Poppy bakes...
- Preheat oven to 190ºC.
- Add
1.5kg Royal Blue potatoes, peeled, chopped, rinsed to a large saucepan.
- Cover with
filtered water and
pinch of celtic sea salt; and parboil for 8 minutes.
- Drain into a colander to steam dry for 3 minutes.
- Shake colander to fluff up potatoes and place on a baking tray.
- Drizzle
coconut oil over and season with
celtic sea salt and cracked black pepper, toss to coat and roast for 30 minutes. (You can pause before roasting and pop in fridge until ready to cook).
- Using a potato masher, squash each potato.
- In a small bowl stir together
3 tablespoons coconut oil,
bulb of garlic, smashed,
splash of red wine vinegar and
bunch of rosemary and pour over potatoes, putting back in the oven for another 40 minutes.
Serves 2
A great side for adults, or for kid's meals! Just allow one potato per serve.
Poppy cooks…
- Wash and peel
2 potatoes and boil in
filtered water until cooked, then drain.
- Grate potatoes, drain excess moisture, add
celtic sea salt and cracked black pepper then form into nuggets shapes.
- Place in a frying pan with a little
olive oil, continually turning until golden all around.
You can also use sweet potato and/or oven bake the nuggets instead of pan-frying.
Serves 4
Poppy cooks…
- To make the herb mayonnaise, combine
1/2 cup Norganic mayonnaise,
1 tablespoon dijon mustard,
2 tablespoons lemon juice,
2 tablespoons parsley, chopped and
4 mint leaves, chopped and set aside or place in the fridge if you are making this in advance.
- Place
4 desiree potatoes, cut into wedges and
1/4 teaspoon celtic sea salt in a large pot of
filtered water, bring to the boil and cook until the potatoes are tender.
- Remove the potatoes using a slotted spoon, then place
250g green beans trimmed in the hot water to blanche them.
- In a non stick frying pan, grill
500g chicken tenderloins seasoned with
celtic sea salt + cracked black pepper.
- Serve by arranging the potatoes, green beans and chicken on a platter or plates then drizzle the herbed mayonnaise over the top.
