For serving, I grabbed a good handful of leaves, added some carrot ribbons, green olives, capers and cubes of feta cheese, black pepper, sea salt and some poppy seeds.
Mushrooms, sliced and sautéed in butter for garnish over the meat.
Gorgeous!
Showing posts with label paleo+. Show all posts
Showing posts with label paleo+. Show all posts
28/12/2014
Lamb Escalopes & Leaves
Hunting through an unfamiliar supermarket, I happened upon a couple of bags of lamb escalopes in the cheap section ... unable to open the bags to take a look, it was pot-luck but it worked out well. Home, I found a number of thin slices of lamb leg ready for the skillet ...
For serving, I grabbed a good handful of leaves, added some carrot ribbons, green olives, capers and cubes of feta cheese, black pepper, sea salt and some poppy seeds.
Mushrooms, sliced and sautéed in butter for garnish over the meat.
Gorgeous!
For serving, I grabbed a good handful of leaves, added some carrot ribbons, green olives, capers and cubes of feta cheese, black pepper, sea salt and some poppy seeds.
Mushrooms, sliced and sautéed in butter for garnish over the meat.
Gorgeous!
22/12/2014
Fajita Filling!
Fancying a quick dinner, I thought about Fajitas but just made up extra filling to go with a light salad and some yoghurt ...
The chicken Fajita Filling is simply chicken strips fried off in a large skillet with some coconut oil, herbs and spices sprinkled over: paprika, turmeric, coriander, garlic powder, sea salt, black pepper and some marjoram, green pepper added then red cabbage.
Serve out with a leafy green salad and a bowl of probiotic natural yoghurt.
Eat, enjoy, feel replete.
The chicken Fajita Filling is simply chicken strips fried off in a large skillet with some coconut oil, herbs and spices sprinkled over: paprika, turmeric, coriander, garlic powder, sea salt, black pepper and some marjoram, green pepper added then red cabbage.
Serve out with a leafy green salad and a bowl of probiotic natural yoghurt.
Eat, enjoy, feel replete.
13/12/2014
Winter Chicken Salad
Cruising around the supermarket, I happened upon some baby kale. Baby kale? Like kale, but the young leaves which can be eaten as salad or just lightly cooked through in a little butter. Massive in vitamin K, vitamins A & C, calcium and manganese if you want the nutritional benefits.
Anyway ...
It's the middle of winter and I'm holding a bag of salad leaves, but inspiration came to me with one seasonal ray of sunshine that I look forward to every Christmas: Clementines.
So, baby kale, clementines ... and there are some chicken thighs in the reduced section. See? When you eat primal, nature (or rather the supermarket) makes your plate for you! It really is, just put real food together. Even if it is salad, in the middle of winter!
Chicken thighs are so simple to cook: just cover with water and commit to the oven for a few hours, the timing is largely irrelevant since a couple will do, four or five will not be too long. Low and slow, so 150C (300F) and just turn it down if you're not ready to eat.
Let's have some baby potatoes, too, sliced, par-boiled and sautéed in a little butter, some red onion and what's left of a couple of bell peppers. Icelandic ash salt and black pepper.
Crowning glory is the clementines. Slice through and dot around the salad.
Dinner is served!
Anyway ...
It's the middle of winter and I'm holding a bag of salad leaves, but inspiration came to me with one seasonal ray of sunshine that I look forward to every Christmas: Clementines.
So, baby kale, clementines ... and there are some chicken thighs in the reduced section. See? When you eat primal, nature (or rather the supermarket) makes your plate for you! It really is, just put real food together. Even if it is salad, in the middle of winter!
Chicken thighs are so simple to cook: just cover with water and commit to the oven for a few hours, the timing is largely irrelevant since a couple will do, four or five will not be too long. Low and slow, so 150C (300F) and just turn it down if you're not ready to eat.
Let's have some baby potatoes, too, sliced, par-boiled and sautéed in a little butter, some red onion and what's left of a couple of bell peppers. Icelandic ash salt and black pepper.
Crowning glory is the clementines. Slice through and dot around the salad.
Dinner is served!
12/12/2014
27/11/2014
Salmon Bikesmad
All pretty self-explanatory, really ...
Cubed roots par-boiled and fried off in butter with some spring onions.
Salmon pan-fried in butter.
Asparagus dropped in boiling water for 60 seconds.
Dill and soured cream sauce.
Pickles and a poached egg.
Dinner is served ...
Cubed roots par-boiled and fried off in butter with some spring onions.
Salmon pan-fried in butter.
Asparagus dropped in boiling water for 60 seconds.
Dill and soured cream sauce.
Pickles and a poached egg.
Dinner is served ...
24/11/2014
23/11/2014
Chicken Chasseur
Classic French cuisine ...
Just the word "cuisine" can bring people out in a sweat when they're faced with that notion and put in front of a stove. Couple that with "French" and those people will be running for the door.
But, relax ...
Just because it's French Cuisine doesn't mean it's especially complicated; quite the contrary, in fact, given how rural France is and how much of their cuisine is simple rustic fair elevated to daft levels of culinary highs by Chefs who really should just come down to earth a little.
Chicken Chasseur is about as rustic as you can get. Cooked over an open fire, this is Hunter's Chicken, Pollo a la Cacciatore or whatever you want to call it in whatever language.
Chicken Chasseur
Chicken - Thighs, for me: 5 of them
Mushrooms - Portobello in my dinner: 3 large
Tomato - Keep it simple: carton of chopped tomatoes
Tomato Purée
Onion - 1 Medium
Garlic - 3-4 Cloves
Herbs & Spices - Thyme & Ground Coriander
Seasoning - Sea Salt & Black Pepper
Fat - Your favourite paleo fat or Lardons of Bacon
Cut up the chicken pieces into large chunks, or if you have meat on the bone just keep it as-is, so full thigh, full wing, whatever.
Take a large lidded skillet and a little of your favourite paleo fat or if you actually prepared for this, bacon lardons and seal the meat. Medium heat ... don't be nuking this thing!
Toss in a shredded onion and fry off until soft.
Add in sliced mushrooms to soak up all the lovely fat. Garlic, too, sliced.
Pour in a carton of chopped tomatoes and beef up with a little tomato purée.
In with the dried herbs, spices and seasoning.
Top up with water, bring to the boil, lid on and settle over a low heat for a couple of hours to cook through, soften, tenderise and reduce.
Ready to eat?
Just cook off the last of the liquid with the lid off while you boil some potatoes or rice, or cook through some rice noodles. Something starchy, anyway.
I went with lovely creamy mashed potatoes. Mash.
Plate up and gobble down hungrily and hopefully a little messily ...
Just the word "cuisine" can bring people out in a sweat when they're faced with that notion and put in front of a stove. Couple that with "French" and those people will be running for the door.
But, relax ...
Just because it's French Cuisine doesn't mean it's especially complicated; quite the contrary, in fact, given how rural France is and how much of their cuisine is simple rustic fair elevated to daft levels of culinary highs by Chefs who really should just come down to earth a little.
Chicken Chasseur is about as rustic as you can get. Cooked over an open fire, this is Hunter's Chicken, Pollo a la Cacciatore or whatever you want to call it in whatever language.
Chicken Chasseur
Chicken - Thighs, for me: 5 of them
Mushrooms - Portobello in my dinner: 3 large
Tomato - Keep it simple: carton of chopped tomatoes
Tomato Purée
Onion - 1 Medium
Garlic - 3-4 Cloves
Herbs & Spices - Thyme & Ground Coriander
Seasoning - Sea Salt & Black Pepper
Fat - Your favourite paleo fat or Lardons of Bacon
Cut up the chicken pieces into large chunks, or if you have meat on the bone just keep it as-is, so full thigh, full wing, whatever.
Take a large lidded skillet and a little of your favourite paleo fat or if you actually prepared for this, bacon lardons and seal the meat. Medium heat ... don't be nuking this thing!
Toss in a shredded onion and fry off until soft.
Add in sliced mushrooms to soak up all the lovely fat. Garlic, too, sliced.
Pour in a carton of chopped tomatoes and beef up with a little tomato purée.
In with the dried herbs, spices and seasoning.
Top up with water, bring to the boil, lid on and settle over a low heat for a couple of hours to cook through, soften, tenderise and reduce.
Ready to eat?
Just cook off the last of the liquid with the lid off while you boil some potatoes or rice, or cook through some rice noodles. Something starchy, anyway.
I went with lovely creamy mashed potatoes. Mash.
Plate up and gobble down hungrily and hopefully a little messily ...
Grilled Mackerel & Stir Fry Vegetables
Got a load of veggies to use up? Shred the lot and stir-fry 'em ...
Now you need some protein.
Ha! Fish! Mackerel! I love mackerel ...
Fish
Gut your fish and fillet, v-boning to remove the middle bone set and slash the skin.
Fry off in a skillet with a little butter, skin side down until crispy then flip over, turn the heat off and let the flesh cook through in the residual heat.
Meanwhile ...
Stir-Fry Vegetables
I don't need to tell you how to do this, do I?
Suffice to say, shred whatever you want and toss it through with a little fat in a skillet or wok.
Serve
Serve out, vegetable down, fish on top, lemon or lime wedge alongside, perhaps an avocado? This was my breakfast, so I did just that ... and forgot the boiled egg.
Now you need some protein.
Ha! Fish! Mackerel! I love mackerel ...
Fish
Gut your fish and fillet, v-boning to remove the middle bone set and slash the skin.
Fry off in a skillet with a little butter, skin side down until crispy then flip over, turn the heat off and let the flesh cook through in the residual heat.
Meanwhile ...
Stir-Fry Vegetables
I don't need to tell you how to do this, do I?
Suffice to say, shred whatever you want and toss it through with a little fat in a skillet or wok.
Serve
Serve out, vegetable down, fish on top, lemon or lime wedge alongside, perhaps an avocado? This was my breakfast, so I did just that ... and forgot the boiled egg.
17/11/2014
Steamed Cod & Hot Tomato Sauce
Relaxing start of the week dinner ...
Monday dinners can be tough, what with so much to do when you get home from work after the weekend ... not least, cooking dinner.
When you have 10 minutes, or so, you can make up the sauce and just let it simmer on a very low heat until you're ready to cook the rest ...
Hot Tomato Sauce
Carton Chopped Tomatoes (400g)
Half Small Onion
Garlic Cloves (3-4)
Chilli Flakes
Olive Oil
Sea Salt & Black Pepper
Heat up some olive oil in a skillet. Olive oil does not tolerate high heat well, and one of the forgotten skills in Italian cooking is to keep the heat moderate or low and take your time. I repeat: take your time. Relax into the sauce.
Finely chop half an onion and soften in the warmed oil.
Lightly blend the chopped tomatoes so that you have almost a passata, but still with some structure. Pour into the skillet.
Slice the garlic cloves and add. I don't like to add garlic to the oil and onions since it can burn. I much prefer to add garlic later.
Sprinkle over some chilli flakes, add some sea salt and black pepper, reduce the heat and let it simmer ... it will be perfectly happy until you're ready to cook the rest of the dish and will improve with that time. Relax!
Steamed Cod
Cod Loin
Our cats eat fish. They love their fish! I get all the tail ends and offcuts from our local Chippy and all I need to do it remove the really big bones and steam the rest.
So, steamer on, I might as well steam some fish for us humans, too ...
I have a lovely loin of cod, thick, big flakes, gorgeous. Steamed, perhaps 10 minutes.
Salsa
Olive Oil
Lemon Juice
Spring Onions
Capers
Green Olives
Dried Oregano
Sea Salt & Black Pepper
Fish on sauce is a bit dull to the eye, so I made up a quick salsa of olive oil, lemon juice, shredded spring onions, capers, sliced green olives, dried oregano, sea salt and black pepper.
Serve
Sauce down first and gently lay the fish over, salsa over the top.
The fish falls apart in huge flakes, picking up the sauce and gaining an extra pique of interest with the salsa. This truly was a gorgeous meal!
Monday dinners can be tough, what with so much to do when you get home from work after the weekend ... not least, cooking dinner.
When you have 10 minutes, or so, you can make up the sauce and just let it simmer on a very low heat until you're ready to cook the rest ...
Hot Tomato Sauce
Carton Chopped Tomatoes (400g)
Half Small Onion
Garlic Cloves (3-4)
Chilli Flakes
Olive Oil
Sea Salt & Black Pepper
Heat up some olive oil in a skillet. Olive oil does not tolerate high heat well, and one of the forgotten skills in Italian cooking is to keep the heat moderate or low and take your time. I repeat: take your time. Relax into the sauce.
Finely chop half an onion and soften in the warmed oil.
Lightly blend the chopped tomatoes so that you have almost a passata, but still with some structure. Pour into the skillet.
Slice the garlic cloves and add. I don't like to add garlic to the oil and onions since it can burn. I much prefer to add garlic later.
Sprinkle over some chilli flakes, add some sea salt and black pepper, reduce the heat and let it simmer ... it will be perfectly happy until you're ready to cook the rest of the dish and will improve with that time. Relax!
Steamed Cod
Cod Loin
Our cats eat fish. They love their fish! I get all the tail ends and offcuts from our local Chippy and all I need to do it remove the really big bones and steam the rest.
So, steamer on, I might as well steam some fish for us humans, too ...
I have a lovely loin of cod, thick, big flakes, gorgeous. Steamed, perhaps 10 minutes.
Salsa
Olive Oil
Lemon Juice
Spring Onions
Capers
Green Olives
Dried Oregano
Sea Salt & Black Pepper
Fish on sauce is a bit dull to the eye, so I made up a quick salsa of olive oil, lemon juice, shredded spring onions, capers, sliced green olives, dried oregano, sea salt and black pepper.
Serve
Sauce down first and gently lay the fish over, salsa over the top.
The fish falls apart in huge flakes, picking up the sauce and gaining an extra pique of interest with the salsa. This truly was a gorgeous meal!
16/11/2014
Beef Medallions & Root Cubes
Quick and easy Sunday dinner ...
Cube up a load of root vegetables: carrot, swede, celeriac & potato. Steam.
Slice some mushrooms and place in a skillet. Pour in cream, a good teaspoon of green peppercorns and a touch of white pepper and celery salt. Gently heat through. If the sauce becomes too reduced, just add water.
After about 10 minutes, warm up a large skillet with some butter for the beef.
Cut the medallions into inch thick slices and lay in the large skillet to colour up. Flip over after about 3 minutes, same again on the other side. Reduce the heat and go for 5 minutes each side on the lower heat. The meat should be cooked through, but not "well done".
Serve up, roots down first, laying the (rested) meat over the top and spoon the sauce over.
Cube up a load of root vegetables: carrot, swede, celeriac & potato. Steam.
Slice some mushrooms and place in a skillet. Pour in cream, a good teaspoon of green peppercorns and a touch of white pepper and celery salt. Gently heat through. If the sauce becomes too reduced, just add water.
After about 10 minutes, warm up a large skillet with some butter for the beef.
Cut the medallions into inch thick slices and lay in the large skillet to colour up. Flip over after about 3 minutes, same again on the other side. Reduce the heat and go for 5 minutes each side on the lower heat. The meat should be cooked through, but not "well done".
Serve up, roots down first, laying the (rested) meat over the top and spoon the sauce over.
15/11/2014
Spicy Chicken & Mushroom over Roasted Marrow
It's a bit of a use-up meal ...
Take a marrow, or at least a good length of, cut in half lengthways, remove the seeds and commit to the oven at 180C for about an hour. Optionally, drizzle some olive oil over.
When the marrow is about done, shred an onion and some chicken breast.
In a large skillet, melt a little coconut oil, pop the onions in with some flavours: sea salt, black pepper, garlic powder, paprika and ground coriander.
Once the onions are cooked through, add in the chicken and quickly cook through before adding in sliced mushrooms and chopped fresh coriander.
Serve out with the marrow down first, chicken and mushroom over, garnished with some pine nuts and a good drizzle of yogurt and lemon juice. I also sprinkled some sumac over.
... for a random bunch of ingredients, just cooked through and put together, it worked very well; testament to the chorus of the ancestral chef: "cook real food and put it together".
Take a marrow, or at least a good length of, cut in half lengthways, remove the seeds and commit to the oven at 180C for about an hour. Optionally, drizzle some olive oil over.
When the marrow is about done, shred an onion and some chicken breast.
In a large skillet, melt a little coconut oil, pop the onions in with some flavours: sea salt, black pepper, garlic powder, paprika and ground coriander.
Once the onions are cooked through, add in the chicken and quickly cook through before adding in sliced mushrooms and chopped fresh coriander.
Serve out with the marrow down first, chicken and mushroom over, garnished with some pine nuts and a good drizzle of yogurt and lemon juice. I also sprinkled some sumac over.
... for a random bunch of ingredients, just cooked through and put together, it worked very well; testament to the chorus of the ancestral chef: "cook real food and put it together".
13/11/2014
Turkey Mince Sliders with Celeriac Remoulade
... just a simple meal, quick to make and great to eat!
Turkey Mince Sliders
1lb Turkey Mince
Lemon Rind
Chilli
Sea Salt
Black Pepper
Ground Coriander
Coconut Oil to fry
Mix the lot together, divide into 8ths and make meatballs, pressing down gently once you pop them into the skillet for frying.
Coconut oil in the skillet for frying.
Fry off on a higher heat for 2-3 minutes each side, lower the heat and cook on for maybe 5 minutes each side.
Meanwhile ...
Celeriac Remoulade
Celeriac
Egg Yolks (1 per Person)
Olive Oil
Lemon Juice
Cider Vinegar
Sea Salt
White Pepper
Poppy Seeds
Slice the celeriac into thin slices and shred into long matchsticks.
Blanch in boiled water.
Make up the remoulade by whisking the egg yolks, drizzle of olive oil, splash of cider vinegar, juice of half a lemon, no need to be exact ... together with sea salt, white pepper and poppy seeds.
Drain the celeriac and combine with the remoulade which will cook through in the residual heat.
Serve
Mound up some of the celeriac remoulade in the middle of the plate and surround with the sliders over some salad if you like - I went with shredded lettuce and tomato slices.
10/10/2014
Mayaj - Sheep Brain Curry
... something interesting for lunch.
I popped out with a pal of mine for a spot of lunch at Akbar's Café in Bradford, an excellent lunchtime venue with a really interesting menu.
For starters, we had Liver Tikka and Panner Tikka; mains, curried Lamb Shank and Mayaj - a sheep brain curry.
Nutritionally, brain is phenomenal giving something like 4000% RDA of cholesterol, massively protein-rich and full of good saturated fats. The only thing that could make it any better would be to curry it, a popular dish in Pakistan.
I think the curry was very simple, just the brains, onion and spice base and some fresh coriander. Served with steamed rice, lovely!
I popped out with a pal of mine for a spot of lunch at Akbar's Café in Bradford, an excellent lunchtime venue with a really interesting menu.
For starters, we had Liver Tikka and Panner Tikka; mains, curried Lamb Shank and Mayaj - a sheep brain curry.
Nutritionally, brain is phenomenal giving something like 4000% RDA of cholesterol, massively protein-rich and full of good saturated fats. The only thing that could make it any better would be to curry it, a popular dish in Pakistan.
I think the curry was very simple, just the brains, onion and spice base and some fresh coriander. Served with steamed rice, lovely!
05/10/2014
Grilled Herring
Simple as simple can be ...
Fish, grilled and chilli sauce*.
Beautiful! That's breakfast. Now, out to enjoy the day.
*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.
Fish, grilled and chilli sauce*.
Beautiful! That's breakfast. Now, out to enjoy the day.
*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.
18/09/2014
Stuffed Aubergine
It's a use-up meal ...
I have a cabbage which has been sitting around for ages and some chorizo that wants using up. Perfect partners and a meal with a good piece of white fish ... but, no fish! I also have an aubergine that is starting to soften, some lovely tomatoes, some prawns and some flaked salmon. I have an idea forming ...
So, cabbage steamed and fried through with some chorizo - that's the side done.
Eggs boiled, yolks popped out and blended with some wasabi, avocado oil, sea salt and a spritz of rice wine vinegar. Pop a parsley leaf in and we've got a delicious garnish.
The aubergine was cut in half, slashed through the flesh (not the skin), slathered in olive oil, given a little salt and committed to the oven set to 180C (350F?) for 15 minutes, skin side up, turned over and give another 15 minutes.
Flesh removed and added into a skillet of prawns, the flaked salmon, the tomatoes, some Scotch Bonnet pepper, parsley, black pepper and sea salt.
Skins re-filled, we have dinner.
I have a cabbage which has been sitting around for ages and some chorizo that wants using up. Perfect partners and a meal with a good piece of white fish ... but, no fish! I also have an aubergine that is starting to soften, some lovely tomatoes, some prawns and some flaked salmon. I have an idea forming ...
So, cabbage steamed and fried through with some chorizo - that's the side done.
Eggs boiled, yolks popped out and blended with some wasabi, avocado oil, sea salt and a spritz of rice wine vinegar. Pop a parsley leaf in and we've got a delicious garnish.
The aubergine was cut in half, slashed through the flesh (not the skin), slathered in olive oil, given a little salt and committed to the oven set to 180C (350F?) for 15 minutes, skin side up, turned over and give another 15 minutes.
Flesh removed and added into a skillet of prawns, the flaked salmon, the tomatoes, some Scotch Bonnet pepper, parsley, black pepper and sea salt.
Skins re-filled, we have dinner.
07/09/2014
Herring? What a jerk!
It's Sunday morning, I've got a herring and a hankering for something spicy ...
Clean, scale and gut your fish, washing out the cavity, slash the skin, rubbing in jerk seasoning and fill the cavity with lemons.
Place into an ovenproof dish, scatter over some onion rings, courgette, mushrooms, perhaps capers and commit to the oven for about 15 minutes before flipping over for another 10 to finish off. 200C (400F?) will do nicely.
The jerk seasoning? Take a few scallions, top tail and shred, a handful of fresh thyme, a couple of Scotch Bonnet peppers and some salt. Mash the lot together. That's your seasoning.
Retrieve, plate up and enjoy ...
Oily, fatty protein. What a way to start the day!
Have a great Sunday!
Clean, scale and gut your fish, washing out the cavity, slash the skin, rubbing in jerk seasoning and fill the cavity with lemons.
Place into an ovenproof dish, scatter over some onion rings, courgette, mushrooms, perhaps capers and commit to the oven for about 15 minutes before flipping over for another 10 to finish off. 200C (400F?) will do nicely.
The jerk seasoning? Take a few scallions, top tail and shred, a handful of fresh thyme, a couple of Scotch Bonnet peppers and some salt. Mash the lot together. That's your seasoning.
Retrieve, plate up and enjoy ...
Oily, fatty protein. What a way to start the day!
Have a great Sunday!
02/09/2014
Basa Soup
I have some Basa fillets and fancied a spicy soup ...
Take a whole bunch of interesting flavours and shred them, matchstick them, mince them and set them aside.
I went with ...
Basa Soup
Spring Onion
Garlic
Ginger
Scotch Bonnet Pepper
Carrot
Cabbage
Basa Fillets
Poppy Seeds
Into a large open pan, tip in some bone broth and drop in the vegetables to warm through.
Once warmed, add the fish and any final flavours like fresh herbs, seeds or whatever.
Your soup is ready!
Totally fusion, I know but I made a little pistou to stir in ...
Hazelnut Pistou
Hazelnuts
Parsley
Olive Oil
Sea Salt
Blend the lot together and you're done. Simply stir a spoonful into the soup.
Take a whole bunch of interesting flavours and shred them, matchstick them, mince them and set them aside.
I went with ...
Basa Soup
Spring Onion
Garlic
Ginger
Scotch Bonnet Pepper
Carrot
Cabbage
Basa Fillets
Poppy Seeds
Into a large open pan, tip in some bone broth and drop in the vegetables to warm through.
Once warmed, add the fish and any final flavours like fresh herbs, seeds or whatever.
Your soup is ready!
Totally fusion, I know but I made a little pistou to stir in ...
Hazelnut Pistou
Hazelnuts
Parsley
Olive Oil
Sea Salt
Blend the lot together and you're done. Simply stir a spoonful into the soup.
30/08/2014
Brown Chicken Stew
Following on from my lunchtime Jerk Chicken, I rather fancied some more. So, about five o'clock, I put more chicken pieces together with some jerk seasoning and set it aside to marinate ...
Well, when it came to seven o'clock it looked a bit meagre so I set about something else ...
I'm sure this is actually called Fricassee, or something French, but given the spicing it's Brown Chicken.
Ingredients
Jerked Chicken
Palm Oil
Large Onion
Garlic
Ginger
Sea Salt
Black Pepper
Allspice
Tomato Purée
Green Pepper
Tomato
Dried Thyme
Palm Sugar*
Method
In a large skillet, melt some red palm oil and soften a shredded onion. Once starting to caramelise, add in the garlic and ginger, the allspice and the chicken.
Fry off until the chicken has taken on a little colour, add a good squirt of tomato purée and top up with water.
Bring to the boil and add in a chopped green pepper, sliced tomato, a sprinkle of palm sugar and a good sprinkle of dried thyme.
Set to reduce over a medium flame and when it's reduced, it's ready.
Yeah, you could serve with coconut rice, or something, but it's best just to have a huge bowl of the stuff as is ...
*You spotted it. Sugar.
Well, palm sugar is the sweet sap of the palm tree, crystallised. It is largely sucrose based, so low in fructose and scores relatively lowly on the GI index. Used in strict moderation, it's one of those "primal" sweeteners, like honey ... and in this dish brought a real roundness, which allowed the full flavour of the chillies to be tasted without overly burning.
Check out Mark Sissons' article on sugar.
Well, when it came to seven o'clock it looked a bit meagre so I set about something else ...
I'm sure this is actually called Fricassee, or something French, but given the spicing it's Brown Chicken.
Ingredients
Jerked Chicken
Palm Oil
Large Onion
Garlic
Ginger
Sea Salt
Black Pepper
Allspice
Tomato Purée
Green Pepper
Tomato
Dried Thyme
Palm Sugar*
Method
In a large skillet, melt some red palm oil and soften a shredded onion. Once starting to caramelise, add in the garlic and ginger, the allspice and the chicken.
Fry off until the chicken has taken on a little colour, add a good squirt of tomato purée and top up with water.
Bring to the boil and add in a chopped green pepper, sliced tomato, a sprinkle of palm sugar and a good sprinkle of dried thyme.
Set to reduce over a medium flame and when it's reduced, it's ready.
Yeah, you could serve with coconut rice, or something, but it's best just to have a huge bowl of the stuff as is ...
*You spotted it. Sugar.
Well, palm sugar is the sweet sap of the palm tree, crystallised. It is largely sucrose based, so low in fructose and scores relatively lowly on the GI index. Used in strict moderation, it's one of those "primal" sweeteners, like honey ... and in this dish brought a real roundness, which allowed the full flavour of the chillies to be tasted without overly burning.
Check out Mark Sissons' article on sugar.
Jerk Chicken
I'm all for simplicity ...
I'm all for authenticity ...
I'm of the belief that all these "authentic" recipes are actually simple rustic, low-brow food cooked simply, over simple flame by regular people for regular people.
Recipe lists as long as you arm, methods which read like a Haynes manual, nah ... not for me.
I stumbled over a simple preparation which happens to be quite simply, Jerk Chicken ...
I have a glut of chicken wings, so chopped into mini-drumstick, wing and tip, I simply marinated it in my jerk seasoning for a couple of hours.
Jerk Seasoning
Scotch Bonnet Peppers
Scallions/Spring Onions
Fresh Thyme
Sea Salt
Black Pepper
Allspice
Amounts, I'm unsure, but blend a bunch of spring onions with a couple of Scotch Bonnet peppers, a handful of fresh thyme, then add in the salt, pepper and Allspice.
Done.
Yes, done.
... as in that's all, folks.
Jerk Chicken
So, we have chicken and we have the seasoning, so slop a load of the seasoning into a bowl with the chicken pieces and massage together.
Leave it a couple of hours, then pop into an oven spread out on a tray at, say, 180C and let it go for 30-40 minutes.
Here's fun ...
Leave the tips in for another hour!
The tips will dry out and you can eat them whole, bones and all ... it'll just crunch away. Easy. The rest, of course, you eat after 30-40 minutes.
Yum! I wolfed it down without any thought for you guys, so sorry ... no picture.
I'm all for authenticity ...
I'm of the belief that all these "authentic" recipes are actually simple rustic, low-brow food cooked simply, over simple flame by regular people for regular people.
Recipe lists as long as you arm, methods which read like a Haynes manual, nah ... not for me.
I stumbled over a simple preparation which happens to be quite simply, Jerk Chicken ...
I have a glut of chicken wings, so chopped into mini-drumstick, wing and tip, I simply marinated it in my jerk seasoning for a couple of hours.
Jerk Seasoning
Scotch Bonnet Peppers
Scallions/Spring Onions
Fresh Thyme
Sea Salt
Black Pepper
Allspice
Amounts, I'm unsure, but blend a bunch of spring onions with a couple of Scotch Bonnet peppers, a handful of fresh thyme, then add in the salt, pepper and Allspice.
Done.
Yes, done.
... as in that's all, folks.
Jerk Chicken
So, we have chicken and we have the seasoning, so slop a load of the seasoning into a bowl with the chicken pieces and massage together.
Leave it a couple of hours, then pop into an oven spread out on a tray at, say, 180C and let it go for 30-40 minutes.
Here's fun ...
Leave the tips in for another hour!
The tips will dry out and you can eat them whole, bones and all ... it'll just crunch away. Easy. The rest, of course, you eat after 30-40 minutes.
Yum! I wolfed it down without any thought for you guys, so sorry ... no picture.
17/08/2014
Cabbage & Chorizo
Nothing simpler than a plate of pork and cabbage, here, Chorizo; smoked paprika, pork and fat, in a sausage ...
Steam some white cabbage and leek, shredded.
In a skillet, warm through some chorizo. Keep the heat medium so as not to fry it too harshly.
Once the cabbage has steamed a little, toss it in the skillet with the chorizo, adding poppy seeds for a little interest.
Serve out, eat and enjoy.
Steam some white cabbage and leek, shredded.
In a skillet, warm through some chorizo. Keep the heat medium so as not to fry it too harshly.
Once the cabbage has steamed a little, toss it in the skillet with the chorizo, adding poppy seeds for a little interest.
Serve out, eat and enjoy.
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