Recipes: Groovy Food
Sticky Korean Chicken salad (pictured above)
Serves 4Ingredients
2 tbsp The Groovy Food Company Organic Virgin Coconut Oil
8 boneless chicken thighs, cut into chunks
5 tbsp sriracha sauce
3cm piece ginger, finely grated
1 tbsp The Groovy Food Company Amber and Mild Agave Nectar
1 tbsp light soy sauce
Squeeze of lime juice
1 tbsp sesame seeds, toasted
A good handful of coriander leaves
For the salad
Juice of a lime
1 tbsp The Groovy Food Company Omega Cool Oil
1 tsp The Groovy Food Company Amber and Mild Agave Nectar
½ small white cabbage, finely shredded
2 carrots, coarsely grated or julienned
1 cucumber, sliced into strips with a potato peeler
100g mange tout, finely sliced
Method
Heat the coconut oil in a wok or a large frying pan over a medium high heat and fry the chicken thighs until just browned on all sides. Add the sriracha sauce, ginger, agave and soy sauce.
Cover and simmer for 8 minutes or until the sauce has slightly thickened and the chicken is completely cooked through. Add a squeeze of lime juice.
Mix the lime juice with the cool oil and light agave and some salt and pepper. Toss together the salad ingredients with the dressing and divide between plates.
Top with the sticky chicken and scatter with sesame seeds and chopped coriander and serve.
Spiced coconut BBQ ribs
Ingredients:
2 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
4 tbsp The Groovy Food Company Organic Virgin Coconut Oil
1 large onion, finely chopped
4 garlic cloves, crushed
2 red chillies, finely chopped
2 star anise
75ml The Groovy Food Company Amber and Mild Agave Nectar
45ml The Groovy Food Company Rich and Dark Agave Nectar
100ml apple juice
150ml ketchup
2kg chunky pork belly spare ribs
Method:
1. In a dry frying pan, toast the spices over a low heat until they smell fragrant then crush coarsely in a pestle and mortar.
2. Heat the coconut oil in a frying pan, and then gently fry the onion for 10 minutes. Add the crushed spices with the garlic, chillies and star anise, then cook for another 2-3 minutes.
3. Transfer to a food processor and blend to a paste then mix in all the rest of the ingredients except for the ribs.
4. Put the ribs into a large plastic container, and then pour over the marinade, coat all over and chill overnight.
5. Pre-heat the oven to 110°C/fan 90°C/gas ¼. Put the ribs into a roasting tray, reserving the marinade. Cover the tray with foil, then cook for 4-5 hours or until the meat is really tender and falling off the bone.
6. Meanwhile, bubble the marinade in a small pan over a medium heat for 2-3 minutes until reduced and thickened.
7. Light your BBQ and when the ribs are tender, finish them over the hot coals, basting them with the reduced marinade, until they are sticky all over.
Spiced coconut BBQ ribs
Ingredients 2 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
4 tbsp The Groovy Food Company Organic Virgin Coconut Oil
1 large onion, finely chopped
4 garlic cloves, crushed
2 red chillies, finely chopped
2 star anise
75ml The Groovy Food Company Amber and Mild Agave Nectar
45ml The Groovy Food Company Rich and Dark Agave Nectar
100ml apple juice
150ml ketchup
2kg chunky pork belly spare ribs
Method:
In a dry frying pan, toast the spices over a low heat until they smell fragrant then crush coarsely in a pestle and mortar.
Heat the coconut oil in a frying pan, and then gently fry the onion for 10 minutes. Add the crushed spices with the garlic, chillies and star anise, then cook for another 2-3 minutes.
Transfer to a food processor and blend to a paste then mix in all the rest of the ingredients except for the ribs.
Put the ribs into a large plastic container, and then pour over the marinade, coat all over and chill overnight.
Pre-heat the oven to 110°C/fan 90°C/gas ¼. Put the ribs into a roasting tray, reserving the marinade. Cover the tray with foil, then cook for 4-5 hours or until the meat is really tender and falling off the bone.
Meanwhile, bubble the marinade in a small pan over a medium heat for 2-3 minutes until reduced and thickened.
Light your BBQ and when the ribs are tender, finish them over the hot coals, basting them with the reduced marinade, until they are sticky all over.
Breakfast Pancakes with Avocado and Bacon
Serves 6
Ingredients:
1 tbsp The Groovy Food Company Amber and Mild Agave Nectar
150g self-raising flour
½ tsp cream of tartar
2 large, free-range eggs, separated
125ml natural yoghurt
16 rashers streaky bacon
2 avocadoes, sliced
2-3 tbsp The Groovy Food Company Rich and Dark Agave Nectar
The Groovy Food Company Organic Cooking Spray with Virgin Coconut Oil
Method:
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 whilst you get the bacon ready.
Heat your grill to high and cook the bacon for 5-6 minutes, turning, until golden and crispy, set aside under a piece of foil to keep warm.
Once the bacon is nearly cooked, whip the egg whites in a clean bowl to soft peaks. Fold into the pancake batter.
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 2 minutes until set and golden on the bottom (you can peek at them to check) then flip over and cook for a further 1-2 mins.
Transfer to a plate to keep warm and cook the rest of the pancakes, adding more coconut oil if you need to.
To serve, pile up stacks of pancakes scattered with avocado wedges and strips of crispy bacon. Drizzle with the dark agave and serve immediately.
Ginger and coconut puddings
Serves 8
Ingredients
100g The Groovy Food Company Rich and Dark Agave Nectar
1 tsp icing sugar mixed with a pinch of ground ginger
6 pieces stem ginger, plus
3 tbsp of the syrup
75g The Groovy Food Company Organic Virgin Coconut Oil, melted
200ml warm water
1 inch of fresh ginger, grated
½ tsp ground ginger
½ tsp allspice
175g self-raising flour
½ tsp baking powder
¾ tsp bicarbonate of soda
2 eggs
Method
Preheat oven to 180°C and grease 8 darial moulds and then dust with a mixture of icing sugar and ground ginger.
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.
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.
Stir in the eggs and coconut oil mixture and whisk with an electric hand whisk until smooth. Fold in the chopped stem ginger.
Divide between the moulds, making sure they are no more than 2/3 full then place on a baking sheet and cook for approximately 13-15 minutes.
The puddings will have risen, so level out the tops with a knife and then turn out and serve with custard or cream.
Coconut chocolate mousse
Serves 4
Ingredients:
1 tin coconut milk (minimum 50% coconut)
2 medium free-range eggs, separated
3 tbsp The Groovy Food Company Amber and Mild Agave Nectar
3 tbsp cocoa powder
Method:
Place the tin of coconut tin in the fridge overnight. This helps the coconut cream solidify and separate from the coconut water.
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 from it. This should take about 5 minutes.
Remove from the heat and continue to whisk for a further 3-4 minutes to cool a little.
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.
In a clean bowl, whisk the egg whites until the form stiff peaks. Carefully fold them into the chocolate and coconut mixture, being careful not to knock out too much of the air.
Spoon into 4 glasses and chill for at least an hour before serving.
Coconut mincemeat streusel bake
For the mincemeat 150g raisins
150g sultanas
100g currants
100g dried cranberries
100g chopped mixed peel
1 large cooking apple, peeled, cored and coarsely grated
100g The Groovy Food Company Organic Virgin Coconut Oil
25g dessicated coconut
125ml The Groovy Food Company Amber and Mild Agave Nectar
1 heaped tsp ground mixed spice
Finely grated zest of 1 lemon
100ml dark rum
For the topping
75g The Groovy Food Company Organic Virgin Coconut Oil
75g self-raising flour
40g semolina
2 tbsp The Groovy Food Company Rich and Dark Agave Nectar
Icing sugar, for dusting
For the pastry
200g plain flour, plus extra for dusting
125g chilled The Groovy Food Company Organic Virgin Coconut Oil, cut into cubes
2 tsp The Groovy Food Company Amber and Mild Agave Nectar
1–2 tbsp cold water
Method
Put all the ingredients for the mincemeat, except the rum, in a large pan and cook over a low heat, stirring occasionally, for about 10 minutes. Remove from the heat, leave to cool, and then stir in the rum. Cool completely.
For the topping, melt the coconut oil and allow to cool slightly. Mix the flour, semolina and agave together in a bowl. Pour over the melted coconut oil and mix until it combines to form a soft dough. Bring together into a ball and wrap in cling film and pop in the freezer for 30 minutes.
For the pastry, put the flour in a mixing bowl and rub in the coconut oil until the mixture resembles coarse breadcrumbs (or whiz in a food processor). Add the agave nectar and just enough cold water to mix to a firm but not dry dough. Shape into a disc and chill for 20 minutes.
Heat the oven to 200°C/fan 180°C. Lightly grease a 23cm x 33cm swiss roll tin.
On a lightly floured surface, roll out the pastry to a rectangle slightly larger than the swiss roll tin, then use it to line the base and sides of the tin.
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.
Remove from the oven and leave to cool a little, then slice and serve whilst still warm.
Fish tacos
Serves 4
Ingredients
4 cod fillets approx. 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
½ 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
1 tbsp The Groovy Food Company Omega Cool Oil
To serve: soft flour or corn tortillas, shredded lettuce and sour cream
Method
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.
Take 3 shallow bowls and put the flour in one, the beaten eggs in another and the breadcrumbs in the 3rd.
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.
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!
Cook the fish for about a minute on each side then drain on kitchen paper.
Serve in the flour or corn tacos with the lettuce, sour cream and a good dollop of the sweetcorn salsa.
Sweet Potato and Kale Rosti with Poached Egg and Agave Bacon
Serves 4
150g of kale, tough stalks removed
1 large sweet potato or 2 smaller ones
1 large free-range egg
3 tbsp The Groovy Food Company Organic Virgin Coconut Oil, melted
8 rashers streaky bacon
5 large free-range eggs
1 tbsp white wine vinegar
2-3 tbsp The Groovy Food Company Rich and Dark Agave Nectar
Method
Preheat the oven to 200˚C/fan180˚C. For the sweet potato and kale rosti, blanch the kale in boiling water, drain and refresh under cold water then squeeze out as much liquid as you can. Chop and tip into a bowl.
Coarsely grate the sweet potato and add to the bowl with one of the eggs. Season and mix together. Add 1 tbsp of the melted coconut oil and mix well.
Heat a large frying pan over a medium high heat and add remaining coconut oil. Place heaped tablespoons of the mixture into the hot oil and press down to create flat little cakes.
Fry until golden then flip over to brown on the other side. Transfer to a baking sheet and continue cooking the rest of the mixture. Once they are all browned, put the baking sheet in the oven to cook them through for about 15 minutes.
Put the bacon on a separate baking sheet and cook in the oven for 15-20 minutes until golden and crisp.
Bring a saucepan of water to the boil then reduce to a bare simmer. Crack each egg into a ramekin and add a teaspoon of vinegar. Slide each egg into the water and poach for 3-4 minutes until the white is set. Remove with a slotted spoon. Serve the rosti topped with the bacon and a poached egg and with a good drizzle of dark agave.
More recipes found at: www.groovyfood.co.uk