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Monthly Archives: January 2014

Lamb Biryani

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This horrible weather just makes me want to stay at home and eat comfort food! Last night I had a real hankering for Indian food with it’s rich comforting flavours. Luckily I had some organic lamb leg steaks in the fridge, and half an enormous cauliflower. I was struck with a great idea – lamb biryani using cauliflower instead of rice. I also threw a bit of kale in there for some extra greenery, fibre and nutrients. I also happened to have half a can of coconut milk left over from something else, so in that went too! The resulting dish was exactly what I was after! Tasty, satisfying, easy and pretty quick.

Lamb Biryani (serves 2)
Ingredients:
2 lamb leg steaks, trimmed of excess fat and cut into cubes
1/2 large cauliflower, finely chopped
1 red onion, diced
4 cloves garlic, crushed
1″ piece ginger, finely chopped
6-8 large kale leaves, tough stems removed and leaves chopped
1 tbsp coconut oil
1/2 can coconut milk
1 tsp ground coriander
1/2 tsp red chilli powder
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 cup chopped coriander/cilantro leaves
Sea salt

Melt the coconut oil in a large pan and once really hot, add the lamb and sear. Remove with a slotted spoon to a plate.
Add the onion to the remaining fat in the pan. Sauté until soft.
Add the ginger and garlic and stir fry until fragrant.
Add the vegetables, lamb and spices and salt to taste and stir well so that everything is mixed and coated with spice.
Add the coconut milk.
Cover and simmer for 10-15 mins until the cauliflower is well cooked, but not mushy.
Remove the lid, break the cauliflower up with a spoon so that it resembles rice grains.
If there is quite a lot of liquid in the pan, turn the heat up and reduce until the dish is fairly dry.
Just before serving, stir in chopped coriander/ cilantro leaves.

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Butternut Squash Hummus

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There is no denying that I sometimes really miss hummus! It used to be my go-to snack with carrot sticks. I must admit that while I was in Israel recently, I had some falafel and hummus! Shhh, don’t tell the Paleo police! My gut, however, really doesn’t miss pulses and did not feel so clever after my indulgence. I decided I needed to come up with a Paleo-friendly hummus recipe. This is so simple to make and really delicious. The sweetness of the butternut squash contrasts nicely with the tahini.

Butternut Squash Hummus
Ingredients:

1 butternut squash, deseeded, roasted, cooled and skinned
1 clove of garlic
Juice of half to one lemon (add to taste)
3 dessert spoons tahini
Salt
1 dessert spoon EVOO

Put all ingredients in a blender or food processor. Whizz until fully mixed and smooth.
That’s all there is to it!

Paleo Christmas Pudding

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Happy New Year!!!
I hope you all had a good Holiday season and that 2014 is treating you well so far.
I had a lovely Christmas, staying in a house in the country and cooking Christmas lunch in an aga – a very different experience indeed! I have to say, the slow-roasted turkey that my sister and I created (15 hours in the aga) was amazing! Tender and delicious!

Anyway, I know that I’m a bit late with this post (I should really have posted this before Christmas, but you know how busy a time it is). Now you have it well in advance for next year!

Before I went grain-free, I always loved the flavour of Christmas pudding, but I must say I found it terribly stodgy and ridiculously filling/bloating (maybe that was partly to do with the fact that it always came at the end of Christmas lunch during which I had stuffed my face!). This Christmas pudding however has all the delicious, boozy, fruity, spicy flavour of a traditional Christmas pud, but a lighter texture. I can honestly say, I much prefer this version to the original and I have even converted a few people who never used to like Christmas pud! If you don’t like a lot of booze, you can certainly lessen the quantities (or omit it altogether).

Paleo Christmas Pudding (makes 1 medium and 1 small pudding)

Ingredients:
7 dates
200g prunes
100g raisins
100g sultanas
1/3 cup dark rum
1/3 cup brandy (plus extra for igniting the pudding before serving)
1 large carrot, grated
1 apple, finely chopped
5 eggs, beaten
150g grass-fed butter (or ghee), frozen and grated
Juice of 1 orange
Zest of half an orange
1 tsp vanilla
150g ground almonds
2 tbsp coconut flour
3 & 1/2 tsp ground allspice
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1 tsp bicarbonate of soda

Put the raisins and sultanas in a bowl, cover with the booze and leave to soak for a few hours or overnight.
Place the prunes and dates in a jug, cover with boiling water and microwave for a minute or two until the water is boiling and the fruit is soft. Drain off the water.
Purée the prunes and dates in a food processor and leave to cool.
In a large bowl, mix the eggs, puréed prunes and dates, spices, vanilla, zest, orange juice, salt and bicarbonate of soda. Add in the flours.
Next stir in the grated carrot and chopped apple, along with the boozy dried fruit (including the booze!)
Finally, grate the frozen butter and add into the mixture.
Grease your pudding basins and set up your steamer(s) or slow cooker.
Steam (or slow cook) your puddings for around 4-6 hours.
Leave to cool and then refrigerate for up to a week and a half until Christmas Day, or when needed.
Before serving, steam the pudding for a couple of hours.
Turn out onto a plate and decorate with holly if you like.
Pour a tablespoon or two of brandy into a metal ladle and heat over a burner until warm.
Ignite the brandy and pour flaming liquid over the pudding. Keep spooning it up and pouring it over the pudding to keep the flames going while you wow your guests or family! Be careful not to burn yourself or set fire to your house in the process!
Serve with homemade brandy butter, brandy cream or regular heavy cream (if you are Primal), or whipped coconut cream for a truly decadent but delicious Holiday treat!