In an effort to be both more frugal and adventurous in my cooking I have been searching for ways to cook a pork shoulder. At $7 kg, it is just such great value for money. This recipe from Bellyfull hit the spot! Slow Cooked Cuban Pork
I made this slow cooked pork yesterday and served in with a tomato, corn, black bean, lime and coriander salsa as well as rice and avocado.
Tonight we roasted some sweet potato and served it up simply with diced tomato with coriander and lime.
This would be great for a crowd.
This is the first time I have made the New England traditional Red Flannel Hash, named after the delightful and ingenious addition of cooked beetroot to the melee. Typically, hubby and I used to make a corned beef and white potato hash with the leftovers but this time I decided to paleofy the dish by replacing the potatoes with sweet potatoes. The result was simply outstanding, a wonderful combination of salty and sweet and it made enough leftovers for a yummy breakfast the following day, complete with fried egg. Happy days indeed.
. 2 cups leftover corned beef, diced
. 1 small onion, very finely diced
. 1 medium sweet potato, boiled and cut into 1 cm dice (yields approx 2 cups, cooked)
. 1 1/2 cup cooked and diced beetroot (I used a packet of Love Beets 100% natural cooked beetroot – or approximately 4 small beets)
. 1 tbsn ghee
. salt, to taste
1. Melt ghee in a heavy bottomed saucepan and then lightly fry onions until translucent.
2. Add remaining ingredients and stir well to mix. Push down with a wooden spoon / spatula and fry until mixture is well browned.
3. Turn over the mixture in clumps and cook until otherside is well browned also.
4. Serve with a poached egg, if desired.
This dish can’t be beat – so tasty and economical and healthy to boot! Yum, yum, yum, yum, yum!!! I guess I’m just an old fashioned gal at heart 🙂
It’s been absolute ages since hubby and I made a corned beef dinner. I love corned beef – such a traditional meal served with boiled veggies and horseradish sauce – straight from my childhood. Back in the day (so not that long ago) we used to make our corned beef in the crockpot, slowcooked for 10 hours in a litre bottle of ginger beer. It was amazing – but seriously, what the heck was I thinking? A litre of sugary soft drink? Certifiable, tasty madness!
Now I have been researching just how ‘paleo’ a corned beef is and I have come accross some blogs where people have actually ‘corned’ their own beef / silverside over a period of 4 days or so to avoid all those awful nasty additives etc. To be honest, I just bought mine from the supermarket so that’s why I have called this dish paleo friendly. Sure, there were a few nitrates and additional nasties added in there but I cooked it in such a way that I changed the water and also added only natural, sugar and wheat free seasonings to the broth that I’m satisfied. And, tonight I made ‘Red Flannel Hash’ with the leftovers with more for brekkie tomoz, so quite frankly, we have had a number of the yummiest meals from our $8 piece of corned beef – yummy 🙂
. 1.5 kg piece of corned beef (or thereabouts)
. 1 large onion, cut into quarters
. 1 whole garlic bulb, cut in half
. 1 carrot, peeled and coarsley chopped
. 2 – 3 bayleaves
. 6 cloves
. 10 black peppercorns
1. Put the corned beef into a large saucepan and cover with water. Bring to the boil, remove from pan and drain water.
2. Put corned beef back into cleaned pan with remaining ingredients and cover with water.
3. Bring to a boil and then gently simmer for 2 hours.
4. Serve with your choice of vegetables. For something different, use strained liquid the corned beef has cooked in to flavour your veggies. We used carrots, sweet potato and green peas. Outstanding.
I served this dish with a gluten free horseradish sauce simply made from 1/2 cup of sour cream, 1 tbsn of prepared horseradish and 1 tspn hot English mustard. Be sure to whisk well so you don’t accidentally happen on a hot pocket of English mustard or there will be trouble!!
This Christmas I decided to make the perfect paleo starter with this gorgeous little dish that pays homage to the classic prawn cocktail, but in a 100% healthy way!
INGREDIENTS (serves 4)
. 100 g top quality smoked salmon, or more if you like!
. 2 mangoes, peeled and diced
. 1 large red chilli, finely chopped
. Splash Tabasco, optional
. 2 ripe avocadoes, peeled and diced
. 1 tbsp garlic chives, finely chopped
. 2 tbsp fresh coriander, finely chopped
. 1 tbsp lemon juice
. Sea salt
. Lemon wedges, to serve
1. Mix the avocado, coriander, chives, lemon juice and sea salt together. Place in the bottom of serving glass.
2. Next, mix mango, chilli and a dash of Tabasco to taste and place on top of avocado mixture.
3. Top with bite size pieces of smoked salmon and garnish with a wedge of lemon.
For such a simple starter this dish really does impress. A perfect summery blend of seafood, avocado and mango with a hint of chilli – amazing!
I love having our new barbie – summer days with some grilled meats and a light salad – it’s perfect paleo combination. Easy, healthy and delightful.
Whilst hubby was cooking some delicious lamb cutlets I whipped up a little salad of zucchini, cucumber, feta and herbs from our garden.
INGREDIENTS (more than enough for 2 people)
. 1 large zucchini
. 1/2 small cucumber
. feta, crumbled
. pine nuts, toasted
. 1 tbsp mint, shredded
. 1 tbsn parsley, chopped
. 2 tbsn olive oil
. 1 tbsn lemon juice
. sea salt
1. Mix together oil, lemon juice, a large pinch of salt and herbs in a jar. Add in a spoonful of the vinegar the capers have come from if you prefer a tangier dressing – yum 🙂 Shake well and set aside.
2. Using a vegetable peeler, finely peel long ribbons of zucchini into a bowl. Slice the cucumber very finely into rounds and add to mix. Toss over feta, pine nuts and capers, as much or as little as you like and then dress with the prepared salad dressing.
3. Serve immediately with your choice of grilled meat.
This was a very simple salad that added a little ‘gourmet’ factor to our dinner. It went very well with perfectly grilled lamb chops. I just wish I had made more! Yum!!!!
My lovely, mainly vegetarian friend recently had a little bub and I’ve been thinking up recipes that are both paleo and vegetarian friendly that I can double up and split between us. This is an amazing curry I adapted to ‘paleofy’ from an old recipe* that was chock full of interesting vegetables in a really savoury curry sauce. The ingredient list looks insane but don’t be put off by the length, most of the ingredients for the sauce can be found in your pantry, provided you have a tin of coconut milk and ground almonds – which most people following a paleo diet surely would 🙂
. 1 medium sweet potato, peeled diced into 1.5 cm cubes
. 1 small swede, peeled and diced into 1.4 cm cubes
. 3 carrots, peeled and sliced into rounds
. 1 large onion, sliced
. 4 tbs ghee
. 2 tsp garlic powder
. 1/2 tbs minced ginger
. 1 large green chilli, finely choped
. 1 tbsp paprika
. 2 tsp ground coriander
. 1 tbs medium curry powder
. 400 ml vegetable or chicken stock
. 400 ml can diced tomatoes
. 1 medium eggplant, diced into 1.5 cm cubes
. 1 large zucchini
. 1/4 cauliflower, cut into florets
. 1 cup button mushrooms, sliced in half
. 1 tbs arrowroot (tapioca)
. 2/3 cup coconut milk
. 2 tbs almond meal
. coriander and yogurt to serve, optional
1. Melt ghee in a heavy based pan and sauté sweet potato, swede, carrots and onion lightly for 4 – 5 minutes.
2. Add in the garlic powder, minced ginger, chilli and spices and stir for 1 minute.
3. Next, add in the cauliflower, eggplant and mushrooms along with the stock and tomatoes.
4. Simmer for 20 minutes and then add in the zucchini, cooking for a further 10 minutes or until tender.
5. Blend the coconut milk with the arrowroot and add to the pan together with the ground almonds. Stir well and allow sauce to thicken slightly. Check for seasonings and serve immediately.
This made an absolutely huge amount of curry – in the end I had 3 x 1 L take away containers – so yummy and I really do believe it is the addition of the ground almonds at the end that give it an unctuous, velvety texture. Mmm.
* Recipe adapted from ‘The Complete Book of Indian Cooking’, Parragon, 1996.
This is an old dish of mine I used to make back in the day when we still ate pasta. It’s actually a recipe I pinched from my mum and the whole family absolutely loves it. It’s incredibly easy to make, simply roasting some bacon and pumpkin together, stirring in additionaly flavourings like lemon and chili at the end and tossing through cooked pasta – or in this case zucchini noodles.
INGREDIENTS (for two people)
. 1/2 butternut squash, cut into 1.5cm dice
. 200 g bacon, diced
. 2 sprigs rosemary, finely diced
. olive oil
. 1/2 lemon, juiced
. Zest of lemon
. 1 small red chilli, very finely diced
. toasted pine nuts to serve, optional
. 2 small zucchinis, julienned
1. Preheat oven to 200 *C. In a large roasting pan drizzle pumpkin and bacon with a little olive oil to thinly coat and sprinkle over rosemary. Roast for 30 – 40 minutes until the pumpkin is lovely and soft and the bacon crispy. Stir mixture a few times during cooking.
2. Cook zucchini in a microwave bowl on high for 2 minutes until nicely tender.
2. Once pumpkin mixture is ready, toss in zest and lemon juice, chilli and zucchini and mix well to combine flavours.
4. Serve with pine nuts scattered over top.
This is a really filling and nourishing meal and tastes wonderful with the zucchini noodles. If you can handle dairy, a light sprinkle of parmesan over the top would really complete the meal.