New cream's a cracker

01 January 2000
New cream's a cracker

COCONUT is an essential ingredient in many ethnic dishes, but it has traditionally been difficult to use.

So far it's been a choice of flaking from a block, reconstituting powder or using tinned coconut milk.

Help is at hand from Pritchitt Foods, which has introduced Millac Coconut Cream.

This new product can be used in all kinds of cooking from Thai and Indian to Malaysian and Caribbean.

It can be mixed with ready-to-use sauces to enhance flavour, to add an exotic touch to desserts and can be used behind the bar for a super pina colada cocktail! It is bain marie- stable, microwaveable and freeze thaw-stable. Available in 12 x 500ml pack with a shelf-life of 14 months.

According to Pritchitt Foods, although coconut milk is cheaper, twice as much milk is required.

For example, to make four portions of korma you need 400ml of coconut milk at a total cost of 56p, compared to 200ml of Millac Coconut Cream at a total cost of 54p. Recipes are available - write the number below on the free info card attached to the front cover of this issue.

Pritchitt Foods recently sponsored the Best in Britain Awards' 99 a celebration of Indian cuisine, presented in conjunction with the launch of the Real Curry Restaurant Guide, 947. Trophies were presented to the top 30 Indian restaurants.

Pritchitt Foods

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