Coconut And Savoy Cabbage Vol-Au-VentsCourse: 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.
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)
Salt to taste
- 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.