Paleo recipe tartare sauce dip white fish primal-min

Recipe: Paleo Tartare Sauce

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Let’s face it, even the freshest fillet of white fish can taste somewhat plain when eaten on its own. Tartare Sauce has been traditionally served with fish for years, but of course, the shop bought stuff is a no go. Luckily, I have a recipe on hand that is Paleo approved and delicious at the same time!

Paleo Tartare Sauce Ingredients:

  • 1 egg yolk
  • 150ml olive oil
  • Juice of ½ lemon
  • 1 tsp mustard powder
  • ½ tbsp fresh tarragon, chopped
  • ½ tbsp capers (RRR)
  • ½ tbsp chopped gherkins
  • 1 tbsp fresh parsley, chopped

Paleo Tartare Sauce How To:

1)     Mix the mustard powder with a dash of water to form a paste. Whisk in the egg yolk and a little seasoning if required.

2)     In a measuring jug, combine 150ml of olive oil with the juice of half a lemon, watching out for pips. Slowly add this to the egg, a little bit at a time, whisking together well.

3)     Rinse the capers. Stir them into the mixture, along with the tarragon, gherkins and parsley. Taste and check – you may want to adjust the acidity slightly depending on your preference.

So tell me… what’s your favourite fish to have with Tartare Sauce?

Paleo recipe tartare sauce dip white fish primal-min

Recipe paleo Perfect Almond Butter peanut butter nut-min

Recipe: Perfect Almond Butter

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Not only is almond butter absolutely delicious on its own, its great to use in loads of different Paleo desert recipes. It’s a store cupboard staple in my house, and this recipe is perfect every time.

Almond Butter Ingredients:

  • 250g organic almonds
  • Pinch of sea salt

Almond Butter How To:

1)     Preheat the oven to 180C / 350F / Gas Mark 4. Cover an ovenproof tray with some baking parchment and lay out the almonds, making sure they are spread out next to, and not on top of, one another.

2)     Roast for 6 minutes, then shake, then roast for another 6. Remove from the oven, then leave to cool for 10 minutes.

3)     Pop the almonds into a food processor with a pinch of salt. On the highest setting, blitz for around 10 minutes. At first, the ground nuts will stick to the side of the food processor – just push them back in to the barrel with a spatula. You may have to do this 4 – 5 times depending on your food processor!

4)     You should watch the nuts turn from solid, into a ball, into a thick liquid. At this point, YOU ARE NOT FINISHED! Keep processing until a thin layer of oil begins to rise to the top. Here, the nuts have released their natural oils, and at the optimum for taste, texture and digestion. Pour into an empty jar, then keep in the fridge. What’s the best thing about making your own almond butter? Scraping the remains off the side of the food processor!

Have you tried making your own nut butter yet?

Recipe paleo Perfect Almond Butter peanut butter nut-min

Paleo diet chicken stock bone broth how to make recipe-min

Chicken Stock

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I had a big cooking session at the weekend and thought I’d use the leftover chicken I had to make some Chicken Stock.  When I have the time to cook I like to make things like stock or bone broth, as I can freeze large amounts and use them as the basis for many dishes over the next two or three months.  Stock forms the basis of so many meals, such as soups, sauces, stews and curries.  I always separate the stock into small batches before I freeze so I can just defrost the amount I need.Bone Broth Recipe Book Chicken Beef StockThere seem to be a lot of different ways of making stock and bone broth.  I like to keep mine as uncomplicated as possible as I’d rather add herbs and spices into the meal I use the stock for – not be limited by how I made the stock.

Out of interest, I had a look at the ingredients in the ready-made supermarket Chicken Stocks.

Campbell’s Real Chicken Stock

Chicken Stock (97%) (Water, Chicken, Herb Extracts), Glucose, Salt, Yeast Extract (Contains Barley), Natural Flavour.

Continental Stock Pot Chicken

Concentrated chicken stock (67%) (vegetables (onion, carrot, garlic), water, chicken, herbs, spices), salt, flavours (contain wheat), sugar, vegetable fat, yeast extract, thickners (xanthin gum, locust bean gum), natural colour (carotene)

Massel Chicken Stock

Water, Maltodextrin (Corn), Sea Salt, Natural Vegetable Flavours, Dehydrated Vegetables (Onion, Red Bell Pepper), Vegetable Proteins (Soy), Sugar, Yeast Extract, Extra Virgin Olive Oil, Black Pepper.

Coles Chicken Stock

Chicken Stock* (97%) (Water, Chicken, Onion, Carrot, Celery, Bay Leaf), Natural Flavours, Yeast Extract, Sugar, Salt, Vegetable Powders (Onion, Garlic, Sweet Corn), Black Pepper, Vegetable Extract Powder

*Reconstituted from concentrated stock

The shop-bought varieties have so many more ingredients than my home-made version.  I can’t understand why sugar and flavours need to be added to stock, never mind “vegetable” fat, soy and colours (dare I ask what colour is it before they add the colouring?)  I might be wrong, but I’d be surprised if the manufacturers went to the same lengths I do to get good quality free ranged chicken…

I much prefer making my own as it uses up leftovers that could otherwise be wasted – and as it pretty much looks after itself, it isn’t much effort to make at all.

Chicken Stock
Recipe type: Poultry
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • Left over roast chicken carcass
  • 2 carrots
  • 2 onions
  • 2 sticks celery
  • 2 bay leaves
Instructions
  1. I had already roasted a chicken and had a few other pieces left over, so I broke it up and put it in my largest pan.
  2. I roughly chopped up a couple of carrots, a couple of onions and some celery – without peeling them.
  3. I added a couple of bay leaves to the pot and added water until the pot was almost full.
  4. I then bought it to the boil, before reducing the heat to a simmer and then I reduced the heat further.
  5. Every so often I skimmed the top with a spoon to get rid of any residue that rose up.
  6. I let this continue for three or four hours whilst getting on with the rest of my cooking, adding water as required.
  7. I then strained the mixture and discarded the bones and vegetable remains, leaving the stock.
  8. I cooled this quickly by putting the pot in a sink of cold water before refrigerating it.
  9. Once cool I separated it into individual sized portions to freeze until I need them.

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I’d love to hear how you make stock and what you use it for?

Paleo diet chicken stock bone broth how to make recipe-min