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Recipe

Thai Roast Baby Chickens With Coconut Sauce, Coriander & Toasted Peanuts

Vitamin C Super Smoothie
With Yoghurt, Banana, Orange, Carrot, Turmeric, Honey, Walnuts & Dates

Ingredients:

1 cup yoghurt
2 bananas
1 cup orange juice
1 carrot
1 small piece fresh turmeric
2Tbs honey
2 Tbs walnuts
6 Medjool dates – pitted
½ cup ice

Method:

Simply blend together all of the ingredients & serve.

Thai Roast Baby Chickens With Coconut Sauce,
Coriander & Toasted Peanuts

Ingredients:

6 x baby chickens
4 sticks lemongrass – halved lengthways & roughly chopped
8cm piece of ginger – cut into thick slices
6 x giant garlic cloves
2 tins coconut milk
2Tbs lime juice
2Tbs fish sauce
2 chillis – halved lengthways
½ cup peanuts – toasted
8 fresh lime leaves
50g butter – cut into blocks

Method:

Season the chickens well with salt & pepper and stuff with the lime leaves, lemon grass, ginger, garlic & chillies. Roast for 30-40 minutes at 200°C until golden & crispy.

Once you remove the chickens from the oven, add all of the stuffing ingredients and the pan juices to a small pot. Stir in the coconut milk, fish sauce & lime juice and bring to a gentle simmer. Pass the sauce through a sieve to strain out all of the chunks and serve hot with the crispy roast chickens.

Super Food Salad with Ponzu Dressing

Ingredients:

1 cup black rice – cooked
1 cup fresh coconut chunks
½ cup sliced red onion
8 stems tenderstem broccoli – lightly steamed
5 baby beetroot – cooked & halved
1 cup edamame beans – shelled
6 baby pak choi – lightly steamed
1 cup carrot – shredded
½ cup cashew nuts – toasted
Salt & Pepper – to taste
Dressing
½ cup ponzu sauce
¼ cup canola oil
½ tsp ginger – grated
½ tsp garlic – grated
Pickle
150g shiitake mushrooms
150g shimeji mushrooms
½ cup mirin
½ cup soy sauce
½ cup rice wine vinegar
1 cup chinese seaweed

Method:

Start by bringing the mirin, soy sauce & rice wine vinegar to a gentle simmer. Add the mushrooms and allow to cook for 10 minutes before putting aside and allowing to steep & marinade in the pickling liquid. Once the mushrooms have cooled, remove them from the liquid and add the seaweed to the pickle so that it absorbs some of the flavour.

To make the dressing, simply whisk together the ponzu, oil, ginger and garlic. Season to taste with salt & pepper.

To assemble, the salad, place all of the ingredients side by side in little piles, finishing with the dressing and a sprinkling of cashew nuts.

Goji Berry Granola Bar With Yoghurt Coating

Yield:
12-16

Ingredients:

60g raw almonds
60g pistachios + extra for garnish
100g pumpkin seeds
85g white quinoa
60g sunflower seeds
100g coconut flakes
4Tbs chia seeds
24 medjool dates – pitted
2tsp vanilla extract
2Tbs honey
125ml coconut oil – melted
50g cranberries
80g goji berries + extra for garnish
60g rolled oats
80g yoghurt
1½ cups icing sugar
2 coconut oil – melted
½ cup fresh raspberries

Method:

Place the almonds, pistachios, pumpkin seeds, quinoa, sunflower seeds, coconut flakes & chia seeds into a food processor and pulse a few times until the ingredients are roughly chopped. Place this mix in a large bowl and set aside. Add the dates, vanilla, honey & coconut oil to the blender and blitz until they form a paste.

Stir the paste into the seed & nut mix along with the oats, goji & cranberries.
Once the mixture has come together completely, press it into a deep baking tray lined with baking paper and place in the fridge for a few hours to set. Meanwhile, beat together the yoghurt, icing sugar & coconut oil to form a glossy coating. Once the bars are set, slice them into rectangles, drizzle with the icing and garnish with goji berries & pistachios. Return to the fridge for another hour or so or until the icing has hardened.

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