Coconut Scallop Potatoes
Around Christmas time, we are always contemplating what to new recipes to make that would add a little variance to the usual side dishes we are accustomed to during the year.. Well here is one recipe that Chef Jason Peru jazzed up a bit for the holidays with some local flavors reminiscent of the season. He decided to put a spin on Scallop potatoes by adding coconut milk and a touch of curry powder to it. Let’s try it.
Ingredients:
2 Lbs potatoes ( Peeled and Thinly Sliced and Half Boiled )
½ Cup of Thinly Sliced Purple Onions
3 Cloves of garlic ( Minced )
1 Tsp Salt
½ Tsp of Black Pepper
1 Tsp of Curry Powder
¼ Tsp of Cayenne Powder
¼ Tsp of Paprika
1 ½ Cups of Milk
1 Cup Heavy Cream
¼ Cup chopped Fresh Parsley or Cilantro
2 Pks of Coconut Milk Powder
Method
Preheat Oven to 375 degrees Fahrenheit. In a medium bowl, add the Milk, heavy cream, coconut milk and whisk. Add all the other ingredients with the exception of the potatoes and the parsley and continue whisking into the milk thoroughly to combine
In a medium greased baking dish, layer the half boiled potatoes in ensuring they are positioned properly as to form a strong structure as they bake. Try not to just jump them in.. Gently ladle on the coconut mixture over all the potatoes. Sprinkle on the chopped parsley or cilantro and place in oven to bake for 50 Minutes. You can easily test the degree of doneness by sticking a knife into the potatoes to feel if they are soft and the knife runs goes through it easily.
Cool and Serve. This can be served with slices of freshly baked ham or even your turkey at any Christmas get together at home or even anytime that you crave it.
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