fake fried rice with fake honey chicken

Serves 4

I was amazed when I first cooked this dish as it immediately reminded me of being a child because it tasted exactly like my mother's cooking. Without compromising on taste, this version of fried rice with sticky honey chicken is so much healthier than the traditional version - you have to try it to believe it!

Poppy cooks…

1. In a large pot combine
   1/4 cup apple cider vinegar,
   1/4 cup coconut amino sauce,
   2 cloves garlic, minced,
   1.5 teaspoons manuka honey,
   4 black peppercorns and
   2 bay leaves.
   
   
2. Add
   500g chicken thighs to the pot and add enough 
   chicken stock until the chicken is submerged. Place in the fridge to marinade for at least 3 hours.
   
   
3. Whilst the chicken is marinading, cook the fried rice. Begin by scrambling
   4 eggs with a pinch of
   celtic sea salt and pepper, then set aside.
   
   
4. In a wok or large frying pan on high heat, sauté an
   onion, diced,
   4 cloves garlic, minced and
   2 carrots, peeled and diced until onion is golden and carrots are softened, then set aside.
   
   
5. Pulse
   1/2 cauliflower in a food processor until it resembles rice. Then sauté in work with oil until the cauliflower browns slightly.
   
   
6. Add carrot mixture back into the wok, along with
   2 tablespoons coconut amino sauce and
   1/4 teaspoon tamari sauce.
   
   
7. Then add
   1/2 cup frozen peas and stir until peas are cooked, then set aside and keep warm while you cook the chicken.
   
   
8. Place the pot with the marinaded chicken on high heat to bring it to the boil, then reduce to a simmer. Once the chicken is cooked, remove from the pot.
   
   
9. Reduce the remaining sauce until it forms a thick and sticky consistency, then add the chicken back in to heat up before serving.
   
   
10. Just before serving, combine the scrambled egg into the fried rice.

chicken shepherd's pie

Serves 4

This version of shepherd's pie can be made using any white meat, whether chicken, turkey or pork. You can make it in separate ramekins or a single pie dish. For anyone not following a dairy free diet, feel free to add cheese to the top of the mashed potato before grilling.

Poppy cooks...

1. Peel and dice
   800g potatoes, then place in boiling water until soft. Mash up with
   1 tablespoon nuttelex (or butter) and
   1/4 teaspoon celtic sea salt and set aside.
   
   
2. In a large pot, saute an
   large onion, diced,
   2 carrots, diced and
   2 celery stalks, diced with
   olive oil until the onion lightly browns.
   
   
3. Stir through
   3 garlic cloves, minced,
   3-4 squash, diced and
   1/2 teaspoon dried thyme, and cook for 1 minute.
   
   
4. Add
   600g free-range chicken (or turkey) mince and break up with a wooden spoon, cooking until the chicken is no longer pink.
   
   
5. Stir through
   handful spinach,
   400g tin of sugar-free diced tomatoes and
   2 tablespoons organic sugar-free tomato paste, simmering until there is very little liquid left.
   
   
6. Stir through
   1.25 cup peas and season with
   celtic sea salt + cracked black pepper.
   
   
7. Spoon mixture into 4 ramekins or a single baking dish and top with mashed potato.
   
   
8. Place under a grill until the potato browns.