I was going to post a whole other recipe today, but last night I just happened to catch an episode of Jamie's 15 minute Meals, by Mr Oliver himself and was captivated
I'm a big fan of Jamie Oliver, he is passionate about bringing real food to real people and teaching them the real skills to pass it on to others.Sadly something so often lacking today.
The meal Jamie made was a simple steamed chicken and veggie dish that looked lovely, but what caught my interest were the Coconut Buns that accompanied the meal.
2 ingredients, 10 minutes, and the promise of yumminesss, I just had to try this out for myself!
Steamed Coconut Buns
1 tin Coconut Milk
2 tins worth of Self Raising GF Flour
Tip the contents of the coconut milk into the bowl of a food processor
Measure out two tins of Self Raising Gluten free Flour
Pop into the food processor as well, along with a pinch of sugar, and a good pinch of salt
Whizz it around until it forms a soft slightly sticky dough
Tip out onto the bench and lightly pull together into a ball
Divvy up into smaller pieces. I made mine into 12, Jamie made 8 larger ones.
Pop them into cupcake papers, just to stop them sticking together, then place in a steamer
Just to add a bit of extra pretty, I brushed my dough with water and sprinkled on some sesame seeds. This certainly wasn't necessary, but I think it was worth it anyway :)
Steam the little buns for 8 to 12 minutes, depending on the size. The dough should be nice and springy and be dry to touch- except for water drips of course
Meanwhile.......
Make some Simple Pickles to serve with your buns
Cucumber
Carrot
Rice wine Vinegar- make sure it's GF
Pinch of Sugar
Shave the cucumber very finely using a peeler, stopping at the seeds in the middle. Shave the carrot thinly with the peeler as well
Pop into a bowl with the sugar and a good slurp of vinegar and scrunch it all around until fully moistened, then set aside until the buns are ready
After 10 minutes, nicely puffed and ready to eat!
Cut in half, still steaming warm and ready to go
What a lovely array of yumminess!
I used a gluten free Hoi Sin Sauce, Chinese BBQ Pork, and of course, my pickles
A good splodge of sauce, a slice or two of pork, a pile of pickles.... and munch away!
Absolutely delicious indeed!
The fillings were great, but the buns were the real stars here.
Soft and springy with a lovely touch of coconut, these buns tasted just like NON gluten free ones would at yum cha. Next time I'll stuff them and make Char Siu Bao to add to my gluten free dim sum collection.
So Dear Readers, what do you think of super-chefs? Have they done much to change the world, and do you have any of their cook books on your shelves?
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