See the recipes below for some of the delicious creations you can make from the Food is Life cookbook.
Marinated Lamb Chops with Stir-Fried Pak Choy & Baby Carrots
Serves: 4
=R2=
Charred Onion, Roasted Pumpkin & Bacon Salad with Coconut Cream Dressing
Serves: 4
=R1=
Prawn & Vegetable Tempura
Serves: 4
=R3=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 3 tbsp olive oil
- 4 small red onions, halved
- 500g pumpkin, cut into pieces
- 8 rashers smoked bacon
- 4 tbsp coconut cream*
- Coriander leaves, to serve
- Sea salt, to serve
Method
- Preheat oven to 180ºC.
- Grease frying pan with a little oil and heat to low–medium heat. Place onions, cut side down, in pan and fry without moving onions for 4–5 minutes. Add pumpkin chunks to pan plus remaining oil and give pan a good shake so all is well mixed. (You can now move onions.)
- Place pan in oven for 20–25 mins.
- After 10 mins, add bacon rashers to pan.
- When pumpkin has softened and bacon is crisp, remove pan from oven and allow to cool for 5 mins.
- Season coconut cream and whisk it firm, as with whipping cream. When cream is cold, whisking is really fast, less than 1 min.
- Arrange salad components on plates, add some dressing, drizzle a little baking oil over salad and garnish with coriander leaves and a sprinkle of salt.
- Serve lukewarm.
- Tip: If you have fresh coconut cream, leave it in the fridge for 2 days. The cream will coagulate and you can scoop it out. Another good way of achieving this is to strain the coconut cream through cheesecloth after 2 days, save the milk and use the thick cream for the dressing.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
