Feels like an age since I checked in with my old mate stepsnthyme.
It’s been an eventful few months that I haven’t been able to share with anyone as my dear old laptop had an incident with a steamin cup of rooibos tea. (Apparently laptops don’t fancy cuppas like I do)
So in a nutshell.
I finished a month of staging at a Michelin starred restaurant in London. An incredible experience which left me with a tonne of new tricks as well as a great appreciation for the calm, quiet, creative vibe I have in my little galley – Michelin standard kitchens are a whole new world of crazy!
I left my beloved Palma. I crossed an ocean. I entered the Antigua Yacht Chef competition. Battled through insane amounts of prepping and planning, and thennnnnnnnnnn… All the hard work paid off when I came 2nd in my class, and first ever cooking competition.
I celebrated that 2nd with a few special friends, my trusty crew members and a mammoth magnum of champagne, and I cantered my way around town with an exceptionally large smile on my little face!
Now finally, after all the chaos, I can enjoy a well deserved break under the Antiguan sun.
Its been all sorts of hectic but an amazing few months for my cooking career as well as my own personal development.
I’m feeling very blessed, very exhausted, but very greatful!
So from my swingin hammock under the coconut palms, I have a recipe that I created mid-atlantic crossing – yet this one fits in perfectly with todays vibe.
Raw, refined sugar-free, and gluten-free.
Competition pics to come…
Coconut macadamia slice, yuzu & creme fraiche sorbet, meringue shards.
For the base
1 cup raw macadamias
¼ cup almonds
¼ cup pecans
½ cup shredded coconut
½ tsp Himalayan salt
For the coconut filling
2 cups soaked cashew nuts
¾ cup coconut oil
½ cup coconut cream
1 young thai coconut flesh
Juice of two lemons
¾ cup maple syrup
1 tsp vanilla extract
1 tsp coconut extract
For the sorbet
1 cup creme fraiche
1 cup greek yogurt
1/2 cup fresh yuzu juice
3/4 cup quality honey
1/2 cup stevia
For the slice
Line a 20cm by 20cm square cake tin with wax paper.
Blend all the base ingredients to form the crumb. If it needs more stickiness, add a small amount of dates to the mixture.
Press into the cake tin, ensuring it is level and even.
Blend all the filling ingredients until very creamy (no lumps) this might take a while to get the right consistency.
Using a metal spatula, spread the mixture out so it is even and level.
Bang the cake tin lightly a few times on the work bench then freeze for 2-4 hours.
For the sorbet
Combine all ingredients together and whisk well. Churn in the ice cream maker. Freeze until ready to use.
For the meringue
In a stand mixer, whisk the egg whites until stiff. Turn the speed up and slowly add the stevia until combined. Your meringue will be ready when it looks glossy and stiff peaks form.
With a spatula, spread the mixture out on a few dehydrator trays. Make sure the layers are not too thin nor too thick. A few millineters is good.
Dehydrate until hard 6-10 hours. Then gently pull away with your spatula to create good size shards.
Immediately store in air-tight tupperware until ready to use, otherwise they will melt with humidity.
Once you have all elements ready to go you can plate up as desired. I cut long skinny segments for the coconut slice, and scattered with fresh berries, raspberry powder and coconut flakes.