Coconut oil has numerous health benefits which you can read about here. It is a versatile ingredient, it can top your muesli, be used like butter or olive oil in cooking, it can also be used in baking to replace other fats. Apparently people also rub in on their skin for some reason too. I’ll stick to cooking.
My coconut oil is from Greenfield Farm Organic Life. I have enjoyed their delicious warming Chai many a rainy afternoon at Borough so when Anelie told me about their organic Sri Lankan coconut oil I couldn’t wait to try it. The coconuts are hand picked and the white flesh pressed at low temperatures to preserve all the natural goodness; fatty acids, vitamin E and minerals.
The solid white oil resembles candle wax but starts to melt and flake off to the touch. It disintegrates in the mouth to leaving a creamy texture and fresh coconut hint. I want to cook something simple that will allow the natural flavour and goodness to come through. This dish uses the coconut oil in two ways. Firstly, the chicken is fried and basted in the oil to give it a subtle coconut flavour. Then the juices from the pan are used to make a dressing for the bulgur salad by adding some fresh lemon juice.
You can find Greenfield Farm Organic Life trading at Borough Market. Stop by for a delicious cup of tea and some organic products.