Fragrant Citrus Duck Tagine paleo recipe Moriccan Eastern European-min

Recipe: Fragrant Citrus Duck Tagine

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This recipe is deliciously fruity and fragrant, capturing a blend of Eastern European and Moroccan flavours. It's brilliantly Paleo as well, as all the cooking is done in the fat that is released naturally from the duck legs!

Fragrant Citrus Duck Tagine Ingredients:

  • 4 free range duck legs
  • 3 – 4 medium shallots, finely chopped
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp paprika
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 500ml vegetable stock
  • Juice and zest 1 lemon
  • Juice and zest 1 orange
  • 1 tbsp raw honey
  • Fresh chopped coriander, to serve

Fragrant Citrus Duck Tagine How To:

1) Preheat the oven to 180C / 350F / gas mark 4

2) Heat a large heavy based frying pan to a high heat. You won’t need any oil here, as the duck legs will release their natural fat. Pan fry the first two duck legs for 2 – 3 minutes each side, until browned. Reserve the fat, then repeat with the other two – but keeping the duck fat in the pan this time when finished. Arrange side by side in a large tagine.

3) Lower the heat on the frying pan. Add the shallots, and fry gently in the duck fat for 5 minutes. Add the reserved duck fat back to the pan, along with the spices. Cook for a further 2 minutes until really fragrant, then pour in the stock, lemon and orange (juice and zest). Stir in the honey, then pour all of the liquid over the duck legs to fill the tagine.

4) Cover the tagine with the lid, and place in the oven for an hour and 15 minutes. Remove, and serve immediately.

Fragrant Citrus Duck Tagine paleo recipe Moriccan Eastern European-min

Grilled Trout with Ginger and Coriander paleo fish dinner recipe-min

Recipe: Grilled Trout with Ginger and Coriander

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The meaty, Omega 3 rich trout is a highly versatile fish, and one I often use as an alternative to Salmon. In this recipe, it perfectly compliments the punchy flavours of the Ginger and Chilli. Goes great with a side of courgette (zucchini) pasta and a wedge of lime.

Grilled Trout Ingredients:

  • 4 whole trout, cleaned, skin left on
  • 2 garlic cloves
  • 5cm cube fresh ginger
  • 1 tbsp fresh coriander
  • 2 fresh green chillies, deseeded and chopped
  • Pinch sea salt
  • Pinch turmeric
  • 2 tbsp coconut oil

Grilled Trout How To:

1) Preheat the grill to medium. In a mortar and pestle, crush the garlic and ginger with a pinch of sea salt. Add a tiny splash of water to form a paste.

2) Add the coriander, chillies and turmeric to the mortar. Grind together until everything is combined into a smooth paste.

3) Using a sharp knife, slash the trout diagonally on both sides 3 – 4 times.

4) Brush the trout both sides with a generous amount of coconut oil – use extra if desired. Rub the spice paste into the fish with your fingers, especially in the slashes.

5) Align the fish in a roasting dish and place directly under the grill. Cook for 7 – 8 minutes each side, until the skin is lovely and crisp. Serve immediately.

Grilled Trout with Ginger and Coriander paleo fish dinner recipe-min

Curried Tilapia in Coconut Sauce fish paleo dinner recipe lunch-min

Recipe: Curried Tilapia in Coconut Sauce

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I love Tilapia, but this recipe also works great with halibut, monkfish, mullet, or any other sustainably caught, meaty white fish. Serve with a heap of cauliflower rice and fresh veggies.

Curried Tilapia Ingredients:

  • 1 tbsp coconut oil
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 4 cardamom pods, crushed
  • 4 curry leaves
  • 2 x 400ml cans coconut milk (or 1 can coconut milk and 400ml water)
  • 4 large tilapia fillets, each cut into 2 / 3 palm sized pieces

Curried Tilapia How To:

1) Heat the coconut oil in a large, heavy based pan. Add the onion and fry for 5 minutes until golden. Add the garlic and fry for a further 2 – 3 minutes. Turn the heat down low.

2) Add the cumin, coriander, turmeric and cinnamon and fry for a couple of minutes until fragrant. Add the cardamom pods and lightly toast for 30 seconds, before pouring in the coconut milk. Add the curry leaves, and simmer for 15 minutes.

3) Add the tilapia to the pan and stir well. Turn the heat up to medium, and cook for another 10 minutes, or until the fish is completely cooked through. Serve with a heap of cauliflower rice.

Curried Tilapia in Coconut Sauce fish paleo dinner recipe lunch-min

Slow Cooked Chicken Livers with Cayenne and Paprika paleo diet recipe offal organ meat nutrition primal-min

Recipe: Slow Cooked Chicken Livers with Cayenne and Paprika

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After finally acting on my resolution to use more offal in my cooking, I went to the butchers and purchased some chicken livers (along with some other interesting looking cuts, which I’m sure you’ll read about soon!). My first attempt was pretty unsuccessful; the meat was tough, and although the flavour was good, it felt like it hadn't quite reached its potential.

Next time around, I told myself, I would cook them much more slowly, so that they are ultra tender and full of rich flavour. I paired them with the smoky and pungent flavours of paprika and cayenne, which turned out to be a match made in heaven.

Slow Cooked Chicken Livers Ingredients:

  • 750g organic, free range chicken livers
  • 2 large onions, peeled and finely chopped
  • 2 red peppers, deseeded and chopped into slices
  • 1 tbsp sweet paprika
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 200ml tomato passata
  • Olive oil
  • Sea Salt and Black Pepper

Slow Cooked Chicken Livers  How To:

Cut any stringy bits away from the livers, then cut into strips. Heat a little olive oil in a heavy based frying pan to a high heat, then brown off the offal by cooking for 2 minutes each side. Remove from the pan and set aside.

Lower the heat to medium, add a little more olive oil, then add the onions. Fry until softened, for about 5 minutes, then add the paprika and cayenne. Fry gently for another couple of minutes, before adding the passata and about 200ml water.

Return the offal to the pan along with the peppers. Lower the heat to its lowest setting, stir well, and leave to simmer very gently for around 2 hours. Check occasionally, adding more water if needs be. Season to taste with a little salt and pepper.

Slow Cooked Chicken Livers with Cayenne and Paprika paleo diet recipe offal organ meat nutrition primal-min

Jerk Pork Chops paleo recipe dinner-min

Recipe: Jerk Pork Chops

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Jamaican style ‘Jerk’ is one of my favourite marinades in the whole world. It goes great with pork, chicken and fish, so I always make double quantities and keep some in the fridge. Everyone has their own take on the recipe, but this is mine; spicy and full bodied, just as it should be.

Jerk Pork Chops Ingredients:

  • 4x 200g pork chops
  • Juice of 1 lime
  • Juice of ½ orange
  • 2tbsp coconut aminos
  • 2tbsp tomato puree
  • 1tbsp black-strap molasses
  • 1 scotch bonnet chilli (keep the seeds)
  • 3 garlic cloves, peeled
  • 4cm knob of ginger, peeled
  • 1 tbsp fresh thyme leaves
  • 1 tbsp allspice berries
  • 1 tbsp black peppercorns
  • ½ tsp cinnamon

Jerk Pork Chops How To:

Slash the pork chops with a sharp knife

Grind down the allspice berries and the peppercorns in a mortar and pestle. Add to a food processor along with all the marinade ingredients. Rub into the meat, making sure to work the marinade into all the incisions. Leave to marinade overnight.

Heat a griddle to a medium – high heat; not so hot that you tarnish the flavour. Grill the chops for 5 minutes each side. Works even better on the bbq!

Jerk Pork Chops paleo recipe dinner-min

Slow Roast Leg of Lamb paleo recipe dinner-min

Recipe: Slow Roast Leg of Lamb

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Nothing beats tucking into a joint of lamb, full of flavour that just falls straight off the bone. Be sure to buy top quality, well hung meat from your local butchers for optimum flavour and texture. The beauty of slow roasting any joint of meat is that you can just pop it in the oven, get on with your day, and let it fill your home with wonderful aromas. This one’s no exception.

Slow Roast Leg of Lamb Ingredients:

  • 1 leg of lamb, 1.25 – 1.5kg in weight
  • 2 cloves of garlic, peeled
  • 1 onion, peeled and chopped
  • Small bunch of fresh rosemary
  • Zest and juice of ½ lemon
  • 1 tbsp olive oil
  • 5 anchovies
  • 500ml tomato passata
  • Black pepper

Slow Roast Leg of Lamb How To:

Preheat the oven to 200C / 400F / Gas mark 6. Strip the leaves off the rosemary and set aside. Scatter the twigs and the chopped onions in a roasting tray.

In a food processor, blitz the rosemary leaves, anchovies, garlic and lemon to a paste.

Slash the skin of the lamb with a sharp knife, making small incisions as you go. Rub the paste all over the meat, ensuring a complete and even coating. Roast in the oven for 30 minutes to colour the meat.

Lower the heat of the oven to 150C / 300F / Gas mark 2. Remove the lamb, and add the tomato passata, stirring the residual juices in well. Slow roast for 3 – 3/12 hours, basting whenever you get the chance.

Slow Roast Leg of Lamb paleo recipe dinner-min

Seared Venison Loin with Allspice, Thyme and Minted Pea Mash paleo dinner recipe beef grass-fed-min

Recipe: Seared Venison Loin with Allspice, Thyme and Minted Pea Mash

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Another highly under rated meat, top quality venison is rich in flavour, lean and packed with nutrients. It can be tricky to source, so speak with your butcher and see what is available. It works great with fresh herbs like allspice and thyme – and is complimented perfectly by one of my favourite sides, minted pea mash!

Venison Loin Ingredients:

  • 750g venison loin
  • 1 tbsp allspice berries
  • 1 tbsp black peppercorns
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • Sea salt

For the Pea Mash:

  • 300g frozen garden peas
  • 3 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 red chilli pepper, deseeded and finely chopped
  • 1 tbsp fresh mint, finely chopped
  • Sea salt, to taste

Venison Loin How To:

In a mortar and pestle, crush the allspice berries and black peppercorns. Add the garlic cloves and thyme, and squish them altogether to form a paste. Pour in the olive oil, and season to taste with a little sea salt. Rub this all over the venison loin.

Heat a little oil in your largest, frying pan to a high heat. When the oil is really hot, place the venison in the pan and sear for around 6 minutes each side (for medium – rare). If needs be, check if it is cooked to your liking by cutting gently into it with a sharp knife. Leave to stand for 5 minutes before carving and serving.

To make the pea mash, cook the frozen peas as you would normally before draining and transferring to a large bowl. Add the olive oil, then roughly mash with a potato masher – you don’t want it to be too smooth. Add the garlic, chilli and mint, then whizz it altogether with a fork.

Have you tried cooking with Venison?

Seared Venison Loin with Allspice, Thyme and Minted Pea Mash paleo dinner recipe beef grass-fed-min

http://paleo.com.au/recipe-monkfish-and-sweet-potato-skewers/

Recipe: Monkfish and Sweet Potato Skewers

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If you’re primal and allow yourself dairy, one of the best choices you can make is full fat, probiotic Greek yoghurt. It works perfectly as part of a marinade for these Monkfish skewers – however if you don’t do dairy, I’d be interested to know if you can think of any alternatives to use in place of it here – let me know what you think in the comments, below.

Monkfish Ingredients:

  • 500g sustainably caught Monkfish tail, diced into 2 – 3cm pieces
  • 2 large sweet potatoes, cut into 2 – 3cm wedges
  • 2 large onions, cut into wedges
  • 5cm fresh root ginger, peeled and chopped
  • 2 cloves garlic, peeled
  • Juice 1 lime
  • 1 tsp turmeric
  • Good handful fresh coriander
  • 3 tbsp full fat Greek yoghurt / equivalent alternative (i.e goats milk)
  • 6 – 8 bamboo skewers

Monkfish How To:

Preheat the oven to 180C / 350F / Gas Mark 4. Arrange the sweet potato wedges in a roasting dish, drizzle with a little olive oil and season. Place in the oven for around 30 minutes, or until cooked. Leave to cool.

In a food processor, combine the ginger, garlic, lime, turmeric, coriander and yoghurt to make a marinade.

Place the Monkfish and onion wedges into the roasting dish with the sweet potatoes. Pour over the marinade and coat well.

Arrange the skewers by alternating between the fish, sweet potatoes and onions. Aim to fit around 2 / 3 of each item on to each skewer.

When ready to cook, either place on the bbq and keep turning until cooked through, or grill for 2 – 3 minutes either side.

Do you cook with Monkfish? I'd love to hear your favourite fish recipes – and where you source your fish from. Leave me a comment, below!

Monkfish and Sweet Potato Skewers paleo recipe barbecue dinner lunch fish bbq-min

Paleo diet recipe Christmas Lemon and Thyme Guinea Fowl dinner lunch-min

Recipe: Christmas Lemon and Thyme Guinea Fowl

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If you fancy a change from all the turkey you will inevitably consume over this festive period, I have two words for you. Guinea Fowl. When cooked and seasoned correctly, the delightfully rich and gamey taste of this bird seriously rivals the more ‘traditional’ poultry we know and love. The classic combination of lemon and thyme freshen this up somewhat, and it provides a great centre piece to all your favourite Christmas vegetables.

Guinea Fowl Ingredients:

  • 1 Guinea Fowl (roughly 1kg)
  • 8 sprigs fresh thyme
  • 1 lemon
  • 4 cloves garlic
  • Sea Salt and Black Pepper

Guinea Fowl How To:

Preheat an oven to 180C / 350F / Gas mark 4. Collect the zest from the lemon.

Cut the lemon in half and stuff it inside the guinea fowl, along with the garlic cloves and 4 of the thyme sprigs. Squeeze the juice from the leftover lemon half all over the bird, and rub in the remaining thyme leaves and a pinch of salt and pepper.

Place the bird in a roasting dish and cover with foil. Roast in the oven for 40 minutes.

Remove the foil, and roast for a further 20 minutes. Check the bird is cooked through by piercing the thigh with a skewer – the juices should run clear when cooked.

Paleo diet recipe Christmas Lemon and Thyme Guinea Fowl dinner lunch-min

Griddled tuna steaks with coriander and capers paleo recipe fish dinner lunch-min

Recipe: Griddled Tuna Steaks with Coriander and Capers

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When cooking tuna steaks, only the best will do. Buy ‘Sushi Grade’ tuna, which you can effectively eat raw, and cook it to medium. This way, the fish will do the talking, and you won’t need overpowering sauces or marinades to make it palatable.

Griddled Tuna Steaks Ingredients:

  • 2 sushi grade tuna steaks
  • 1 small handful fresh coriander, roughly chopped
  • 1 tbsp capers, rinsed and dried
  • Juice and zest of 1 lime
  • 1 clove garlic
  • 2 spring onions, trimmed and chopped
  • 2 tbsp olive oil
  • Salt and pepper

Griddled Tuna Steaks How To:

Heat a griddle to a very high heat, and brush with a little olive oil.

Whizz together all the ingredients, bar the tuna, to form a light dressing. Set aside.

When the griddle is really, really hot and the oil is smoking, throw on the tuna steaks. Sear for 1 and a half minutes each side, so still pink in the middle. Remove from the heat, and drizzle with the dressing.

Griddled tuna steaks with coriander and capers paleo recipe fish dinner lunch-min