Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto, via Chef Watson | by @dipyourtoesin

Our exploration of cognitive cooking continues with these two coconut & plantain themed appetiser dishes– inspired by Chef Watson. The tried and tested South Asian and African staple ingredients transported us to times long past; demonstrating that the age of the explorer is not dead.

The image of ancient Victorians, probably in the design of Drs Livingstone and Stanley, ploughing through dense jungle to record the existence of civilizations and geographical features that existed long before they arrived may be long gone. However, the spirit of adventure and the insatiable hunger of the curious mind live on.

This is why we have found Chef Watson, IBM’s extensive recipe knowledgebase, a great way for us to channel our desire to live adventurously through food. In the past week, we have been inspired by this intelligent platform to create two new recipes: Taco Rio with Cacao Black Bean Dip and Plantain Poached Egg. In Chef Watson, we have found a canvas for our creativity and inspiration for our innovation.

Chef Watson recipes by @dipyoutoesin

This past week, we reached out to our community to introduce Chef Watson and to get some feedback on our previous recipes. We heard three consistent messages: they loved the idea of an easy-to-use platform for creating unique recipes; they thought it would be a great way to reduce food waste by finding creative ways to use ingredients they already had; and finally, they all seemed to love plantains! This positive feedback only made us more excited for our third Chef Watson inspired recipe.

It was the climax of the world’s greatest sporting event this last weekend and having already created recipes with African, South American and European ingredients, we decided to feature some South Asian flavours while maintaining a fresh and tropical theme. After some research, we found coconut milk as a popular base ingredient in recipes from that region. As usual, we reached out to Chef Watson for ideas for new twists on classic recipes. With Chef Watson’s ability to search for patterns in existing recipes and to come up with ideas for unexpected combinations, we were keen to see the results.

Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto, via Chef Watson | by @dipyourtoesin

Chef Watson suggested a seafood themed coconut milk soup which called for simple ingredients including: stock, chopped vegetables, cilantro, coriander and chilies. We were pleased to see Chef Watson’s suggestion included sea scallops and smoked salmon, two of our favourite types of seafood. Coincidentally, we had just learned how to prepare scallops at an evening training session at Billingsgate Seafood School; Billingsgate being the UK’s largest inland fish market which in its 19th century incarnation was the largest known fish market in the world.

To push our plantain creativity further, we decided to add some slices as a side dish to go with the soup.  However, we needed a slightly sour flavour to balance the sweetness of the plantains. For this, Chef Watson suggested a ginger pesto with nuts. For dietary reasons, we opted to take out the dairy-based ingredients included in the recipe and arrived at a simple, dairy-free equivalent.

 

Chef Watson ingredient library | via @dipyourtoesin

 

When it comes to food, we’re constantly looking for ways to give expression to our curiosity. Chef Watson has motivated us to push our boundaries and discover ingredients and flavour combinations that lie beyond our current repertoire. When our community asked, “Why?” we are unafraid to respond, “Well, why not?”

The Victorian explorers were the travel bloggers of their day. The information they brought back from their adventures in more exotic climes triggered public curiosity and motivated more people to seek adventures of their own. Those explorers may be long gone but with Chef Watson, the age of food adventures has only just begun.

We hope you enjoy the recipe below and try it out yourself. Better still, please go to Chef Watson, try combining ingredients to create your own unique recipe and share the results with us. You could win a Cognitive Cooking With Chef Watson cookbook!

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Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto, via Chef Watson | by @dipyourtoesin

Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto, via Chef Watson | by @dipyourtoesin
Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto
Yum
Print Recipe
Servings
5 people
Cook Time
45 min
Servings
5 people
Cook Time
45 min
Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto, via Chef Watson | by @dipyourtoesin
Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto
Yum
Print Recipe
Servings
5 people
Cook Time
45 min
Servings
5 people
Cook Time
45 min
Instructions
  1. Heat 2 tbsp of olive oil in a large saucepan over medium heat. Add red bell peppers and thai chile. Saute for 4min.
  2. Add cucumber, onion, seafood stock, and coconut milk. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently
    Close up of Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto, via Chef Watson | by @dipyourtoesin
  3. Puree soup in small batches in blender (we used our trust nutribullet), and transfer back to saucepan to simmer.
  4. Season soup with sea salt, pepper, and coriander seed. Cool slightly. Cover and chill. Rewarm before serving.
  5. heat 1 tbsp of oil in frying pan. Sprinkle scallops with sea salt, and then sear scallops on both sides (appx 1.5min each side). *Scallops can be replaced with any seafood of choice.
  6. Pour reheated soup in bowls, top with tear of smoked salmon, and garnish with coriander leaf
    Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto, via Chef Watson | by @dipyourtoesin
Plantain Bruschetta with Ginger Pesto
  1. Puree all pesto ingredients in processor. Season with salt and pepper. Cover and refrigerate.
    Puree pesto in Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto, via Chef Watson | by @dipyourtoesin
  2. Heat oil in frying pan, and cook plantain slices until brown on both sides.
  3. Spoon pesto onto Plantain slices, garnish with extra basil or dill
    Plantain close up in Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto, via Chef Watson | by @dipyourtoesin
Recipe Notes

Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto, via Chef Watson | by @dipyourtoesin

 

 

HDYTI Rating: We've awarded this recipe a silver! We actually like our soups a bit spicier, so next batch will see an increase in chilli. Our champion Chef Watson has racked up two silvers and one gold. One more to go...what will it be?

Disclaimer: This post, and the #EatDiverse campaign is sponsored by IBM in partnership with HDYTI. However, all opinions are our own.

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