Sticky ribs

Poppy cooks...

Serves 2

1. Preheat oven to 200ºC.
   
   
2. Cut
   rack of pork ribs into individual ribs and place in a roasting dish (with a lid) lined with foil.
   
   
3. To make the marinade, place in a small pot
   1 teaspoon ginger, grated,
   clove of garlic, minced,
   75ml apple juice,
   50ml white wine vinegar,
   1.25 tablespoons tomato paste,
   2 teaspoons dijon mustard,
   50ml soy sauce and
   4 tablespoons manuka honey, whisking together over medium heat until sauce thickens (approximately 10-15 minutes).
   
   
4. Coat the ribs with marinade, put lid on and place in oven for 10 minutes.
   
   
5. Flip ribs over, place lid back on and in oven for another 10 minutes.
   
   
6. Remove from oven, turn ribs around, and place back in oven without lid for a further 5 minutes.
   
   
7. Flip ribs over, still without lid on and in oven for a final 5 minutes.
   
   
8. We serve these with rice and stir fried greens to make a whole meal.

gnocchi + pork ragu

Serves 6

Poppy cooks…

1. Place
   1kg de-boned pork leg,
   2 red onions, peeled and roughly chopped,
   400g tin of diced tomatoes,
   2 tablespoons tomato paste,
   2 cups filtered water,
   4 garlic cloves, peeled,
   2 tablespoons gluten-free soy sauce,
   tablespoon of dried mixed herbs,
   2 teaspoons smoked paprika, (you can use sweet paprika too, depending on the smokiness level you prefer)
   2 tablespoons coconut sugar,
   1/2 teaspoon celtic sea salt and
   1/2 teaspoon cracked black pepper into a large pot on medium heat for 4 hours or until the pork is soft and pulls apart easily.
   
   
2. Place
   1kg nadine potatoes and
   1/2 head of garlic (skin left on) on a baking tray in a 180ºC oven for 1 hour or until they are easily pierced by a skewer.
   
   
3. Allow the potatoes to cool slightly, then halve and scoop the flesh into a mixing bowl.
   
   
4. Add the roasted garlic, skin removed, then mash until smooth.
   
   
5. Add
   2 egg yolks and combine.
   
   
6. Add
   1.5 cups gluten-free plain flour, half a cup at a time to the potato mixture, mixing together to form a dough, but be careful to not overwork the dough.
   
   
7. Prepare a lightly floured surface, then roll handfuls of the dough into long strips. Cut strips into gnocchi pieces and place on a floured tray. Using a fork, make indents in the gnocchi to absorb the ragu sauce later.
   
   
8. When the pork is soft, remove from the sauce, shred the meat and place back into the sauce.
   
   
9. Bring a separate pot of
   filtered water with
   1/2 teaspoon celtic sea salt to the boil, add gnocchi and remove as soon as they rise to the surface - approximately 2 minutes. Remove with a slotted spoon and place into the pork ragu. Then serve!

The pulled pork can also be cooked in a slow cooker...I cook it on medium for 5 hours, then remove the lid and cook on high for half an hour to reduce the sauce while I shred the meat.

As an alternative, the pulled pork is perfect with my apple coleslaw, served in hard tacos!

sausage, vegetable + bean stew

Serves 4

Poppy cooks...

1. Cook
   1 packet of sausages and set aside.
   
   
   
2. In a large pot, saute
   1 onion, diced in
   olive oil.
   
   
   
3. Add
   300g carrots, cut into bite sized pieces,
   300g potatoes, cut into bit sized pieces,
   1 tablespoon garlic, sliced,
   1 teaspoon cumin,
   1 400g tin of cannellini beans,
   500ml chicken stock,
   1 cup water and
   1 bay leaf; and bring to the boil.
   
   
   
4. Reduce to a simmer; then add
   2 cups pumpkin, cut into bite sized pieces,
   2 tablespoons parsley, chopped and sliced sausages.
   
   
   
5. Cook until vegetables are tender and season with
   black pepper.
   
   
   
6. Remove bay leaf before serving and garnish with extra parsley.

Notes
If you have a large dutch oven, you can cook the sausages in it and use it for the remainder of the recipe, which will incorporate the flavours from the cooked sausages into the dish. It also makes this a one-pot-wonder!

pork + pineapple salad

Serves 4

Poppy cooks...

1. Cook
   2 cups brown basmati rice and leave to cool (best to cook rice earlier in day or night before).
   
   
2. In a large frying pan, saute
   shallot, finely sliced, 
   2 cups red or green cabbage, shredded and
   1/4 pineapple, cut into pieces in
   olive oil until onion is slightly browned.
   
   
3. Add cold rice,
   punnet cherry tomatoes, halved and season with
   gluten free soy sauce and
   cracked black pepper to taste. Toss for 3 minutes and set aside.
   
   
4. Season
   pork fillet with
   celtic sea salt + cracked black pepper and cook in frying pan.
   
   
5. Slice pork and serve on bed of fried rice.

kaffir lime chicken with cucumber + mango salad

Serves 4

Ingredients

2 cups jasmine rice

16 kaffir lime leaves, centre vein removed, finely chopped

2 garlic cloves, crushed

60ml (1/3 cup) lime juice (or juice from 1 fresh lime)

2 tablespoons olive oil

2 lebanese cucumbers, halved lengthways, thinly sliced diagonally

mango, sliced

1/4 red onion, thinly sliced

1/2 cup coriander

160ml (2/3 cup) coconut cream

500g chicken tenderloins, chopped (or pork)

Preparing the salad

Method

1. Cook rice
2. Combine 16 lime leaves, garlic, lime juice & oil in mixing bowl. Add chicken, coat, cover & place in fridge to marinade for 4-6 hours
3. Place cucumber, mango, onion & coriander in large bowl to make salad & toss
4. Drain chicken and cook in a non-stick frying pan
5. Serve rice, top with salad & chicken, and spoon over coconut cream to serve

The finished product!

Notes
Kaffir lime leaves can be quite hard to cut, so feel free to use kitchen scissors instead!