Coconut Nougatine Sticks Recipes

COCONUT NOUGATINE STICKS

Steps:

• Preheat oven to 350F.
• Position rack in the center of the oven.
• Lightly oil a marble slab or hard plastic cutting board, a rolling pin, a large chef's knife, and a metal pastry scraper.
• Spread the coconut on a baking sheet.
• Bake for approx 5 mins, stirring often, until lightly toasted.
• Remove from oven and cover with aluminium foil to keep warm.
• Pour water, corn syrup and sugar into a heavy saucepan.
• Bring to boil over low heat, swirling the pan occasionally to dissolve the sugar.
• Increase heat to high and cook, swirling occasionally, until syrup is light amber in color, about 2 1/2 mins.
• Remove from heat and stir in coconut.
• Pour onto the oiled work surface and cool until outer edges begin to set, about 45 sec.
• Using the oiled pastry scraper, fold the nougatine from the edges to the center.
• Fold a few times to cool the nougatine slightly.
• Using the oiled rolling pin, roll the nougatine into a rectangle, with 1/8 inch thickness.
• If it's too hot, it will stick to rolling pin; if too cold, transfer to an oiled baking sheet and place in warm oven until softened.
• Before the mass cools and hardens, cut the nougatine into 5x1/4-inch sticks with the oiled knife.
• Separate the sticks as you cut them.
• Cool until firm.
• The nougatine sticks may be prepared up to 3 days in advance; store them in an airtight container at room temperature.

COCONUT FISH STICKS

Steps:

• Combine the fish and milk in a large bowl; let soak. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl. Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl. Beat the eggs with 1/4 cup water in another shallow bowl. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl. Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture. Set on a rack until ready to cook. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes. Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. Serve with the broccoli, lemon wedges and chutney sauce.

SOFT VANILLA NOUGAT

Steps:

• 1 Put the ice in a medium bowl and set aside.
• 2 Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and set aside.
• 3 Stir together the sugar, corn syrup, and water in a medium saucepan. Bring to a boil over medium heat and continue to boil without stirring until the mixture reaches 235°F/114°C on a candy thermometer, about 6 minutes.
• 4 Begin whipping the egg whites on low speed for about 1 minute, just until they are a little frothy. Continue cooking the sugar syrup until it reaches 245°F/118°C. (If your temperature goes higher, shock the syrup by setting the pan in the bowl of ice.) Pour a splash of the syrup into the egg whites, aiming for the space between the rim of the bowl and the whisk attachment. Continue whisking as you slowly add the rest of the hot sugar syrup. Increase the mixer speed to medium and whip until the nougat reaches a full, frothy foam, about 2 minutes.
• 5 Add the vanilla seeds and salt to the nougat. Keep whipping until it forms stiff peaks, about 3 minutes more. Allow to cool in the bowl. Once it is at room temperature, it's ready to use in candy-bar production.

STICKY LIME & COCONUT CHICKEN DRUMSTICKS

Steps:

• Mix the coconut cream, curry paste, lime zest and juice and 1 tbsp honey together in a large bowl, then spoon a quarter of the marinade into a second smaller bowl and set aside. Add the chicken to the large bowl and leave to marinate for at least 2 hrs, or chill for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Arrange the chicken on the tray, and bake for 30 mins, turning the chicken over halfway through.
• Mix the remaining honey into the reserved small bowl of marinade. Brush half of this over the chicken, then return to the oven for 10 mins more. Turn the chicken over and brush with the rest of the marinade, then bake for another 10 mins. Serve warm or leave to cool completely before packing into a container for a picnic.

CLASSIC NOUGAT

Steps:

• Heat oven to 180C/160C fan/gas 4. Scatter the nuts over a baking tray and toast in the oven for 10 mins, then set aside (they don't need to cool). Cut the two pieces of rice paper to fit a 20 x 20cm square tin. Line the tin with one sheet of rice paper, brush the sides of the tin with oil, then dust the tin with icing sugar.
• Put the honey into a saucepan, then in another saucepan tip in the sugar, glucose and 100ml of water. Put the egg whites in the very clean bowl of a tabletop mixer with a whisk attachment and whisk on a low speed. Heat and boil the honey until it reaches 121C on a digital cooking thermometer, then straightaway pour the honey over the egg whites and set the speed to medium. While the whites and honey are whisking, bring the sugar and water to the boil and keep boiling until the syrup reaches 145C exactly on a digital cooking thermometer. Pour the hot syrup in a slow, steady stream into the beating egg white mixture. Continue beating for about 10 mins until you have a thick, glossy, firm meringue. It's hard to over-whisk at this stage but easy to under-whisk, so keep going until the meringue looks like sticky chewing gum.
• Use a spatula to stir though the nuts (which should still be warm), the vanilla extract and a small pinch of salt. Scrape the mixture into the lined tin, then smooth over to spread the mixture out evenly (if you have an offset spatula, now is the time to use it). Finally, top with the remaining sheet of rice paper and press down. Leave the nougat to set for at least 2 hrs or overnight.
• To turn out and portion, use a spatula to loosen the edges of the nougat away from the tin, then invert the tin on to a clean board and use a sharp serated, hot knife to portion into bars or squares. The nougat will keep, stored in an airtight container, for up to a month.

CINNAMON FRENCH TOAST STICKS

Steps:

• Cut the crust off of the bread and cut each slice of bread into 3 pieces.
• Combine eggs, 1/4 cup of sugar, 4 teaspoons cinnamon, and vanilla extract in a bowl. Dip bread in the egg mixture until it is soaked through.
• Place about 6 sticks at a time into a greased skillet set over medium heat. Cook until golden and cooked though, 2 to 3 minutes per side. Continue until all sticks are cooked.
• Mix remaining 1/4 cup sugar and 2 teaspoons cinnamon together in a separate bowl. Transfer each stick into the mixture and turn until fully coated. Place on a platter and serve.

CHIA SEED, COCONUT, AND RASPBERRY FRENCH TOAST STICKS

Steps:

• Cut each bread slice into 4 even sticks.
• Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
• Heat a large skillet over medium heat and add butter.
• Dip bread sticks in the batter until completely coated.
• Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
• Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
• Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.

COCONUT CUPCAKES

Steps:

• Preheat oven to 350F.
• Grease and flour sixteen medium (2 3/4 inch) muffin cups, tap out excess flour, or line them with cupcake liners.
• Sift flour, baking powder and salt together onto a piece of wax paper; set aside.
• Beat butter on medium speed until lighter in color. Add sugar in a steady stream, then stop the mixer to scrape down the bowl.
• Return to medium speed and beat until mixture is very light in color and texture, stopping occasionally to scrape down the bowl.
• Add the slightly beaten egg (ensure it's at room temperature) a tablespoon at a time. If mixture looks curdled, stop, increase mixer speed to high and beat until mixture looks smooth and shiny again.
• In 3 additions, add flour mixture, alternating with 2 additions of coconut milk. (flour-milk-flour-milk-flour) After each addition, scrape down the sides and beat until smooth.
• Beat in vanilla extract with the final addition of coconut milk.
• Using a rubber spatula, fold in the coconut flakes and almonds (if using).
• Spoon the batter into prepared cups, filling them about 2/3 full. Sprinkle the top with some toasted almond flakes, if desired.
• Bake for 20 mins, until the tops spring back when lightly pressed and a toothpick inserted in the centers comes out clean.
• Transfer the pan to a wire rack, cool for 10 mins. Remove cupcakes from the pan and cool completely on wire rack, top side up.
• If using the nougatine sticks: Just before serving, poke two nougatine sticks into each cupcake in a crisscross fashion.