chicken + potato salad with herbed mayonnaise

Serves 4

Poppy cooks…

1. To make the herb mayonnaise, combine
   1/2 cup Norganic mayonnaise,
   1 tablespoon dijon mustard,
   2 tablespoons lemon juice,
   2 tablespoons parsley, chopped and
   4 mint leaves, chopped and set aside or place in the fridge if you are making this in advance.
   
   
2. Place
   4 desiree potatoes, cut into wedges and
   1/4 teaspoon celtic sea salt in a large pot of
   filtered water, bring to the boil and cook until the potatoes are tender.
   
   
3. Remove the potatoes using a slotted spoon, then place
   250g green beans trimmed in the hot water to blanche them.
   
   
4. In a non stick frying pan, grill
   500g chicken tenderloins seasoned with
   celtic sea salt + cracked black pepper.
   
   
5. Serve by arranging the potatoes, green beans and chicken on a platter or plates then drizzle the herbed mayonnaise over the top.

french beef stew

Serves 9

Poppy cooks...

1. In a slow cooker place 
   500g organic diced beef,
   2 onions, cut into chunks,
   5 celery stalks, cut into chunks,
   600g carrots, cut into chunks,
   600g potatoes, cut into chunks,
   100ml tomato paste,
   750ml filtered water,
   150ml dry cooking sherry (or 40ml red wine vinegar and 110ml extra water),
   4 teaspoons coconut sugar,
   3 teaspoons celtic sea salt,
   cracked black pepper, to taste,
   3 teaspoons dried basil and set on medium for 5 hours.
   
   
   
2. 250g green beans, chopped and
   3 tablespoons of tapioca pearls, to slow cooker and set on medium for another 2 hours.
   
   
   
3. Cook
   6 cups rice using whichever method you prefer.
   
   
   
4. Serve stew on top of rice.

thai beef salad

Serves 4

Ingredients

1/2 cup quinoa

1 cup hot filtered water

500g fillet steak

1/4 red onion, finely diced

2 spring onions, sliced diagonally

red capsicum, finely sliced

handful bean sprouts

125g green beans, sliced diagonally

lebanese cucumber, chopped

green chilli, finely sliced

1 cup coriander, chopped

50ml tamari sauce

juice of 1 lime

2 cloves garlic, crushed

Method

1. Cook green beans
2. Cook quinoa in filtered hot water
3. Grill steak with seasoning until medium rare. Leave to rest for 10 minutes before slicing into thin pieces
4. Combine onion, spring onion, capsicum, bean sprouts, beans, cucumber, chilli, coriander, quinoa and steak in a large serving bowl
5. Mix together tamari sauce, lime juice and garlic to make dressing and pour over salad

Notes
Feel free to use more red onion if you like red onion, or try adding a red chilli too if you like really spicy food.

chicken risotto

Serves 4

Ingredients

500g chicken tenderloins, chopped into bite-size pieces

olive oil

celtic sea salt + cracked black pepper

onion, diced

2 garlic cloves, crushed

2 cups arborio rice

500ml chicken stock

1 cup hot water

tin of diced tomato

1 cup sliced green beans

2 tablespoons basil leaves, sliced

Method

1. Cook chicken in rice cooker with oil and seasoning. Remove and place in a separate bowl
2. Cook onion and garlic in rice cooker. Add additional oil if necessary
3. Add rice and toss to coat with oil
4. Add stock, water and tomato. Stir and cover with lid
5. When most of the liquid is absorbed (but before the rice cooker turns itself off) add beans and stir through
6. When the rice cooker turns itself off stir through chicken and basil leaves

Notes
If you don't have a rice cooker, the same method can be used on a cooktop or in the oven. If you don't have fresh green beans, frozen green beans work just as well, or even peas. Feel free to grate fresh parmesan cheese if you aren't avoiding dairy.

jerk chicken with pineapple

Serves 6

You can adjust the heat of this one pot wonder by either de-seeding all the chillies or leaving them whole. You can also use any cut of chicken you prefer, or even roast a whole chicken!

Poppy cooks...

1. To make the marinade, place
   2 red chillies, 1 deseeded,
   3 garlic cloves,
   handful coriander,
   handful parsley,
   2 sprigs thyme,
   1 lime, zest and juice,
   3 tablespoons coconut sugar,
   1/4 teaspoon ground cinnamon,
   1/4 teaspoon ground nutmeg,
   1/2 teaspoon celtic sea salt,
   1/2 teaspoon cracked black pepper and
   1.5 tablespoons olive oil in a food processor and pulse until combined.
   
   
2. Poor the marinade into a plastic freezer bag, then add
   1kg chicken thigh fillets and massage the marinade into the chicken. Set aside for at least 30 minutes.
   
   
3. Preheat the oven to 200°C and line a roasting pan with foil.
   
   
4. Scatter chicken in roasting pan and roast for 40 minutes until golden.
   
   
5. While the chicken is cooking, cook
   3 cups jasmine rice in
   6 cups filtered water.
   
   
6. Blanch
   2 cups green beans, sliced diagonally in hot filtered water.
   
   
7. 10 minutes before the chicken is finished, add
   2 cups pineapple, cut into pieces to the roasting pan.
   
   
8. Serve rice topped with chicken. Add green beans to roasting pan and toss with roasting juices before serving pineapple and green beans.