RECIPES WITH SISTER & CO COCONUT OIL

I was recently contacted by Sister and Company who asked me to write some recipes for their website using their 100% organic, cold-pressed, extra-virgin (raw) coconut oil. I'm a huge fan of using coconut oil in my cooking so it wasn't a hard task for me to come up with some ideas for them. Sister and Company coconut oil is produced at a small organic farm in Kerala, South India, and contains no additives while retaining all its goodness due to not being heat treated, as so many other brands of coconut oil are.

Coconut oil is great to use in cooking. Due to the fact that coconut oil contains a very high percentage of saturated fats, it's the perfect oil for cooking at a high heat. The fatty acids in coconut oil can also help with weight loss and increasing energy expenditure. Not only is coconut oil good for the inside of your body, but it's also a great beauty product, and can be used to make face scrubs, moisturisers and bath salts, as well as being an effective make up remover. The Sister and Company website has loads of beauty ideas using coconut oil here. 

However, I was working on the food side of things and provided 2 recipes using coconut oil. The first is for uber healthy cavolo nero (which is apparently the "new kale" but has long been a favourite later winter vegetable of mine) crisps, and the second is for a rub made using coconut oil that can be used to a cook a huge variety of ingredients.

CAVOLO NERO CRISPS

1 bunch cavolo nero

1 tbsp coconut oil

1 tsp smoked salt

 

Preheat the oven to 200C.

Strip the cavolo nero off its stalks to leave the long leaves. Take the coconut oil in your hands and warm it until it turns to liquid. Rub the cavolo nero leaves with the melted coconut oil and lay flat on a baking tray in one layer. Cook in the oven for 10-15 minutes until the leaves are crisp. Remove from the oven and snap the leaves into 2inch lengths. Sprinkle with smoked salt. Eat on their own or dip in hummus.

 

 

FLAVOURED COCONUT OIL

This flavoured coconut oil is so tasty, and is great for cooking chicken, steak, fish, prawns or scallops - just rub it on to what you're cooking, then fry, roast or grill you meat or fish. You can also use this as the base to a stir fry - add a tablespoon to your wok instead of your regular oil before cooking the vegetables. Or use it to start a curry off, melting a tablespoon of the mixture to fry your onions in.

3 tbsp. extra virgin coconut oil

1 red chilli

1 stick lemongrass

10 stalks and their leaves coriander

Zest of 2 limes

 

Roughly chop the red chilli, lemongrass and coriander. Add to the blender with the lime zest and coconut oil. Blend until it's a smooth paste. You can refrigerate the remaining flavoured coconut oil for up to 1 week.