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.

honey tofu with fried quinoa

Serves 3

Poppy cooks…

1. In a mixing bowl, stir together
   1/2 tablespoon olive oil,
   1 tablespoon gluten free soy sauce,
   1 tablespoon coconut amino sauce,
   2 tablespoons manuka honey and
   juice of 1/4 lime.
   
   
2. Add
   packet firm tofu, cubed into mixture and marinade for at least half an hour.
   
   
3. In a deep frying pan on medium heat, fry
   1 cup quinoa until it crackles and becomes aromatic then set aside.
   
   
4. In a rice cooker, add
   onion, diced to the pan with
   olive oil and cook until lightly browned.
   
   
5. Add
   green chilli, deseeded and chopped and
   2 cloves garlic, minced and cook for 1 minute.
   
   
6. Add
   500ml vegetable stock and quinoa and cook until all the stock is absorbed.
   
   
7. While the quinoa is cooking, steam some
   asian greens in the steamer insert.
   
   
8. Also while the quinoa is cooking, cook the marinated tofu in a frying pan; cooking until the sauce caramelises, tossing frequently to coat the tofu.
   
   
9. Stir
   juice of 1/4 lime,
   4 spring onions, sliced diagonally,
   handful coriander, chopped and
   1/4 cup pepitas through the quinoa mixture.
   
   
10. Serve the tofu on top of the quinoa and sprinkle with
    sesame seeds, with the asian greens to the side.
    

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.