Page 75 - Port Douglas Magazine 39

recipe. recipe.

PEANUT & COCONUT FUDGE,

TURMERIC CURD,

DAVISON PLUM

From the creators who brought you the award winning
Oaks Kitchen & Garden and farm to table Thai
restaurant Jungle Fowl, Ben Wallace, co-owner and
chef shares one of his delectable recipes

SERVES 6
FUDGE
300mls coconut cream
250mls condensed milk
1/2tsp Turmeric powder
1tsp Citric acid
1/2tsp Xanthan gum
1tsp Tamarind
100g Grated coconut
125g Toasted peanuts
Place coconut cream, condensed milk and tamarind in a
pan on medium heat, bring up to 75c whisking constantly .
Once it is at 75c, add critic acid and xanthan gum whisk to
together, then add peanuts, coconut and tamarind.
Keep whisking until it becomes a thick paste, then set in a
takeaway container.
Leave to set over night, then cut to desired shape.
In this photo we have used a pasta cutter to produce a
round shape.
DAVIDSON PLUM SAUCE
200g frozen Davidson plum
100g palm sugar
1 stick cinnamon
1 star anise
100mls water
Place everything in pan together bring to a boil and
simmer for 5min.
Remove cinnamon and star anise, then blend plums and
leave to cool over night.
TURMERIC CURD
1/2tsp Turmeric
200mls coconut cream
100g caster sugar
1/2tsp citric acid
1tsp lime juice
Bring turmeric , sugar and coconut cream to a simmer
then add citric acid and lime juice mix then allow to set.
GARNISH & PLATING

Edible flowers
Kaffi r lime leaves sliced

Place you cut fudge on a serving plate , place a spoon of
turmeric curd on top and then a spoon of Davison plum Oaks Kitchen & Garden

and garnish with flowers and kaffi r lime leaves .
PHOTOGRAPHY Chrissie Cosgrove