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Recipe Garlic and Tamarind Chicken Thighs-min

Recipe: Garlic and Tamarind Chicken Thighs

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If you’re looking for a ‘stir fry’ recipe with maximum flavour, look no further. This recipe is quick, easy, and comes with incredibly deep and complex flavours. Garlic, Tamarind, Mushrooms, Fish Sauce, Peppers, Shallots and Ginger all work in harmony and make this stir fry incredibly unique. As you’ll know if you've used tamarind before, it can be very sour – so if you’re cooking with it, you’ll need a little sweetness just to balance it out. I find a 1:1 ratio works well, but you may need to adjust this depending on your palate.

The key to this recipe is the gentle cooking. Don’t go mad and raise the heat too high, or the garlic will burn and turn bitter.

Recipe: Garlic and Tamarind Chicken Thighs
 
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Recipe type: Dinner
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Ingredients
  • 1 tbsp coconut oil
  • 4 skinless and boneless chicken thighs, diced
  • 3 fat garlic cloves, finely chopped
  • 3cm chunk root ginger, finely chopped
  • 4 shallots, finely sliced
  • 1 green pepper, deseeded and sliced
  • 1 red pepper, deseeded and slices
  • 8 mushrooms
  • ½ cup chicken stock
  • 2 tsp tamarind paste
  • 2 tsp raw honey
  • 1 tbsp fish sauce
  • 1 tsp toasted sesame oil (optional)
  • Handful fresh coriander, finely chopped
Instructions
  1. ) Gently heat the coconut oil in your largest wok. Add the chicken thighs, garlic, ginger and shallots, and cook gently for around 10 minutes, until the chicken is browned and the shallots start to caramelise. Add the peppers and mushrooms and cook for a further 5 minutes.
  2. ) Meanwhile, heat the chicken stock in a saucepan. Add the tamarind, honey, fish sauce and sesame, and mix together until thoroughly combined. Keep on the heat for a few more minutes, until it starts to reduce down. Taste, and adjust to your liking.
  3. ) Check the chicken is thoroughly cooked through. Add the tamarind sauce to the pan, and toss the ingredients together. Serve garnished with a little fresh coriander.

Next on my list is using fresh tamarind fruit, rather than the paste. I’d love to know if you've ever tried it, and how it turned out!

Recipe Garlic and Tamarind Chicken Thighs-min

Crispy Smoked Haddock and Mushroom Egg Pancakes paleo recipe-min

Recipe: Crispy Smoked Haddock and Mushroom Egg Pancakes

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Warning: these are not pancakes as you expect them to be. When I created this recipe, I had no idea how to define the crisp, flavour packed savoury parcels of eggy goodness I had just created. In all honesty, they probably lie somewhere between a pancake, a fritter and a mini omelette. But the important part is they’re nutritious, colourful, and damn tasty. Make a batch for the whole family for the perfect weekend breakfast.

Recipe: Crispy Smoked Haddock and Mushroom Egg Pancakes
 
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Ingredients
  • • 1 smoked haddock fillet
  • • 6 mushrooms, finely diced
  • • 1 red onion, diced
  • • Large handful spinach, chopped
  • • Coconut Oil
  • • 8 large, free range eggs
  • • ¼ cup + 1tbsp coconut flour
  • • 1 teaspoon apple cider vinegar
  • • ½ teaspoon bicarbonate of soda
  • • Salt and pepper, to taste
Instructions
  1. Heat a little coconut oil in a large frying pan. Add the haddock fillet, and fry for around 5 minutes on both sides – until cooked through. Remove the fish from the pan, which can stay on the heat. Remove the skin and flake with a fork.
  2. Return the flaked haddock to the pan and add the mushrooms and red onion. Cook for 2 / 3 minutes, until the mushrooms have reduced. Add the spinach and cook for a further 30 seconds or so until lightly wilted. Pour pan contents into a large bowl and set aside.
  3. In a separate bowl, combine the eggs, coconut flour, cider vinegar, sodium bicarbonate and salt and pepper. Whisk thoroughly until lump free, before pouring the contents into the large bowl containing the haddock.
  4. Return the pan to the heat and add a little extra coconut oil. Scoop around ⅛th of the mixture into the pan to form one pancake, and repeat for as many as you can fit comfortably in the pan – you’ll probably have to cook them in batches. Cook for 3 minutes each side, until golden brown and well risen. Serve immediately!

Crispy Smoked Haddock and Mushroom Egg Pancakes paleo recipe-min

Paleo Network Recipe Bacon Jalapeno Fritta Breakfast-min

Recipe: Bacon and Jalapeno Frittata

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Does food get any more comforting and soul nourishing than a giant slab of frittata? It’s one of my favourite meals to have for breakfast, lunch, and even as a snack – so I always make a giant version (between 6 and 8 eggs!) and keep it in the fridge for sustenance throughout the week. Frittata flavour combinations are endless, but this one has to be my favourite; smoky, crisp bacon balanced beautifully by spicy-sweet jalapenos.

Paleo Network Recipe Bacon Jalapeno Fritta Breakfast-min

 Bacon and Jalapeno Frittata Ingredients:

  • 1 tbsp coconut oil, plus extra for greasing
  • 6 rashers smoked organic streaky bacon, diced
  • 2 / 3 jalapeno peppers, deseeded and chopped
  • 8 – 10 button mushrooms, diced
  • 6 large free range eggs
  • ½ cup full fat coconut milk
  • Salt and pepper, to taste

 Bacon and Jalapeno Frittata How To:

1)    Preheat the oven to 375F / 180C. Grease an 8 inch round pie tin with some coconut oil and set aside.

2)    Heat 1tbsp of coconut oil in a frying pan over a medium heat. Add the bacon, jalapenos and mushrooms and sauté for a couple of minutes, until the bacon begins to crisp up.

3)    Meanwhile, crack the eggs into a large mixing bowl and beat together. Whisk in the coconut milk until the mixture becomes light and air bubbles appear.

4)    Add the contents of the frying pan to the mixing bowl, and season to taste with a little salt and pepper. Pour the frittata mixture into the pie tin.

5)    Transfer the pie tin to the middle shelf of the oven, and bake for 25 – 30 minutes. To check if it is done, pop a toothpick in the middle. If it comes out clean, it’s done!

Paleo Breakfast Salmon Burgers recipe mushrooms-min

Paleo Breakfast: Salmon Burgers Recipe

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I've been trying out lots and lots of new ideas for Paleo Breakfast Recipes (more on that soon!) and was particularly pleased with Sunday's creation. I could eat eggs every day, but I know a lot of people get fed up with eggs – and believe it or not bacon, so this Recipe is something different.

For more breakfast recipes, check out my brand new Paleo Breakfast Recipe Book – I hope you love it as much as I do!

With just three “main” ingredients, it couldn't be much easier to make either.

Ingredients: –

Two large Portabella mushrooms
Two large tomatoes (as close in size to the mushrooms as possible)
Salmon (I used two pieces from the fishmongers, about 500g)
Coconut Oil
Salt (I used Celtic seat salt)
Fresh Lime
Paprika

Method: –

• I preheated the oven to 200C (400F) whilst I washed the tomatoes and mushrooms.

• I cut the stalks off the mushrooms – carefully – and set them aside (to add to a batch of Paleo Chilli; waste not want not)

• I then cut the mushrooms into two slices. Once I’d cut off the top and bottom, I cut the tomatoes into four slices each.

• I had intended to use a biscuit cutter, but I actually found it easier to use a large glass (similar in diameter to the mushrooms), to cut 8 rings out of the salmon.

• I arranged the mushrooms, tomatoes and salmon onto a baking tray and brushed with coconut oil, then topped with a little salt.

• I cooked for about ten minutes, then assembled the burgers, starting with the bottom slice of the mushroom, alternating the tomato and salmon – and ending with the mushroom top.

• I served with a squeeze of lime, a pinch of paprika (and some spinach leaves).

This was a really simple breakfast to make, but looked impressive and was very filling.

If you give it a try, I’d love to hear what you think of the Recipe, below! What do you think about fish for breakfast?

Paleo Breakfast Salmon Burgers recipe mushrooms-min

Avocado, Chicken & Cashew Curry Recipe paleo diet dinner lunch-min

Recipe: Avocado, Chicken & Cashew Curry

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My housemate bought me the best birthday present – an enameled cast iron casserole dish, which I've been itching to try!  I had the idea last night to make a curry with one of my favourite ingredients – avocado.  I hoped the avocado would work as a creamy base for the chicken curry, which seemed to work well.  I love cashew nuts too, so added in a few, which was a good contrast to the texture of the avocados.  I think next time I’ll add some more curry powder – I'm always wary of adding in too much!

Avocado, Chicken & Cashew Curry Recipe
Recipe type: Dinner
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Oh yes - you CAN cook with avocado...
Ingredients
  • 2 Organic Chicken Breasts, diced
  • 2 Ripe Avocados, mashed
  • 1 Zucchini, diced
  • 2 Mushrooms, diced
  • 1.5 tins of Coconut Milk (I use Ayam)
  • 1 tablespoon Coconut Oil (I'm using Melrose at the moment)
  • 1 pot Tomato Paste
  • 2 Onions (I used one white, one brown), diced
  • 1 Handful of raw Cashew Nuts, roughly chopped
  • 2 Cloves Garlic, crushed
  • 1.5 Teaspoons Grated Ginger
  • 1 Tablespoon Curry Powder
  • Salt (I’m using Pink Himalayan Sea Salt)
  • Half Teaspoon of each Cumin, Cinnamon, Cayenne Pepper, Paprika
Instructions
  1. I browned the chicken in the coconut oil in the casserole dish; then put it to one side.
  2. I sautéed the onions until soft on a medium heat, and then added in the garlic, zucchini, mushrooms, coconut milk and tomato paste.
  3. I mashed up the avocados and stirred them in. I then added the chicken, spices, seasoning and cashew nuts and left it to simmer on a medium heat for 20 minutes.

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I though it turned out really well, but could have been a bit spicier.  I don’t think dinners like this need anything to go with them, but I’m sure it would go well with some cauliflower rice.

This should serve at least four, which means lots of leftovers!

Avocado, Chicken & Cashew Curry Recipe paleo diet dinner lunch-min