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

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.

Fried rice with fish

Ingredients:

2 tablespoons CocoPacific Virgin Coconut Oil
2 eggs, beaten
1 ½ cups flaked smoked fish (haddock, salmon)
4 cups cooked rice
Garlic powder to taste

Method:

In a pan, heat the CocoPacific Virgin Coconut Oil and cook the eggs until set. Transfer to a cutting board and chop coarsely.

In the same pan, add the flaked fish and stir-fry for a minute. Add the rice and garlic powder.

Cook until heated through, and then add the egg. Season as required with salt.

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.

Mini Stuffed Pumpkins with Chicken Cream

Ingredients:

2 Mini Pumpkins
2 tablespoons of CocoPacifc Raw Virgin Coconut Oil
½ onion, finely chopped
1 clove garlic, minced
2 tablespoon tomato sauce
150g Chicken Breast, shredded
30g Cottage cheese
15g Parmesan cheese, grated
Salt & Pepper, to taste

Method:

Pre-heat the oven to 180 °C.
Place the pumpkins in a small roasting tray, add half a cup of water and cover with foil. Bake for 30 minutes.
Cut the top of the pumpkins, remove the seeds and pulp carefully and set aside.
Heat CocoPacifc Raw Virgin Coconut Oil in a medium saucepan over medium heat. Sweat the onion and garlic. Add the tomato sauce, chicken and salt. Add the pumpkin pulp, cottage cheese and mix well.
Fill the mini pumpkin with the mixture and sprinkle with grated cheese.
Bake for 5 minutes, in pre-heated oven at 180 °C. Place the lids and serve immediately.

Don’t waste the pumpkin seeds! Here are a few ideas for what to do with them:

Remove the pumpkin seeds and wash. Leave to soak for at least one hour and pre-cook for 10 minutes in boiling water. Dry them with a paper towel and season to taste (sea salt, Worcestershire sauce, olive oil, margarine, herbs, curry powder and peppers). Take them to the oven until golden and crispy.

Once you have the Pumpkin seeds ready, here are a few quick serving ideas

Add pumpkin seeds to healthy sauteed vegetables.
Sprinkle on top of mixed green salads.
Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing.
Add chopped pumpkin seeds to your favourite hot or cold cereal.
Add pumpkin seeds to your oatmeal raisin cookie or granola recipe.
Next time you make burgers, whether it be from vegetables, turkey or beef, you can also add some ground pumpkin seeds.

Tag Archives: cocopacific way

Grilled prawns, mango salad and exotic dressing

Mediterranean tuna pasta

Fried rice with fish

Chicken Cordon Bleu

Mini Stuffed Pumpkins with Chicken Cream

Mini Stuffed Pumpkins with Chicken Cream

Don’t waste the pumpkin seeds! Here are a few ideas for what to do with them:

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