Chefs Blog in Sydney
Recipes from the Chef - Paul’s Banana and Coconut Relish
Hi all, and welcome to this week’s blog where I’m super excited to share this next recipe with you all.
This is a coconut and banana relish which I discovered purely by accident whilst cooking the original recipe given to me by my friend Tara about five years ago. What Tara originally gave me was for a banana jam but last week I had some bananas I needed to use so I took her recipe and added two other ingredients, creating a new relish rather than a jam.
By adding desiccated coconut and white rum, you can create a tasty spread perfect on toast for breakfast or scones for an afternoon tea. It is also very tasty to eat on its own with a spoon.
‘Yum’ is all I have to say, it’s a fantastic, easy recipe and a great way to use up your extra bananas. Even better it will store for up to a month in the fridge.
• 8 ripe bananas
• 225gms of caster sugar
• Juice of 1 orange
• Juice of 1 lime
• 1 vanilla bean split / 1teasp of vanilla essence if you don’t have vanilla bean
• 100gms of desiccated coconut
• 2 nips of white rum
• Mash bananas and add all other ingredients
• Place on low heat and stir constantly about 15-20 mins till mix looks brown and a little cloudy and most of the liquid has evaporated
• Set aside to cool and store in an air tight container in the fridge
I really hope you enjoy this recipe as much as I have, and if you are looking for a great night out in a Sydney CBD restaurant please visit me at Four Elements Restaurant, Mercure Sydney Hotel. We have a delicious menu including Australian classics and internationally inspired dishes that everyone will enjoy. Hope to see you soon!
Posted on Wednesday, February 22, 2012 - Permalink