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?
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!
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.There 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.
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.
We may request cookies to be set on your device. We use cookies to let us know when you visit our websites, how you interact with us, to enrich your user experience, and to customize your relationship with our website.
Click on the different category headings to find out more. You can also change some of your preferences. Note that blocking some types of cookies may impact your experience on our websites and the services we are able to offer.
Essential Website Cookies
These cookies are strictly necessary to provide you with services available through our website and to use some of its features.
Because these cookies are strictly necessary to deliver the website, refuseing them will have impact how our site functions. You always can block or delete cookies by changing your browser settings and force blocking all cookies on this website. But this will always prompt you to accept/refuse cookies when revisiting our site.
We fully respect if you want to refuse cookies but to avoid asking you again and again kindly allow us to store a cookie for that. You are free to opt out any time or opt in for other cookies to get a better experience. If you refuse cookies we will remove all set cookies in our domain.
We provide you with a list of stored cookies on your computer in our domain so you can check what we stored. Due to security reasons we are not able to show or modify cookies from other domains. You can check these in your browser security settings.
Other external services
We also use different external services like Google Webfonts, Google Maps, and external Video providers. Since these providers may collect personal data like your IP address we allow you to block them here. Please be aware that this might heavily reduce the functionality and appearance of our site. Changes will take effect once you reload the page.