INGREDIENTS 50g coconut oil 1¼ tsp ground cumin 2 tsp chopped sage 1 tsp chopped rosemary 4 naartjies 1 whole chicken Salt and black pepper 6 baby red onions, quartered 2 tbsp honey, warmed 1 cube chicken stock
METHOD 1. Preheat oven to 220°C. Combine the coconut oil, cumin, sage, rosemary and zest of 1 naartjie. Rub all over the chicken, then season. 2. Slice one naartjie in half and stuff in the cavity. Slice another into segments (skin on) and place in a deep roasting dish along with the red onions. Place the chicken on top and place in the oven. Roast for 15 minutes before turning the temperature down to 180°C. Continue to roast for a further 15–25 minutes. 3. Meanwhile, combine the honey, juice of the remaining naartjies, chicken stock, salt and pepper in a bowl. Brush over the chicken 10 minutes before removing from the oven. 4. Create a neat slit next to the bone of the chicken’s leg, if the juices run clear, it is done. Remove from the oven and wrap in tinfoil. Leave to rest for 20 min before carving.
Now, this is one versatile and amazing recipe. It is bursting with flavour, and best of all you can substitute the prawns with chicken or beef 🙂
I love it, and think you will too.
11/2 large heads cauliflower, broken into small florets
2 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp dried chilli flakes
2 Tbs coconut oil, melted
himalayan salt and black pepper
FOR THE PRAWNS:
2 Tbs coconut oil
2 garlic cloves, chopped
1 red or green chilli, finely chopped
400g whole prawns, heads removed
FOR THE DRESSING:
1/2 cup hCG homemade mayonnaise
1/2 cup fat free yoghurt
juice of 1 lime
2 tsp stevia
5g fresh coriander, chopped
baby radishes, to garnish
Preheat the oven to 200ºC. Place the florets on a roasting tray, sprinkle with spices, drizzle with coconut oil and season to taste. Roast until crispy and golden brown, about 30 minutes, then remove from the oven and allow to cool slightly.
For the prawns: heat the coconut oil, garlic and chilli in a pan, toss in the prawns and sauté until pink and cooked through – season well.
For the dressing: Whisk together all the ingredients, then season.
To serve: Place the roasted cauliflower on a platter, top with the prawn mixture and serve warm, drizzled with dressing, and serve with baby radishes on the side.
Delicious cauliflower pancakes that you can enjoy by themselves or with homemade mayonnaise or a hearty salad, or serve as a side dish, just like hash browns.
450 g cauliflowers
½ yellow onion, grated
1 teaspoon salt
2 pinches pepper
110 g coconut oil for frying
Remove the cauliflower leaves and shred an appropriate amount of cauliflower coarsely. Save the rest of the cauliflower for another time.
Mix the shredded cauliflower with the other ingredients in a bowl and let sit for 5–10 minutes.
Melt a generous amount of coconut oil on medium heat in a big sauce pan. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
Place mounds of the grated cauliflower mix in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
Fry for 4–5 minutes on each side, adjust the heat so that they don’t burn. Be patient, if you flip the pancakes too soon they may fall apart.
Serving suggestions: Enjoy them as they are with homemade mayonnaise or spicy butter and leafy greens. Or have as a side dish, a great option to hash browns.