A pea, spinach and coconut milk soup

Chef Devan Rajkumar is back with another pea recipe: pea, spinach & coconut milk soup. “Really simple, use your frozen peas.”

INGREDIENTS

METHOD

  1. In a pot over medium-low heat add oil.
  2. Add shallot, salt, garlic and sauté until lightly golden brown. 
  3. Add cumin, chili, coriander, cinnamon, nutmeg and stir until fragrant. 
  4. Increase heat to medium and add peas, spinach and sauté.
  5. Once spinach is wilted add broth, coconut milk and simmer for approximately 15 minutes to combine flavours. 
  6. Add lemon juice and blend until smooth. 
  7. Plate in a bowl and garnish with croutons

 

Croutons:

 

  1. Pre-heat oven to 400F and line a baking tray with parchment paper. 
  2. In a mixing bowl combine all ingredients and toss well. 
  3. Bake for 10 minutes then remove and allow to cool to room temperature.
  4. Store in an airtight container until required. 

Crème Brulee

Satisfy your sweet tooth with crème brulée!

Indulge yourself with this fruit topped creamy and caramelized dessert.

METHOD

  1. Combine heavy cream and coffee beans. Seal and infuse together in the fridge overnight.
  2. The next day – Preheat oven to 300 F and heat some water in a kettle.
  3. In a saucepan, strain heavy cream, reweigh and top back up to 400 g. Combine innards of vanilla bean, and the pod.
  4. While this comes to a simmer, whisk together egg yolks, sugar, and sea salt.
  5. When the cream comes to a gentle simmer, remove the vanilla pod and slowly start to pour it into the yolk mixture while constantly whisking. Please do this slowly so not to cook the egg yolks.
  6. Pass mixture through a mesh sieve into a large pouring vessel. You may use a large glass measuring cup.
  7. Place ramekins into a larger, rimmed baking pan.
  8. Fill the pan with hot water so it reaches about ¾ – 1” up the ramekins. Fill ramekins with cream mix.
  9. To eliminate any bubbles, use blow torch very lightly over the cream mix. It will pop all the surface bubbles.
  10. Bake for 45-50 mins. Custard will be set but they will jiggle in the middle. Do not over bake as the custard will lose the creaminess we want. If the whole ramekin jiggles, leave in the oven a while longer.
  11. Remove tray from oven, and then carefully remove the ramekins. Let them cool to room temp, and then place them in the fridge overnight. You can do this process 3-4 days ahead of time.
  12. When you’re ready to serve, coat with a thick layer of icing sugar and toast with a blow torch.
  13. Top with berries and serve.