Honeyoc
Is a crunchy mama!
Green Rice
Serves 4
1/4 HEA + 1.5 syns per serve
Ingredients
1 tbsp coconut oil
300g basmati rice
2 big handfuls of baby spinach
1 handful of fresh coriander
1 onion, finely chopped
1 clove garlic, finely chopped
1 chicken stock
Salt & pepper
450ml Kara coconut milk (HEA)
Juice of half a lemon
Put the coriander, spinach and half the milk in a blender and blend till you have a smooth mix.
Wash the rice and set aside
Heat the oil and sautee the onions and garlic until softened. Season with salt and pepper and stock cube and stir well.
Add the rice & stir, then add the green juice, lemon juice and remaining coconut milk. Bring to the boil and lower the heat to the lowest and cover tightly. Steam for 20 minutes, no peeking! Fluff with a fork and serve with your favourite accompaniments!
Roast Sea Bream
Serves 2
Free on red and EE
2 small whole sea bream, scaled and gutted
Salt & pepper
Sprinkle of fish stock powder
Preheat the oven to the very hottest (220C)
Meanwhile clean the fish and slit diagonal cuts into the flesh.
Season with the salt, pepper and stock powder, spray with oil spray and roast for 20 minutes
Sweet & sour sauce
Serves 4
2 syns per serve
1 Tbsp groundnut oil (6)
1 red onion, sliced
5 - 6 birds eye chillies (to your taste, I like it hot)
2 cloves garlic, chopped
Piece of ginger, chopped
1 red pepper, chopped
4 large tomatoes, cut into wedges
4 kaffir lime leaves
1 tsp ground lemongrass
2 tbsp fish sauce
2 tsp palm sugar (2)
1 tsp tamarind paste
1 tsp cornflour (1)
Heat the olive oil and cook the onions until transluscent. Add the garlic, ginger and chillies. Stir well
Add the red pepper and allow to cook for a few minutes. Add the tomatoes, lime leaves, lemongrass, palm sugar and fish sauce. Stir an allow to cook down (about 10 mins) add a splash of water if it's too thick. the sauce should be loose
Mix the cornflour with a bit of water and add to the sauce, stir to thicken. Add the tamarind paste and stir. Serve!
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