Easy Mayonaise

Ingredients:

• ¾ cup olive oil
• ½ cup coconut oil (or any other tasteless oil)
• 1 large egg
• 2 large egg yolks
• 1 teaspoon Dijon mustard
• Pinch of smoked paprika

Method:
    1. Begin by bringing all ingredients up to room temp.
    2. Place oils in the blender container, then add all remaining
        ingredients.
    3. Place blender in container until bottom of blender is on the bottom
        of the container.  Blend, holding the blender in place on the bottom
        of the container until it looks like this:

    4. Then you can begin to gently move the blender up and down until
        all of the ingredients have emulsified.
    5. Place in jar with a lid and store in the fridge for 2-3 weeks

Makes 1 ¼ cups  mayonnaise

Coconut and lemongrass chicken salad

Ingredients:

• 2 Medium chicken breast fillets
• 400ml can light coconut milk
• 1 tablespoon lemongrass paste
• 1/2 wombok, finely shredded
• 1 carrot, peeled, cut into long matchsticks
• 2 cups bean sprouts, ends trimmed
• 1 red onion, very thinly sliced
• 1 cup coriander leaves
• 1 cup mint leaves
• 1/2 cup (70g) peanuts, toasted, coarsely chopped

Nuoc cham

• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 1 red chilli, seeded, finely chopped

Method:

1. Combine chicken, coconut milk and lemongrass in a medium frying pan over medium-high heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10-12 mins or until chicken is cooked through. Set aside in the poaching liquid to cool slightly.
2. Drain the chicken, reserving 2 tablespoons of the poaching liquid. Coarsely shred. Place in a large bowl with the wombok, carrot, bean sprouts, onion, coriander, mint and peanut. Toss to combine.
3. To make the nuoc cham, combine fish sauce, lime juice, vinegar, sugar, chilli and 1 tablespoon water in a jug. Stir until sugar dissolves. Stir in reserved poaching liquid. Drizzle over the salad. Toss to combine. Divide among serving bowls.

Easy Thai Satay Chicken

Ingredients:

Chicken Marinade: 
4 tablespoons coconut milk (from a 400ml tin)
1 1/2 tablespoons creamy peanut butter
1 1/4 tablespoon packed light brown sugar
1 1/4 tablespoon Thai red curry paste
1 tablespoon Kecap Manis (sweet soy sauce)
1 tablespoon fish sauce**
Pinch of salt
4 skinless chicken thighs , bone-in or out*
2 teaspoons Peanut oil for frying

Peanut Sauce: 
1 1/3 cup coconut milk (all remaining milk from the tin)
1/4 cup creamy peanut butter (all natural preferable)
1 tablespoon fish sauce
1 tablespoon sweet soy sauce (Kecap manis)
1 tablespoon packed brown sugar
1 tablespoon Thai red curry paste
1/2 tablespoon Tamarind puree (optional)
Pinch of salt
1 teaspoon minced garlic
1-2 tablespoons freshly squeezed lime juice
Corriander leaves to garnish
Lime wedges to garnish
Red chillies , sliced to garnish

Method: 

1. For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).
2. Preheat oven to 200°C.
3. Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
4. While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
5. Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
6. Garnish with fresh corriander leaves, lime wedges and red chillies.

Recipe Notes
*Boneless chicken breasts can be replaced with breasts with the bone in. Adjust cook times accordingly.
**Replace Fish Sauce with Soy Sauce

Cauliflower mac 'n' cheese

Ingredients:

• 200g (1 1/3 cups) dried macaroni pasta, plain or wholemeal
• 400g cauliflower, cut into small florets
• 2 tablespoons extra virgin olive oil
• 2 tablespoons plain flour
• 500ml (2 cups) reduced-fat milk
• 40g (1/2 cup) Parmesan, finely grated
• 35g (1/3 cup) low-fat vintage cheddar, coarsely grated
• 80g (1/2 cup) frozen peas
• 1/2 bunch fresh continental parsley, finely chopped
• 2 teaspoons wholegrain or Dijon mustard
• 2 small garlic cloves, crushed
• 60g fresh wholemeal breadcrumbs

Method:

1. Preheat oven to 180C/160C fan forced. Cook the pasta in a saucepan of boiling salted water, following packet directions, adding the cauliflower for the last 4 minutes of cooking time, until al dente. Drain and transfer to a large bowl.
2. Heat 1 1/2 tbs of the oil in a saucepan over low heat. Add the flour. Cook, stirring, for 1-2 minutes or until mixture bubbles. Gradually stir in the milk, whisking constantly until smooth. Bring to the boil, stirring constantly. Reduce heat to low. Cook, stirring constantly, for 4-5 minutes or until the sauce thickens. Reserve 1 tbs of parmesan. Stir in the remaining parmesan. Stir in the cheddar, peas, parsley, mustard and garlic. Season with pepper. Stir sauce through pasta mixture. Divide mixture among four 375ml (1 1⁄2 cup) ovenproof dishes.
3. Combine the breadcrumbs, remaining oil and reserved parmesan in a bowl. Scatter over the dish. Bake for 15-20 minutes or until top is golden and crisp. 

Chicken and Turmeric Soup

Ingredients:

• 1.5kg organic chicken
• 1 small head garlic, sliced horizontally, plus 3 garlic cloves, finely chopped, extra
• 5cm-piece ginger, peeled, chopped, plus 1 tbs finely chopped, extra
• 1 teaspoon white peppercorns
• 1 tablespoon coconut oil or olive oil
• 1 long fresh red chilli, finely chopped
• 2 teaspoons turmeric
• 270ml can coconut milk
• 200g pkt fresh sweet potato zoodles (see notes)
• 1-2 tablespoons tamari, to taste
• 1 lime, juiced, plus wedges, extra, to serve
• Fresh coriander sprigs, to serve

Method:

• Place the chicken in a stockpot. Add 4L (16 cups) water to cover. Bring to the boil, over high heat, skimming and discarding any fat that comes to the surface. Reduce heat to low. Add the garlic, ginger and peppercorns. Simmer, skimming occasionally, for 1½ hours or until the chicken is very tender. Transfer chicken to a plate and set aside to cool. Coarsely shred the meat and discard the skin and bones. Strain the chicken stock, discarding the solids and reserving the liquid.

• Heat the coconut oil in a large saucepan. Add the chilli, extra garlic and extra ginger. Cook, stirring, for 2 minutes or until aromatic. Stir in the turmeric. Cook, stirring, for 1 minute or until aromatic. Slowly pour in the reserved chicken stock. Add the coconut milk. Simmer for 20 minutes or until reduced slightly. Add the zoodles and shredded chicken and simmer for 5 minutes or until zoodles are tender. Stir in the tamari and lime juice. Season to taste. Divide among serving bowls. Top with coriander and serve with extra lime wedges.

If you’re time-poor, use ready-made chicken stock. You will need 1.125L (5 cups).

You can purchase packets of spiralised sweet potato at specialty grocers. If you can’t find them, use a spiraliser to cut 200g peeled, sweet potato into noodles. Alternatively, peel the sweet potato into ribbons, then use a knife to cut each piece of sweet potato into thin strips.