Batons, julienne, dice and brunoise
Next, we learned how to open young coconuts with a cleaver. I had always just hacked at coconuts to open them so this was a great skill to learn. You use the bottom corner of the cleaver, near the handle, in a strong downward motion to break open the soft part of the coconut.
Making cuts with cleaver
We emptied to coconut water into a container which will be used for making coconut kefir.
Opening coconuts
The coconuts are then cut in half and the coconut meat was removed and cleaned, to be added to dishes we will be making in the next few days. We also used some of the coconut meat in the next dish, which is ice-cream. To remove the coconut meat, the best method is to use the back of a spoon.
Using back of spoon to remove coconut meat
To make ice-cream we used soaked almonds that were blended and the almond milk strained through a nut bag or chinoise (fine sieve). The pulp will be dehydrated to make almond flour for a dish later on. Coconut meat, agave, maca, vanilla, cacao, coconut butter and mint were added to my signature flavour as well as cashews and pistachios. This mix was then put into the ice-cream maker and then freezer. We will be having this ice-cream tomorrow afternoon - I can't wait to try it and I'm sure we will all be sampling each others flavours.
Ice-cream mix before putting into ice-cream maker
The last dish we made was a Pad Thai made with yellow squash put through a Spirooli.
Yellow squash angel hair pasta
A bok choy and enoki mix was wilted down with salt, sesame oil, sesame seeds and nama shoyu.
Bok choy and enoki mushrooms mix
Finally, a colourful combination of finely sliced vegetables were mixed with a pad thai sauce.
Pad Thai components ready to assemble
Pad Thai sauce goes on plate first
Yellow squash pasta layer
Final layers topped with Thai chilli glazed cashews
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