This post contains a summary of a study published in Folia Microbiologica 48 (6) 731-735 2003 and a recipe for coconut beef madras.
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Study title and author:
Susceptibility of Escherichia coli to C2-C18 Fatty Acids
M. MarounekThis study can be accessed at: http://www.cssm.info/priloha/fm2003_731.pdf
The results of the study showed that the saturated fats; caprylic acid and capric acid, have significant antimicrobial activity against E. coli and thus may enhance the immune system against gastrointestinal infections.
Caprylic acid and capric acid
are found in milk fat, butter, palm oil and coconut oil.More information on this subject: Books
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Recipe of the day
Coconut Beef Madras
Ingredients:
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| Food Mall: Beef |
900g/2lb braising cut into 5cm/2inch cubes
Salt and freshly milled black pepper45ml/3tbsp olive oil
2 large onions, peeled and finely chopped
6 garlic cloves, peeled and finely chopped
1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
2 red chillies, deseeded (if preferred) and finely chopped
30ml/2tbsp tomato purée
30-60ml/2-4tbsp Madras curry paste or similar
200ml/7floz coconut milk
150ml/¼pint water
2 small cinnamon sticks
45ml/3tbsp freshly chopped coriander, to garnish
Fresh coconut shavings, to garnish, optional
Method:
1.Heat 30ml/2tbsp of the oil in a large frying pan, season the beef and brown the meat in batches for 3-4 minutes. Transfer to a large heatproof casserole dish.
2.In the same frying pan heat the remaining oil and cook the onion, garlic, ginger and chillies over a low heat for 10-15 minutes until soft and lightly brown.
3.Transfer to a food processor or mini blender and process until smooth. Return to the casserole dish and add the remaining ingredients except the coriander and coconut shavings.
4.Bring to the boil, reduce the heat, cover and simmer for 2-2½hours, stirring occasionally. Remove the cinnamon sticks before serving.
