Vanilla and Toasted Coconut ries Panna Cotta with Ber Cook 10 mins Serves 6, Prep 20 mins,

NEW FOOD IDEAS

250g punnet fresh strawberries, hulled, sliced 125g punnet fresh blueberries 2 tblsps icing sugar mixture

PANNA COTTA 1 cup shredded coconut 400ml can coconut milk 300ml carton pure cream ½ cup caster sugar 1 tsp vanilla bean paste 2½ tsps powdered gelatine 2 tblsps water 1 Lightly grease four individual dishes (3- to 4-cup capacity). Place on a tray. place 2 To make panna cotta, lined coconut on an oven tray with baking paper. 3 Cook in a moderate oven through, (180C), stirring halfway

1 tblsp lime juice Salt and pepper, to taste

1 Heat 1 tblsp of the oil in a medium, non-stick frying pan over a medium to high heat. Add onions. Cook, stirring occasionally, for about 15 minutes, or until soft. Add vinegar. Stir for a further 1 minute, or until caramelised. Remove. Cover to keep warm. 2 Meanwhile, to make jalapeno mayonnaise, combine all ingredients in a bowl. 3 Trim steaks. Cut in half crossways. Place between two sheets of baking paper. One at a time, gently pound with a meat mallet until 5mm thick. Cut steaks in half again. Trim off any sinew. Toss with garlic and 1 tblsp of the oil. Season. 4 Brush remaining oil over bread slices. 5 Heat a large, oiled grill plate over a medium to high heat. Cook bread for about 1 to 2 minutes on each side, or until charred. Remove. Keep warm. 6 Add half the steaks to hot grill plate. Cook for about 1 minute on each side, or until tender. Remove. Cook remaining steaks on hot grill plate for 1 minute. Turn over. Top with cheese slices. Cook for a further 1 minute, or until melted. 7 To serve, spread half the bread with mayonnaise. Top with tomato, rocket, steaks, onions and remaining bread.