(8 to 10 serves, stores in the fridge for up to 6 days or in the freezer for 3 months)
1 whole Chicken (size 12-14)
2 ½ Ltrs water
4 Bay leaves
4 Cardamon pods
2 Star Anise
1 Onion (peeled and chopped roughly)
1 Lge Carrot (chopped roughly)
1 Stk Celery
1 Stk Lemongrass
50 gm Ginger
4 cloves Garlic
1 Onion (finely chopped)
1 Tbl Coconut oil
500ml Coconut cream or milk
1 bunch of Asian Vegetable like Pak choy (washed and chopped)
400 gm fresh pineapple pieces (or 50 gm per person)
Salt and pepper to taste
Spring onion or fresh coriander (for garnish)
- In a large pot, place chicken, water, bay leaves, peppercorns, cardamom pods, Star Anise, roughly chopped onion, carrot, celery and top half of lemon grass stalk (reserve white part for later). Bring to the boil and simmer for 1 ½ hours.
- Remove chicken and set aside to cool. Strain the rest of the stock through a sieve and set aside.
- When chicken has cooled, pull apart and pick meat off the bones in shreds.
- Grate ginger, garlic and lemon grass, preferably with a micro-plane and saute with additional finely chopped onion in the coconut oil.
- Add chicken stock and coconut milk and heat slowly. Do not bring to the boil as coconut milk may split or curdle. Adjust seasoning as necessary.
- In serving bowls, place chicken shreds, pineapple and pak choy and ladle hot broth over ingredients.
- Garnish with fresh herbs and serve immediately.
1 kg Chicken thigh (Diced into bite size pieces)
1 Tbl ground coriander
1 Tbl ground cumin
1 Tbl Tumeric
1 Stalk lemon grass
1 small red onion
½ tsp ground white pepper
1 clove garlic
1 red chilli( more if you like it hot)
1 tsp ginger
1 tsp coconut oil
2 tbl fish sauce
2 kaffir lime leaves
½ tsp shrimp paste
a few sprigs of basil
1 cup coconut milk
¾ cup water
Toast ground cumin and coriander in a small dry frying pan until fragrant over a low heat.
Roughly chop onion, garlic, ginger, chilli, basil and lemongrass (white part only) Add to the bowl of a food processor along with the ground cumin and coriander, white pepper, shrimp paste and fish sauce and blend for several minutes until the mixture forms a thick, smooth paste.
In a large saucepan over a medium heat, add the coconut oil and brown the chicken thigh, add the curry paste and continue cooking over a moderate heat, stirring frequently until fragrant. Add the coconut milk, kaffir lime leaves and water. Simmer for 20 minutes or until thickened slightly and chicken is cooked through. Season to taste and serve with cauliflower rice, Paleo flatbread or seasonal green vegetables.
4 x 200-250gm Chicken breast|
1 x 400ml Coconut milk or cream
4 cloves garlic (peeled & crushed)
1 Tbl fresh ginger (roughly chopped)
1-2 fresh Chillies (optional)
3-4 Kaffir lime leaves
1 Tbl Coconut Amino
1 Tbl Sea Salt flakes
1 Stalk Lemongrass
2 Coriander roots (thoroughly washed)
1 small Onion
1 Tbl Olive oil
2 bunches Pak choy (or Asian Veg)
1 Spring onion (sliced for garnish)
- In a pot, place chicken breast, coconut milk, garlic, ginger, chillies, Kaffir lime leaves, salt and Amino. With a meat tenderizer or heavy pan, bash the coriander roots and lemongrass to release the flavours, but leave whole. Add to pot and add enough water to cover the chicken breasts (about a cup).
- Place on a moderate heat and bring to the boil. Reduce heat to a simmer and cover with a lid. Cook for 15 minutes.
- In a food processor, blitz onion & cauliflower until cauliflower becomes about the size of rice. Saute cauliflower and onion in olive oil for 2-3 minutes, so that cauliflower is heated through but still a bit crunchy. Set aside and keep warm.
- Cut pak choy length-ways and wash well.
- After chicken has cooked for 15 minutes, add the pak choy and cook for further 2-3 minutes.
- To serve, slice chicken in half to make sure chicken has cooked through. If the chicken is still opaque, remove the pak choy and placed the sliced chicken back into poaching liquid for 2-3 minutes until chicken is cooked through. Place on warm cauliflower rice with the pak choy. Remove lemongrass and coriander roots from liquid and ladle sauce over chicken and pak choy.
- Garnish with sliced spring onion and serve immediately.
1 tbs of cocoa
1 tsp honey
100ml of almond milk
200ml of coconut milk
Blend for 30 seconds and enjoy straight away. Also tastes delicious with a scoop of coconut ice cream.
served w/celeriac remoulade, sweet potato chips & steamed greens
4 x 200gm King Salmon fillets
50gm pistachios (roasted and crushed)
80gm coconut crunch
1Tablespoon lemon pepper
1 bunch Bok choy
200gm green beans
1 Tablespoon Olive oil
Salt & pepper
1 Kg Sweet potato (peeled and cut into chips, 1cm thick)
Salt & pepper
200gm celeriac (cut into julienne or grated)
150gm apple (cut into julienne or grated)
½ Cup mayonnaise
1 Clove garlic (finely chopped)
1 Tablespoon parsley (finely chopped)
4 Lemon wedges for garnish
- Mix coconut crunch, crushed nuts and lemon pepper and place over fish to form a nice even layer (about 4mm thick)
- Bake in pre-heated oven at 180 deg C for 15-20 mins on the bottom shelf. If the crust starts to colour, place foil over fish and continue baking.
- Place Chips on tray and season well with salt and pepper and bake in oven at the same time as the fish on the top shelf
- Clean and prepare green vegetables for stir frying
- Combine all Remoulade ingredients and season if necessary
- When a skewer goes through the fish with no resistance, it is ready. Turn oven down to low, 100 deg C and heat oil in a pan. Stir fry all the green vegetables together, adding a little bit of water and cover with a lid to steam the vegetables through.
- Serve all green vegetables, chips then fish on top
- Garnish with Remoulade and lemon wedge
1 large brown onion, roughly chopped
6 garlic cloves, whole
500g fresh Roma tomatoes, halved
2 red capsicums, deseeded and sliced
2 large red chillies, sliced
2 tsp cumin seeds
2 tsp ground coriander
1 tbsp ghee, melted
400g can tomatoes, diced
1 cup vegetables stock
2 cups coconut cream
Salt and pepper
1. Preheat oven to 190ºC.
2. Place onions, garlic, tomatoes, chilli, capsicum, cumin seeds, coriander and ghee on a large baking tray and gently mix together. Roast until soft and slightly golden; about 15 minutes.
3. Transfer to large saucepan along with crushed tomatoes and vegetable stock. Bring to the boil, then reduce to a simmer for 20 minutes. Add coconut cream and blend with stick blender.
4. Season with salt and pepper and serve with a side of toasted Paleo bread.
1kg pork mince
1/4 cup water chestnuts, sliced
1/4 packet sweet potato noodles
1 tbl ghee
2 tbl coconut amino
1 tsp chopped garlic
1 tsp chopped ginger
1 spring onion, sliced
1 tsp ground coriander
1/2 tsp chinese five spice
1/2 bunch coriander chopped
salt and pepper
iceberg lettuce, cut into cups
In a large saucepan bring some water to the boil. Cook the sweet potato noodles in boiling water for 6 minutes or until tender, drain and set aside.
In a large frying pan, heat ghee over medium heat. Fry the pork mince, chestnuts, garlic, ginger and spring onions for 5 minutes or so or until the pork mince is browned. Add the spices, and coconut amino, cook for a further 5 minutes. Season with salt and pepper, add the coriander and the sweet potato noodles and stir well. Serve in lettuce cups.