Friday, July 29, 2011

Moroccan lamb with almonds and apricots

This one pot dish was made at my client Anna's house, she suggested I take a photo as it looked so nice in her french pillivuyt casserole dish. I cheated and used a herbies moroccan spice mix, but sometimes make my own spices more like a traditional tagine depending on time. This is a great meal for the family it's economical and can keep in the fridge for several days.
The longer you cook the lamb the more delicious it becomes and as in all the lamb recipes on this recipe blog this is top quality grass fed lamb from my local butcher. The delicate spices and dried fruits make for sweet based meat dish great for winter and building yin energy and strength as it is still so bloody cold!

500g grass fed lamb, you can get chops and dice yourself
1 cup brown lentils
3 cups beef stock
2 carrots, peeled and chopped
2 tablespoons herbies moroccan spice mix
1 brown onion, diced
small amount of ginger grated
1 small sweet potato, skin on and diced into 1cm cubes
handful dried organic apricots (currently I use macro brand - economical!)
handful raw almonds
handful prunes

In a saucepan or casserole dish brown the lamb on all sides and set aside. In the same pot heat a little ghee and saute the brown onion adding the spices and ginger stir around and release the oils, put the lamb back in and add the stock, lentils and carrot, cook on a low heat for 1.5 hours or in the oven on 170 for 1.5 hours, then lastly at the 1.5 hour stage add in the sweet potatoes, apricots and almonds and cook for another 30 minutes. Serve with fresh coriander

Friday, July 22, 2011

Wild salmon, sweet potato and coriander patties

These salmon patties were made on the fly for a sunday lunch, they are super yummy, easy and very nutritious, full of essential fatty acids for brain function and fertility and also a great source of protein and the sweet potato and chilli creates a sweet and spicy crunchy texture.

1 can john west wild alaskan sustainable salmon
1 red chilli, deseeded chopped fine
1 clove garlic, chopped fine
small knob ginger grated
1/2 bunch coriander, picked and chopped
1 medium sweet potato, peeled and boiled
3 dutch cream potatoes peeled and boiled
1/2 brown onion, diced
rice breadcrumbs (optional)

Fill a saucepan with water and place the sweet potato and dutch creams bring to the boil for 20 minutes
In a frypan heat a little organic coconut oil and saute the onion, red chilli, garlic and ginger until cooked through, In a large mixing bowl place the salmon, onion mixture and fresh chopped coriander. Once the sweet potato and dutch cream are cooked mash with a little organic ghee and add the the salmon mixture. Roll into patties and then coat in rice breadcrumbs either fry in a little coconut oil of put in the oven on 170 degrees and bake for 15 minutes until crunchy on the outside.
Enjoy with a green salad !

Thursday, July 14, 2011

Braised gingered grass fed lamb shanks with fennel

These lamb shanks were braised for 5 hours and they were well worth it.The meat was so tender and just fell of the bone, I can imagine they could be used in a ragu too. My boyfriend and I both love lamb shanks so I was wanting to experiment with some different flavours and this is the result. This week my clients also enjoyed this spicy, yummy shank recipe.
Slow cooked meats are great for fertility and building immunity. Weston Price suggests grass fed meat are high in omega 3's and also because the animals graze on grass they absorb the chlorophyll and minerals making it a healthier choice for cooking and nutrition. The stock can be saved and used again. I put mine into the freezer. The stand out ingredient of this is the balsamic vinegar which balances out the flavours. I did use a slow cooker in this recipe, but you don't have to a heavy cast iron pot is fine.

4- 6 grass fed lamb shanks (ask your butcher)
1 fresh fennel bulb, sliced thinly
1 cup or cooked chickpeas
1 litre beef stock (make your own or use massell)
2 sprigs rosemary
1/2 cup balsamic vinegar
sea salt and pepper to season
2 tablespoon tomato paste
1 cup red wine
4 tablespoons fresh grated ginger
1 spanish onion, sliced thinly
4 garlic cloves, crushed
3 tablespoons organic clarified butter or ghee
1 teaspoon cumin seeds

In a fry pan gently seal the shanks on each side until brown, put them into the slow cooker or cooking vessel.
Put the the ghee/clarified butter into the same fry pan and saute the onion, fennel and garlic add the cumin seeds. Slowly pour in the stock, red wine and balsamic vinegar. Stir in the tomato paste and add the fresh ginger and fresh rosemary.
Bring to the boil, then reduce to a simmer and cook for 2-3 minutes. Pour into the slow cooker and add the chickpeas. Braise these babies for 5 hours and serve with a grain and some fresh broccoli!

Tuesday, July 5, 2011

Coconut and raspberry babycakes

This recipe was inspired by 12 year old Olivia, she is visiting from East Hampshire near Maine in the states and her mum contacted me to cook The specific carbohydrate diet while she is in Sydney because she has crohns disease.
These babycakes are not for you if your on the scd diet, but if your gluten free these are perfect for you.
It's always very interesting baking with coconut flour as it absorbs more liquid than other wholegrain flours. I used organic coconut flour from bobs red mill which is a very superior product. Coconut flour is rich in and fiber and a great alternative to buckwheat and rice flours if you feel like a change. These baby cakes are really yummy and a very unusual soft texture.

So here is the recipe

1/2 cup coconut flour
3 eggs (room temperature please)
1/4 cup organic coconut oil
1/4 cup rapadura sugar
1/2 teaspoon baking powder ( I use Bob's red mill aluminium free)
1/2 cup raspberries (frozen because there out of season) thaw out
5 tablespoons filtered water
1 teaspoon pure vanilla essence (no fake vanilla please)

Preheat the oven to 170 degrees
Take a cupcake tin and grease with some butter or coconut oil so baby cakes they don't stick
In a bowl whisk the eggs well and pure vanilla and mix again
Mix the coconut flour, baking soda and sugar in a bowl (dry ingredients)
Melt the coconut oil and add to dry ingredients, then add in egg wet mixture, lastly add the water and stir, if mixture is stiff (as it absorbs the water very quickly then add a another tablespoon) gently fold in the raspberries
Now spoon into the cupcake tin and bake for 15- 2o minutes until golden and firm.