slow cooked beef cheeks

Serves 4

This recipe is best prepared the day before you intend to serve it!

Poppy cooks…

1.  24 hours before cooking, in a large pot combine
   4 beef cheeks,
   knob ginger, grated,
   4 spring onions, finely chopped,
   5 cloves garlic, minced,
   red chilli, finely chopped,
   1 teaspoon chinese five spice,
   2 teaspoons coconut sugar,
   1/3 cup rice wine,
   1/4 cup tamari sauce,
   1/2 cup filtered water, place the lid on the pot and leave to marinade in the fridge.
   
   
2. The next day, pour over
   1 cup beef stock and place on low heat for 4 hours or until the beef cheeks are tender and all the fat is rendered.
   
   
3. While the beef cheeks are cooking, in a rice cooker cook
   2 cups jasmine rice with
   bunch of pak choy, chopped or any other asian greens in the steamer insert.

prawn summer salad

Serves 4

Poppy cooks…

1. Dice
   300g sweet potato and place on a baking tray. Drizzle with
   olive oil  and season with
   celtic sea salt + cracked black pepper and roast in a 180ºC oven for 30 minutes.
   
2. On a serving platter or divided amongst 4 dinner plates, place
   2 cups iceberg lettuce, sliced,
   mango, diced,
   100g snow peas, sliced diagonally,
   1/2 cup red cabbage, sliced,
   avocado, diced and roasted sweet potato.
   
3. In a frying plan combine
   1 tablespoon olive oil,
   2 teaspoon lime juice,
   red chilli, finely chopped,
   bunch coriander, chopped,
   300g prawns, deveined and cook until the prawn flesh is no longer translucent.
   
4. Serve the prawns on top of the salad.

asian style salmon

Serves 2

A super easy Asian dish that you can easily multiply depending on how many serves you want to make. 

Poppy cooks…

1. Line a baking dish with foil and place
   2 salmon fillets, skin side down, in the baking dish.
   
   
2. Cover the fish with
   2 spring onions, diagonally sliced,
   1 red chilli, deseeded and finely sliced,
   2 garlic cloves, minced,
   knob of ginger, minced, and
   2 teaspoons sesame seeds.
   
   
3. Pour juice of
   1/4 lime,
   1.5 tablespoons tamari sauce and
   1 tablespoon coconut amino sauce over the ingredients.
   
   
4. Cover and bake in a 180˚C oven for 25 minutes.
   
   
5. While the fish is in the oven cook
   1 cup jasmine rice in a rice cooker, with a bunch of
   asian greens, chopped in the steamer tray.
   
   
6. Plate up rice, followed by greens, place salmon fillet on top, drizzle remaining sauce over the whole dish and garnish with fresh
   coriander.

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.