A rack of lamb feels like a very special cut of meat; especially when it is seasoned with love and care. I often find myself devouring a whole rack in one sitting – but choose an 8 bone rack, and you should have plenty for two. This recipe tastes like it has come straight out of a tandoor oven; just don’t tell your friends how easy it is to make in a conventional one!
Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
*for a dairy free option, use one can of coconut milk. Chill the coconut milk in the fridge overnight, then spoon out the thick coconut ‘cream’ to use in place of yoghurt.
Instructions
In a food processor, whizz together all of the ingredients apart from the lamb, yoghurt and onions to make a paste. Stir into the yoghurt, and then rub the marinade all over the lamb. Leave to marinade for 24 hours.
Preheat your oven to 190C / 375F. Line a roasting dish with foil, and arrange the onion slices at the bottom. Rest the rack of lamb on top of the onions.
Roast the lamb for approximately 30 minutes for medium rare.
Meanwhile, make the chutney by blitzing all the ingredients together in a food processor. Serve alongside the lamb and a salad of your choice.
https://i0.wp.com/paleo.com.au/wp-content/uploads/2015/10/Tandoori-Spiced-Rack-of-Lamb-with-Mint-and-Coriander-Relish-paleo-recipe-min.jpg?fit=680%2C680&ssl=1680680Suzhttp://paleo.com.au/wp-content/uploads/2015/09/Paleo-Network-Site-Header-Logo-White-1561.pngSuz2016-06-09 00:06:512016-08-03 16:37:56Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
These are always a winner at barbecues. It helps that they can be prepared in advance, leaving less to worry about when it's barbecue time. Whilst these are bacon wrapped, you can also try pancetta instead, which I find tends to be easier to work with. Oh – and bacon really isn't all that bad providing what you buy is good quality – so there's no reason not to enjoy.
Whether you like to call them Rotolo or simply beef rolls, these are always a hit. They look great and are perfect for entertaining, as they can be made a few hours in advance. If you do make them in advance, just hold off the slicing, and do that right before you serve. For a bit of colour variety try using some brightly coloured capsicum (bell peppers) in place of the spinach. Make sure you tie the string up tightly to make sure you don’t lose the stuffing.
Steam the spinach until tender, then as much as possible squeeze out the excess liquid using a cheesecloth or clean tea towel, then dice the spinach as finely as possible.
In a pan, heat the olive oil, and then fry the onion until soft.
Throw in the walnuts, anchovies and fresh herbs and cook for another minute or two, making sure to keep stirring.
Stir in the spinach and allow the mixture to cool.
Using a rolling pin, pound the steaks to make them as thin as possible.
Pour the spinach mixture over the steaks and spread it over evenly.
Next, roll up the steaks tightly, trying not to let too much of the spinach mixture squeeze out.
Use string to tightly tie the rolls up.
Barbecue with the lid down until tender and remember to remove the string before serving!
Chicken Schnitzel is pretty much the national dish of Australia (perhaps after pie?), which is funny, because if you ask for chicken schnitzel in the UK people think you’ve come straight from the 1970’s.
The only problem with chicken schnitzel is the ingredients. This is what’s in a fairly standard one I saw in the supermarket:
Quite alarming when the chicken element in your chicken is barely 50%, don’t you think? Also “chicken” doesn’t really tell you too much, I think we can assume if it doesn’t say free-range, it’s almost certainly not the type of chicken I’d choose to buy. So you know what this means? Yes – it means a paleo chicken schnitzel recipe is called for!
Preheat your oven to 230C (450F) if you’re going to oven bake rather than fry
Slice the chicken in half width-ways, creating two thin pieces and pound with a rolling pin (or, if you have a better equipped kitchen than me, a meat tenderiser) until it’s super thin. If you don’t want raw chicken flying around your kitchen, you can wrap it in gladwrap/ cling film for this step. You can keep whole and have proper schnitzels, or slice into strips like I did.
Put the Tapioca flour (or you can use arrowroot flour if you don’t have tapioca) in a bowl, and the egg in a separate bowl. Tip – fill up the Tapioca bowl as you use it to avoid waste.
In another bowl, mic together the almond meal, coconut flour, seasoning and herbs/ spices. I tend to do this in small batches too, to avoid being left with an eggy mess of excess crumb mixture I’ll have to throw away.
Now for the fun part. Dip the chicken pieces in each bowl, turn by turn: start with the tapioca layer, then the egg layer and end with the crumb mixture. Maybe it’s just me, but I find this turns into a huge mess, so small batches of the dry bowls will help here.
You now have a choice and whilst most people will choose to fry, I find I get far better results oven baking. The crumb is evenly golden with the inside cooked but tender. But give both a try and see what works for you.
If you’re oven baking, arrange on a baking tray and cook for about 20 minutes. I always cut into the chicken in a couple of the thickest places to ensure there are no pink bits left. If you’re going to fry about 8-10 minutes in a hot pan in some coconut oil should do the trick – just make sure you turn them a couple of times.
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We all know how well pork goes with apples – but instead of making an apple sauce, try serving it with whole baked apples instead. Simple, but delicious.
Using a pestle & mortar, grind the fennel and salt together
Rub the oil into the pork skin, then rub in the salt mixture
Peel the onions and slice into thick wedges
Quarter the garlic bulb and arrange the onion and garlic at the bottom of a roasting tray, then place the pork on top
Roast until the skin turns brown and crispy, approx 20 - 30 minutes, then reduce the heat to 180C (355F) and cook for a further 20 minutes
Score the apples along the centre (this will make sure they don't explode!) and place in the oven tray, around the pork. Cook for 20-30 minutes until the pork juices run clear, and the apples are soft.
Once cooked, remove the pork and apples from the tray and keep warm
Transfer the remaining contents of the tray into a saucepan through a sieve and add the wine to the juices.
Boil over a medium heat for a couple of minutes until the sauce thickens. Add the stock and simmer for 15 minutes.
https://i0.wp.com/paleo.com.au/wp-content/uploads/2015/10/Roast-pork-rack-with-baked-apples-paleo-diet-recipe-dinner-idea-min.jpg?fit=680%2C680&ssl=1680680Suzhttp://paleo.com.au/wp-content/uploads/2015/09/Paleo-Network-Site-Header-Logo-White-1561.pngSuz2015-10-17 14:00:042016-03-17 16:29:31Recipe: Roast Pork Rack with Baked Apples
I usually only use green capsicum as they’re half the price of their red and yellow cousins, but when they were on offer this week, I thought it was high time to cook something capsicumy. What better than the classic stuffed capsicum? I’d usually make this with minced beef, but I fancied a change, so thought I’d give it a try with shredded chicken instead.
I always used to cut the tops of the capsicum, stuff them, put the lid back on, then cook them standing up. However, it’s not easy to find ones that will remain standing up and also I think they’re harder to eat and not so attractive on the plate this way. I served mine sliced in half lengthways and retained the stalk party to stop the stuffing falling out, and partly because it looks good! Unfortunately cutting them for this dish means I can't use my genius capsicum cutting technique.
I used mushrooms, carrots and a zucchini for the stuffing, but this is a great way to use up whatever vegetables you happen to have.
Hint: Take care choosing your capsicums! You’ll find the ones with 4 points at the base will sit far better in the oven than those with 3 points.
I was left with loads of stuffing left over, so froze this in individual portions and will enjoy them for many lunches to come!
Cut the capsicums lengthways, ensuring the two halves will sit nicely, before making the cut. Deseed the capsicum and trim the insides and bottom of the stalk ensuring there is lots of room for them to be filled. Put the halves empty side up on a baking tray.
Pre-heat the oven to 175C
Fry the onions in the coconut oil over a medium heat, until the soften.
Add in the tomatoes and pasata, then stir in the veggies
Allow the mixture to simmer for 20-30 minutes, then add the herbs, spices and seasoning.
Add in the chicken to heat up, and once the carrots have softened remove the pan from the heat.
Spoon the mixture into the capsicum halves and push down with the back of a spoon, ensuring they are completely filled.
Put the stuffed capsicums in the oven and cook until the capsicum has softened to your liking, ensuring they don’t burn! I should just take a few minutes.
Sometimes it's nice to make something simple and easy for dinner. And it doesn't get much easier than a stir fry.
Whilst you can buy packets of ready to use vegetables to throw into a pan – don't do this! Where I live a packet of pre-prepared veggies is upwards of about $7.50 a kilo. Or you can buy your vegetables individually. I get carrots for about $1 a kilo and cabbage for about $3 a head. Cheaper, probably fresher and only the nice bits. The only difference is that the prepacked veg are drier which is better for stir frying. I just use a cheese cloth to remove the excess liquid from my freshly grated veg – and save lots of money in the process.
Sometimes it’s nice to make something simple and easy for dinner. And it doesn’t get much easier than a stir fry. Whilst you can buy packets of ready to use vegetables to throw into a pan – don’t do this! Where I live a packet of pre-prepared veggies is upwards of about $7.50 a kilo. Or you can buy your vegetables individually. I get carrots for about $1 a kilo and cabbage for about $3 a head. Cheaper, probably fresher and only the nice bits. The only difference is that the prepacked veg are drier which is better for stir frying. I just use a cheese cloth to remove the excess liquid from my freshly grated veg – and save lots of money in the process.
Ingredients
Large spoonful of coconut oil
Chicken breast (free range, obviously)
2 carrots
Half a head of cabbage
Dash coconut aminos
Sea salt
Instructions
Melt the coconut oil in a pan over a medium heat
Cut up the chicken as you like it (strips or diced) and throw into the pan
Grate the vegetables in a food processor*, or using an old school grater. In a clean tea towel or cheesecloth, wring out the excess liquid. I used cabbage and cauliflower – but throw in whatever you have!
Once the chicken starts to look golden and is cooked through, add in the grated vegetables.
Add the dash of coconut aminos for flavouring and season to your taste. You can also add in some herbs and spices if you want to change it up.
*I usually prepare a lot of veg to take make enough for several meals. If you’ve got the food processor out, you might as well get good use out of it!
Ever tried Kielbasa? Biala Kielbasa is a Polish smoked sausage traditionally made with pork, and seasoned with garlic and marjoram before being smoked. If you can find it – and it sticks to its traditional Polish routes, chances are it will be paleo – but make sure you check the ingredients. This is a really flavoursome soup- and completely paleo!
120g (1/4 lb) Kielbasa (or substitute with another smoke sausage)
5 tomatoes, chopped
½ shredded cabbage
½ litre (2 cups) chicken stock
dash of apple cider vinegar
pinch paprika
bay leaf
Ground pepper & sea salt
Instructions
) Put the coconut oil in a pan, and over a medium heat cook the onion, carrots, garlic and sausage. You'll want to cook these until the onions start to soften.
) Add in the tomatoes, cabbage, chicken stock and apple cider vinegar
) Cover the pan and bring to the boil, then reduce to a simmer. If it gets too dry, add more stock or water.
) Add in the paprika, bay leaf and seasoning and allow to simmer for about 20 minutes, stirring frequently.
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