Seared Snapper, Sauté vegetable thread squashed potato and Beurre Blanc Sauce.
A delicious chicken curry using Cocavo Coriander, Lime & Ginger and Mel's Tandoori Chicken Paste
- 500 gms Chicken Thigh meat Boned
- 1 tbsp Cocavo Coriander, Lime & Ginger
- 1 each Brown Onion Diced
- 1 tsp Grated Ginger
- 1 tsp Chopped Garlic
- 1 pkt Mel's Gourmet Tandoori Marinade
- 200 ml Coconut Cream
Dice the chicken thighs into large cubes, add 1 packet of Mel's Tandoori Chicken Marinade, mix well, cover & refrigerate for at least 30 minutes.
Heat the Cocavo Oil in a frying pan or wok, add the chopped onion and saute until the onion is just cooked.
Add the ginger & garlic to the cooked onions and continue to saute for 2 minutes.
Add the marinated chicken thigh meat to the onion, garlic & ginger and cook until the chicken starts to brown. Keep the meat moving to avoid the marinade from burning.
Once the chicken is browned, add the coconut cream, stir through the chicken, cover and simmer on a low heat until the chicken is cooked through.
Serve with steamed white or brown rice and garnish with fresh coriander.
To spice up your rice, we recommend stirring about 1 teaspoon of Cocavo Chilli & Lime through the hot cooked rice.
This hardy, flavorful lentil stew is very nutritious and filling. Even my kids love it, which is surprising because they are picky. It is both vegan and gluten-free, so just about everyone can enjoy it. I like to spice mine up with garlic-chile sauce on the side. If you don't grow your own tomatoes, ripe ones can be hard to find. Ask your local produce grocer to set aside their damaged and overripe tomatoes for you when they restock and you can get them for a bargain.
- 2 cups Quinoa
- 3 1/2 cups Water
- 1 tbsp Salt
- 2 tbsp Cocavo Light
- 1 small Onion
- 3 tbsp Curry Powder
- 6 cloves Garlic, minced
- 5 large Tomatoes, chopped
- 1 can Coconut milk
- 1 tbsp Molasses
- 1/4 cup Coconut powder
- 1 4inch Cinnamon stick
- 2 tbsp Cocavo Coriander
- 2 cups Red lentils
- salt and pepper to taste
Soak the quinoa in a bowl filled with cold water for 5 minutes, then drain using a fine mesh strainer, and rinse with running water. Set the strainer aside so the quinoa can drain, then bring 3 1/2 cups of water and 1 tablespoon of salt to a boil in a saucepan. Stir in the quinoa, cover, and reduce the heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 15 minutes. Set aside, and keep warm.
Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more. Pour in the water and coconut milk, and add the molasses, coconut powder, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then stir in the lentils, and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.
Once the lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the lentil stew over a bed of quinoa.
This delicious quick and easy No Bake slice is perfect for a quick treat that doesn't require an oven! I have bookmarked a lot of Lemon Slice recipes but keep coming back time and time again to this.
- 100 ml Cocavo Original (melted)
- 1.5 cups Desiccated coconut
- 395 g Sweetened condensed milk
- 1.5 packets Malt biscuits
- 2 tsp Grated Lemon rind
- 0.5 tsp Salt
- 1.5 cups Dried apricots (finely chopped)
- 1 tbsp Cocavo Original
- 1 tsp Lemon rind
- 2 cups Icing Sugar
- 1 Juice of small lemon
- Water to suit
Crush biscuits in a plastic bag with a rolling pin then add coconut, chopped apricots, lemon rind & salt
In a medium saucepan put Cocavo Original oil along with the sweetened condensed milk and cook on a low heat until the Cocavo & condensed milk combine - approx. 6 minutes
Add the Cocavo Oil & condensed milk mixture into the prepared dried ingredients, stirring well until combined.
Grease & line with baking paper a 20x30cm sponge roll tin
Press the mixture firmly into the tin & ice with lemon icing while still warm.
Refrigerate for 2 hours before slicing & serving
These delightful bread rolls are soft and pillow like. They melt in your mouth and have a slight sweet flavor. This Sweet Bread recipe is easy to make, delicious and super versatile. Use this basic dough recipe to make a tasty assortment of buns and rolls.
- 500 g White bread flour
- 5 tbsp Cocavo Original
- 2 Eggs
- 200 ml Milk
- 75 g White sugar
- 7 g Yeast
- 1 tbsp Butter
- 2 tbsp Soft brown sugar
- 4 tbsp Desiccated coconut
- 6 g Salt
Mix 500g white bread flour with 6g of salt.
Melt 3tbsp of plain Cocavo and mix in, plus two eggs.
Gently warm 200ml of milk in a pan and stir in 75g white sugar and 7g yeast.
Add to flour/Cocavo/egg mix. Turn out and knead for 10 min. If too wet, add flour. Leave till doubled in size.
Meanwhile melt 2tbsp of Cocavo with 1 of butter, 2 of soft brown sugar, and 4 of desiccated coconut in a bowl over a pan of simmering water mixing constantly, then chill when combined.
When dough has risen, knock back, halve into two sausages, and slice into 20-odd portions.
Flatten each one into a hand size disc, put a spoonful of chilled filling in the middle, wrap the edges up and over and put the balls crease side down on grease proof paper on a tray. Repeat till tray full.
Leave under plastic bag an hour to prove, brush generously with egg & water glaze, bake at 180C for at least 20 minutes until nicely coloured.
Eat warm, great with a mug of coffee.