Coconut and Savoy Cabbage Vol-Au-Vents

Coconut And Savoy Cabbage Vol-Au-Vents

Coconut And Savoy Cabbage Vol-Au-Vents

Recipe by RieethaaCourse: Starter, AppetisersCuisine: French-Indian, FusionDifficulty: Easy


Spice up the Christmas party food with these coconut savoy cabbage vol-au-vents which are a delicious diversion from the norm. These little pockets of puff pastry can be made in all kinds of ways but the classic fillings didn’t really inspire me. I wanted something seasonal, with veggies and with a bit of tropical spice. So that’s how these vol-au-vents came about – filled with mildly spiced coconut chutney in a yoghurt sauce topped with some stir-fried savoy cabbage; they add an exotic pizzaz to the regular party spread. I also added a dot of my homemade plum chutney that I made last autumn.  ⁣

Ingredients

  • Half a fresh coconut (skin removed)

  • 1 green (or red) chilli (optional)⁣

  • 3 tbsp yoghurt⁣

  • 5 tbsp milk

  • 1½ tsp sugar⁣

  • 1 tsp nutmeg (grated)⁣

  • ½ tsp mustard seeds⁣

  • 1½ tbsp vegetable oil⁣

  • a knob of butter⁣

  • 3 curry leaves (optional)⁣

  • ¼ tsp split urad lentil (black gram)

  • 2-3 tsp plum chutney (homemade recipe here but shop-bought will do)⁣

  • ¼ Savoy cabbage (chopped)

  • vol-au-vents cases⁣

  • Salt to taste

Directions

  • Grind the coconut and chilli with yoghurt, milk, sugar and salt. Grate in some the nutmeg.⁣
  • Make a tempering of the mustard seeds, curry leaves and split urad lentils in the oil and pour over the ground chutney. Mix well.⁣
  • Blanch the grated cabbage then stir fry in a knob of butter and set aside.⁣
  • Bake the empty vol-au-vents in the oven at 220°C for 15 mins and cool.⁣
  • Spoon in a bit of coconut chutney followed by a dot of plum chutney and finally top it with the cabbage. Grate nutmeg on top and garnish with dried cranberries.⁣

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