Eat & Drink

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Coconut Curry & Island Cafe

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Island Cafe

This is a drink can be made in a variety of ways, the base of it is going to be coconut no matter how you slice it, otherwise it is not an Island Cafe.

The important thing to remember is to check your coconut milk product, because it may not work for the diet or meal plan you may be following as we found out in the episode. So if you really want to get technical this coffee is going to be most similar to a Cortado.

• espresso shot or 2 depending on the day you are having.
• coconut milk 2 oz heated.
• coconut whipping cream --the kind you get in the spray can.

Pour your coffee into a Demi-tasse (if you don't know what that is whatever the equivalent to one third of a regular coffee mug would be. If you live in a cave you can use a coffee mug in a pinch. Then pour in your warmed coconut milk. Followed by a bit of the coconut whipped cream. Onto of which you can grate nutmeg, or use desiccated coconut, or cinnamon.

• add a little glug of island liquor to this coffee drink and everything will be alright. Dark Rum would be my choice, even though Bailey's works well too. Ireland is an island right? However you top it up... enjoy!

EGGPLANT COCONUT CURRY

There are so many curries, and so many ways to make them. If this arena mystifies you, always keep in mind that a curry is essentially a stew. With enough flavour to kick a stew's ass and rub its face in dirt. Here's a South Indian-Influenced curry for you...feel free to add mustard seeds and curry leaves if you have them, at the same point that you add the cumin seeds. Enjoy!

Ingredients:

3 tbsp cooking oil

2 medium onions, chopped finely

1/2 tsp cumin seeds, whole

4 tsp pureed garlic & ginger (VIDEO for “GOG”: https://www.youtube.com/watch?v=VM66r1pL0sA&t=2s)

1 tsp curry powder

1 tsp cumin seeds, ground

½ tsp chili powder or cayenne pepper

1 large tomato, diced 

1 can (12 oz.) coconut milk

1 Japanese eggplant, cut into ½ cubes

2 cups of cauliflower florets

optional: 1 cup of chopped red bell pepper

¼ fresh cilantro, chopped

Salt, to taste

• Heat ½ the oil in a large pot. Add the onions and fry over medium-high heat. 
• As they begin to brown slightly, add the cumin seeds.
• Continue to fry for another few minutes, then add the curry powder, and garlic & ginger. Fry for 5 minutes. 
• Add the tomatoes and salt, stir, cover and cook over medium heat for 5 to 7 minutes or until the tomatoes start to separate from the oil. Taste for the right amount of seasoning and add more oil if necessary. 
• Add the coconut milk, bring to a boil and add eggplants.
• Simmer for 5 minutes or until eggplant is softened, add cauliflower, cook for another few minutes (depending on how crunchy you would like them to remain) and then for the last two minutes of cooking, add the bell peppers. 
• Stir in cilantro and serve over basmati rice.

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