I’ve been using this awesome recipe for roasting chicken for the past few months. It’s simple and fool-proof, and it gives you the flexibility of using any spices you want. I often use a mix of rosemary and sage salts or a mix of rosemary and lemon salts. This time I used a mix of Moroccan spices and paired it up with cinnamon-y pumpkin and broccolini. Delicious!
Fragrant roasted chicken with cinnamon pumpkin and broccolini
Yield: 4 servings
- 1 chicken (pastured if possible)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground paprika
- 2 teaspoons sea salt
- 1/2 small butternut pumpkin
- 1/2 teaspoon cinnamon
- pinch of salt
- 1 tablespoon coconut oil
- Mix the spices to season the chicken. Follow Simone’s instructions.
- Peel and cube pumpkin.
- Place in a baking sheet, season with cinnamon and salt and drizzle with melted coconut oil.
- Bake at 180°C for about 40 minutes, until soft.
- Steam. Serve with chicken and pumpkin.
I’ve said it before and I’ll say it again: raw vegan food is awesome. Not kidding, it is because it’s mostly paleo. Raw vegan treats? Even better. 80raw/20paleo brings raw vegan/paleo treats to the masses via their stall at Glebe markets.
We tried the salted macadamia caramel cheesecake, a lemon meringue cup and the salted mango cheesecake ice cream. My favourite was the cheesecake ice cream, which I found to be the less sweet of the lot (all of them were too sweet for me regardless).
Salted macadamia caramel cheesecake ($8.90), lemon meringue cups ($5.10), salted mango cheesecake ice cream
They also do a variety of granolas for those who like sweet breakfasts
There you go, if you’re market shopping on a Saturday morning go get a treat. Just remember “treat treats like treats” and make sure you check the ingredients list if you’re squeaky clean paleo.
The paleo peeps met again at Sydney Park for another potluck/picnic. Lots of great food (great tasting + healthy) and even better company. Here are some snapshots of the wonderful dishes, including two kinds of salad, meatballs, beef & spinach muffins, paleo bread, butter & avocado, salmon cakes with yoghurt dipping sauce, awesome raw treats, and my contribution: pate (the recipe I’m not allowed to share), pistachio pesto from The Paleo Kitchen and beet hummus. Note that someone was awesome enough to bring their own portable stove to heat up meatballs.
Confession time: despite being Peruvian, I don’t like maca. I do try to get some in my diet because it’s meant to help with hormonal balance, but I have to find ways to disguise its flavour. I’ve been making a smoothie mix with the dry ingredients listed below, which I multiply 3 or 4 times and store them in a jar, making it easy to chuck in the blender in the morning.
I’ve used avocado and/or coconut milk for thickness and fat content. I don’t use any sweetener (IMO you don’t need any if using coconut milk, anyway) but that might be overkill for you, so go ahead and add your sweetener of choice.
Cacao maca smoothie
Yield: 1 serving
- 1 tablespoon cacao powder
- 1 tablespoon maca powder
- 1 tablespoon collagen hydrolysate
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon greens powder
- 1/8 teaspoon vanilla powder or essence
- 1/2 cup water
- 1/2 cup ice
- 1/2 avocado or 1/4 cup coconut milk
- optional sweetener, to taste
- Mix in a blender until smooth.
recipe, chocolate, cacao, maca, smoothie, avocado, breakfast
Cold drip/cold brewed coffee is my new thing. I enjoy the smooth taste and less acidic character, compared to long blacks. Last time I was in Campos I noticed they had bottled coldpress coffee in black and milk varieties ($5). I haven’t tried the milk one but the black is pretty good. It is bit less diluted than others I’ve tried, so you can add some ice without watering it too much.
I think you can only buy the bottles in their cafes, but will keep an eye out in case they start selling the online.
193 Missenden Road
Newtown NSW 2042
(02) 9516 3361
For those who know Mafalda (or some Spanish) here is the perfect strip for this post. Soup in summer. Enough said.
Zucchini and roasted garlic soup
Yield: 6-8 servings
- 1 garlic head, unpeeled
- 2 tablespoons ghee or butter
- 1 leek (white part only)
- 6 medium zucchini
- 6 cups beef, chicken or vegetable broth
- 3 teaspoons rosemary salt (or 2 teaspoons dried rosemary + 1 teaspoon salt)
- Wrap garlic head in foil and roast at 175°C for about 2 hours. You can do this ahead and keep wrapped in the fridge.
- Chop the leek. Peel and chop the zucchinis.
- Heat ghee in a pot at medium-high temperature, add leek and cook until soft (about 5 minutes).
- Add zucchini, cook stirring occasionally for about 10 minutes.
- Add broth, crank the heat up and cover until it starts boiling.
- Reduce heat to medium-low and cook for at least 15 minutes.
- Squeeze the garlic in the soup, add rosemary salt (or rosemary and salt).
- Blend the soup with a stick blender or in a regular blender in batches. Adjust seasoning.
Gastón Acurio is without a doubt the most important Peruvian chef of all times. In his Facebook page he promotes Peruvian restaurants back home and overseas, and shares recipes with his followers. Like Peruvian mums, he doesn’t use quantities. He might indicate approximates (e.g. “a lot”, “a pinch”), but you have to figure out exact amounts by yourself. This is not hard to do if you have any experience with cooking Peruvian dishes but can become daunting if you don’t.
The first time I made Gastón’s recipe for osso buco I eyeballed the quantities and the result was amazing. I didn’t write the recipe down so I “had to” make it again. The recipe calls for ají panca, which is a dried Peruvian red chilli. You can find it (whole or in paste) in some shops like Fiji Market, Tierras Latinas and online (just Google “buy aji panca”). If you can’t be bothered just use any red chilli paste.
Gastón recommends serving it with pasta. My (low carb) version features cauliflower mash, but you can make it starchier (and more Peruvian) if you serve it with cassava.
Peruvian osso buco
Yield: 4 servings
- 4 pieces osso buco (about 1.5 kg)
- 2 tablespoons fat of choice (tallow or ghee recommended)
- 2 medium carrots, grated
- 2 celery stalks, grated
- 1 red onion, minced
- 3 garlic cloves, minced
- 2 tablespoons ají panca paste
- salt and pepper
- 1 cup tomato passata
- 1 cup beef broth
- 1/4 cup white wine
- 1 bay leaf
- 1/4 teaspoon porcini powder (or minced dried and rehydrated mushrooms)
- 750 g frozen cauliflower
- 5 tablespoons butter
- salt and pepper
- Heat 1 tablespoon of fat in a heavy-bottomed pot. Brown osso buco and reserve.
- Lower heat, add 1 tablespoon of fat, carrots, celery, onion, garlic and ají panca. Cook until vegetables are soft (5-10 minutes).
- Add meat, season with plenty of salt and pepper, add passata, broth, wine, bay leave and porcini powder.
- Cover and let simmer until tender (about 2.5 hours). Towards the end of the cooking period make the mash (instructions below).
- Remove the meat the pot and, if desired, crank the heat up with the lid off to reduce the sauce.
- Serve with cauliflower mash.
- Steam cauliflower until soft.
- Mash in a food processor, add butter, and season with salt and pepper.
Speaking about Chinese food on Christmas, this year our family Christmas day lunch featured Paleo Peking duck, served with lettuce instead of the pancakes featured in the recipes. The duck wasn’t as crispy as expected because I chickened out at the prospect of the fire alarm going off and decided to cut the cooking time a bit short. It was very tasty, though.
I also made some stir-fried Chinese broccoli and black fungus with a sauce made with chicken broth, tapioca flour and tamari.
Dessert was this mango and orange paleo cheesecake tart that was delicious. We used too little gelatine so had to eat it quickly before the top layer melted (lame excuse to eat dessert as fast as you can).
Merry Xmas from my family to yours!
Xmas was one of the excuses we used to make a pig on a spit party at the Buddhist centre this year. Everything that could go wrong went wrong, and I’m almost completely responsible for this. I wanted to hire both the pig and the spit from Feather & Bone to make sure everything went well and to avoid dealing with double stress, but they didn’t have any spits available on that day. Anyway, mistakes and accidents aside, the pastured, ethically raised pig they provided was, as expected, top quality, and needed nothing more than salt for perfect flavour.
I made rosemary roasted potatoes, coleslaw with red and green cabbage, apple and celery, broccoli, snow pea, cabbage & carrot salad with Asian dressing, and lentils with radishes and celery for the vegos. We also had gherkins and a variety of chutneys and condiments.
The wonderful GG put together amazing platters of fruit and paleo balls + strawberries dipped in chocolate.
Another sandwich recipe? Really? Yeah, we still got a lot of protein bread in the freezer. Peruvians took the French classics croque monsieur and croque madame and made the poor person’s versions mixto and mixto completo. These generally contain jamón inglés (regular leg ham) and Edam cheese. The completo (equivalent to the croque madame) has a fried egg. These are normally buttered and put in a sandwich press. Another option is to heat it on a flat grill iron (or pan). When using this method, it’s common to cut a whole on the top slice of bread with a small glass or cookie cutter and pour the egg in the hole. We took the lazy route: toasted the bread in a regular toaster and melted the cheese in the pan where the eggs were cooking.
Yield: 1 sandwich
- 2 slices protein bread
- 2 slices double-smoked ham
- hard cheese, to taste (Parmesan, Pecorino or aged tasty work well)
- 1 egg
- fat of choice
- salt and pepper
- Fry the egg and season with salt and pepper. When it’s about halfway done, drop the cheese in the same pan to melt it.
- Toast the bread and make a sandwich with the cheese, ham and egg.