Barbecued Prawns with Chilli and Lime
17th July 2019
Smoked Mackerel Risotto
21st February 2020
Ingredients
- 1.5 units onion Peeled and finely chopped
- 1.5 units leeks washed and finely sliced
- 1.5 tbsp coconut oil Organic virgin
- 3 units courgettes halved length ways
- 1.5 kg sweet potato(es) peel
- 3 pieces anchovies
- 850 ml almond milk
- 850 ml 1 table spoon of Organic Virgin Cocounut Oil
- 1.5 kg boned, skinless chicken breasts, cut into strips skinned and pin - boned
- pinch Himalayan Crystal Salt
- pich ground pepper fresh
- 1 tbsp turmeric
- 1.5 bunch Spring onion finely sliced
- 1 unit Lemon juiced
Servings: People
Instructions
- In an appropriately sized large pan, slow fry your onion and leek with around 5 tablespoons of coconut oil for 5 minutes until soft and tender
- Remove and discard the fluffy tasteless core from the courgettes and grate the rest into the pan
- Chop the sweet potatoes into rough 2 cm dice and add to the pan
- Give them a good stir and then add the anchovies. Allow to cook down by half before adding your milk and stock
- Bring to the boil and simmer for half an hour until the potatoes are tender. At this point, add your cod and simmer for a further 15 minutes until the flesh flakes away.
- Feel free to stir and break up the fish, but its quite nice to leave some big chunks as well.
- Season carefully to taste. Dived between your bowls, and serve with a small handful of parsley, spring onion and lemon juice.
- sprinkle a little orange zest over the parsley and spring onion. it really works with the cod
