honey chicken

Serves 2

Poppy cooks...

1. Preheat oven to 200ºC.
   
   
2. In a freezer bag combine
   1 tablespoon tomato paste / sauce,
   2 tablespoons coconut amino sauce,
   2 teaspoons raw honey,
   clove garlic, minced and
   400g chicken (you can use drumsticks, thighs, tenderloins) and leave to marinade for 20 minutes.
   
   
3. Place in an ovenproof dish and bake for 35 minutes for drumsticks, 30 minutes for tenderloins. I love to serve this with green veggies and coconut brown rice.

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.

tofu + mango salsa

Serves 4

Poppy cooks…

1. Cook
   1 cup basmati rice in a rice cooker.
   
   
2. In the meantime, make the optional sauce first by whisking together
   tablespoon tahini,
   tablespoon apple cider vinegar,
   tablespoon tamari sauce,
   tablespoon olive oil,
   teaspoon agave syrup and
   wedge of lime, juiced, then set aside.
   
   
3. Saute
   2 cups green cabbage, finely sliced in
   olive oil seasoned with
   celtic sea salt and cracked black pepper.
   
   
4. Add rice, toss together and serve onto plates.
   
   
5. To make tofu marinade, in a large mixing bowl dissolve
   4 teaspoons cornflour in
   2 tablespoon olive oil and
   2 tablespoon tamari sauce.
   
   
6. Add
   2 packets firm tofu, diced to marinade, tossing to coat, then cook in a frying pan until the tofu is slightly crispy and the marinade is sticky and reduced.
   
   
7. While the tofu is cooking, prepare the mango salsa by combining
   2 mangos, finely diced,
   red capsicum, finely diced,
   1/2 bunch chives, chopped,
   handful coriander, chopped and
   1/4 lime, juiced. Serve salsa on top of cabbage rice.
   
   
8. When tofu is cooked, place on top of salsa, drizzle sauce over each dish and garnish with
   fried shallots.

butter chicken

Serves 4

We have nicknamed this dish butter chicken in our household as the consistency of the sauce reminds us of it. It is by no means a traditional butter chicken dish as we can't eat nuts and don't eat dairy in our house - just a little disclaimer so you don't have different expectations of this dish, haha.

Poppy cooks...

1. Cook
   2 cups of basmati rice and set aside.
   
   
2. Saute
   onion, diced in
   coconut oil.
   
   
3. Add
   4 garlic cloves, minced and
   2 teaspoons ginger, grated.
   
   
4. Add
   2 teaspoons garam masala,
   2 teaspoons ground cumin and
   1 teaspoon ground turmeric, stirring until fragrant.
   
   
5. Add
   400ml coconut cream and
   8 tablespoons tomato paste and bring to the boil.
   
   
6. Add
   500g chicken tenderloins, diced until cooked, stirring occasionally.
   
   
7. Add
   broccoli, cut into florets and
   1 cup corn kernels.
   
   
8. Add
   1 teaspoon cornflour and incorporate.
   
   
9. Season with
   2 teaspoons celtic sea salt and cracked black pepper.

As a summer version, omit the broccoli and corn but make a side salad of shredded cabbage, mango, cucumber and coriander. If you have young kids or toddlers, you can also omit the celtic sea salt and it still tastes amazing!

kedgeree

Serves 6

Poppy cooks...

1. Soak
   1 cup puy lentils for at least an hour, then drain.
   
   
2. In a saucepan, boil
   4 eggs with
   2 fillets salmon in a steamer insert above. Once the salmon is cooked through, flake; and once the eggs are cooked, cut into quarters; then set all aside.
   
   
3. Saute
   2 onions, sliced to your desired level of caramelisation, then set aside.
   
   
4. Melt
   2 tablespoons coconut oil in a large pan, then add
   1.5 cups basmati rice, lentils,
   2 bay leaves,
   4 garlic cloves, minced,
   knob of ginger, grated,
   sprinkle of chilli powder to your liking,
   1 teaspoon ground turmeric,
   2 teaspoons ground cumin,
   2 teaspoons ground coriander and stir until fragrant.
   
   
5. Add
   3 cups filtered water and bring to the boil then reduce heat to low and cover, cooking until the rice and lentils are done.
   
   
6. Stir through
   bag spinach, then add fish, eggs, onions and
   bunch parsley, chopped.
   
   
7. Serve with a
   wedge of lemon.

vegetable stir fry with mango tahini sauce

Serves 4

Poppy cooks…

1. Cook
   2 cups jasmine rice in a rice cooker.
   
   
2. Make sauce by blending
   mango,
   1 tablespoon ginger, grated,
   1 tablespoon tahini,
   1 tablespoon rice wine vinegar,
   1 tablespoon tamari sauce and
   1 tablespoon olive oil and set aside.
   
   
3. In a large frying pan or work, heat
   1/2 tablespoon coconut oil then add
   onion, thinly sliced,
   2 garlic cloves, minced,
   3 cups red cabbage, finely sliced,
   2 cups celery, finely sliced,
   2 cups sweet potato, finely sliced and
   2 tablespoons filtered water, stirring until the vegetables are cooked.
   
   
4. Serve rice, topped with vegetables, drizzle mango tahini sauce over the top and sprinkle with
   black sesame seeds.

oven baked chicken with sugarsnaps

Serves 4

Poppy cooks…

1. Preheat oven to 180ºC and line a baking tray with foil.
   
   
2. Add
   500g chicken tenderloins, cut into bite size pieces to a mixing bowl with
   1 tablespoon olive oil,1 tablespoons tamari sauce,
   2 tablespoons coconut amino sauce,
   2 tablespoon manuka honey,
   2 teaspoons ginger, finely grated,
   3 garlic gloves, minced,
   1 cup spring onions, finely chopped and mix together.
   
   
3. Spread chicken on baking tray and cook for 15 minutes before turning pieces over and baking until sauce is reduced and chicken looks sticky (about another 15 minutes).
   
   
4. While the chicken is cooking, in a rice cooker cook
   2 cups jasmine rice with
   200g sugarsnaps in the steamer insert.
   
   
5. Serve rice, topped with sugar snaps then chicken. Sprinkle dish with
   sesame seeds and a little
   lemon zest.

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.

mongolian beef

Serves 2

Poppy cooks…

1. Cook
   1 cup jasmine rice in a rice cooker with
   bunch of asian greens in the steamer tray on top.
   
   
2. In a frying pan saute
   4 cloves garlic, minced,
   3/4 teaspoon dried ginger and
   1/8 teaspoon dried chilli flakes.
   
   
3. Add
   3 tablespoons coconut aminos,
   1 teaspoon chicken stock paste (or 3 tablespoons chicken stock) and
   1.5 tablespoons manuka honey stirring frequently until the honey dissolves and the sauce thickens slightly.
   
   
4. Add
   500g stir fry beef and toss until cooked.
   
   
5. Stir through
   3 spring onions, sliced diagonally and serve on steamed rice with steamed greens to the side.

mápó dòufu

Serves 4

Poppy cooks…

1. Cook
   2 cups brown basmati rice.
   
   
2. Before putting on the heat, in a wok combine
   1 egg, lightly beaten,
   1 tablespoon cornflour,
   1/2 teaspoon ground five spice,
   1 tablespoon spring onion, finely chopped,
   1/2 teaspoon coconut sugar,
   1/4 teaspoon olive oil and
   1/4 teaspoon celtic sea salt.
   
   
3. Add in
   500g free range pork mince, mixing to coat pork in marinade; then cook pork mixture on a high heat.
   
   
4. Add
   red capsicum, finely diced,
   handful green beans, finely chopped,
   1/2 teaspoon chilli flakes,
   1 tablespoon garlic, minced,
   1 tablespoon ginger, minced,
   2.5 teaspoons coconut sugar and combine.
   
   
5. Add
   1 cup chicken stock,
   2 tablespoons gluten free soy sauce and
   2 tablespoons coconut amino sauce, reducing the heat if it starts to spit.
   
   
6. In a small dish, dissolve
   2 teaspoons cornflour in
   2 teaspoons filtered water and add to the pot and stir through.
   
   
7. Add
   4 spring onions, finely sliced, and
   2 packets of firm tofu, cubed until most (but not all) of the liquid is absorbed.
   
   
8. Serve on cooked rice with extra
   spring onions, sliced on top.

osso bucco

Serves 4

Poppy cooks…

1. Heat
   olive oil in a large pan / french oven and brown
   4 osso bucco cuts on each side, and then set aside.
   
   
2. Saute
   2 carrots, finely chopped and
   3 celery sticks, finely chopped in olive oil for 2 minutes.
   
   
3. Place osso bucco on top of vegetables in a single layer.
   
   
4. In a separate bowl combine
   1 cup dry white wine,
   410g tin diced tomato,
   1 tablespoon tomato puree,
   celtic sea salt and cracked black pepper.
   
   
5. Pour over osso bucco - if the meat is not covered, add extra wine until it is submerged in liquid.
   
   
6. Bring to the boil then reduce to a simmer and leave covered for 1 hour.
   
   
7. Remove the lid and cook for another 30 minutes, or until the meet is falling off the bone.
   
   
8. Cook
   2 cups rice.
   
   
9. To make the gremolata, combine
   zest of 1 lemon,
   2 tablespoons parsley, chopped and
   garlic clove, minced.
   
   
10. Serve rice, topped with vegetables, osso bucco and sprinkled with gremolata.

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.

beef stir fry

Serves 4

Ingredients

2 cups jasmine rice

onion, cut into wedges

500g stir fry beef

3 garlic cloves, minced

2 tablespoons manuka honey

2 tablespoons gluten free soy sauce

2 tablespoons tamari sauce

red capsicum, sliced

tray of baby corn, chopped

Method

1. Marinade beef in garlic, honey, soy sauce and tamari sauce for a minimum of 10 minutes
2. Cook rice
3. Saute onion in a wok or large frying pan on medium to high heat
4. Add beef, capsicum and corn and toss until cooked
5. Serve with rice

Notes
To save time, you can marinade the beef up to 24 hours before cooking.

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.

yoghurt chicken with a broccolini, beetroot + seed salad

Serves 4

Ingredients: chicken

1/4 cup coriander, finely chopped

1/4 cup parsley, finely chopped

garlic clove, crushed

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 teaspoons finely grated lemon rind

1 cup coconut yoghurt

500g free-range chicken tenderloins

Ingredients: salad

250g broccolini, diagonally cut into 5cm lengths

250g cooked beetroot, chopped

1 tablespoon sunflower seeds

1 tablespoon pepitas

1 tablespoon sesame seeds

gluten-free soy sauce

1 tablespoon olive oil

juice of 1/2 lemon

celtic sea salt + cracked black pepper

small handful chives, chopped

Method

1. Combine chicken ingredients (except the chicken) in a bowl. Add chicken and thoroughly coat in mixture and allow to marinade for as long as you like
2. Blanch broccolini
3. Combine seeds in a bowl and mix together with a dash of soy sauce
4. Whisk together olive oil, lemon juice and seasoning
5. Serve broccolini and beetroot with seeds sprinkled and lemon dressing drizzled on top
6. Grill chicken on both sides until cooked

Notes
You can bulk up this meal with a small bowl of jasmine rice. Any leftovers can be turned into wraps for lunch the next day too!

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!