Thursday, 13 June 2013

Coconut Lemon Macaroons and Pork Nachos with Coconut Coriander Sauce

The re-creation of leftovers...take what you have in the fridge from a meal 2 nights ago, add a few new ingredients, and Voila a new meal is born!

I have 2 new recipes for today. Finally cranked out a little sweet treat and remembered to take a photo before they all got eaten. Doesn't happen too often! Then for dinner we had mexican again (nachos!) inspired by what was left after Tuesday nights Fajitas. Always thought that nachos were pretty much off the menu being dairy free in particular (sour cream and cheese generally being a large part of nachos), but these ones were delicious! Hubby had a try and claimed he thought they were as good as the ones he had had at a local Mexican restaurant recently and he didn't even notice the lack of dairy products. Yay!

The macaroons were all gone in a very short time, as the kids thought they were


Coconut Macaroons - the nice version...

Coconut macaroons - the naughty version!

Gluten free, dairy free nachos - love the 'family style' plating where everyone shares from the plate. A novelty for the girls!


Coconut Lemon Macaroons 

(gluten free, dairy free, soy free, grain free)

Ingredients:

1.5 cups desiccated coconut
2 egg whites
1 tsp vanilla
3 tbsp raw honey
2 tbsp coconut flour
Zest of half a lemon 
1/8 cup dark chocolate (optional)

Directions:

1. Preheat oven to 150C 
2. In a clean bowl beat egg whites until soft peaks form using an electric beater (or a whisk if you want a really good workout!)
3. Add vanilla and honey and continue to beat until well combined. 
4. Gently fold in coconut and coconut flour. Mix until just combined
5. Roll mixture into balls and place on a baking tray lined with baking paper (I made out from this quantity)
6. Bake for approximately 12-15 minutes or until a light golden color is achieved. Remove from the oven and cool on the tray. 
7. If you want to make them a little naughty, melt the chocolate and drizzle over the top of the cooled macaroons. 

Notes:

Pork Nachos with Coconut Coriander Sauce 

(gluten free, dairy free, soy free, nut free, grain free)

Ingredients:

Nachos
1 tbsp coconut oil
500g pork mince (or mince of your choice)
2 cloves garlic, finely chopped or grated
half a red capsicum, sliced
6 mushrooms, sliced
1/2 a cup of peas
1 cup vegetable stock (or stock of your choice)
1/4 cup tomato paste
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp chilli
salt and pepper to season

1 tomato diced
1/2 an avocado, diced
fresh coriander to garnish 

3 corn tortillas cut into triangles

Coconut coriander sauce

2 tbsp coconut oil
1 tsp arrowroot/ tapioca starch
1 cup coconut milk
1/4 cup fresh coriander, finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp chilli sauce
salt and pepper to taste

Directions:

1. In a frying pan heat your oil over a medium heat and fry garlic briefly until you get the heavenly garlic smell. Also, preheat the oven (180C) to make your chips
2. Add pork mince and brown gently. If the pork sticks to the pan, add a little of the stock to deglaze the pan.
3. Add vegetables (capsicum, mushroom, peas) to the pork along with the ground coriander, ground cumin, tomato paste and chilli and cook until softened. 
4. Season to taste. Remove from heat. 
5. On a baking tray lined with baking paper, arrange the triangles of corn tortilla. You can spray them with a little oil and sprinkle with a little sea salt if you prefer a crispier chip
6. Bake for around 10 minutes or until golden brown. Remove from the oven and arrange them on a large plate.
7. While the chips are cooking, make the coconut sauce. Over a low heat, melt the coconut oil.
8. When just melted, add the arrowroot and whisk to combine. Add the coconut milk in a steady stream while continuing to whisk. The sauce may seem to seize (totally freaked me out when it went all gluggy!) but if you keep whisking vigorously you can get past this and it becomes a thick sauce. You may need to add more coconut milk if it is too thick.
9. Add in the fresh coriander, chilli sauce, cumin and coriander ad whisk to combine. Season to taste

Top the chips with the mince mixture, followed by the coconut sauce, then the tomato, avocado and coriander. Dig in!