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Great grub for all the family; Celeb chef Lisa Faulkner shares her recipes for healthy family meals.

FORMER Celebrity MasterChef winner and actress Lisa Faulkner is passionate about healthy eating and has come up with some great family meal ideas.

She is a big fan of coconut oil saying: "Cooking with virgin coconut oil is one of the healthiest and lightest ways to cook. It can instantly transform dishes that lack excitement as well as being healthy."

Here Lisa shares some new recipes she has created in her role as ambassador for The Groovy Food Company, which produces natural foods.

COCONUT CHOCOLATE MOUSSE (Serves 4) INGREDIENTS: 1 tin coconut milk (minimum 50% coconut) 2 medium free-range eggs, separated 3tbsp The Groovy Food Company amber and mild agave nectar 3tbsp cocoa powder METHOD: 1. Place the tin of coconut milk in the fridge overnight. This helps the coconut cream from the fridge. Open the tin and scoop the solid coconut cream from the top of the tin into a bowl. Discard the coconut water (or drink it).

solidify and separate from the coconut water.

Mix the coconut cream with the cocoa powder then mix this into the egg and agave mixture.

2. In a bowl over a pan of simmering water, whisk the egg yolks with the agave with an electric hand whisk until it forms a thick pale mixture that leaves a trail when you lift the beaters. This should take about five minutes. 3. Remove from the heat and continue to whisk for a further three to four minutes to cool a little.

5. In a clean bowl, whisk the egg whites until they form stiff peaks. Carefully fold them into the chocolate and coconut mixture, being careful not to knock out too much of the air.

6. Spoon into four glasses and chill for at least an hour before serving.

4. Remove the coconut milk (Serves 4) INGREDIENTS: 1 tin coconut milk (minimum 50% coconut) 2 medium free-range eggs, separated 3tbsp The Groovy Food Company amber and mild agave nectar 3tbsp cocoa powder METHOD: 1. Place the tin of coconut milk in the fridge overnight. This helps the coconut cream solidify and separate from the coconut water.

2. In a bowl over a pan of simmering water, whisk the egg yolks with the agave with an electric hand whisk until it forms a thick pale mixture that leaves a trail when you lift the beaters. This should take about five minutes. 3. Remove from the heat and continue to whisk for a further three to four minutes to cool a little.

4. Remove the coconut milk from the fridge. Open the tin and scoop the solid coconut cream from the top of the tin into a bowl. Discard the coconut water (or drink it). Mix the coconut cream with the cocoa powder then mix this into the egg and agave mixture.

5. In a clean bowl, whisk the egg whites until they form stiff peaks. Carefully fold them into the chocolate and coconut mixture, being careful not to knock out too much of the air.

6. Spoon into four glasses and chill for at least an hour before serving.

BREAKFAST PANCAKES WITH BACON AND AVOCADO (Serves 6) INGREDIENTS: 1tbsp The Groovy Food Company amber and mild agave nectar 150g self-raising flour 1/2tsp cream of tartar 2 large, free-range eggs, separated 125ml natural yoghurt 16 rashers streaky bacon 2 avocadoes, sliced 2-3tbsp The Groovy Food Company rich and dark agave nectar Organic cooking spray with virgin coconut oil METHOD 1. Sift the flour into a bowl with the cream of tartar and add the caster sugar. Make a well in the centre, add the egg yolks and dollop in the yoghurt. Mix gradually together to form a thick batter. Set aside while you get the bacon ready.

2. Heat your grill to high and cook the bacon for five to six minutes, turning, until golden and crispy, set aside under a piece of foil to keep warm.

3. Once the bacon is nearly cooked, whip the egg whites in a clean bowl to soft peaks. Fold into the pancake batter.

4. Heat a large non-stick frying pan and spray with a little coconut oil spray, so it forms a very thin layer. Drop heaped tablespoons of the batter into the pan and cook for two minutes until set and golden on the bottom (you can peek at them to check) then flip over and cook for a further one to two minutes. 5. Transfer to a plate to keep warm and cook the rest of the pancakes, adding more coconut oil if you need to.

6. To serve, pile up stacks of pancakes scattered with avocado wedges and strips of crispy bacon. Drizzle with the dark agave and serve immediately.

FISH TACOS (Serves 4) INGREDIENTS: 4 cod fillets approximately 120g each 150g dried breadcrumbs 2 eggs, beaten Flour for dusting The Groovy Food Company omega high five oil, to fry For the salsa: 150g sweetcorn 1/2 sweet red pepper, finely diced 3 spring onions, finely sliced 1 red chilli, finely diced 1 small avocado, cubed A good handful of chopped, fresh coriander 1 lime and put the flour in one, the beaten eggs in another and breadcrumbs in the third. 3. Cut your fish fillets in half lengthways and then dust with the flour, dip in the egg and then coat with the breadcrumbs. Take a large, deep frying pan and pour in 1tbsp The Groovy Food Company omega cool oil To serve: Soft flour or corn tortillas Shredded lettuce Sour cream enough oil to create a pool around 1cm in depth. 4. Heat the oil over a medium heat until it is hot enough. Take a tiny piece of bread and see if it browns in the oil or put a wooden skewer/chopstick in the oil and if it fizzes, it's hot enough!

METHOD: 1. To make the salsa, drain the sweetcorn and put into a bowl with the pepper, chilli, onions, avocado and coriander. Squeeze in the juice of the lime and cool oil and mix together. Season to taste.

5. Cook the fish for about a minute on each side then drain on kitchen paper. 6. Serve in the flour or corn tacos with the lettuce, sour cream and a good dollop of the sweetcorn salsa.

2. Take three shallow bowls INGREDIENTS: 4 cod fillets approximately 120g each 150g dried breadcrumbs 2 eggs, beaten Flour for dusting The Groovy Food Company omega high five oil, to fry For the salsa: 150g sweetcorn 1/2 sweet red pepper, finely diced 3 spring onions, finely sliced 1 red chilli, finely diced 1 small avocado, cubed A good handful of chopped, fresh coriander 1 lime 1tbsp The Groovy Food Company omega cool oil To serve: Soft flour or corn tortillas Shredded lettuce Sour cream METHOD: 1. To make the salsa, drain the sweetcorn and put into a bowl with the pepper, chilli, onions, avocado and coriander. Squeeze in the juice of the lime and cool oil and mix together. Season to taste.

2. Take three shallow bowls and put the flour in one, the beaten eggs in another and breadcrumbs in the third. 3. Cut your fish fillets in half lengthways and then dust with the flour, dip in the egg and then coat with the breadcrumbs. Take a large, deep frying pan and pour in enough oil to create a pool around 1cm in depth. 4. Heat the oil over a medium heat until it is hot enough. Take a tiny piece of bread and see if it browns in the oil or put a wooden skewer/chopstick in the oil and if it fizzes, it's hot enough!

5. Cook the fish for about a minute on each side then drain on kitchen paper. 6. Serve in the flour or corn tacos with the lettuce, sour cream and a good dollop of the sweetcorn salsa.

GINGER AND COCONUT PUDDINGS (Serves 8) INGREDIENTS: 1tsp icing sugar mixed with a pinch of ground ginger 6 pieces stem ginger, plus 3tbsp of the syrup 75g organic virgin coconut oil, melted 200ml warm water 1 inch of fresh ginger, grated 1/2tsp ground ginger 1/2tsp allspice 175g self-raising flour 1/2tsp baking powder 3/4tsp bicarbonate of soda 2 eggs 100g The Groovy Food Company rich and dark agave nectar 3. Sieve the flour into a large bowl, then add the sugar, fresh ginger, ground ginger, allspice, baking powder and bicarbonate of soda and mix thoroughly. 4. Stir in the eggs and coconut oil mixture and whisk with an electric hand whisk until smooth. Fold in the chopped stem ginger. 5. Divide between the moulds, making sure they are no more than two thirds full then place on a baking sheet and cook for approximately 13-15 minutes.

METHOD: 1. Preheat oven to 180degC and grease eight dariole moulds and then dust with a mixture of icing sugar and ground ginger.

2. Finely chop the stem ginger or whiz in a small food processor. Melt the coconut oil with the stem ginger syrup in a pan until simmering, then add the warm water.

6. The puddings will have risen, so level out the tops with a knife and then turn out and serve with custard or cream.

INGREDIENTS: 1tsp icing sugar mixed with a pinch of ground ginger 6 pieces stem ginger, plus 3tbsp of the syrup 75g organic virgin coconut oil, melted 200ml warm water 1 inch of fresh ginger, grated 1/2tsp ground ginger 1/2tsp allspice 175g self-raising flour 1/2tsp baking powder 3/4tsp bicarbonate of soda 2 eggs 100g The Groovy Food Company rich and dark agave nectar METHOD: 1. Preheat oven to 180degC and grease eight dariole moulds and then dust with a mixture of icing sugar and ground ginger.

2. Finely chop the stem ginger or whiz in a small food processor. Melt the coconut oil with the stem ginger syrup in a pan until simmering, then add the warm water.

3. Sieve the flour into a large bowl, then add the sugar, fresh ginger, ground ginger, allspice, baking powder and bicarbonate of soda and mix thoroughly. 4. Stir in the eggs and coconut oil mixture and whisk with an electric hand whisk until smooth. Fold in the chopped stem ginger. 5. Divide between the moulds, making sure they are no more than two thirds full then place on a baking sheet and cook for approximately 13-15 minutes.

6. The puddings will have risen, so level out the tops with a knife and then turn out and serve with custard or cream.

COCONUT MINCEMEAT STREUSEL BAKE (Serves 6-8) 2. For the topping, melt the coconut oil and allow to cool slightly. Mix the flour, semolina and agave in a bowl. Pour over the melted coconut oil and mix until it forms a soft dough. Wrap in cling film and freeze for 30 minutes.

INGREDIENTS: For the mincemeat: 150g raisins; 150g sultanas; 100g currants; 100g dried cranberries ; 100g chopped mixed peel; 1 large cooking apple, peeled and grated; 100g coconut oil; 25g dessicated coconut; 125ml amber and mild agave nectar; 1tsp ground mixed spice; grated zest of 1 lemon; 100ml dark rum For the topping: 75g coconut oil; 75g self-raising flour; 40g semolina; 2tbsp dark agave nectar For the pastry: 200g plain flour, 125g chilled coconut oil, cut into cubes; 2tsp amber and mild agave nectar; 1-2tbsp cold water 3. For the pastry, put the flour in a mixing bowl and rub in the coconut oil until the mixture resembles coarse breadcrumbs. Add the nectar and enough cold water to mix to a firm dough. Shape into a disc and chill for 20 minutes. 4. Heat the oven to 200degC/fan 180degC. Lightly grease a 23cm x 33cm Swiss roll tin. 5. Roll out the pastry to a rectangle slightly larger than the tin, then use it to line base and sides of tin.

METHOD: 1. Put all the ingredients for the mincemeat, except the rum, in a large pan and cook over a low heat, for about 10 minutes. Remove from the heat, leave to cool, then stir in the rum. Cool completely.

6. Spread the mincemeat evenly over the pastry base. Using a coarse grater, grate the topping over the mincemeat. Bake for 25-30 minutes until golden all over. 7. Slice and serve while warm.

INGREDIENTS: For the mincemeat: 150g raisins; 150g sultanas; 100g currants; 100g dried cranberries ; 100g chopped mixed peel; 1 large cooking apple, peeled and grated; 100g coconut oil; 25g dessicated coconut; 125ml amber and mild agave nectar; 1tsp ground mixed spice; grated zest of 1 lemon; 100ml dark rum For the topping: 75g coconut oil; 75g self-raising flour; 40g semolina; 2tbsp dark agave nectar For the pastry: 200g plain flour, 125g chilled coconut oil, cut into cubes; 2tsp amber and mild agave nectar; 1-2tbsp cold water METHOD: 1. Put all the ingredients for the mincemeat, except the rum, in a large pan and cook over a low heat, for about 10 minutes. Remove from the heat, leave to cool, then stir in the rum. Cool completely.

2. For the topping, melt the coconut oil and allow to cool slightly. Mix the flour, semolina and agave in a bowl. Pour over the melted coconut oil and mix until it forms a soft dough. Wrap in cling film and freeze for 30 minutes.

3. For the pastry, put the flour in a mixing bowl and rub in the coconut oil until the mixture resembles coarse breadcrumbs. Add the nectar and enough cold water to mix to a firm dough. Shape into a disc and chill for 20 minutes. 4. Heat the oven to 200degC/fan 180degC. Lightly grease a 23cm x 33cm Swiss roll tin. 5. Roll out the pastry to a rectangle slightly larger than the tin, then use it to line base and sides of tin.

6. Spread the mincemeat evenly over the pastry base. Using a coarse grater, grate the topping over the mincemeat. Bake for 25-30 minutes until golden all over. 7. Slice and serve while warm.

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Cook and former |Celebrity MasterChef winner Lisa Faulkner
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Title Annotation:Features
Publication:Coventry Evening Telegraph (England)
Article Type:Recipe
Date:Nov 21, 2015
Words:2355
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