chicken san choy bow

Serves 4

Poppy cooks…

1. Chop
   1 carrot and
   1/4 red cabbage in thermomix for 20 seconds at speed 4 then tip into a mixing bowl. Alternatively, julienne / thinly slice ingredients by hand.
   
   
2. Add to the mixing bowl
   1 lebanese cucumber, julienned and
   1 spring onion, thinly sliced then set aside.
   
   
3. Grill
   500g chicken tenderloins in
   olive oil with
   celtic sea salt and cracked black pepper.
   
   
4. While the chicken is cooking, in a small bowl mix together
   1/4 cup manuka honey,
   1 tablespoon gluten free soy sauce,
   2 teaspoon white wine vinegar and
   1/2 lime, juiced.
   
   
5. Shred the chicken, then add it to the vegetables. Pour dressing on top and mix together.
   
   
6. Prepare
   12 iceberg lettuce cups, spoon filling into cups and sprinkle with
   fried shallots.

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.
    

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.

noodle stir fry

Serves 4

Poppy cooks...

1. Blend
   juice of 1 lime,
   1/4 teaspoon cayenne pepper,
   3/4 teaspoon ground ginger,
   4 tablespoons tamari sauce,
   2 tablespoons apple cider vinegar,
   3 tablespoons manuka honey and
   5 medjool dates, pitted in a food processor until dates are fully broken down and set aside.
   
   
2. In a wok or non-stick frying pan scramble
   4 eggs, whisked with a drop of olive oil and set aside.
   
   
3. In the same wok/pan, heat
   olive oil over medium heat before adding
   500g chicken tenderloins, diced with
   celtic sea salt + cracked black pepper for 3 minutes.
   
   
4. Add
   onion, thinly sliced and
   5 garlic cloves, minced until chicken is fully cooked and onion is browned. Drain any excess liquid.
   
   
5. Stir through
   1 packet of konjac or rice noodles, prepared according to instructions on packet,
   3 baby zucchini, julienned,
   2 carrots, julienned and
   2 spring onions, diagonally sliced tossing until ingredients start to stick to the pan.
   
   
6. Pour sauce over ingredients and stir to combine. Cook until sauce is absorbed/reduced.
   
   
7. Before serving, stir through egg and
   1/2 cup coriander, chopped.
   
   
8. Serve with
   lime wedge and garnish with
   coriander.

Notes
If you like spicy food, just increase the amount of cayenne pepper in the sauce. And if you aren't allergic to nuts like I am, then top this dish with some toasted cashews.

thai beef salad

Serves 4

Ingredients

1/2 cup quinoa

1 cup hot filtered water

500g fillet steak

1/4 red onion, finely diced

2 spring onions, sliced diagonally

red capsicum, finely sliced

handful bean sprouts

125g green beans, sliced diagonally

lebanese cucumber, chopped

green chilli, finely sliced

1 cup coriander, chopped

50ml tamari sauce

juice of 1 lime

2 cloves garlic, crushed

Method

1. Cook green beans
2. Cook quinoa in filtered hot water
3. Grill steak with seasoning until medium rare. Leave to rest for 10 minutes before slicing into thin pieces
4. Combine onion, spring onion, capsicum, bean sprouts, beans, cucumber, chilli, coriander, quinoa and steak in a large serving bowl
5. Mix together tamari sauce, lime juice and garlic to make dressing and pour over salad

Notes
Feel free to use more red onion if you like red onion, or try adding a red chilli too if you like really spicy food.