Three Amazing Recipes by Chef Jason Peru…

Three Amazing Recipes by Chef Jason Peru…

These three amazing recipes are so easy & so delicious! Chef Jason Peru shows us just how to create simple dishes packed with flavour! Try all three today and impress your friends & family.

Roasted Wedge Potatoes
Yield: 6 Portions
Ingredients Needed  4 Large Potatoes – Cut Into Wedges
 1/8 Cup of Chilli Infused Coconut Oil
 1 Tbsp Minced Garlic
 1 Tsp Freshly Minced Thyme
 ½ Tsp Smoked Paprika
 Salt and Black Pepper to Taste

Preheat oven to 450 degrees Fahrenheit.
In a large bowl, combine the potatoes, Chilli infused coconut oil, garlic, thyme and paprika.
Toss until evenly coated.
Place on a sheet pan and roast for 30 – 35 minutes in the oven turning occasionally to brown evenly.

Garlic Shrimp Toast
Yield: 4 Portions
Ingredients Needed
 1 Lb of cleaned shrimp
 ¾ Tsp of Salt
 ½ Tsp Black Pepper
 ¼ Cup of Garlic Infused Coconut Oil
 6 Cloves of Garlic, thinly sliced
 3 Tbsp of Freshly Chopped Parsley
 3 Tbsp of Cream
 ½ Tsp of Paprika
 4 Slices of Ciabatta Bread
 2 Tbsp of Garlic Infused Coconut Oil
Season shrimp with salt and black pepper.
For the toast, drizzle 2 tbsp of Garlic infused coconut oil on the bread slices and toast until golden
brown. Place medium pot over high heat, add the garlic infused coconut oil and sliced garlic. Sauté
for 30 seconds. Add Shrimp and sauté for 2 minutes. Add paprika, cream and parsley. Cook for 1
minute To serve, place toast on a saucer and spoon the garlic shrimp atop. Serve immediately.

Pan Seared Snapper with Vinaigrette,
Yield: 2 Portions
Ingredients Needed
 2 ( 6 Oz Snapper Filets )
 Salt & Black Pepper to season
 3 Tbsp of Lemon Infused Coconut Oil (Divided)
 2 Tbsp of Orange Juice
 1 Garlic Clove Minced
 1 Tbsp of Small Dice Tomato
 1 Tbsp of Minced Parsley
Season fish on both sides with black pepper and salt.
To a hot skillet over high heat, add half of the Lemon infused coconut oil and pan-sear snapper
5 minutes on each side or until cooked.
In a small bowl, combine the rest of the oil, orange juice, garlic,tomtoes and parsley. Whisk together
until combined. Serve fish by drizzling a little of the vinaigrette on top each filet.