Perfectly crispy sweet potato chips

Perfectly crispy sweet potato chips

  Want to master making perfectly crispy sweet potato chips every time? Easy! With this paleo recipe you’ll never eat soggy chips again! This recipe work with any kind of sweet potato – golden, orange or purple and you can tweak the seasoning to match what ever you are eating the chips with. (The chips in the picture above are made with the New Zealand purple skinned kumera with white flesh.)   Serving size: Serving-wise, I’d say one large sweet potato makes 2-3 servings, so for the usual format of 2 dinners + 2 lunches, we usually cook two large sweet potatoes.   Seasoning We tend to tweak the seasoning to match the rest of the food, but here’s two basic mixes we use a lot (quantities for 2 large sweet potato) Paprika: 1 tsp paprika 1/4 tsp cayenne 1/4 tsp white pepper 1/4 tsp black pepper 1/4 salt Garlic & Herb: 1/2 tsp garlic powder 1/4 tsp oregano 1/4 tsp basil 1/4 tsp white pepper 1/4 tsp black pepper 1/4 tsp salt   Instructions: Pre-heat oven to 180C. Peel and cut the sweet potato (or NZ kumera as in the pic) into thin and long strips. In a large bowl, toss them very thoroughly in olive oil (about 1-2 tbsp) and spices depending on your dish. Trick number one: lay the sweet potato out carefully so that you don’t have to keep turning them in the oven and risk mushing the uncooked chips! Lay the chips out on a roasting rack in a roasting dish, making sure they’re all in a single layer, separated from each other, with equal...
Kiwi Fruit Salsa Recipe

Kiwi Fruit Salsa Recipe

Looking for something a little bit more playful to accompany that beautiful fresh piece of fish you’re planning to cook for dinner? This Kiwi Fruit Salsa puts a fresh spin on your traditional salsa and is sure to impress any dinner guests as well! In the picture, the kiwi fruit salsa is served on a steamed snap pea bed with fresh barbecued self caught drummer fillet.     Ingredients: 3 tomatoes 1 kiwi fruit 1 red onion 1 tbsp capers 1-2 tbsp olive oil Fresh parsley to garnish Salt & pepper to season Instructions: Blanch  (immerse them in boiling water for about 15 seconds so that they become easy to peel) and peel tomatoes. Scoop out and discard all seeds, cut into small cubes. Try to keep the size consistent throughout all the ingredients (aim at capers sized pieces). Transfer into a bowl. Peel kiwi fruit and onion, cut into same sized cubes and add into the bowl. Add in capers, olive oil, chopped fresh parsley and season with salt & pepper. Mix thoroughly and serve on the side....
Paleo Chicken Panang Curry

Paleo Chicken Panang Curry

Chicken Panang curry is a beautiful fragrant curry ideal to heat up a cold winter night. With sweet potato added directly into the curry, no rice is necessary! Make your own paste from scratch, or use a ready-made one – either way this meal is a delicious treat!   Panang Curry Paste: Makes enough for 2 curries.  5 dried spur chillies, seeded and soaked until tender 1 tsp sea salt 1 tsp mature galangal, finely sliced 1/2 tbsp kaffir lime rind, finely sliced 1 tsp coriander root, finely sliced 1 tsp lemongrass, sliced 10 cloves garlic, sliced 1/3 cup shallot, sliced 1/2 tsp pepper 1 tsp shrimp paste In a large mortar, finely pound the spur chillies and salt together. Add galangal, kaffir lime rind, coriander root and lemongrass, pounding well. Add garlic, shallot, pepper, and shrimp paste. Pound to a smooth paste. Divide paste into two equal doses and freeze the other half for later use.   In a hurry?  You can also use a ready-made paste. We like Maesri’s Panang Curry Paste, even though it’s not entirely paleo friendly, as it contains sugar. Whole list of ingredients: dried red chilies, garlic, shallot, lemongrass, sugar, salt, kaffir lime, galangal, spices (coriander seed, cumin, cardamom, bay leaves). Product of Thailand.   Ingredients: 1 tbsp coconut oil 6 cloves garlic, sliced thin 1 onion, sliced thin 1 shallot, sliced thin 1 can coconut cream 1 sweet potato, peeled and cubed 1 carrot, sliced long 500g chicken breast, sliced thin 4 radishes, washed and sliced 2 handfuls snap peas, sliced long 3 green spur chillies, sliced thin 1-2 tbsp fish sauce Juice...
Recipe for Sautéed Brussels Sprouts, Leek & Bacon

Recipe for Sautéed Brussels Sprouts, Leek & Bacon

This is a side delicious enough to convert the toughest of Brussels sprouts doubter!     Ingredients: 2-6 cloves of garlic, sliced thin 1 Leek, sliced thin 12-18 Brussels sprouts, cored, separated into leaves and washed 3-4 long bacon rashers Clarified butter/ghee/animal fat/coconut oil to cook with Salt, black pepper and white pepper to taste   Instructions: Crisp bacon rashers in the oven or under the grill. While bacon is cooking, separate all Brussels sprouts into individual leaves by coring them. (This is a tad tedious, but trust me, it’ll be worth the trouble once the finished product is sitting next to a juicy steak on your plate!) Once bacon is done, slice it into thin slices and set aside. Heat up your fat of choice in a large pan to medium high heat. Sauté garlic in the pan until fragrant and add in leeks. Sauté leek until it starts going translucent and add in bacon. Stir for a couple of minutes and add in Brussels sprouts leaves. Season with salt, black pepper and white pepper. Cook until Brussels sprouts are starting to soften a little and mix with the rest of the ingredients. Just don’t overcook until soggy. Serve immediately, for example as a side for a juicy steak....
Thai no-noodle soup with prawns

Thai no-noodle soup with prawns

  This paleo Thai soup is a quick and easy winter meal to keep you warm, nourish you in a hurry and clean up the fridge all at once!   Ingredients: Curry paste of choice* Jungle, Tom Yam, Laksa, etc. work very well. This tends to be our ‘fridge cleaner’ / ‘need to make something quickly’ go to meal, so we usually end up using a ready-made paste, just because it’s quicker and easier. Of course the best option is to create your own pastes from scratch, which really isn’t that complicated. There are plenty of recipes to trial and you can even look up a list of ingredients on a paste you like the sound of, and just try blending it yourself. If you can find the ingredients (Thai chillies, galangal, ginger, garlic, lemongrass, etc) the rest is easy! Prawns (…or any protein really) Fresh, frozen, whatever you have available.  We try to keep a bag of good quality frozen prawns in the freezer at all times. You can also throw in leftover chicken/beef/pork/fish/etc. Get creative and try it out. Veggies Rummage through the fridge or make a trip to your closest Asian grocery store. In this case we used radishes, red onion, garlic, snap peas, broccoli, green spur chillies, red Thai chillies and Thai Basil. Also consider: carrots, cauliflower, green beans,  lime, okra, eggplant, pea eggplant, capsicum, cabbage… anything you have really.   Instructions: Heat paste in a wok. When paste turns fragrant, add in sliced garlic and add enough water to turn it soupy (you can also use coconut milk depending on the paste you’re using). Depending...
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