Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 11

The transformation that fresh lime produces in any dish is instantaneous, releasing its powerful zest, and lifting the dish from the ordinary to the sublime.

Serves 10

1 small onion, peeled and chopped

4 tablespoons of sunflower oil

2 large cucumbers, peeled, seeded and chopped

2 cloves of garlic, peeled and chopped

600ml/20fl oz/2½ cups of boiling water with 1 tablespoon of (GF) vegetable stock (bouillon) powder 8 spring onions (scallions), trimmed and chopped

2 red chillies, seeded and chopped

2 lemon grass stalks, chopped

800ml/28fl oz/3¹/₃ cups of canned coconut milk

The grated rind and juice of 2 limes

Salt and freshly ground black pepper

200ml/7fl oz/¾ cup of coconut cream

2 tablespoons of chopped coriander (cilantro) leaves

Cook the onion in half the oil for 5 minutes. Add the cucumbers and garlic and gently cook for 2 minutes.

Add the water and stock (bouillon) powder. Simmer for 15 minutes; cool and liquidize.

Wash the pan and heat the remaining oil. Cook the spring onions (scallions), chillies and lemon grass over a medium heat for 2 minutes.

Stir in the cucumber liquid and add the coconut milk, grated rind and juice of 2 limes. Season to taste with salt and freshly ground black pepper.

Heat through gently for 5 minutes. Allow to cool and then chill until needed.

Stir in the coconut cream to taste, and serve in cold bowls with a sprinkling of chopped coriander (cilantro).