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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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Mushroom and Spinach Lasagne cooking with Coconut Oil CocoPacific way

Mushroom and Spinach Lasagne – cooking with Coconut Oil CocoPacific way

Ingredients:

2 tbsp CocoPacific Raw Virgin Coconut Oil

180g pack spinach leaves

2 garlic cloves, chopped

250g pack chestnut mushrooms, sliced

400g can of chopped tomatoes

300g pack fresh lasagne sheets

400ml half fat crème fraiche

100g mature vegetarian Cheddar

½ Table spoon of freshly grated nutmeg

½ Table spoon of dried Basil

½ Table spoon of dried Oregano

Salt and freshly ground black pepper to season

Method:

Preheat the oven to 200C/400F/Gas 6. Heat 1 tbsp of CocoPacific Raw Virgin Coconut Oil in a large frying pan, add half the garlic and spinach leaves and stir fry for 1-2 minutes until the leaves have wilted. Remove from the heat, season well and set aside.

Add remaining CocoPacific Raw Virgin Coconut Oil  to the pan, add the mushrooms and cook over a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Stir in the remaining garlic and sizzle for 30 seconds. Mix in the tomatoes, bring to the boil and simmer over a high heat for two minutes or until reduced. Remove from the heat and season to taste.

Now make the cheat’s white sauce. Season the crème fraîche with the nutmeg, salt and ground black pepper, then mix them together well. Lightly oil a 1.4lt ovenproof dish.

Place a layer of lasagne over the base, trimming it to fit. Top with half the mushroom mix, then more lasagne. Spoon a third of the crème fraîche over, scatter over half the spinach and a third of the cheese. Repeat these layers once more. Now place a final layer of lasagne on top, and spread over the remaining crème fraîche and cheese.

Place on a baking tray, then bake for 25-30 minutes or until the lasagne is tender and the top golden. Leave to stand for five minutes before serving with a nice green salad and some warm crusty bread.

 

If you wish to learn more about cooking with coconut oil – check our recipes!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now

Jars Number 1 2 6 12
Usual Price £6.99 £13.98 £41.94 £83.88
Offer Price £6.48 £11.98 £33.96 £65.88

CocoPacific Raw Virgin Coconut Oil is also available online from AMAZON:

CocoPacific Raw Virgin Coconut Oil 1 x 500 ml glass jar

 

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Half Price CocoPacific Christmas Offer

Healthier Christmas Cooking with Coconut Oil the CocoPacific Way

Healthier Christmas Cooking with Coconut Oil the CocoPacific Way

We’ve got a Very Special Christmas Offer for your Christmas Cooking so you can have a HEALTHIER Xmas this year cooking with CocoPacific Raw Virgin Coconut Oil and CocoPacific Organic Coconut Sugar – guilt free!

CocoPacific Raw Virgin Coconut Oil is made from organically grown coconuts. Naturally processed, chemicals free, unrefined and unfermented, non hydrogenated and cholesterol free, no gluten, no lactose, no GMO. It is one of the best cooking oils you can find and it is the most affordable in the UK market!

It has a delicious creamy taste and very delicate aroma.  It is heat resistant, and when heated it DOES NOT develop dangerous trans-fats unlike extra virgin olive oil.

Also, you need substantially SMALLER amount of it if you cook with coconut oil, so it’s very economical, and good for those who does not want to gain weight. Suitable for vegetarians and vegans!

CocoPacific Organic Coconut Sugar is the purest organic coconut sugar, without any preservatives, additives or artificial flavourings, with much lower glycemic index (37) and lower content of fructose (2%), than usual sugar. That make is a perfect sugar free replacement especially for those who is on sugar restricted diets. Suitable for vegetarians and vegans!

Usual Price:

CocoPacific Raw Virgin Coconut Oil – £6.99

CocoPacific Organic Coconut Sugar – £6.99

Delivery – £5.99

Total – £19.97