(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.
Taco Spice Mix
1tsp ground cumin
1tsp ground coriander seeds
1tsp dried basil leaves
1tsp onion powder
1tsp garlic powder
1tsp chilli flakes
¼ tsp cayenne
To make the taco spice mix, mix all ingredients well and set aside while you prepare the beef.
Taco Beef Mix
500g of lean beef mince
1 onion finely sliced
2 cloves of garlic minced
1 tsp of tomato paste
taco spice mix
¼ cup water
salt and pepper
Brown off beef with onions and garlic. Add tomato paste cook for 2 mins. Add spice mix and water and let simmer until the sauce thickens. Season with salt and pepper.
Wrap the hot beef mixture in baby cos lettuce leaves and top with your favourite taco garnishes. We suggest diced tomato, red onion, capsicum and jalapenos with a dollop of coyo yoghurt and guacamole.
Recipe: Roasted Beet Soup with Fennel and Apple
Serves 4 as a main
1bsp Olive Oil
1 Granny Smith Apple
1tbsp Balsamic Vinegar
½ tsp Honey
1.25l Vegetable Stock
Salt & Pepper to season
Preheat oven to 180 degrees. Peel beets and place in a tray. Cover in foil and roast for 45mins or until they are tender.
Sauté chopped leek, fennel and apples in olive oil in a saucepan on the stovetop for 6mins. Add stock, beets, balsamic vinegar and honey and bring to the boil before simmering for 20mins.
Blitz with a stick blender until a smooth consistency. Season with salt & pepper.
Serve with a dollop of coconut yoghurt and a sprinkle of fresh chives.
Use #paleocafe to upload your version of our soup onto Facebook, Twitter or Instagram – our chefs love seeing your take on their food!
Recipe: Chocolate Espresso Cake by Paleo Cafe
340g Cocoa Mass
1 Short Black Coffee (hot)
1 Vanilla Bean
¾ cup Honey
6 x Eggs
1 cup Ghee
1cup Almond Meal
1tsp Baking Powder
In a mixer add cocoa mass and hot short black coffee and mix on low until the cocoa mass has melted.
Add eggs and honey and beat on high for 3 mins. Turn down to low and add remaining ingredients until combined.
Pour into 22cm cake tin and bake at 170c for 45-50 min.
Serve with a dollop of your favourite dairy free ice cream – we love a scoop CocoLucious Vanilla Ice Cream with this cake.
Note you can substitute the cocoa mass with 340g of 70% dark chocolate if you prefer. Try to source a sugar/dairy free option where possible.