roast potatoes

Poppy bakes...

1. Preheat oven to 190ºC.
   
   
2. Add
   1.5kg Royal Blue potatoes, peeled, chopped, rinsed to a large saucepan.
   
   
3. Cover with
   filtered water and
   pinch of celtic sea salt; and parboil for 8 minutes.
   
   
4. Drain into a colander to steam dry for 3 minutes.
   
   
5. Shake colander to fluff up potatoes and place on a baking tray.
   
   
6. 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).
   
   
7. Using a potato masher, squash each potato.
   
   
8. 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.

chicken, beetroot + pear salad

Serves 4

Poppy cooks…

1. In a small saucepan (or rice cooker), boil
   1.5 cups white quinoa in
   3 cups hot filtered water until the quinoa is cooked, then set aside.
   
   
2. Grill
   500g chicken tenderloins with
   celtic sea salt + cracked black pepper.
   
   
3. On a serving platter or individual plates, layout
   180g baby spinach, roughly sliced topped with quinoa, chicken,
   pear, diced and
   250g "Love Beets" baby beetroot, diced.
   
   
4. Lightly whisk together
   1 tablespoon red wine vinegar and
   1 tablespoon olive oil, and season with 
   pinch of celtic sea salt + crack black pepper. Drizzle dressing over the salad.

In this picture compared to the previous one I tossed the salad and omitted the chicken which I had instead served on the side with my home made herbed mayonnaise.

blueberry chutney

This blueberry chutney is so unique, tasty and healthy! We love eating it as a dipping sauce with sweet potato chips or homemade chicken nuggets. For a smoother sauce consistency, simply blitz with a stick blender.

Poppy cooks…

1. In a small saucepan, bring to the boil
   2 cups blueberries,
   4 teaspoons garlic, minced,
   1/4 cup red wine vinegar,
   1/2 teaspoon ground ginger,
   1/4 teaspoon onion powder,
   1/4 teaspoon celtic sea salt,
   2 tablespoons coconut sugar and then reduce to a simmer for 25 minutes.
   
   
2. Chill in the fridge and serve!