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Monthly Archives: July 2016

Chicken Cordon Bleu

Chicken Cordon Bleu

Ingredients:

4 small chicken breasts, skinned and boned
Salt and pepper, to taste
4 slices mozzarella cheese
4 slices ham
1 egg, lightly beaten
6 tablespoon dried wholemeal breadcrumbs
25g butter
1 tablespoon CocoPacific Virgin Coconut Oil

 

Method:

Put the chicken breast between two sheets of grease proof paper and flatten with mallet or rolling pin. Season to taste.
Put a piece of cheese and a piece of ham on top of each piece of chicken. Fold the chicken over to enclose the filling.
Coat the chicken with egg and then with the breadcrumbs
Heat to CocoPacific Virgin Coconut Oil in a large frying pan and fry for 5 minutes on each side, until the breadcrumbs are golden.
Drain on absorbent paper and serve.

Profiteroles

Profiteroles

Ingredients:
75g CocoPacific Virgin Coconut Oil
200ml cold water
100g TIANA FairTrade Organics All Purpose Cassava Flour (gluten free)
3 eggs, lightly beaten
300ml double cream

Sauce:
500g CocoPacific Coconut Palm Sugar
175g plain chocolate
300ml cold water
1 tsp CocoPacific Virgin Coconut Oil

Method:

Preheat oven.
Put the CocoPacific Virgin Coconut Oil in a saucepan with water and bring to boil.
Remove from heat and immediately tip in all of TIANA FairTrade Organics All Purpose Cassava Flour (gluten free). Beat thoroughly with wooden spoon until smooth.
Gradually beat in eggs. Cover 3 baking trays with baking parchment. With medium nozzle, pipe walnut sized balls on to trays.
Bake for 25-30 mins until crisp. Make slit in side of each profiterole to release steam. Leave to cool on wire rack.
To make sauce, put CocoPacific Coconut Palm Sugar, chocolate and water in a saucepan. Heat gently, stirring occasionally, until dissolved.
Bring to boil and simmer for 10-15 mins, stirring occasionally, until a thick pouring consistency.
Stir in CocoPacific Virgin Coconut Oil, remove from heat and leave to cool.
Whip cream until stiff and fill profiteroles. Arrange on serving dish, pour over a little sauce and serve remaining sauce separately.

Vegetarian Quinoa Burger

Vegetarian Quinoa Burger

INGREDIENTS

4 tablespoons of quinoa grain
2 cups of water
1 cup of oatmeal
1 medium carrot, grated
1 small onion, grated
1 and a half tablespoon spoon of CocoPacific Virgin Coconut Oil
6 chopped green olives
1 tablespoon of chopped parsley
1 teaspoon salt

Method:

Cook the quinoa in a cup of water until al dente. Remove from heat, rinse with cold water and drain. Reserve.
Dissolve the oatmeal in the remaining water and set aside.
In a saucepan, place the carrots, onion, CocoPacific Virgin Coconut Oil and sauté lightly. Add the cooked quinoa, olives, parsley, salt and the reserved oat flour, stirring until a dough. Remove from heat, let cool and shape into burgers format. In a non-stick skillet, grill on both sides.
Ready to serve.

Aldo Zilli explains why CocoPacific is his 1st choice

An interview with popular celebrity chef Aldo Zilli is due to appear in tomorrow’s Daily Mail, where he reveals that CocoPacific is his number one choice.
He said the healthy coconut oil can be used for a whole host of his signature dishes and that he prefers it to extra virgin olive oil for cooking.
He told the national newspaper: “CocoPacific is a raw virgin oil that for me is not the same as all the others that have that coconut aftertaste, so I can use it for my pomodoro, I can use if for my carbonara, I can use it for my Italian sauces, I can use it for my Bolognese if you like.”
He added: “It’s raw, it’s virgin and for me it’s the best thing I’ve discovered in a long time it’s a must-have in my store cupboard now.”
The Italian also emphasised the health benefits of using CocoPacific in his cooking.
“With CocoPacific there’s no cholesterol and no trans-fats, so the health element is a big thing for me, because I am well-known for trying to keep healthy all the time,” he said.
Aldo has devised a number of amazing recipes, from starters to main courses to desserts, all using the ultra-versatile raw virgin coconut oil, which has no coconut aftertaste.

 

Massive demand as affordable CocoPacific makes waves

Demand for new CocoPacific has been immense as health-conscious cooks clamour for the highest quality virgin raw coconut oil at an affordable price.
CocoPacific Raw Virgin Coconut Oil retails at just £4.99 and is produced by coconut experts TIANA Fair Trade Organics, primarily for use as a top quality culinary oil.
TIANA celebrates 10 years’ trading this year and has long been at the forefront of the coconut products business.
The explosion of coconut products like raw virgin coconut oil, over the last few years has meant Britons are very keen to get hold of them and as conveniently as possible, with many begging supermarkets to stock them.
CocoPacific is half the price and of a higher quality than alternatives, which accounts for the demand.
Julian Highley, global director at customer research firm Dunnhumby, said: “We have seen a four-fold rise in interest in coconut oil since the end of 2011. We anticipate this will be a trend that continues to grow.”
Consumers are increasingly concerned with ethical food production and are drawn to CocoPacif as it is produced on small coconut farms, by people with a love of their coconut trees and a passion for quality and sustainability.
CocoPacific supports coconut farming communities across the Pacific Islands.

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