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Monthly Archives: August 2013

Fruity BBQ Sauce/ Marinade

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I was watching Raymond Blanc the other day. He has a show on tv at the moment about how to cook well, but it is full of really great tips and tricks to make your food turn out amazing. If you don’t know who he is, google him (he is a Michelin starred French chef who has restaurants in the UK).
This particular episode was about meat and barbecuing it. He made a marinade for a pork chop using kiwi, papaya, pineapple and mango and explained that the enzymes in the fruit help to break down the sinews in the meat and thus tenderising it. He showed 2 pork chops, one of which had been marinated in this fruity concoction and the other hadn’t. The difference in the rigidity of the two cuts of meat was truly amazing (well, for someone who’s a food geek like me!). He then used the remaining fruit marinade to make a BBQ sauce (brimming with non Paleo ingredients, as is his way), which he then basted on the chop as he grilled it.
Anyway, when my man and I were invited to a BBQ last weekend, I decided to put Monsieur Blanc’s principles into action on some baby back ribs!
Sadly, I have recently developed an allergy to pineapple, so I couldn’t include it in my marinade, however I did use kiwi, papaya and mango. Not only was the sauce delicious on its own, but as a marinade, worked a charm on the ribs, delivering tender meat and sweet and smokey flavours.

Fruity BBQ Sauce/ Marinade
(makes around 2 cups, at a guess – I didn’t measure the yield if I’m honest, just stuck it straight on the ribs!)
Ingredients:

Flesh of 1 papaya
2 kiwis, peeled
1 cup cubed mango
150g tomato paste
3 tbsp liquid smoke
3 tbsp cider vinegar
1 tsp salt
1 tbsp balsamic vinegar
1/2 tsp smoked paprika
1 tsp garlic powder
1 tbsp (Paleo friendly) hot sauce
1 tsp chipotle paste
1/2 tsp black pepper

Put all ingredients into a blender or food processor and whizz until smooth.
That’s it!
Use as a condiment or a marinade or both!

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Key Lime Pie

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It’s been ages again since I last posted a recipe. I don’t know where the time is going! I guess it’s partly work, weather and lack of time that has prevented me being experimental in the kitchen.

A few weeks ago I made this delicious key lime pie and just haven’t got around to posting the recipe yet, so here it is…

Key Lime Pie (makes a 24cm pie)
Ingredients:
For the base
1 1/2 cups dessicated coconut
1/2 cup coconut flour
1/4 tsp salt
3 tbsp coconut oil
1 tsp vanilla extract
2 tbsp maple syrup
2 eggs

Preheat oven to 170C
Mix all ingredients in a large bowl.
Press into the bottom and up the sides of a pie dish.
Bake in oven for 10 mins until it begins to turn golden. Remove and allow to cool completely.

For the filling
12 medjool dates
1/4 tsp salt
1/2 tsp vanilla extract
Zest and juice of 10 limes
200g coconut cream concentrate
3 large ripe avocados
1 tbsp runny honey

Boil the dates in water until very soft. Discard water.
Whilst dates are still hot, add coconut cream concentrate a d allow to melt.
Put into a food processor along with all remaining filling ingredients and blitz until it forms a smooth paste.
Fill pie shell with filling and place in fridge to chill and set for at least 1 hour.
Try not to eat the whole pie in one sitting (unless you are sharing it with many people!)

Rainbow Smoothie

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I have just returned from a lovely few days holiday in the country, staying in a big house with 90 acres of land with my family, boyfriend and a close friend of ours. My sister is really into making smoothies and inspired me and my friend to get decent blenders and get puréeing!

I was just out with a client who wanted to do a four mile run, so instead of taking my bike, I decided to do the run with him. When I got home, I needed a quick, easy and nutritious post-workout meal, so I came up with this smoothie, based on what I got in my organic veg and fruit boxes this week. I decided to beef it up with some organic grass-fed whey protein powder as it was to be a meal replacement, but this is entirely optional and really won’t affect the flavour or consistency of the smoothie.

Rainbow Smoothie (serves 1-2, generously)
Ingredients:

1 raw beetroot, sliced
1 pear, roughly chopped
1 cup chard, roughly chopped
1/2 frozen banana
1/4 frozen avocado
1 cm piece ginger, peeled and sliced
1 cup ice cubes
1 scoop organic grass-fed whey protein powder (unsweetened and flavour free)
1-2 cups water, depending on how runny you like it.

Put all ingredients into a blender and whizz for a few minutes until smooth.
Serve in a (martini) glass, put your feet up and revel in the fact that you are being incredibly healthy! (If you feel too virtuous, add a dash of vodka! Just kidding!)