Hot paleo Thai Fish Cakes

Hot paleo Thai Fish Cakes

  Be warned: these hot paleo Thai Fish Cakes are not for the faint hearted… However, if you enjoy hot Thai food, you’ll love this recipe!   Ingredients: 4  medium Bonito fillets, mashed 1 red onion, minced 1/2  medium eggplant, minced 2  carrots, julienned 2  zucchinis, julienned 1  bunch coriander leaf, minced 8 cloves of garlic, minced 2 cm ginger knuckle, minced 20-30 mixed red & green Thai chillies, minced (Not to be confused with fatter red birds eye chillies that have more heat & less flavour!) 1-2 limes, zested 3 eggs 3 tbsp fish sauce 1 tbsp coconut flour 2 tbsp almond flour   Instructions: Fillet, skin and remove the bloodline from Bonito fillets before mushing with a chef’s knife or cleaver. Mince onion, garlic, ginger & chilli, rough cut coriander leaf and rind the limes to add to a large bowl with the mashed fish. Julienne zucchini and carrot, mince egg plant and combine the lot with the fish, mixing by hand until thoroughly mixed. Add raw eggs and fish sauce, then fold in almond and coconut flour until a good consistency is achieved. If the mix is too dry you can wet down using coconut cream, if too wet just add more coconut flour. Heat up and oil a clean BBQ plate. When at temp, scoop out fish mixture on to the plate using a quarter cup measure and flattening with a spatula. Turn when golden and serve with Asian greens and a dipping sauce if you like. Note: chilli levels are to personal preference and this recipe is a work in progress and will probably be...
Paleo Chicken recipe with Chilli, Lime & Thai Greens

Paleo Chicken recipe with Chilli, Lime & Thai Greens

  This paleo chicken recipe gives the traditional BBQ chicken a bit of a Thai spin!   Chicken 4 chicken breast or 8 thighs fillets 1/4 cup of lime juice 1/4 cup oil 1/4 cup cilantro leaf and stalks cut 1 tsp chilli powder 1 jalapeño (or equivalent volume/heat of other chilli) 1 tsp coriander seeds whole Beat chicken pieces so they are an even 15mm thick and add to marinade for at least 30 minutes (no more than 24 hours). BBQ on high heat for around 8 minutes, turning once or until cooked through.   Thai Greens 5 baby bok choy 6 Thai eggplants 1 handful cherry tomatoes 2 tbsp oil 2 cloves garlic 1 chilli sliced 1 cm ginger sliced 3 tbsp fish sauce 1/2 cup of water 1/2 tbsp honey Add oil to pan on medium heat, sauté garlic, chilli and ginger until fragrant. Increase heat, add water, Thai Eggplant and Cherry Tomatoes. Stir to coat and cover for 2-3 mins. Add Baby Bok Choy, fish sauce and honey. Stir to coat and cover for 2 minutes. Remove lid and stir fry to evaporate remaining liquid. Serve with BBQ Chicken and garnish with...
Roast Beetroot & Sautéed Stems

Roast Beetroot & Sautéed Stems

Roast beetroot and sautéed stems served with roast pumpkin and a BBQ steak   As far as veggies on the side goes, I don’t think it gets much better than roast beetroot… they take a bit of time to make, but it’s so worth it! Remember not to throw away the stems – they contain much of the nutrients and are very tasty on the side!   Ingredients: Beetroot Fresh oregano Thyme Salt & pepper Shallot, minced (optional: for cooking the stems) Garlic, minced (optional: for cooking the stems) Olive oil   Instructions: Pre-heat oven to 160C. Scrub beets well and cut of stems (but don’t throw them away!). Quarter beets and place of a sheet of tin foil. Spice with fresh oregano, dried thyme, salt and pepper. Drizzle with olive oil. Wrap tin foil into a package – if making lots, make several little parcels, about 1 cup of beets in each – and place in the oven. Roast for about 90 minutes or until soft and sweet. Stems: Wash stems well and chop roughly. Heat olive oil on medium heat in a pan and sauté shallot and garlic in the pan until transparent and fragrant. Add in beetroot stems and sauté for a few minutes until done. Serve on the...