David Herbert

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Little Coconut Cakes – David Herbert’s Best Home Cooking – David Herbert

David Herbert's Best Home Cooking

Recipe from David Herbert’s Best Home Cooking by David Herbert with photography by Brent Parker Jones, published by Lantern rrp$39.99

Little coconut cakes

Makes 12

 

Little Coconut Cakes

 

“This is another simple recipe, with the appealing combination of lime and coconut. The dry and wet ingredients are simply mixed together and poured into paper cases for baking. The whipped cream topping is delicious, but optional.

 

2 cups (300 g) self-raising flour 1 teaspoon baking powder

²⁄³ cup (150 g) caster sugar pinch of salt

finely grated zest and juice of 2 limes ²⁄³ cup (50 g) desiccated coconut

1 free-range egg

¾ cup (185 ml) coconut milk 100 ml sunflower oil

2–3 tablespoons flaked coconut, plus extra to garnish (optional)

whipped double cream, to serve (optional)

  • Preheat the oven to 200°C (180°C). Grease a 12-hole muffin tin or line with paper

 

  • Sift the flour, baking powder, sugar and salt into a large bowl, then stir in the lime zest and desiccated coconut.

 

  • Beat together the egg, coconut milk, oil and lime juice and pour this into the dry ingr Stir until just combined.

 

  • Spoon the batter evenly into the muffin holes, to about two-thirds full, and sprinkle with a pinch or two of flaked Bake for 20 minutes or until well risen and golden. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

If you like, top each cake with a dollop of whipped cream and a sprinkling of flaked coconut.” pp260-261

 

 

My Effort:

This was as easy and delicious as David says it is.

Little Coconut Cakes

                  Little Coconut Cakes

 

 

 

Prawn Tagine And Buttered Couscous -David Herbert’s Best Home Cooking – David Herbert

David Herbert's Best Home Cooking

Recipe from David Herbert’s Best Home Cooking by David Herbert with photography by Brent Parker Jones, published by Lantern rrp$39.99

 

Prawn tagine with buttered couscous

Serves 4

 

prawn tagine and buttered couscous

Prawn tagine and buttered couscous

You can make the basic tagine mixture ahead of time if you like, and add the prawns just before reheating and serving. Taste as you

go and add more chilli if you like things spicy. For the couscous you can use fish stock instead of the water, or alternatively make a quick prawn stock by simmering the prawn heads in 3 cups (750 ml) water for 15 minutes, then straining.

 

2 tablespoons olive oil

2 onions, roughly chopped

2 cloves garlic, roughly chopped 2 teaspoons grated ginger

1 teaspoon ground cuminteaspoon ground turmeric1–2 teaspoons crushed or ground sumac 1 × 400 g tin crushed tomatoes

½ teaspoon granulated sugar

½ teaspoon dried chilli flakes

bulbs fennel, trimmed and thinly sliced

24 medium raw prawns, peeled and

1 tablespoon roughly chopped coriander 1 tablespoon roughly chopped flat-leaf parsley

deveined, heads removed

 

Buttered couscous

1¾ cups (350 g) couscous

400 ml boiling stock or water 25 g butter

2 tablespoons olive oil salt

 

  1. Heat the oil in a large frying pan over medium heat and cook the onion forto this stage.
  2. 3–4 minutes or until softened. Add the garlic, ginger, cumin, turmeric, chilli and sumac and cook for a further 2 minutes. Add the tomatoes, sugar and fennel and cook, stirring occasionally for 10 minutes or until the fennel has softened. The recipe can be made ahead
  3. To make the buttered couscous, put the couscous in a large heatproof bowl and pour over the boiling stock or water. Cover with a tea towel or plastic film and leave to soak for 5 minutes. Uncover the couscous and fluff it up with a fork. Heat the butter and oil in a microwave or small saucepan over low heat until the butter has melted, then pour over the couscous, stirring to coat the grains. Season to taste with salt.

 

Meanwhile, add the prawns to the fennel mixture and cook, stirring, for about 5 minutes or until cooked through. Scatter over the coriander and parsley and serve with the buttered couscous.

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Chicken And Feta Sausage Rolls – David Herbert’s Best Home Cooking – David Herbert

Davdi Herbert's Best Home Cooking)

Recipe from David Herbert’s Best Home Cooking by David Herbert with photography by Brent Parker Jones, published by Lantern rrp$39.99

Chicken and feta sausage rolls

Makes 12

 

Chicken & Feta Sausage Rolls

Use ready-made puff pastry to make these. To thaw the pastry sheets, lay them flat on baking paper at room temperature for about 10 minutes.

 

2 sheets ready-rolled puff pastry, thawed 1 free-range egg, beaten

tomato sauce, to serve (optional)

 

Filling

500 g minced chicken

1 small golden shallot, very finely chopped grated zest of ½ lemon

4 tablespoons chopped rocket

4 tablespoons fresh breadcrumbs

½ teaspoon dried chilli flakes 100 g feta, crumbled

salt and freshly ground black pepper

 

1. Combine all the filling ingredients in a bowl and mix well with your hands. Season well with salt and pepper.Cut each sheet of pastry in half. Form the filling into four sausages the length of the pastry, and place one slightly       off-centre on each strip

2. Brush one edge of the pastry strip with beaten egg and then fold the other over to enclose the filling.

3.  Press down to  seal with the back of a fork and brush with beaten egg.

Cut each roll into three smaller sausage  rolls,  and prick each with a fork. Place on a baking tray lined with

baking paper and chill for at least 30 minutes or until ready to cook.

4. Preheat the oven to 220°C (200°C fan- forced).

5.Bake the sausage rolls for 25 minutes or until golden. Serve warm with tomato sauce, if desired.

 

My Chicken & Feta Sausage Rolls

My Chicken & Feta Sausage Rolls

As you can see these turned out perfectly  –  they were delicious and could easily be made for a lazy supper or served with some salad for a quick and easy meal.  I will certainly be making these again.