Paleo recipe dinner On the Side Broccoli with Garlic, Chilli and Cashews-min

Recipe: On the Side Broccoli with Garlic, Chilli and Cashews

As the name suggests, this super quick and healthy broccoli makes a great side dish to just about anything. It's even great to have as a mid afternoon pick me up or an evening snack  – so make sure you make plenty!

If you haven’t used it before, coconut aminos is a great paleo alternative to soy sauce, and for that reason I’ve included it in this recipe to give a real depth of flavour.

Broccoli Ingredients:

  • 500g broccoli
  • 2 cloves garlic, finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 2 tbsp olive oil
  • 1 handful cashews
  • Juice of a lime
  • A splash of coconut aminos

Broccoli How To:

1)     In a frying pan, add the garlic, chilli and olive oil and bring to a medium heat. Fry until golden and slightly soft, taking care not to burn,

2)     Cut the broccoli into medium sized florets. Add to the pan along with the cashews, and coat well with the chilli and garlic oil.

3)     Add your coconut aminos, stir, then simmer for 3 – 4 minutes. Finally, add a squeeze of lime, stir again, then serve.

Paleo recipe dinner On the Side Broccoli with Garlic, Chilli and Cashews-min

Chilli-Lemon Scallops with Romesco Sauce paleo diet recipe fish seafood-min

Recipe: Chilli-Lemon Scallops with Romesco Sauce

The subtlety and versatility of Scallops mean they pair well with almost any marinade. I've kept this one simple, not only to let the flavour of the Scallops to shine through, but to enjoy the full effect of this marvellous Romesco sauce. Be sure to buy top quality, thick King Scallops from your fishmonger – you’ll notice such a difference.

The main flavour in the Romesco Sauce comes from the chargrilled red pepper. Don’t be afraid to really blacken it!

Scallops Ingredients:

  • 12 King Scallops
  • Juice 2 lemons
  • 1 clove garlic, crushed
  • 1 tbsp chilli flakes
  • 1 tbsp dried parsley

Romesco Sauce Ingredients:

  • 6 Dried Nora Chillies
  • 2 medium shallots, finely chopped
  • 1 clove garlic
  • 1 red pepper
  • 2 small ripe tomatoes, quartered
  • 50g roasted blanched almonds
  • 50g roasted hazelnuts
  • 2 tbsp Olive oil, plus extra
  • 2 tbsp Sherry balsamic vinegar

Romesco Sauce How To:

If it’s easier for you, make the Romesco sauce the night before to save cooking time on the day. Alternatively, make in advance the same day.

Drain the Nora Chillies. Blitz in a food processor with the garlic clove until smooth, adding a little olive oil if necessary. Set aside.

Heat a griddle, or if you don’t have one, a frying pan, to a very high heat. Throw in the pepper, whole, and griddle for around 2-3 minutes each side. Remove from the heat when sufficiently blackened. Transfer the pepper to a large bowl, and cover with cling film for 5 minutes to steam. Remove the cling film and leave to cool. The steam will loosen the skin, making it easy to peel.

Heat 1 tbsp olive oil in a saucepan and add the shallots. Soften for 2 – 3 minutes, then add the tomatoes and a splash of cold water. Bring to the boil then simmer for 10 minutes, allowing to thicken. Stir in the chilli and garlic puree.
Blitz the almonds and hazelnuts in a food processor until coarsely chopped – don’t over process and turn to flour. Peel the pepper, remove the seeds and chop. Add this to the food processor, along with the tomato chilli sauce, and process again until combined.

Transfer the sauce to a serving bowl, and stir in 2tbsp each of olive oil and sherry vinegar. Season to taste.

Scallops How To:

Combine the lemon juice, crushed garlic, chilli and parsley. Toss over the scallops, and leave to marinade for at least an hour in the fridge.

Flash fry the Scallops for 1 and a half minutes each side. Remove from the heat, and serve alongside the Romesco Sauce.

Chilli-Lemon Scallops with Romesco Sauce paleo diet recipe fish seafood-min