This cookbook does not exist.
But it would be great if it did.
Jacobi is a global company with many different cultures, and everyone cooks. Collecting some of the best recipes and making a cookbook would be so exciting. So, let's do this together.
It's easy to participate. Just cook something with coconut as one of the ingredients, give us the recipe, take a photo of you/your family with the dish and send it to apureworld@jacobi.net.
You can submit recipes for any food you like, including your favourite breakfast, a smoothie, or your best-packed lunch for a great trip. The only requirement is that you have used coconut as an ingredient.
Mats Lindborg with his family, after a lovely weekday dinner.
Spicy Coconut Stew
BY MATS LINDBORG, WRITER
An easy-to-prepare vegetarian dish that can be made into a hearty stew, making everyday food worries a little easier.
Ingredients, 6 people
3 yellow onions
2 cloves of garlic
4 carrots
4 potatoes
2 tsp ground cumin
3 tsp oil
4 tsp curry powder
2 tsp cumin
1 tsp ground cardamom
5 dl vegetable stock (stock or diced and water)
400 ml coconut milk
1 pack of cooked green lentils (380g)
Salt
Pepper
1 lime (juice)
65 g baby spinach
Cooking
1. Peel and slice the onion and garlic. Peel and slice the carrots and potatoes into about 1 cm thick slices.
2. Mortar or grind the cumin seeds.
3. Slowly fry the onion in the oil until it gets some colour. Add the carrots, potatoes and spices. Sauté for a few minutes.
4. Add the broth and coconut milk and cook slowly for about
25 minutes.
5. Drain the lentils in a colander and rinse them. Add the lentils to the pot. Flavour with salt, pepper and lime juice.
To serve
Stir the spinach into the stew and serve with naan bread.
Oh Mommy what Umami!
BY IINA, DAUGHTER OF MARCO LEMSTRÖM, SALES AGENT FOR JACOBI IN FINLAND
Iina's brother and dad enjoying a stir fry.
A quick and easy tofu stir fry with coconut milk and a delicious peanut butter sauce. Rich and perfectly balanced thanks to the creamy coconut, mellow peanut and zesty lime. Gather together your loved ones and enjoy this wonderful vegan comfort food.
Ingredients, 6 people
810 g plain firm tofu
250 g wholegrain noodles
400 ml coconut milk
250 g spinach
2 medium sized carrots
6 cloves garlic
1 big red chili
1 big lime (zest and juice)
A large piece of fresh ginger
3 tbsp roasted sesame oil
6 tbsp low salt soy sauce
3 tbsp smooth peanut butter
(sugar-free and salt-free)
Sriracha to taste
Salted peanuts
Fresh coriander (for serving)
Cooking
1. Split the tofu blocks. Wrap them in a towel and let them rest under press until the water has squeezed out and blocks are dried. Cut the dried tofu blocks into 1 cm cubes.
2. Chop chili and garlic. Grate the ginger as well as the lime.
3. Rinse the spinach. Peel the carrots and shred them with the help of a peeler.
4. Mix together peanut butter, soy sauce and sriracha until you have a smooth marinade.
5. Roast the tofu cubes on a dry frying pan over medium heat until the cubes have a light brown shade. Remove the tofu cubes from the pan.
6. Heat sesame oil in a frying pan. Sauté chopped chili and garlic as well as the grated ginger over medium heat. Add the spinach and shredded carrots. Continue cooking.
7. Next add then tofu cubes and the marinade. Mix well.
8. Add coconut milk and lime zest. Season with lime juice and sriracha.
9. Cook the noodles in a separate kettle. While the noodles are cooking let the tofu sauce simmer over low heat.
10. Rinse the cooked noodles with cold water and add them into the tofu sauce. Add salted peanuts and mix well. If necessary, add more lime juice and sriracha.
11. Finish with fresh coriander and enjoy!
Jacobi on a Plate
BY JAN REINIER GOSKER, BUSINESS DEVELOPMENT DIRECTOR EMEA | 4 PEOPLE
Yellow coconut curry, green asparagus, seabass from Rotterdam, squid ink tapioca (representing activated carbon) and fish eggs (representing resin). This dish is a little engineered to fit in all the Jacobi factors. If you fancy some comfort food, stick with the curry and seabass.
Ingredients
Curry
Coconut oil
1 sp mustard seeds
20 curry leaves
1 red pepper (add to taste)
2 cloves of garlic
1 onion
2 cm of ginger
Lemongrass (my kids don’t like the strong acidity of Tamarind so I deviated)
1 sp turmeric
400 ml coconut milk
1. Blend the onion, garlic, pepper, and the soft part of the lemongrass to a paste
2. Heat the coconut oil in a frying pan, add the mustard seeds and the curry leaves
3. After 20 seconds add the paste and fry for a few minutes
4. Add the turmeric and fry for a minute
5. Add the coconut milk and you will end up with a Jacobi orange curry
6. Set aside
Squid Ink Tapioca
250 gr tapioca beads
5 g squid ink
1. Cook the tapioca in water for 20–25 minutes till they are transparent.
2. Rinse off the excess starch with cold water and transfer to a bowl
3. Add the squid ink and mix until the mixturelooks like 4 mm activated carbon granulate
4. Put grease free paper on a baking tray and spread the tapioca to a thin layer. Dry at 80°C for four hours (turn after three hours)
5. Cut the dried tapioca into strips (or tear into pieces if you want more rustic structure)
6. Deep fry the strips in vegetable oil at 190°C. You need 5–10 seconds only and will see the tapioca crisp up (like krupuk). Put on paper to remove excess oil. Let cool.
Asparagus
1. Put a grill pan on high heat
2. Break the woody ends of the asparagus
3. Add some oil to the asparagus (NOT to the pan)
4. Grill the asparagus for 2 minutes till they have nice grill marks
Seabass
1. Heat oil (or butter) in a frying pan
2. Fry one seabass fillet per person on the skin
3. When the skin is crisp put in oven at 160°C
4. till the temperature of the fish reaches 60°C.
Plating
1. Put the asparagus at the bottom of a plate.
2. Put the seabass on top
3. Put the tapioca on top
4. Put the curry around the asparagus
5. Top the tapioca of with the salmon eggs
(representing resins)
6. Serve with basmati rice
Wine
Curry and wine are a tough combination. If you make the dish spicy then I suggest serving a Gewürztraminer from Elzas in France. If you make it milder I would go for a Loire Win. I chose a white Reuilly. It is local wine from the area close to our Vierzon site.
Enjoy!
Remko enjoying thai chicken curry with his family
Thai Chicken Curry
BY REMKO GOUDAPPEL, CEO
I try to support my wife as much as I can when I am not travelling by cooking my favourite dishes. I love to cook Thai food using coconut milk and one of my favourite dishes is chicken coco-curry! My family loves it!
Ingredients, 4 people
1 onion
1 red pepper'
2 pieces of garlic
200 g of mini carrots
Cilantro (coriander) leaves
Spring onions
Olive oil
400 g coconut milk
Red curry paste
Soy sauce
300 g chicken fillet
Basmati/jasmine rice for 4 people
Kroepoek
Cooking
Heat the oil in a large pan and add the cut onion, garlic and red pepper. Let it simmer while boiling water for the rice. Cook the rice.
Add the chicken (after cutting it into pieces) and a slight touch of soy sauce to the large pan and let it cure for five minutes. After being well cured, add the red curry paste. Stir it for a minute and add the coconut milk. Let it boil for five minutes while stirring. Cut the carrots in slices and add them, continue light boil for another five minutes.
Cut the fresh cilantro and the spring onions and sprinkle over the sauce.
Ready to serve! You can add kroepoek... Enjoy!
Coconut Burger
BY NIKLAS ALVESKOG, GLOBAL BRAND DIRECTOR
Niklas Alveskog enjoying a coconut hamburger together with his daughter Jenny and her boyfriend Frej.
We wanted to make a coconut burger and started googling but couldn't find any recipes. Fun, we thought, and started experimenting. The end result was great and if you are vegan, you can replace the egg with an alternative binder so that you get a vegan coconut burger.
Ingredients, 4 burgers
400 grams of sweet potatoes
1 yellow onion
1 clove of garlic
2 dl oatmeal
1 egg
1 cup coconut
1/2 cup coconut milk
1 tbsp coriander
2 ml white pepper
2 ml salt
Cooking
1. Peel the sweet potato, grate finely and squeeze out as much liquid as you can with your hands
2. Peel and grate both onions
3. Put all the ingredients in a bowl and mix
4. Let the batter rest for about 15 minutes before you start shaping them into burgers
5. Fry in coconut fat, olive oil or butter
