16 JULY 2020 21
OVER THE BAR
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3 ways with...
Coconut milk powder GO TO WORK
When stockpiled cans start cluttering up
your cupboards, it’s appealing to hear there’s
a more compact alternative available. Replace
bulky cans of coconut milk or cream with
a single pack of coconut milk powder.
A fi ne, white powder used in South East
Asian and other cuisines, it is made from
raw, unsweetened liquid coconut that
has been spray-dried, giving it an intense,
concentrated fl avour.
Simply mix with warm water to reconstitute
it, as and when you need it, adding less liquid
for a thicker coconut cream or more for
a thinner milk. It works brilliantly used just
as it is too, for thickening and adding fl avour
to curries and sauces at the end of cooking,
or sprinkled into smoothies and shakes.
You can even use it whisked into a sweet
glaze or icing for tropical-tasting cakes
and bakes, or add it directly to co ee for
something a little di erent.
Here are a few more ideas to try:
1COCONUT, BERRY & MIXED
Stir some of the powder into porridge as it
cooks for a rich and satisfying breakfast.
that make life so
Scatter over some raspberries or other
in-season fruit, a generous spoonful
of toasted, mixed seeds, and a little brown
or palm sugar before serving.
2COCONUT & LIME RICE
Next time you’re cooking some rice to
accompany a curry, you could add some
coconut milk powder and ka r lime leaves
to the saucepan as it simmers.A bashed
lemongrass stalk would also make a fragrant
addition.The rice will pick up lots of
delicious fl avour and the delicate sweetness
of the coconut will temper the heat of any
3RETRO PIÑA COLADA
Mix some coconut milk powder with
enough warm water to reach the consistency
of double cream.Add to a blender with an
equal quantity of white rum and double the
quantity of pineapple juice.Pulse with
a handful of ice until well combined, then
pour into a tall glass.Serve with the
ubiquitous glacé cherry on a cocktail stick,
a wedge of pineapple on the rim of the glass
and maybe even a cocktail brolly!
Glossy, bulbous and
fi rm, aubergines are
at their best now.
Check out waitrose.
com/recipes for lots
of great ideas on how
to make the most of
them, including spiced
with harissa couscous
and Sichuan soy
and chilli roasted
Make the most of summer’s soft
leaves with a little help from some
ice cubes and a salad spinner. If your
lettuce is looking past its best, put
the sliced leaves in a bowl of chilled
water for about 20 minutes, or until
crisp. Drain, then spin off the excess
water and they’re ready to use. This
technique works for so many kinds
of greenery – herbs such as parsley
and coriander, strips of salad onions,
rocket, even cabbage and radishes.
Shiraz-Syrah is a grape with two
names, and two faces
1IN THE FRENCH STYLE
Syrah and shiraz are the same grape, and syrah is the name
usually used in France, so it’s interesting that in Saint Clair
Hawkes Bay Syrah, save £3 £9.99/75cl (was £12.99, offer ends
28 July), a New Zealand winemaker has used the French name.
Very much in the French style, it’s lighter in colour than you’d
expect, with a mineral pepperiness on the nose. To taste, it’s
heaped with red fruit, with a sprinkling of cinnamon – delicious.
2DARK AND DELICIOUS
It’s interesting to compare Jean-Luc Colombo Terres
Brulées Cornas, £40/75cl (selected stores), to the Saint
Clair, and see very different colours for the same grape. It’s
spicy to smell, with hints of liquorice and an oakiness to it, and
the tannins have been dialled up a wee bit so it’s got a good
weighty grip. Perfect with a Sunday roast or a barbecue.
3RIPE FRUIT AND HERBS
There’s a sweet, ripe fruit smell to Climbing Shiraz,
save £1 £8.99/75cl (was £9.99, offer ends 28 July), with
a hint of sherry and bunches of dried herbs hanging up – but
when you taste it, it’s lighter than you’d expect. It’s got a plummy,
blackcurrant fi nish and the acidity strokes your tongue pleasantly.
4CLASSY AND COMPLEX
I’m a big fan of Penfolds wines, and Penfolds Bin 28
Kalimna Shiraz, £32/75cl (selected stores), is classy and
really complex. There are layers of fruit and spice, a chunky
meatiness and a little burnt earth, and the balance between
the acidity and the tannins makes it a perfectly built wine.