Family Mess Hall - whole food meals dinners recipes

Pork Adobo Pork Adobo is an extremely flavoursome braised meat dish that plays on sweet, sour, deeply savoury and creamy flavours. Soy sauce provides the salty and savoury base while the creamy, sweet coconut cream offsets the sour vinegar. Whole peppercorns add a little spice and bay leaves, an earthy herbal aroma. Ingredients: 1 kg pork shoulder (1 inch dice) 80 mL soy sauce 80 mL Chinese black (Chinkiang vinegar) 2 - 4 tbsp brown sugar (add to taste) 1 cup water 1 tin coconut milk 10 whole black peppercorns 2 bay leaves 1 tsp minced ginger 2 tsp minced garlic Method: Marinate the pork in all other ingredients except 1 cup of water, over night. Heat a wide pan to medium high heat. Add a little oil and brown the pork in the pan to seal. Add all ingredients (or the saved marinade plus water) to the pork and bring it to a simmer. Cover the pan with a lid for 20 minutes then remove the lid and continue to simmer for another ten minutes or until the sauce is well reduced, thickened and in...

Apricot, coconut and pecan oatmeal A thick, warm, creamy bowl of oatmeal porridge is a soothing and nourishing way to start your day. Vegan friendly and sugar free.  Ingredients: 1 1/2 cup oats 3 cups water 1 cup coconut milk 3 dried dates chopped 1/2 dried apricots finely chopped 1/2 cup chopped pecans 1/4 tsp nutmeg 1/2 tsp salt Method: Place all ingredients except pecans in a pot and bring to the boil on the stove over medium high heat. Reduce heat to a low simmer and continue cooking for 30 minutes total or until your oatmeal porridge is thick and the fruit and broken down. Serve with chopped pecans and an extra splash of coconut milk or dairy cream.

Apricot, coconut and pecan muesli granola We love to start our day with a bowl of crunchy granola served with plain yoghurt and fresh fruit to add sweetness.   Ingredients: Method:

Light and crispy toasted coconut macaroons are a delight to eat If you ever find yourself with leftover egg whites, you must make these delicious coconut macaroons.  They're perhaps the quickest and easiest cookie to make and they're an excellent lunchbox filler. Ingredients: egg whites white sugar vanilla extract shredded dried coconut Method: 1. Preheat oven to 180C. 2. Beat eggwhites and sugar in a bowl until they form stiff peaks. 3. Gently fold in coconut. 4. Spoon onto lined baking tray and bake for 15 minutes.