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Monthly Archives: November 2016

Coconut rice with corn

Coconut Rice with Corn

Ingredients:

1 Jar TIANA Fair Trade Organics Raw Coconut Goodness – (Milk – 2 parts Coconut Goodness plus 3 parts water)
2 tablespoons CocoPacific Virgin Coconut Oil
700mls coconut milk made from TIANA Fair Trade Organics Raw Coconut Goodness as above
2 fresh corn on the cob OR 1 can corn kernels
5 cups water
1 ½ cups sticky/glutinous rice
2 cups CocoPacific Coconut Palm Sugar
½ cup coconut cream made from TIANA Fair Trade Organics Raw Coconut Goodness (Cream – 2 parts Coconut Goodness plus 1 part water) – (optional)

Method:

If using fresh corn remove kernels from the cob by running a sharp knife along its length. If using a tin, drain water from can. Set aside.

Put the coconut milk and water in a pan with the rice. Cook over a medium heat, stirring one in a while, until the grains are half cooked.

Add corn and continue to cook until rice and corn are tender. Stir occasionally to prevent sticking. Add CocoPacific Coconut Palm Sugar to sweeten. When rice is almost done, stir in the CocoPacific Virgin Coconut Oil.  For a richer flavour, add the cream at the end of cooking.

Nutty-banana-cupcakes

Nutty Banana Cupcakes

Ingredients:

⅓ cup CocoPacific Virgin Coconut Oil
2 cups TIANA Fair Trade Organics All Purpose Cassava Flour (gluten free)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup CocoPacific Coconut Palm Sugar
2 eggs
2 teaspoons vanilla essence
⅔cup plain yogurt
1 cup mashed bananas
⅓ cup chopped mixed nuts

 

Method:

Pre-heat oven to Gas mark 4 / 350*F

Prepare a silicone muffin pan.

Sift the TIANA Fair Trade Organics All Purpose Cassava Flour (gluten free), baking powder and salt together. Set aside.  In a bowl combine the CocoPacific Virgin Coconut Oil and CocoPacific Coconut Palm Sugar, add the eggs and vanilla.

Beat with a whisk until smooth.  Add the flour mixture alternately with the yogurt. Mix until smooth.

Fold in the bananas and nuts.

Pour into the muffin pan and bake for approximately 20 – 30 minutes.

Coconut panna cotta

Coconut panna cotta

Ingredients:

1 Jar TIANA Fair Trade Organics Raw Coconut Goodness, to make the cream – (Cream – 2 parts Coconut Goodness plus 1 part water)
3 tablespoons CocoPacific Coconut Palm Sugar
1 Jar of Honey for drizzling before serving
¾ cup of TIANA Fair Trade Organics Raw Coconut Goodness, to make the cream – (Cream – 2 parts Coconut Goodness plus 1 part water)
¾ cup of milk
1 tablespoon unflavoured gelatine
3 tablespoons water
Desiccated coconut for topping (optional)

 

Method:

In a pan, heat the milk to near boiling, remove from fire and add coconut cream and CocoPacific Coconut Palm Sugar.
Stir to dissolve the CocoPacific Coconut Palm Sugar. Set aside.
In a small bowl, soften the gelatine in the water. Microwave for a few seconds to completely dissolve.
Add the gelatine to the milk mixture and stir well.
Now strain the liquid to remove any gelatine that did not dissolve.
Ladle into glass dessert bowls and refrigerate until set.
Before serving, drizzle with honey and sprinkle with desiccated coconut.

Marinated-grilled-chicken-fillets

Marinated grilled chicken fillets

Ingredients:

¼ cup CocoPacific Virgin Coconut Oil
¼ cup olive oil
2 chicken breast fillets, pummelled with a meat mallet/rolling pin between cling film to tenderise
1 teaspoon dried rosemary
½ teaspoon dried oregano
2 teaspoons Worcestershire Sauce
Garlic Salt and white pepper

 

Method:

In a large bowl, place all the ingredients (except the garlic salt and white pepper) and mix with the chicken thoroughly.
Cover with cling film and place in the refrigerator for at least half an hour (the more you leave it the better the taste).
When ready, remove cling film and sprinkle with garlic salt and white pepper.
Cook under a medium grill heat on both sides until completely done.
Perfect as a sandwich filler, or cubed into a salad of your choice.

Italian-style-tomato-sauce-with-breaded-chickenpork-or-fish

Italian-style tomato sauce with breaded chicken/pork or fish

(Can also be used as a pasta sauce)

Ingredients:

CocoPacific Virgin Coconut Oil for pan frying
2 medium de-boned pork loin chops – fat removed OR 2 medium boneless breasts of chicken OR 1 large deboned Monk Fish fillet
2 packets of breadcrumbs

 

If using pork or chicken, wrap in cling film and pummel with a meat mallet or rolling pin until ¼ of an inch thick.
Place breadcrumbs onto a large plate and coat the meat/fish fully. Put to one side for approximately 10 minutes to settle.
On a medium heat, gently pan fry the meat/fish for about 5 minutes on each side and breadcrumbs are golden.

 

Sauce

1 tablespoon CocoPacific Virgin Coconut Oil
1 tablespoon Olive Oil
4 gloves garlic, crushed
1 medium onion, very finely chopped
I red pepper, cubed
1 green pepper, cubed
1 cup fresh button mushrooms, sliced
1 can whole tomatoes
1 courgette, cubed
2 tablespoons black olives, sliced
1 ½ tablespoons Italian seasoning
½ teaspoon ground oregano
1 bouillon cube or 1 full teaspoon of bouillon powder
Salt and pepper to taste

Method:

In a pan, heat the oils and fry the garlic, onion and peppers, until soft.

Stir in the mushrooms and cook for a further minute or two.

Add the tomatoes and simmer for two minutes.

Next the courgette, olives, Italian seasoning and oregano go into the pan.

Stir in the bouillon powder or hand-crush the bouillon cube into the mix and simmer until thick, stirring occasionally.

Season as required with salt and pepper; add the cooked meat/fish until heated through.