Satay Pork Chow Mein

INGREDIENTS
  • 850g minced pork (organic if possible)
  • 2 red onions
  • 3 red and / or yellow peppers
  • 2 – 4 large handfuls of mushrooms (I used closed cup white mushrooms although any standard ones will do)
  • 2 garlic cloves (or a good squeeze of garlic puree)
  • 4 courgettes
  • 1 can coconut milk (good quality)
  • 1/2 jar (170g jar) almond butter
  • 1/4 cup of gluten free soy sauce (or if you have it use coconut aminos)
  • 3 tablespoons sriracha (thai chilli) sauce (Marks and Spencer’s do a good one in the Thai food aisle)
  • a good splash of lime juice
  • 1 cup cashew nuts to garnish
RECIPE
  1. Dice the onions and garlic.  Slice up the peppers.  Chop up the mushrooms into chunks.  Place them all in a pan with coconut oil and cook gently.
  2. In another pan fry off the pork mince until cooked.
  3. Whilst the above is cooking make your “zoodles” with the courgettes.  If you have a spiraliser put all the courgettes through the spiraliser until you have a large bowl of zoodles.  If you don’t, you can use a julienne peeler to peel the courgettes to make zoodles.  If you have neither use a potato peeler on the courgettes and create large zoodles!
  4. Once the meat is cooked through add it to the veges and mix together.
  5. Add in the zoodles to the mixture and stir to incorporate them.  Cook on low until your sauce is ready.
  6. For the sauce place the coconut milk, almond butter, aminos, sriracha, and lime juice into a separate pan.  Season and whisk to combine.  Heat the sauce over a medium heat and keep whisking until you have a smooth consistency.  Keep on a low heat (and stir when necessary) until the sauce has thickened (approx. 7 minutes)
  7. Once the sauce has reduced pour the sauce into the rest of the ingredients and mix well.
  8. Garnish with a few cashew nuts and enjoy!

Creamy Sweet Potato Boats

INGREDIENTS

  • 4 large sweet potatoes & 2 small sweet potatoes
  • 1 large onion (or two small ones – red or white)
  • 1 cup jalapenos (jalapenos from a jar are best here)
  • 1 cup & a tbsp. coconut cream (the top layer of a decent quality can of coconut milk)
  • ½ cup of brown sugar (obviously true paleo would use maple syrup, honey or coconut sugar)
  • 8 slices of bacon

RECIPE

  1. Put the sweet potatoes in the oven at 175 C for 45 minutes.
  2. Fry the bacon until crisp.  Chop it up into small pieces and put to one side.
  3. Dice the onion.
  4. Dice the jalapenos (I blend them for 15 seconds).
  5. In a large bowl mix the bacon, onion, jalapenos, coconut cream and brown sugar together.
  6. When the potatoes have cooked remove them from the oven. Scoop out the flesh of the small potatoes and add into the bowl. Discard the skin. With the remaining potatoes cut them in half (length ways) and scoop out 80% of the flesh from the middle, leaving sturdy “boats”. Add the flesh to the bowl and place the boats in a baking dish.
  7. Mix all of the ingredients together in the bowl until well combined.
  8. Spoon the mixture into the boats and place back in the oven for 15 minutes.

Gumbo (seriously delicious)

INGREDIENTS

  •  6 sausages (The Black Farmer, Debbie & Andrews 97% or Heck sausages are all good)
  • 2 cups large prawns (shells off and cooked)
  • 1 cup cooked shredded pork or chicken (if you don’t have any spare I just cook up a couple of chicken breasts in the oven whilst making the gumbo and then shred them when they are cooked)
  • 5 cups of stock (chicken if possible)
  • 2 onions chopped
  • 4 celery stalks chopped thickly
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 5 cloves of chopped garlic (or a massive squeeze of garlice puree)
  • 2 tablespoons tomato puree
  • 3 teaspoons ground paprika
  • 2 teaspoon thyme
  • 2 teaspoon oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 bay leaves
  • salt and pepper to season
  • full portion of Cauliflower Rice (see separate recipe)

RECIPE

  1. Place the sausages in the oven to cook whilst you create the rest of the recipe.
  2. In a large pan heat up some coconut oil over a medium heat, add the onion, celery, peppers and garlic and cook until the onions become clear.
  3. Add into the pan all the spices and tomato puree and pour in the stock.
  4. Let it simmer for about ten minutes.
  5. Once the sausages are cooked, chop them into the pan of gumbo (one sausage can be cut into four). Stir the sausages in and then add the shredded pork / chicken and let it simmer for five minutes before adding the prawns.
  6. Make the cauliflower rice whilst everything is simmering.
  7. Once the rice is cooked check the gumbo.  The gumbo needs to reduce to a thick sauce.  Once it has reduced then serve up – either on top of the Cauliflower Rice, or stir in the rice and serve.

Paleo Picadillo

INGREDIENTS

Roast tomato sauce

  • 1 can of chopped tomatoes
  • 1 red pepper
  • 1 onion, chopped
  • 1 tablespoon of Sainsbury’s (or any other) Spicy Chipotle Chilli Paste
  • 2 cloves of garlic
  • 2 tbsp coconut oil
  • salt & pepper

Remainder

  • 300g minced beef
  • 300g minced pork
  • Coconut oil
  • Salt & Pepper to season
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 1 tsp ground cloves
  • oregano or thyme (fresh is best but not essential)
  • 65g pitted olives (jarred olives are fine)
  • 80g raisins
  • 250ml Beef or chicken stock
  • 70g Toasted slivered almonds
  • Splash red wine vinegar

RECIPE

  1. Mix the meats together in a bowl, season and put to the side (If in a rush I just do this in the pan later, although end up with a messy hob!)
  2. Start with the roast tomato sauce. Heat a dry frying pan & roast the pepper, onion & garlic until they start to blacken. Let them cool (if you have the patience) then add them into a food processor with the oil and chopped tomatoes. Blend to a small-chunked puree.
  3. In large pan, heat 2 tbsp of oil and cook your meat.  When the meat has browned stir in the cinnamon, cumin, cloves, olives and raisins. Stir away.
  4. Pour into the meat mixture the roast tomato sauce from your food processor. Add a handful of oregano or thyme, along with the stock and let simmer for a while.  You do not want a sloppy picadillo – so it’s best to leave this simmering for some time, stirring to prevent it from sticking.
  5. Whilst you are doing this toast the almonds (I do this in a dry frying pan) until slightly brown
  6. Once you have a decent consistency then stir in the almonds and add a dash of red wine vinegar. Cook for about 3 minutes longer and then serve.

 

Notes

Serve with cauliflower rice or in romaine lettuce tacos with Guacamole and grated Sheeps cheese (Sainsbury’s Parlick Fell is ideal)