Quick Recipe: Lychee and orange loy gaew
Serve this one as a dessert soup with plenty of crushed ice.
Prep/cooking time: 20 min
Serves 8
For the syrup:
750g sugar
950ml cups water
12cm piece of ginger, peeled and thinly sliced
1-2 tsp salt
For the Loy Gaew
20g tightly-packed shredded coconut
6 medium-sized oranges
2 x 575g tins lychees, drained
Handful of fresh mint
Crushed ice, to serve
Make the syrup by mixing the sugar, water, ginger slices and salt in a medium-sized pot. Bring to a boil, then reduce the heat to a simmer and continue to cook for 20 minutes or until the liquid is reduced by almost half. Set aside to cool.
Place a frying pan over a medium-low heat. Add the coconut and toss it around until the flakes turn golden brown. Make sure you stir or toss the coconut frequently or it will burn before it browns evenly. When it has finished browning, spread the coconut flakes out on a plate to cool. Set aside.
Peel and segment the oranges and place them in a large bowl. Add the lychees and set aside.
When the syrup is completely cool, remove the ginger slices with a slotted spoon and discard. Then pour the syrup into the bowl with the oranges and lychees. Throw in the handful of fresh mint, cover the bowl with clingfilm and place in the fridge to chill.
Sprinkle the toasted coconut flakes over each serving at the very last minute.
From The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy by Pim Techamuanvivit, Conran Octopus, 20. To order a copy from the Yorkshire Post Bookshop, call free on 0800 0153232 or go online at www.yorkshire postbookshop.co.uk. P&P is 2.75.
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Sunday 12 February 2012
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