A Sweet Orange Mash...

A sweet orange mash sounds intriguing... but really its just a combination of sweet potato and carrots, sounds boring but I do promise you it is the tastiest mash goin'round and I had to try a few techniques to get it right...so here it is!

 


What you will need.

1. One large sweet potato (the orange kind)
2. 3 large carrots
3. 3 large cloves of garlic
4. 30 grams butter (I didn't say it was going to be fat free)
5. Dried Oregano (a couple of shakes)
6. Salt & Pepper to season

Extras
- A Non stick deep baking tray
- A bamix or food processor

How to prepare.

1. Peel and chop carrots and sweet potato into large pieces and set aside.
2.  Preheat oven to 200 degrees celcius with baking tray heating inside it.
3. After a few minutes safely remove the hot tray from the oven and set onto a safe benchtop space
4. Add the butter to the tray and allow it to melt
5. Place the precut carrots and sweet potato pieces into the tray. Turn the pieces over into the melted butter to coat.
6. Season with oregano, salt and pepper.
7. Reduce oven down to 180 degrees celcius and place tray back into the oven.
8. Bake for 25 minutes.
9. Chop the garlic roughtly and add to the tray after 25 minutes of baking, then bake for a further 15 minutes until the vegetables are easy to pierce with a fork.
10.  Once cooked take the vegetable out of the oven and out of the tray, transferring into a bamix bowl or mixer. Ensure to include the cooked garlic pieces.
11. Whizz (puree & mash) all the ingredients together until smooth.


No steaming required with this recipe, I tried that but found I lost some important flavors which i thought was really sad...
Slow roasting is the way to go with this one, keeps all the flavors in and slightly caramelises the ingredients.... try it, its certainly is delicious.

Enjoy this recipe as a side with steak, tofu or any other protein. It's a great winter warmer using good seasonal ingredients

Make your own Muesli!

 

Create the mix then add to plain oats... serve warmed this winter with warmed coconut or almond milk...

Breakfast ready! Prepping ingredients for muesli in my #tupperware chopper! Mix and crush #nuts (of your choice) ➕ #driedfruit #sultanas #apricots #apples➕ #linseeds ➕ #pepitas ➕ #coconut ➕ #cinnamon then ADD #oats ... Store in a dry place for your next breakfast! #breakfast #muesli #makeypurown ✔️✔️ #healthy #healthyhabits #healthyeating #instafood #tupperwarechopper #cookingforsandro #kitchen

Crispy Sticky Chicken

You are probably thinking, how can you get crispy sticky chicken and make it crispy and sticky at the same time? I say easy.... my recipe is a spin off to Jamie Oliver's Asian sticky chicken recipe, however I have incorporated a good coating of rice flour and sesame seeds cooked in coconut oil for that extra crunch!

I didn't want to promote a recipe where you need to fry in vegetable oil either, that isn't always so healthy for you,  so I have conjured a good alternative if you are trying to steer away from this cooking method and you don't mind the flavor of coconut. It certainly does add to the Asian influence in this recipe since it does contains other ingredients to include Chinese five spice and soy sauce.

One of our favorite and tastiest chicken recipes which is very easy to prepare under 30 minutes.

Here is how we make Crispy Sticky Chicken!

What you will need...
1. 6-8 Thigh Fillets
2. 1 Cup Rice Flour
3. 1 tsp Chinese five spice
4. Salt and Pepper
5. 1/2 Cup sesame seeds
6. 1.5 Cups light soy sauce
7. 1/2 Cup honey
8. 1 tbs coconut oil

Extras...
1. Non stick frying pan
2. Grease proof / baking paper
3. Meat Hammer

How to prepare....

1. Lay out baking paper over a flat surface, ensure there is enough rolled out to fold over the chicken

2. Place the chicken fillets on the baking paper and folder over the paper.

3. Using a meat hammer, bash the chicken and thin out to approx 1.5cm thick.



4. To create your crunchy chicken coating, add the rice flour, Chinese five spice,  sesame seeds and a pinch of salt and pepper in a flat side plate and mix together.

5. Slice your chicken fillets into small strips and set aside.

6. In a small bowl add the honey and soy sauce and mix together until the honey has dissolved slightly.

7. In the non stick pan, add the coconut and melt on high heat.

8. When pan is hot and the coconut oil has melted, one by one, pat each chicken strip into the rice flour mix and and placed into the hot coconut oil. Cook each strip for approximatle 1-2 minutes on each side and until golden brown.

9. When the chicken strips are looking brown and crunchy, ensure to keep the pan hot and pour in the honey soy mixture.

10. Let the chicken sizzle and boil for approximately one minute until the liquid turns sticky.

11. Switch off the heat and let the chicken stand for a couple of minutes....

Crispy Sticky Chicken is now ready to serve!

Best accompanied with brown rice and fresh green crispy salad (add gherkins).
Other sides to serve with tasty proteins such as this crispy sticky chicken are available on this blog and on instagram #cookingforsandro

Enjoy!