Tag Archives: health

Chilli Sauce & Coconut Oil Prawns

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Ingrediants
For Chilli Sauce
3 Red Jalapeno peppers
1 chilli
2 tblps Sugar
1 tbsp Vinegar
Water
Cornstarch
2 Garlic Cloves

Coconut Oil Prawns
Coconut Oil
250g King Prawns
110g Brown rice & Quinoa (Boil yourself or Uncle Bens).
Baby Corn
Spring Onion & Coriander (for garnish)

Method

Chilli Sauce
To make the chilli sauce, blend together (I use a food processor) the garlic, chilli, red peppers, sugar, vinegar and 2 tbsp water into a puree.

Once blended, add to a saucepan and bring to the boil. The chilli, garlic and peppers should all start to soften, and the mixture will thicken. (I always taste as I am going along to see if it needs more sugar, vinegar etc).

Once you are satisfied it has thickened (roughly the consistency of a pasta sauce), combine the cornstarch and 2 tbsp of water in a mixing jug. Once combined, mix into the pan of peppers and sugar. Bring mixture to the boil and simmer for a few minutes. Once you are satisfied, remove from heat, cool and store in the fridge.

Coconut Oil Prawns
(If you are cooking your rice rather than heating in a microwave, start this process as will take 20 minutes to cook thoroughly).

Add roughly 2 tsp of coconut oil to a pan, on a low heat. Once oil has melted, add the prawns and cook on a low heat until soft and slightly browned.

Sometimes I chop a red chilli and add to the pan with the prawns for added flavour.

Whilst cooking, heat a pan of water for your baby corn. Once boiling, add and cook for 5 minutes (leave the baby corn whole and chop after cooking). Once cooked, drain, chop and add to the pan with the prawns, this gives them a delicious buttery flavour without the fat!

Once the prawns are cooked, stir in a tsp of cayenne pepper, and season with salt and pepper. Leave on a low heat.

Heat up Brown rice and Quinoa (or drain cooked rice once boiled) and server on plate.

Add the prawns and baby corn mixture, take the chilli sauce from the fridge and pour over. Garnish with spring onion and coriander. (You will see in the photo that i also added pomegranate seeds, something I tried as I had them to use up, equally as good without them.)

Enjoy!

Elena xxx

Honey Spice Rice

Summer (If like me you are in the UK i’d argue if we could really call it that but…) is a great time to experiment with sweeter flavors, heat and spice! Typically I have a lot of BBQ’s, family events and there is always loads of food to be made.

I tried my own version of Honey Spice Rice for my family which they loved so thought I would share the recipe with you!

Ingredients

6 Cups Brown Rice
6 Mixed Peppers
2 White Onions

2 Red Chilli
4 Garlic Cloves
1 Pack Pomegranate Seeds (250g)
1 Pack Thick Cut Bacon
1 Teaspoon Tumeric
1 Teaspoon Paprika
3 Teaspoon Chinese Five Spice
Salt & Pepper
Olive oil
Honey

Method

Chop onions and crush garlic and add to a pan with heated olive oil.

Once Brown, add in chopped peppers, red chilli and cook until soft. Add the bacon to the pan and cook through, seasoning with salt and pepper.

Took cook the rice, you can either add to the pan with 500ml of water, or you can boil separately, whichever you prefer. (Sometimes I use Uncle Bens Microwave Wholegrain Rice & Quinoa which gives more texture and Shorter prep time!)

Once rice is fluffy and cooked through, add to the pan of ingredients, and turn off the heat, and leave to cool for 10 minutes.

Once the rice has cooled, mix in the Tumeric, Chinese Five Spice, and Honey (as much as you like to your own taste – half a tablespoon is usually sweet enough).

Add rice to serving dish/es.

Sprinkle chopped cucumber and pomegranate seeds over the top. Season with salt and pepper. You can drizzle more honey over the top but again this will be to your taste!

Enjoy

Elena xxx