Wednesday, January 25, 2012

Food Trend Mash-up: Lamb & Coconut

We decided one of our food projects for the new year will be to take a look at rising food trends.  For fun, each of us separately identified a trend we’d like to feature first – Barb picked lamb, Sharon picked coconut.  Next, we decided to see if we could make something yummy by combining the two ingredients (thank goodness we didn’t pick two things that would be ghastly together).  Kind of reminds us of one of the challenges on Sharon’s favorite show – “Top Chef.” 
So check back here often in the next few weeks to learn more about food trends and the occasional “mash-up” recipe we come up with when our selections work together! 

Some are calling lamb "the new pork." Though more expensive than pork, it raises the caliber of any dish to a new level. From a roast-leg-of-lambfull-blown roasted leg of lamb for a holiday dinner to ground lamb meatballs with tzatziki sauce, lamb is a rich-tasting option for beef, and an nice change-up from pork or poultry in a stir-fry (see our mash-up recipe below).
Lamb resources:


Coconut is on the upswing and is showing up in all kinds of new products this year.  
Besides the oil, coconut water, milk and meat are quickly showing up in sports beverages, baked goods, and frozen ice cream novelties.  Coconut sap is even showing up as a sweetener, and when fermented, as a soy sauce-type of product.   We’re also seeing coconut flour rising as a resource in gluten-free baking. 
New coconut products spotted at the recent Fancy Food Show include: 
  • Luna and Larry's Coconut Bliss: Ginger Cookie Caramel Coconut Ice Cream
  • Noh Foods of Hawaii: Coconut Pudding Mix
  • Hey Boo Jams: Hey Boo Coconut Jam
Coconut Recipe Resources: (features gluten-free recipes)

Thai Green Curry with Lamb 
1 T. vegetable oil
2 lbs. lamb, cubed
1 large carrot, peeled and shredded
½ lb. green beans
2 garlic cloves, minced
1 can lite Coconut Milk

1 small jalapeno, diced
¼ c. peanuts, chopped
1 lime, sliced into wedges
¼ cup shredded coconut (not sweetened)
Heat the oil in a sauté pan over medium-high heat. Add in the lamb and sauté on all sides until brown. Add in vegetables and continue to stir-fry approximately five minutes. Add in the one jar of chili paste and the can of coconut milk. Bring to a high simmer, cook for four minutes, or until hot. Serve on top of jasmine rice with garnishes.

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