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

Sunday, January 16, 2011

Chicken ragú

This tastes amazing!!!! Sometimes I even surprise myself!!

2 chicken breasts on the bone (or duck...whatever!)
salt and pepper
coconut oil
2 onions (1 of them red if you have it)
1-2 cloves of garlic
1 tsp dried chillies
1/2 tsp fennel seeds
some fresh thyme leaves
1 can tomatoes
2 stalks of celery
2 tbsps tomato sauce/paste
250-375 ml red wine (depends how much you want left over for drinking!!)

Rub salt and pepper into the skinof the chicken breast.

Heat some coconut oil and brown the chicken all over - about 10 mins.

Remove the chicken to dutch oven and add the onions, garlic. Cook for about 3 mins, then add the dried chillies and sauté for 30 seconds.

Add the celery and 2 tbsps tomato sauce. Cook for about 2 mins.

Then add the wine.

Stir in the tomatoes and thyme and fennel seeds.
Bring to a boil.

Pour the sauce over the chicken. Put the lid on the dutch oven and cook on lowest heat setting for about 4 hours...

til it looks something like this and the chicken is cooked through.

Add the mushrooms about 20 minutes before serving and increase the heat.
Serve on a bed of cauliflower rice. Yum!! Proper gourmet stuff!!

Saturday, January 15, 2011

1 can coconut milk
4 eggs
1 1/2 cup coconut flakes (desiccated coconut)
1/2 cup ground almonds (or coconut flour if you have it)
1/4 cup coconut oil
1/4 cup honey
1/2 tsp gluten free baking powder
berries berries berries (as much of whatever you want!)

Melt the coconut oil - you'll be adding this to the food processor with the rest of the ingredients.

Combine all the ingredients, except the berries and cinnamon.

Chop the bigger berries.

stir or pusle the berries and cinnamon into the coconut batter.

Pour into a cake tin and bake in a preheated oven at 200C for about 40 minutes or until nicely browned.
My mouth waters!

Slow cooked lemon, ginger and cinnamon pork

Pork loin
cinnamon stick
root ginger

Stick some cloves into the pork.
Grate the lemon and ginger and sprinkle over the pork. Add some pepper too.
Squeeze the lemon juice and add to dutch oven with water and cinnamon stick.

Cover and cook on lowest heat setting for 5-6 hours.

Should look something like this!
Allow to sit before carving.

Tomato pecan zucchini

3 courgettes (zucchinis)
1 red chilli
6 tbsps primal tomato ketchup
1 red onion
handful pecans
2-3 cloves of garlic
1 tbsp dried parsley

Chop the pecans, also the onion, garlic and chilli.

Hollow out the courgettes.

Cook the courgette insides with the onion, garlic, chilli, chopped pecans and tomato sauce for 5 minutes.

Scoop the cooked mixture into the hollowed courgette skins.
Pour a little water into the baking tray.
Cook in a preheated oven at 200C for 30 minutes.

This recipe is taken from The Paleo Diet for Athletes

Baked shrooms

olive oil
frsh parsley

chop the garlic and combine with the olive oil in baking tray

Add the mushrooms...

then the chopped parsley and the tarragon, basil and paprika

Roast for 30 minutes @160C, tossing half way through.
with baked lemon and ginger pork chops.