Coco's Chimichurri

Coco's Chimichurri 

South American 

Ingredients:

1 whole tomato, seeded and diced finely
1 brown onion, diced finely
Bunch of fresh coriander, chopped finely
2-3 bay leaves 
Bunch of fresh flat leaf parsley, chopped finely
1/2 red capsicum
1 tbsp coarse rock salt
1 tsp black pepper
4-5 gloves of garlic, crushed
1 tbsp of oregano
1/2 cup Extra Virgin Olive Oil
1/4 red wine vinegar
1/4 water
1/2 lemon, squeezed freshly
1/2 tsp of chilli powder (optional)
1 tsp of paprika (optional)

Create:

1 Add all dry ingredients into a large bowl, give a good mix and rest well on the kitchen bench for 30mins.

2 Add the red wine vinegar, lemon juice and water. Give a good mix than rest for a further 15mins.

3 Finally add the extra virgin olive oil, until well covered. Enjoy.

Hot Tips...

• Best served at room temperature.
• Keep refrigerated when not in use.
• Lasts up to 7 days, store in an airtight container. 

Coco's Chicken Chimichurri Burger

    Coco's Chicken Chimichurri Burger

Ingredients:

Chicken breast tenderloins
Red capsicum
Avocado
Chimichurri 
Tasty cheese, sliced
Garlic Aioli 
Stone baked ciabatta loaf

Create:

1 Create the Chimichurri the day before for maximum flavor. Please see separate recipe for Chimichurri.

2 Start by preparing your burger bits. Slice some tomatoes, roughly cut some avocado, slice tasty cheese. Cut some capsicum into little fingers.

3 Preheat oven griller for a few mins on high. Spray the capsicum with canola oil, than add the capsicum on some foil and bake until golden. Only takes maximum 4-5mins.

4 Pan fry your chicken tenderloins until golden on each side. Meanwhile have your ingredients on the side ready. Toast your ciabatta pieces just a min or two before your chicken is ready

5 Meanwhile assemble your burger. Start with one piece of toasted ciabatta, a good spread of garlic aioli, slice of tasty cheese, couple of slices of tomato, salt n pepper, smashed pieces of avocado, grilled capsicum.. Finally your chicken pieces and a good dollop of chimichurri. Last piece of ciabata toast.

6 Add chimichurri on the side for extra garnish, enjoy.

Mexican Naked Beef Pie

Mexican Naked Beef Pie

Ingredients:

2 x sweet potato large
1/2 cup mild salsa 
3-4 gloves garlic, minced
1 large red capsicum, roughly diced
1 large yellow or orange capsicum, roughly diced
4 green chillies, diced
1 tsp sweet paprika
1/2 tsp chilli powder
1/2 bunch shallots, chopped
1 brown onion, diced
1 can whole peeled tomatoes
500gms beef mince 
2 tbsp butter 
2 tbsp olive oil
1/3 milk
1/2 cup grated tasty cheese

Create:

1 Preheat oven to 180° degrees. Spray with canola oil or line with baking paper.

2 Peel and dice the sweet potatoes and place in a microwave safe container. Fill up with water, until it covers all sweet potatoes than place in microwave for around 18mins on high. 

3 Meanwhile, In a fry pan place on medium heat. Add garlic, butter and olive oil. Next add mince and brown. 

4 Transfer mince to a bowl and cover. Add in the same fry pan: shallots, onion, both capsicums, green chillies, sweet paprika, chilli powder, whole peeled tomatoes (crush with your hands over mixture to release maximum flavor) and give a good stir.

5 Add mince mixture back to frypan, stir well and turn down to a low heat. 

6 Once potatoes are ready, give them a good mash, add some butter, milk and salsa. With your baking tray, add all the mince mixture into tray followed by the potato mixture on top. Season with salt and pepper. Add grated cheese. 

7 Keep in oven for around 15-20mins or until golden brown. Serve and enjoy.

Serves 6

Nice to do:

Add Parmesan on top with some crusty warm bread..

Lemongrass Chilli Chicken

Lemongrass Chilli Chicken

Ingredients:

1-2 red long chillies, sliced finely
3-4 garlic gloves, diced finely or minced
2 lemongrass stalks, cut finely
1 tbsp of brown sugar
2 tbsp of soy sauce
Small piece 3cm of ginger, grated 
1 red onion, roughly chopped
Good handful of fresh snow peas
500gms chicken breast, cut into cubes 
2 tbsp of coconut oil 
Jasmine rice 

Create:

1 In a large bowl throw in chilli, lemongrass, ginger, red onion, coconut oil, garlic, soy sauce, brown sugar and 500gms of chicken breast. 

2 Mix until chicken is well coated, leave overnight or at least an hour for the flavors to set in.

3 Heat fry pan on medium add red onion and coconut oil, give a good stir. After a minute add the chicken mixture. Cook for around 8mins (depends on size of chicken pieces) 

4 Serve with Jasmine rice. 

Leave for at least an hour or overnight.

Nice to do...

Add some fresh coriander on top as a garnish.

Coco's Chilli dogs

Coco's Chilli dogs

Ingredients:

chorizo or Italian Sausages

fresh avocado

red onion

hot chilli sauce

extra virgin olive oil

chilli concarne (400gms beef mince, kidney beans, whole peeled tomatoes and concarne mix)

grated mozzarella cheese

garlic

long crusty rolls

READY IN 20MINS SUPER EASY

Create:

1 Slowly cook the chorizo or sausages in a medium fry pan, turning regularly to ensure they are cooked right through.

2 Meanwhile, in a separate pan turn on medium heat. Add some oil than add 400gms of beef mince. Once the mince is brown add the concarne flavouring mix, red kidney beans and whole peeled tomatoes. Also add 1/2 cup water. Turn on low and simmer for around 10-15mins.

3 Once sausages are cooked, through in same pan the red onions and garlic, stir for a min or two.

3 Preheat grill to high and prep the buns. First cut length ways and add avocado to one side.

4 Next add a sausage, some chilli concarne mix, red onion mixture, a squeeze of hot chilli sauce and grated cheese on top. 

5 Place inside a baking tray until golden brown, around 5 minutes or so. Enjoy. 

Chicken Chilli Pesto

Chicken Chilli Pesto

Garnish with fresh mint and squeeze fresh lemon

Ingredients:

Chicken breast 500gm, diced 
A punnet of cherry tomatoes, cut in halves
Fresh mint
Fresh lemons
Shaved parmesan cheese
Penne pasta 
Sacla Chilli pesto pasta sauce, 1 and half jars (made in Italy)

Create:

1 On medium heat, throw in chicken and panfry until brown. Add cherry tomatoes than turn down to low. Simmer for 10mins.
2 Cook penne pasta around 13mins. 
3 Once pasta is ready, drain and pour pasta into a large bowl. Throw in chicken mixture, add parmesan cheese, 1 and half jars of chicken chilli pesto, 1 whole lemon squeezed freshly over the top and finally good bunch of fresh mint. Give a good stir. Enjoy.

Nice to do..

Serve with warm crusty bread. 
Add lemon and fresh mint on side as an extra garnish.

Pink Salmon Fishcakes

Pink Salmon Fishcakes

Served with baby spinach, basil leaves, rocket, cherry tomatoes and cherry bocconcini salad. Lemon wedges and dipping sauce. 

Ingredients:

1 red long chilli,
2 eggs
1 lemon
1 tbsp of sweet paprika
1/2 bunch of fresh coriander
2 gloves of crushed garlic
1/2 diced red capsicum
1 can of Pink Salmon or Red Salmon
1/2 bunch of shallots diced.

Create:

1 Combine all ingredients into a large mixing bowl and mix through by hand.
2 Grab a small handful, roll into a ball than flatten down to resemble pattie, than sprinkle some more breadcrumbs on each side.
3 On medium heat, spray fry pan with canola oil. Lightly brown each side until golden. 2-3mins.
4 Enjoy, Serve with a salad.

Nice to do..

Add sweet chilli sauce as a dipping sauce
Serves 2, makes around 7/8 small patties

Coco's Chilli Tomato Risotto

Coco's Chilli Tomato Risotto

Ingredients:

2 tsp fresh chilli (masterfoods fresh chilli is great)
3-4 shallots, chopped 
8 mushroom cups, peeled and chopped
2 zucchini, chopped
1/2 tsp Cumin
1/2 tsp sweet paprika 
2cups aborio Rice
1 tbsp. Coconut Oil and 2 tsp butter
5 garlic gloves, crushed
1 can whole peeled tomato, squeeze 
1 red capsicum
1 brown onion 
1/2 lime juice
1/2 lime rind, grated 
chicken stock 250ml
vegetable stock 500ml

Create:

1 In a medium saucepan combine the chicken stock and vegetable stock together on a low heat. Occasionally stir.

2 Next on medium heat fry onion, garlic, coconut oil and butter, wait 1min than throw in shallots, mushrooms, capsicum, zucchini.

3 Stir in Cumin, Paprika, fresh chilli, lime juice and lime rind. Add One by One Whole peeled tomatoes, gently squeeze over to add texture and to release extra flavor. Stir for few mins.

4 Add 2 cups of aborio rice. Stir.
5 Gradually add cups of warm stock to the frypan. Allow to boil on high, than turn down low. Constantly stirring for 28mins with continued cups of stock added until all stock is absorbed.

Serves 4 
Nice to do...

Garnish with crumbled danish feta, chopped parsley and coriander.