Google+ Cave Food Kitchen

Coconut Crusted Cod

Codfish is an excellent source of protein, but on it's own, it tastes a bit bland.
There's a reason why often it's rolled in breadcrumbs and fried to make it more tasty.

However, with the right spices and coating, you can make a similar version yourself, using shredded coconut as a breading, which provides a mild sweet taste, extra fiber and healthy fats.


500 grams of cod fillet, cut into chunks or strips (or frozen chunks)
1 egg
1 1/2 tsp. of turmeric powder
1 tsp of chili flakes
1/4 tsp. of salt
1 tsp coriander powder
1/2 cup finely shredded coconut
coconut oil for cooking
 If you use frozen cod, defrost it first and pat it a bit dry with a paper towel.

First, mix up the egg, spices and salt with a blender and pour onto a plate.
Take another plate and pour the shredded coconut on.

Now first cover the cod with the egg mix, make sure all sides are done properly. You can even let the cod marinate for a little.

Next, transfer the cod over to the other plate and coat it completely with the shredded coconut.

Heat some coconut oil in a pan, and bake the cod for about 15 minutes, turning it every now and then until browned on both sides.


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Skinless Turkey Sausages & Rutabaga Fries

This recipe is excellent for people with a busy lifestyle, since the fries will be baked in the oven and the sausages can be made quickly or even beforehand to save time.

Ingredients: (serves 4 people)

1 lb of ground turkey
1 tbsp of dried parsley
1,5 tbsp of sausage seasoning
1 rutabaga
salt & pepper
coconut oil for cooking/baking

First, make your own sausage seasoning
It's really easy to make, you know what ingredients go in and the fennel seeds will add amazing flavor to meats!
For a start-up batch:

2 tbsp Italian herbs (mix equal parts rosemary, thyme, oregano, basil & marjoram or use a store bought variety)
3 tbsp dried parsley
1,5 tbsp fennel seeds
1 tbsp garlic powder
6 tsp salt
4 tsp paprika powder
4 tsp chili flakes
2 tsp dried sage

Mix this all together in a food processor and pulse a few times make sure the fennel seeds are crushed. Keep in an air-tight jar.

For the sausages: Mix the turkey, parsley & sausage seasoning thoroughly, then divide into about 8 balls. Roll them out on a cutting board until they form a sausage shape. You could also make less sausages, but bigger ones.
Heat some coconut oil in a pan, and cook the sausages for about 20 minutes until they are browned & cooked.

For the rutabaga fries:
Wash the rutabaga, then cut into thick slices. Cut off the peel, and then cut into fries-like strips.
Heat the oven to 180C (350F) Put some coconut oil in a baking dish and sprinkle in some salt & pepper. 
Let the coconut oil melt and then add in the rutabaga fries. 
Stir them around a bit so they get covered in oil, then bake in the oven for 30 minutes, stirring them every now and then until they get brown and crisp on the outside.

Serve with some stir-fried broccoli and oven-roasted tomatoes (pictured) or a salad.

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