, stirring continuously.
Gently fold the egg whites into the chocolate mixture.
Once combined, spoon into a small glass container (roughly 10cmX10cm), that has been lined with cling wrap.
Sprinkle with desiccated coconut, gently patting it into the chocolate with your fingers.
Refrigerate for 2 hours to set, then cut into bite size pieces.