Phone: +44 (0) 20 8427 1695

Tag Archives: cooking with coconut oil

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.

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.

Moussaka; coconut oil; CocoPacific

Moussaka – CocoPacific Way!

Moussaka – A Greek hearty supper

 

Ingredients:

1 Aubergine, sliced
4 tbsp of CocoPacific Virgin Coconut Oil
1 Onion, chopped
2 Cloves Garlic, crushed
350g Lean Minced Lamb
225g Can Tomatoes
3 tbsp Tomato Purée
5 tbsp Dry Red Wine
1 tsp Fresh Thyme, chopped
Salt and Pepper, to taste
300ml Natural Yoghurt
2 eggs, Lightly Beaten
75g Parmesan Cheese, grated
Method:

Sprinkle aubergine with salt and leave for 30 minutes.
Heat 1 tbsp CocoPacific Virgin Coconut Oil in a pan, add onion and garlic and fry until soft.
Add lamb, cook for 5 mins. Drain off fat. Add tomatoes, tomato puree, wine, thyme and seasoning. Simmer for 10 mins.
Mix together the yoghurt, eggs, half the cheese and seasoning,
Preheat oven. Rinse aubergine and pat dry. Heat remaining CocoPacific Virgin Coconut Oil and fry aubergine in batches, until golden on both sides.
Layer aubergine and mince in an oven-proof dish, finishing with a layer of aubergine. Pour yogurt mixture over aubergines and top with remaining cheese.
Bake for 40-45 mins or until cheese topping is golden.