Paleo Surf & Turf

Paleo Surf & Turf

Here’s a quick and easy recipe for our paleo take on the Australian pub classic known as Suft & Turf!   Serves 2. Ingredients: 2 nice organic grass-fed steaks (rump, New York, Sirloin, T-bone, Scotch fillet, which ever you prefer will do great) 6 green prawns, peeled tails on 4 scallops 3 large kumeras (purple sweet potatoes), peeled and cubed 2 large parsnips, peeled and cubed 1 large shallot, (about 3 tbsp) minced 1 chilli, minced (choose variety based on how hot you like it. We used a small red thai chilli one) 3 tbsp ghee (or grassfed butter if you prefer) 1 tbsp lard (ghee or grassfed butter will work too) 1 lemon, rinded 1/4 tsp garlic powder Fresh parsley to garnish Salt and black & white pepper to taste Olive oil   Instructions: Place steaks on a plate, drizzle with olive oil and season with salt & pepper. Peel, chop up and boil parsnips and kumeras until soft. Drain leaving a little bit of liquid on the bottom of the pot and mash until smooth consistency. Season with salt, black & white pepper. Transfer into an over dish and place in the oven to keep warm in 100C until the rest of the meal is done. For the sauce, place 2 tbsp ghee in a small sauce pan on medium heat. Once ghee is hot, add in minced shallot and let sauté while you cook the steaks. Heat ridge grill pan (you can cook this on the BBQ too if you prefer) on medium high heat, add lard and cook the steaks to your liking. Place steaks on...
Paleo Mango Chicken Curry Recipe

Paleo Mango Chicken Curry Recipe

A fresh and fruity Thai style curry with just enough heat and a beautiful creamy sauce. Especially good served with Coconut Cauliflower Rice. Ingredients: 1 whole chicken, chopped into chunks with bones in 2 mangoes, cubed 1 brown onion, chopped 2 French shallots 2 cloves garlic 2 red hot chillies 2 cm x 1 cm cube of fresh ginger 1/2 tsp cumin 1 tsp coriander seeds 1/2 tsp black peppercorn 1 tbsp chilli powder 1 tsp shrimp paste 1/2 cup coconut cream 1 tbsp fish sauce 2 1/2 tbsp ghee   Instructions: Break down chicken with a cleaver until you’ve got nice chunks with bones in. Start by removing the marylands and cut them into about 4 pieces with the cleaver. Take the breast off the carcass and chop into inch cubes. (Tip: boil the wings and carcass into a delicious chicken stock!) Add shallots, garlic, ginger and fresh chillies into a blender and process until they form a smooth consistency. Dry roast spices (cumin, coriander seeds and black peppercorn) in a pan until fragrant and grind into a powder. Add chilli powder into the spice mix. Wrap shrimp paste in tinfoil and toast in the same pan for a minute or two. Heat up a pan on medium high heat and melt 1/2 tbsp ghee in the pan. Fry off the onion, ginger and chilli paste for 30 seconds, add in spice mix followed by the shrimp paste and cook until fragrant. Keep the mixture moving in the pan, this all should take no more than a couple of minutes. Set the finished curry paste aside. Heat up...
More meal highlights from January 2014 Whole30

More meal highlights from January 2014 Whole30

Recipes available online: Nom Nom Paleo: Sweet Potato Hash from Nom Nom Paleo website Paleo Australia: The perfect 3-egg stuffed omelette Paleo Australia: Perfectly crispy sweet potato chips Paleo Australia: Guacamole Spryliving: Creamy paleo quiche If you want to find the cookbooks used for these recipes, head to our paleo books page.   Whole30 Day13 Meal3: Quick salad from leftover roast chicken, tossed in Garlic Paleo Mayo. Garlic mayo recipe from Well Fed 2 Whole30 Day14 Meal1: Morning leftover special with a bit of quiche, roast veggies and chicken salad Whole30 Day17 Meal3: Steak, Shaved Brussels Sprouts with Bacon, Leek & Pomegranate Seeds (recipe from Against All Grain cookbook) and Balsamic Grilled Butternut (recipe from Well Fed 2) Whole30 Day09 Meal3: Burger in a bowl Whole30 Day16 Meal2: Leftover zucchini noodles with Granny Sarella’s delicious sauce. Recipe from Against All Grain cookbook, omit honey Whole30 Day16 Meal3: Selfcaught flake with sweet potato & kumera chips and Spicy Mango Salsa (from Nom Nom Paleo cookbook) Whole30 Day18 Meal1: Fried eggs with Sweet Potato Hash (Nom Nom Paleo recipe) and leftover Shaved Brussels Sprouts w/ Bacon & Leek (Against All Grain recipe) Whole30 Day08 Meal3: Crispy Smashed Chicken with Salsa Roja Asada, Guacamole & broccoli. Recipes from Nom Nom Paleo cookbook Whole30 Day15 Meal1: Omelette stuffed with l/o roast veggies with sautéed kale and avocado. Whole30 Day11 Meal3: Seafood Saturday Feast...
Paleo cookbook review: Well Fed 2

Paleo cookbook review: Well Fed 2

  We love this book! Whether you’re doing a Whole30 or just want a paleo cookbook, get this one. We give the book a full 5/5! Get the book now!   We loved the first Well Fed and still cook from it regularly and when we heard about the second one, we had it on pre-order for months before it was even published – and it was so worth the wait! What we love most about the book, is not just the delicious failsafe recipes (which there are plenty of!), but the versatile approach the book has on cooking. Most recipes come with variations and helpful suggestions for combinations. Especially brilliant is the ‘Burgers, balls & bangers’ section, where the book gives you the instructions on how to turn mince into perfect burgers, meatballs and sausages, and then provides you with no less than 15(!!) different seasoning options for the mince. Brilliant – mince will never again get boring! We’ve been cooking up a storm from the book already and won’t be running out of recipes any time soon!   Some of our favourites so far are: Whole30: Thyme-braised Beef Ribs and Garlic-creamed Spinach from Well Fed 2 Almond Butter & Jam Burgers from Well Fed 2 cookbook Whole30: Sunrise Scramble from Well Fed 2 cookbook Whole30: Grassfed T-bone steak with Casablanca Carrots & Garlic Creamed Kale (side recipes from Well Fed 2)   Get Well Fed 2 now!...
Starting the year on a high with a January Whole30

Starting the year on a high with a January Whole30

To give 2014 the best start possible, we started with a Whole30 right off the bat. If you are after some delicious whole30 food inspiration, follow our Whole30 – January 2014 Pinterest board! Here’s a few of the highlights so far: BBQ Turkey with Spinach, orange & pomegranate salad Whole30: Leftovers plate Whole30: Pork belly with roast veggies, sautéed kale and Spicy Pineapple Salsa (salsa recipe from Nom Nom Paleo cookbook) Whole30: Grassfed T-bone steak with Casablanca Carrots & Garlic Creamed Kale (side recipes from Well Fed 2) Whole30: Pork roast with roast veggies, sautéed kale and Spicy Mango Salsa (salsa recipe from Nom Nom Paleo cookbook) Whole30: Omelette stuffed with spring onion and spinach, served with Casablanca Carrots (Well Fed 2), avocado and blueberries Almond Butter & Jam Burgers from Well Fed 2 cookbook Whole30: Sunrise Scramble from Well Fed 2 cookbook Whole30: Thyme-braised Beef Ribs and Garlic-creamed Spinach from Well Fed 2 Whole30: Uova in purgatorio (recipe from Nom Nom Paleo cookbook) & banana, blueberries and roasted almonds with coconut...
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