Thursday, March 3, 2011

Paleo coconut chocolate icecreammmmmmm

1 egg
1/2 can coconut milk
1 tbsp honey
1 tbsp organic cocoa powder
high cocoa content organic chocolate (70%+) - optional...or any extras you like - nuts, berries, fruit!

Whisk the egg and coconut milk together until frothy.

Add the honey and whisk again until combined.

Then add the cocoa powder and whisk again for a few seconds.

Break the chocolate (or other extras!) into small pieces and stir into the mixture.
Pour into a freezer proof container. Freeze, stirring every hour or so. Remove from freezer about 20 minutes before serving to soften up a bit.

Citrus tarragon ray wing

Fresh ray wing
onion granules
garlic powder

Make a marinade with the lime juice, onion granules, garlic powder, tarragon and pepper.

Coat the fish in the marinade, cover and refrigerate overnight.

Bake in oven at 179C for about 30 minutes until flaky.
Serve with fresh steamed veg and a squeeze of lemon.

Sunday, February 20, 2011

Lamb korma

500g diced lamb
1 onion
bay leaf
cinnamon stick
coconut milk
korma paste
coconut oil

Heat some coconut oil and fry the onions for a couple of minutes, then add the lamb and fry until borwned all over.

Add the korma paste and stir well to cover the lamb.

Add in about a half can of coconut milk, the bay leaf and cinnamon stick and cook on lowest heat setting for about 5 hours.

serve sprinkled with almonds

Chicken korma

2lb chicken, diced
2 onions
1 green chilli (optional)
cinnamon stick
bay leaf
korma paste
can of coconut milk
thumb sized piece of fresh ginger (or if you don't have it, use ground ginger)
2 tbsps desiccated coconut
flaked almonds

Heat some oil and fry the onions, chilli and ginger in dutch oven...if you're using ground ginger, don't add it yet!

Add the korma paste (and ground ginger), stir well to coat the onions.

Add the coconut milk, chicken, bay leaf, cinnamon and desiccated coconut.
Cover and cook on 1 for 4 hours.

Add some sliced mushrooms and cook a while longer until they're ready..
Serve with some toasted flaked almonds!

Thursday, February 3, 2011

Korma paste

Recipe from Jamie's Ministry of Food (I just use Walnut oil instead!)

5 cloves of garlic
2 1/2 thumb sized pieces of fresh ginger
1 1/2 tsp cayenne pepper
2 1/2 tsp garam masala
1 tsp salt
5 tbsps walnut oil
2 1/2 tbsp tomato purée
5 fresh green chillies
7 1/2 tbsps desiccated coconut
5 tbsps ground almonds
bunch of fresh coriander
For toasting: 5 tsps cumin seeds and 2 1/2 tsps coriander seeds.

First peel the ginger and garlic and top the chillies.

Toast the coriander and cumin seeds until fragrant and golden brown.

Crush the seeds to a powder.

Mix all the ingredients in a food processor until smooth.
Makes about 2 cups of korma paste. Freeze one, use one, or just make less!

Slow cooked tarragon lamb

1/2leg (approx 1kg) of lamb
3 tbsp tarragon
350ml stock
ground linseed

Heat a little oil on a pan and brown the lamb all over for a few minutes.

Put it into the dutch oven/slow cooker with the stock and tarragon.

Cook on lowest heat setting for 8-10 hours....but which time the meat will just fall from the bone.
Remove the meat, and set aside, add some ground linseed to the stock, increase the heat and allow the gravy to thicken, stirring.
So tender it practically melts in the mouth!

Tuesday, February 1, 2011

REALLY good chocolate chilli


2lb minced beef

2 onions, 1 red, 1 yellow
1-2 bay leaves
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano

5 cloves of garlic
3 fresh red chillies
1/2 tsp dried chillies
1 cinnamon stick
dash salt and pepper

1 tbsp honey
3 tbsp organic cocoa powder
1 tbsp cider vinegar
1 can tomatoes
1 1/2 cups stock

Heat a little coconut oil and fry the onions, cumin, smoked paprika, oregano and bay leaves for a few minutes until softened.

Add the chillies, garlic, cinnamon, salt and pepper.

Add the honey, cocoa powder, vinegar and stock.

Then add the tomatoes, wine and beef.

Simmer on lowest heat setting in dutch oven for 8-10 hours.
I let it cook over night and it was perfect!

Serve with spinach and sprinkled with flaked almonds....
or cauliflower rice and sliced avocado!

Saturday, January 29, 2011

Prawn and mussel curry caflouti

6 eggs
3/4 cup coconut milk
6 tbsps olive oil
3 tbsp curry powder
1 onion, sliced into rings
2 cups prawns
2 cups cooked mussel meat

Whisk the eggs, coconut milk and oil until frothy.
Then add the curry powder and blend in.

Stir in the onion rings and fish.
Pour it all into a baking dish and cook for 45 minutes at 200C, until golden brown and puffy. (forgot to take a pic of the finished product but planning on making another one just for me cos some hungry feckers ate all this one! I'll add more pics soon!)

Here's the finished product - nice n puffy - sinks pretty quickly so serve it when it's hot! mmm

Slow cooked pork stuffed green peppers

The great thing about slow cooking is how easy it is - you just do the prep, pop it all in a dutch oven or slow cooker if you have one, set it on a low heat and off you go for the day. Then when you return to teh cave after a long day in the wild, dinner is ready - no stress! :-)

2lb pork mince
1 large onion
1 carrot
1/2 hed cauliflower
4 green peppers (i used 1 yellow!)
4 cloves of garlic
1 6oz (140g) can tomato paste
fresh parsely

Shred the cauliflower, carrot, onion and garlic in food processor.

Add the parsley, tarragon and oregano - about 1 tbsp each, and pepper.

With clean hands combine the pork mince, tomoato paste abd shredded vegetables.

Cut the top off the peppers and clean out the seeds.

Stuff the peppers with the pork mixture.
I made and froze burgers with the leftover mince - you could stuff more peppers or just put the extra pork around the peppers when you're cooking them...

Place in dutch oven with 1/2 cup of water.

Cover and cook on lowest heat setting for 8-10 hours.
With stuffed squash and grilled sweet potato