Dinner

Dinner ideas for cooking with Nuttelex with Coconut Oil

Crispy Tempeh with Honey, Lime & Ginger Dressing
 
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An easy and healthy meal for two. To mix it up a little, use the macadamia dressing created for the crispy chicken recipe (also on this page) instead of this honey, lime & ginger dressing
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Ingredients
The dressing
  • 1 clove garlic
  • ¼ cup coriander leaves
  • ¾ teaspoon minced fresh ginger
  • ¼ cup lime juice
  • ⅓ cup honey
  • 2 splashes balsamic vinegar
  • ½ cup virgin olive oil
The Tempeh
  • 300 gram packet organic chickpea or soybean tempeh
  • 100 grams organic self raising or chickpea flour
  • ¼ teaspoon paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • Pinch salt
  • 4-6 tablespoons Nuttelex for frying
  • Fresh lime to serve
Cabbage and watercress slaw
  • ½ cup sunflower sprouts
  • ½ cup shredded white cabbage
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon macadamia oil
  • 6 cherry tomatoes, quartered
  • ½ cup small watercress sprigs, picked over
  • Salt and pepper
Instructions
The Dressing
  1. Place garlic and ginger into a food processor and pulse until finely chopped.
  2. Add lime juice, honey, balsamic vinegar, plus coriander leaves and do quick pulses to blend all together.
  3. Turn food processor on, slowly adding olive oil until fully incorporated into the dressing.
  4. Season to taste with salt
The Tempeh
  1. Cut tempeh into thick batons
  2. Combine flour, paprika, turmeric, cayenne pepper and salt in a large mixing bowl
  3. Toss tempeh through seasoned flour, rubbing the mix well into the tempeh
  4. In a large heavy based saucepan or electric wok heat Nuttelex over a high heat
  5. Add tempeh a few pieces at a time so as not to cool the oil as this will increase the cooking time
  6. Fry each piece until lightly golden - about 10-12 minutes
  7. Drain well on paper towels
  8. Divide tempeh on two serving plates, garnish with fresh lime
  9. Serve with cabbage & watercress slaw or green salad splashed with the honey, lime and ginger dressing
The Slaw
  1. In a large bowl, toss sprouts, cabbage, oil and vinegar together
  2. Season slaw with salt and pepper
  3. Fold tomatoes and watercress gently into slaw

 
Coconut Quinoa with Roast Vege & Currants
 
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Guaranteed to become a family favourite this is a great side dish for 4, or light meal for two.
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Ingredients
  • ¼ Jap pumpkin, skin off, seeds discarded and roughly chopped
  • 1 large sweet potato, peeled and roughly chopped
  • 8 chat potatoes, peeled and quartered
  • 2 cloves garlic, peeled and roughly chopped
  • 2 long red chillies, seeded and roughly chopped
  • 4 sprigs fresh thyme
  • 2 teaspoons dried sumac
  • 2 dessert spoons Nuttelex
  • 1 cup white quinoa
  • 1 cup water
  • ½ cup currants
  • 1 tablespoon shredded coconut
  • ½ cup fresh sunflower sprouts
  • Salt and pepper
Instructions
  1. Preheat oven to 180 C
  2. Line a baking tray with paper
  3. Scatter chopped vegetables, garlic, chilli and thyme on baking tray
  4. Dust with sumac
  5. Add Nuttelex in dollops around the vegetables
  6. Place in oven and roast for 45-50 minutes or until all vegetables are tender. Toss once or twice while roasting
  7. Meanwhile, cook the quinoa. Place quinoa in a large saucepan and cover with water
  8. Bring to the boil, reduce heat and simmer gently until all the liquid has been absorbed. Cover with a tea towel to absorb excess moisture and set aside
  9. Removed cooked vegetables from the oven and transfer to a large mixing bowl
  10. Add cooked quinoa, currants, coconut and sunflower sprout and combine gently
  11. Transfer to a serving platter, season with salt and pepper and serve

 
Chickpea & Spinach Fettuccine with Parsley Pesto
 
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A perfectly satisfying pure vege dish for two that is also suitable for vegans.
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Ingredients
  • 200 grams fresh spinach fettuccine
  • 1 tablespoon Nuttelex
  • 1 garlic clove, minced
  • 1 can of chickpeas, thoroughly drained and rinsed
Pesto Sauce
  • 2 garlic cloves, minced
  • ¾ cup fresh parsley, coarsely chopped
  • ¼ cup almonds, roughly chopped
  • 1½ cups loosely packed baby spinach leaves
  • 2 tablespoons lemon juice
  • 1 lemon, zest only
  • 1 tablespoon extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste
Instructions
To Prepare the Pasta
  1. Cook fresh pasta in plenty of boiling water for about 4-5 minutes dep. Drain well, refresh in cold water. Set aside in a pot to keep warm but do not allow the pasta to become gluggy
  2. Heat a heavy based skillet over a medium low flame
  3. Add Nuttelex and minced garlic and stir for about 30 seconds, until fragrant
  4. Add the chickpeas. Sauté for about ten minutes, stirring occasionally. Remove from heat. Add spinach and set aside to allow the spinach to wilt gently
To make the pesto
  1. In a high speed food processor, combine the remaining garlic with olive oil, lemon juice, parsley, almonds and a pinch of salt
  2. Pulse until a rough paste that resembles breadcrumbs is formed
To serve
  1. In a large mixing bowl, add warm pasta, sautéed chickpeas and wilted spinach
  2. Add the pesto, lemon zest and gently toss. Divide equally onto 2 serving plates
  3. Season to taste with salt and cracked black pepper and serve

 
Seafood Gumbo
 
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Summer is the perfect time for seafood and this delectable dinner for two is just bliss.
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Ingredients
Seafood
  • 6 large green King prawns, 4 shelled and deveined, 2 whole
  • 150 grams salmon fillet, skin off
  • 4 scallops in shell if possible
  • 6 clams, cleaned
  • 6 mussels, cleaned and beards removed
Gumbo base
  • 2 tablespoons Nuttelex
  • ½ Spanish onion, peeled and finely chopped
  • 4 cloves garlic, peeled and finely chopped
  • ½ teaspoon ground coriander seed
  • 1 teaspoon thyme chopped
  • 1 long green chill, seeded, de-ribbed and finely sliced
  • 1 long red chilli, seeded, de-ribbed and finely sliced
  • 1 green capsicum, seeded, de-ribbed and finely sliced
  • 1 red capsicum, seeded, de-ribbed and finely sliced
  • 6 okra, sliced on the diagonal lengthways
  • 3 ripe tomatoes, roughly chopped
  • 500 mls fish stock, water or dry white wine
Garnish
  • Fresh coriander roots, washed and dried
  • 2 limes, halved
Instructions
  1. Set a heavy based pot on high heat, melt Nuttelex and add onion and garlic and saute until soft and opaque
  2. Add ground coriander, thyme, chilli, capsicum and okra, increase heat a little and cook a few minutes more.
  3. Add stock, water or wine and tomatoes, bring to a simmer and gently cook at least 10 minutes until okra has thickened sauce slightly
  4. Add prawns shelled and whole, scallops mussels and clams, fit with a tight fitting lid and cook till shells open
  5. Cook another minute then season to taste

 
Organic Crispy Chicken with Watercress Slaw & Macadamia Sauce
 
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Ingredients
  • 4 skinless organic chicken thighs (for a vegetarian version replace chicken with tempeh)
  • 4 skinless organic chicken drumsticks (for a vegetarian version replace chicken with tempeh)
  • 100 ml organic full fat milk
  • 100 grams organic self-raising flour
  • ¼ teaspoon paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • Pinch salt
  • 6-8 tablespoons Nuttelex for frying
  • Fresh lime to serve
Cabbage and watercress slaw
  • ½ cup sunflower sprouts
  • ½ cup shredded white cabbage
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon macadamia oil
  • 6 cherry tomatoes, quartered
  • ½ cup small watercress sprigs, picked over
  • Salt and pepper
Spiced macadamia sauce Yields about 500 ml
  • Place the following ingredients in a food processor and blend until smooth
  • ¼ cup Nuttelex
  • ½ cup macadamia nuts
  • ½ teaspoon minced ginger
  • ½ teaspoon minced garlic
  • 1 small red chili, seeded
  • 1 dessertspoon maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 dessertspoon tamari
  • 1 tablespoon apple cider vinegar
  • 1 lime, juice only
  • Pinch cayenne pepper
Instructions
  1. Preheat oven to 175 C
  2. Place chicken in a large bowl and cover with milk and set aside for 10 minutes
  3. Meanwhile combine flour, paprika, turmeric, cayenne pepper and salt in another large mixing bowl
  4. Toss chicken through seasoned flour, rubbing the mix well into the flesh
  5. In a large heavy based saucepan or electric wok heat Nuttelex over a high heat
  6. Add chicken a few pieces at a time so as not to cool the melted Nuttelex as this will increase the cooking time
  7. Fry each piece until lightly golden. Drain briefly on paper towel and then transfer to a lined baking tray and bake a further 20-30 minutes depending on the size of the chicken pieces
  8. Divide cooked chicken on two serving plates, garnish with fresh lime and serve with slaw and macadamia sauce
Cabbage and watercress slaw
  1. In a large bowl, toss sprouts, cabbage, oil and vinegar together
  2. Season slaw with salt and pepper
  3. Fold tomatoes and watercress gently into slaw

 
Thai Yellow Curry
 
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A quick, tasty and easy meal for four. Serve with steamed rice on the side.
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Ingredients
  • 2 onions, roughly diced
  • 2 cloves garlic, finely chopped
  • 2 - 3 cm fresh ginger, finely chopped
  • 2 red chillies, finely sliced
  • 2 tbsp Nuttelex
  • 600 g chicken breast fillets, diced
  • ½ tsp cumin
  • ½ tsp coriander seeds
  • 2 tsp ground turmeric
  • 250 ml chicken stock
  • 300 ml coconut milk
  • 150 g sugar snap peas
  • light soy sauce
  • basil, to garnish
Instructions
  1. Fry the onions, garlic, ginger and chillies in Nuttelex for 2-3 minutes. Add the chicken and fry for a further 2-3 minutes.
  2. Crush the cumin and coriander seeds in a mortar and, together with the turmeric, stir through the chicken. Deglaze with the stock and add the coconut milk and sugar snap peas. Simmer gently for around 5 minutes, adding a little more stock if necessary. Finally, season to taste with soy sauce.
  3. Garnish with basil and serve with rice, if desired.

 
Spinach Pasta Bake
 
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Author:
Ingredients
  • 400 g large pasta shells (gluten free also available)
  • 300 g spinach
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbs Nuttelex
  • nutmeg
  • 400 g sieved tomatoes
  • 1 tsp dried oregano
  • sugar
  • chilli powder
  • 120 g grated mozzarella (or Vegan Notzarella Cheese)
Instructions
  1. Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
  2. Cook the pasta in boiling salted water, until still quite firm. Quench in cold water and drain well.
  3. Briefly blanch the spinach in salted water. Quench in cold water, squeeze out the moisture and chop.
  4. Fry the shallots and garlic in Nuttelex in a hot frying pan until translucent. Transfer to a bowl, mix with the spinach and season to taste with salt, ground black pepper and nutmeg.
  5. Mix the tomatoes with the oregano and season with salt, a pinch of sugar and chilli. Pour into an oven-proof dish.
  6. Fill the pasta shells with the spinach mixture and arrange on top of the tomato sauce. Sprinkle with mozzarella and bake in the oven for 15-20 minutes until golden brown.