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Tag Archives: Coconut

Grilled-prawns,-mango-salad-and-exotic-dressing

Grilled prawns, mango salad and exotic dressing

Ingredients:

9 Raw Prawns peeled but leave tails on

Marinade

1 tablespoon CocoPacific Virgin Coconut Oil
1 tablespoon lemon juice
Salt and pepper

Place in a bowl and mix thoroughly, add prawns and leave for ½ an hour.
In the meantime oil 3 skewers, (this is so they do not burn during the cooking process).

Salad

Small cos lettuce, shredded
Medium cucumber, cut in half and grated lengthways (stop when you reach the pips)
2 large ripe tomatoes, halved, quartered and thinly sliced
1 large ripe Mango, cut into thin strips

Exotic dressing

2 tablespoons CocoPacific Virgin Coconut Oil
2 teaspoons TIANA Fair Trade Organics Raw Active Honey
¼ cup lemon juice
1 tablespoon ginger juice
1 tablespoon soy sauce
¼ teaspoon crushed garlic

Method:

Place all ingredients into a large bowl and whisk until thoroughly mixed, add the salad and mix together.

Now, grill prawns for a couple of minutes on both sides.

Serve in small bowls with prawns on top.

Mediterranean Tuna Pasta - CocoPacific Way!

Mediterranean tuna pasta

Ingredients:
2 tablespoons CocoPacific Virgin Coconut Oil
2 tablespoons Extra Virgin Olive Oil
4 gloves garlic, crushed
1 can Tuna in brine, drained
¼ cup chopped black olives
3 tablespoons finely chopped red bell peppers
3 tablespoons chopped capers
1 tablespoon Italian seasoning or dried basil leaves
Salt and pepper to taste
1 (400 gram) pack spaghetti noodles, cooked al dente
1 cup chopped fresh white cheese (ricotta or feta)

Method:

In a pan, heat both the oils. Fry the garlic until lightly browned.  Add the tuna, peppers and capers.

Stir-fry for a few minutes.

Season with salt, pepper and Italian seasoning.   Put in the pasta and toss to coat with the tuna mixture.

You may add more CocoPacific Virgin Coconut Oil if pasta looks dry.

Transfer to a platter and top with the cheese.

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.

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Warm Duck, Orange, Pomegranate & Mint Salad by Aldo Zilli

Aldo Zilli, famous Italian chef and brand ambassador for CocoPacific, tries a fantastic new recipe. Dust off your aprons, roll up your sleeves, and follow the guide below to create a perfect spring dish:

Buongiorno lovely readers and welcome,

I’m off to the fish market this morning for scampi from Scotland and some hake, as it’s really good at the moment. So I’ll be cooking pasta with scampi and roasted hake with olive crust later. My friends will love it after some roasted vegetables as antipasti, with my favorite CocoPacific coconut oil.

Ciao!

WARM DUCK, ORANGE, POMEGRANATE & MINT SALAD

2 duck breasts (about 140g each)
½ tsp sea salt
1 tsp Chinese five-spice powder
1 large orange
4 spring onions, finely sliced
2 large carrots, thinly sliced
½ cucumber, thinly sliced
½ Chinese cabbage, finely shredded
2 large handfuls of salad leaves (baby spinach, baby kale, Little Gem)
Large handful of fresh mint leaves
Large handful of fresh coriander leaves
1 pomegranate, halved

For the dressing:
1 tbsp sunflower oil
1 tbsp dark soy sauce
1 tbsp honey
1 tbsp rice wine vinegar
1 tsp sesame oil
Small thumb-sized piece of fresh ginger, peeled and grated

SERVES: 2

PREPARATION: 20 MINUTES (plus resting time)

COOKING TIME: 15 MINUTES

Preheat oven to 200°C/392°F/gas mark 6.

Place the duck on a chopping board and score the skin diagonally with a sharp knife at 1cm intervals. Rub all over with the sea salt and five-spice powder.

Place an ovenproof frying pan over a medium heat. Without waiting for the pan to get hot, place the duck in the pan, skin side down, and cook for about 6 minutes, or until the skin is crispy. Tilt the pan towards you and remove the fat with a spoon. Turn the breasts over and then place the pan in the oven for 8 minutes. Transfer to a chopping board, cover with foil and leave to rest.

Whisk together all the ingredients for the dressing in a bowl. Slice off the orange peel and white pith. Cut out the orange segments and set aside. Squeeze any remaining juice into the dressing.

Mix together the spring onions, carrots, cucumber, cabbage, salad leaves and herbs and toss with the dressing.

Serve the salad with the duck slices, orange and a sprinkle of pomegranate seeds.

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Aldo Zilli, Celebrity Chef

Famous Aldo Zilli is now the Brand Ambassador for CocoPacific!

Celebrity Chef Aldo Zilli becomes the Brand Ambassador for CocoPacific Raw Virgin Coconut Oil – best affordable coconut oil in the UK

International Celebrity Chef Aldo Zilli is partnering with well established coconut experts TIANA FairTrade Organics. Followed by numerous requests from consumers and trade partners, the multi-award winning UK manufacturer TIANA FairTrade Organics created the CocoPacific Brand to introduce the Best Affordable Raw Virgin Coconut Oil and Organic Coconut Sugar to their customers.

CocoPacific Raw Virgin Coconut Oil is Aldo Zilli’s choice of oil for cooking and baking.

What is Aldo Zilli’s Statement about CocoPacific Raw Virgin Coconut Oil:

“I have tried various virgin coconut oil brands but my ultimate choice is CocoPacific.”

“I highly recommend CocoPacific Raw Virgin Coconut Oil for cooking and baking.”

A popular TV chef Aldo Zilli is going to educate consumers on how to incorporate coconut oil in their everyday cooking. Aldo Zilli will raise awareness of uses and  benefits of coconut oil focusing specifically on the CocoPacific Raw Virgin Coconut Oil so the consumers can use this coconut oil as an everyday staple food.

Aldo Zilli will create a set of delicious recipes and videos to proudly support CocoPacific brand.

Why Famous Celebrity Chef prefers CocoPacific Raw Virgin coconut oil to other coconut oil brands?

CocoPacific Raw Virgin Coconut Oil is a premium quality virgin coconut oil without a premium price. It is a high quality and the best value for money virgin coconut oil available in the UK. It is made with only one ingredient – 100% cold pressed coconut oil. It is free from cholesterol, any chemicals and trans-fats. CocoPacific Raw Virgin Coconut Oil is suitable for all types of cooking, baking, frying & roasting.

Aldo Zilli said:

“I have been using CocoPacific Raw Virgin Coconut Oil for cooking and baking, and created special recipes for main courses, desserts and snacks.  All of them are not only delicious but also very healthy with no cholesterol, and no trans-fats.”

Find the product and more info on cocopacific.co.uk