 This recipe is pretty easy and its one of the nicest satay sauces I have ever tasted with no peanuts – that’s right no peanuts!!!! Its a little spicy, so you may want to be careful with the chilli if you don't like too much heat!! Chicken 1½ Tabs lime juice zest of one 1 lime 1 Tab coconut oil, melted, plus extra for cooking 2 Tabs tamari 1½ Tabs fish sauce 3 garlic cloves, grated or crushed 1½ Tab ginger, grated 1½ Tabs ground turmeric 1½ tsps ground coriander 1 tsp ground cumin 800 grams organic free-range chicken thigh fillets, cut into 2.5 cm cubes sea salt and freshly cracked black pepper salad leaves or any mix of a green salad you like, it could even be blanched snow peas etc coriander, chopped to serve 2 limes cut into quarters to serve Combine the lime zest and juice, coconut oil, tamari, fish sauce, garlic, ginger, ground spices and in a large bowl and mix well. Add the chicken and toss until thoroughly coated in the marinade. Re-frigerate for at least 2 hours or overnight if you have time. Add 2 Tabs of coconut oil to a good non stick pan and add chicken pieces – I find probably 3 mins on each side, don’t push them about, let them sit and make a good seal and cook until really brown on one side before turning – approx 3 mins each side. Sometimes leaving them that little bit longer gives them a good caramelization and a great taste!
Combine the cashews and almond butter in the bowl of a food processor and pulse until the nuts are well ground. Add the ginger and chilli and process until well blended. Add the tamari, sesame oil and maple syrup and blend well.
Gradually pour in 4 tablespoons of water and pulse until the sauce becomes smooth. If the sauce is a little too thick, add more water until you reach a consistency you like. Taste and season with salt and pepper to your liking. I like to use a nice platter, pop your bowl of sauce in the centre, then lay out a good layer of salad or blanched greens and put your chicken on top of the salad and sprinkle with chopped coriander and lime quarters. You could serve with chicken on a plate with the sauce on the side, its totally up to you. Enjoy!!
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Main Ingredients
3 eggs ½ cup SR flour (gf flour or I use a mix of tapioca flour and chickpea four, plus 1 t baking powder to lighten it) 1 1/2 cups milk 1 cup cheese (cheddar etc) salt and pepper onion – chopped and cooked in a pan Other ingredients – for example ½ bunch spinach, chopped and lightly cooked to remove the moisture 3 rashers bacon 6 or 7 cherry tomatoes leftovers veges in the fridge cooked potatoes chopped up are excellent ***** It’s really whatever you want or have available. I just used, spinach, pine nuts, cherry tomatoes, par boiled butter beans and a little shredded bbq chicken that was in the fridge ****** In a large mixing bowl break your eggs and beat a little with a fork. Add the cheese, milk, flour, salt, pepper and mix well. In a frying pan add a little butter and a drizzle of olive oil and add your chopped onion and cook until soft and starting to colour. When done, add onions to your quiche mixture. If using spinach, chop the spinach and add to the frypan to cook a little – just to wilt and remove the moisture. If using bacon I would chop and cook a little in the frypan as it makes the bacon tastier. Mix all well and pour into your desired pan or container Make sure it is even and there are no really wet or chunky parts Cook for 45mins. When cooked set aside with a tea towel over the top for 10mins before serving Serve with salad or just eat it whenever!   This is a little fiddly, but really worthwhile the time, as its super tasty!!! and if you can manage leftovers they are even tastier warmed up the next day. I serve mine with any veg or a salad. The last time I made it with brussel sprouts, however, as not too many people are a fan, you could use beans, broccolini etc 600g veal 12 slices prosciutto (10 slices for the veal rolls & 2 chopped up to add to the sauce) 2 cloves garlic – grated or crushed 1 tin of tinned tomatoes, squished up a bit by hand or fork 4 tabs parmesan cheese, grated brussel sprouts, quartered oil of your choice, although not olive as it doesn’t like the high heat butter 4 tabs stock or water, but stock is tastier salt & pepper toothpicks good non-stick pan with a lid Lay out our veal pieces and cut them into (approx) 10cm x 5cm pieces. then bash them a bit with a mallet or rolling pin to thin them out. Lay a piece of prosciutto into the veal and then roll them up into a little parcel, securing them with a toothpick Place a knob of butter and a small glug of oil into your pan, heat it up then add the veal parcels and brown on all sides. This may be a little difficult because of the toothpicks, just do what you can. Don’t overcook, its veal, and it will get a little more cooking later. When browned remove from the pan and set aside. Add a knob of butter to your pan and throw in the brussel sprouts, let them brown and start to caramelize for a few minutes then add the stock and put the lid on so they steam and cook through. Take the lid off and wait for the liquid to evaporate, remove and set aside Add a touch of oil to the pan and add the garlic, cook for about 30 seconds, quickly add the chopped prosciutto and the tinned tomatoes, shake about then add the veal rolls into the pan, then throw in the brussel sprouts, salt and pepper to taste. Finally sprinkle the parmesan cheese on top, shake it about and remove to your serving dish! I usually serve with a nice green salad and some roasted carrots or sweet potato. Waiting patiently for some offcuts!!!!!   Makes 74 meatballs
These are good to eat now or freeze. Depending on how many you are feeding I eat some and freeze some, as there’s only 2 of us and 37 meatballs each is a lot in one sitting!!!! Meatballs 1 kilo beef 1 egg 1/2 onion, finely chopped 1 stick celery, finely chopped 1 large carrot, finely chopped 2 cloves garlic, finely chopped 2 tab flat leaf parsley, finely chopped 2 tab basil, finely chopped 1/3 cup almond meal 4 tab tapioca flour 1/4 teas salt 1/4 teas white pepper a few grinds of black pepper 1/2 teas chilli flakes (optional) oil for cooking that has a high cooking temp, so not olive oil I always cook my onions, garlic, carrots and celery before adding them to the mixture, as otherwise they don’t have much of a flavour and they really just sort of boil inside the meatball! Grab a large mixing bowl and throw in the meat, parsley, basil, almond meal, tapioca flour, salt, pepper, white pepper, chilli flakes and egg. Finely chop the onion and garlic, by hand or put them in a food processor or whizz and let it do it for you. Heat a teaspoon of oil and add the onion and garlic to cook a little, while this is cooking finely chop your carrot and celery. When the onion has started to brown ever so slightly remove it from the pan and add it to the meat mixture. Now cook your carrot and celery in the pan, if it gets a little too dry add a couple of tabs of water to loosen it up. Makes sure all the water has cooked off before adding it to the meat mixture. When all the ingredients are in the meat mixture, get your hands involved and mix this really well so that the flour, spices and egg are well mixed in. Roll into meatballs and place on a plate! Always try to keep your balls a similar size, this way they will all cook at the same time. Pop them in the fridge for 1/2 hour or so, to let them settle while you make your sauce. Tomato Basil Sauce This makes enough sauce for half the meatballs, if you want it for all the meatballs, just double the ingredients! 1 tin of tinned tomatos 2 tab tomato paste 1 clove garlic, finely chopped 1/2 onion, finely chopped 1/2 bunch basil, roughly chopped salt and pepper chilli flakes or chilli (optional) Heat 1 teas oil in a smallish pot and add onion and garlic and cook for a 1 or 2 minutes, don’t let them brown. Add all the other ingredients – tinned tomatos, tomato paste, basil, salt, pepper and chilli. Bring to the boil and then quickly turn it down and simmer on a really low heat to cook the flavors through! While your sauce is cooking, cook your meatballs in a good non-stick pan. Place them in on one side until they are brown, then turn them over so they are brown on the other side, then just shake them around a bit every now and then until they are lightly brown and cooked. When you think they are cooked, take one out, cut it in half and check! Place meatballs in a serving dish and pour the sauce over the top Yummo! 4 lamb shanks 2 onions, chopped ½ or some of a leek, sliced 3 cloves garlic, roughly chopped ½ cauliflower, cut into large florets (the cauliflower is going to be baked in the oven on a tray) olive oil parsley, a few stalks finely chopped 3 t coriander powder 2 t garum marsala powder 1 t cumin powder 4 carrots, peeled and chopped 1 tin tomatoes 2 tab tomato paste 1 litre chicken stock (gluten free) a generous splash of white wine salt and pepper coriander and mint leaves chopped to serve This is a slow cook dish, so allow yourself approx 3 hrs from start to finish so you can cruise along and have a glass of wine as you cook. I haven’t put times in much as it really depends on your stove, pot and the size of your shanks, so you’re best to just have a play with it. The shanks could take up to 2 -3 hours of cooking time depending on their size. In a large pot (I use my french pot, le creuset), add some olive oil and heat it up, when hot add the shanks, turn the heat down a little and brown them well. When browned remove shanks from the pot and set aside. To the pot add the onions, leek, garlic, a little more oil and cook them until soft. You may need to turn the heat down a little more if its getting too hot. Add the spices and a little salt, cook for a few minutes until aromatic. Add the shanks back into the pot, add the stock, wine and carrots. Make sure the shanks are mostly covered by liquid, if not perhaps add a little more stock or water. Bring the pot up to the boil and turn tight down to a simmer and place the lid on. It may take a bit of checking and jiggling to get the heat right, as the pot heats up it may need to be turned down as you don’t want it to boil. Every 10 to 15mins check and turn the shanks over and around so they cook evenly. After about 1 hour add the tin of tomatoes and stir a little. While the shanks are cooking, preheat the oven to 180 degrees. Cut the cauliflower into large florets, place in a bowl with salt and pepper and some olive oil and toss so the florets get oil and seasoning all over them. Line a baking tray with baking paper and spread the cauliflower out on the tray. Bake until cooked – approx ½ hour, but keep an eye on them. When done, set aside. When your shanks are cooked and are coming off the bone, remove them from the pot and keep warm. Probably in the oven that you had the cauliflower in. Your sauce will be a little thin, so we want to reduce it some so it thickens up. Turn the heat up, add 2 T tomato paste, stir and reduce your sauce down a little. When it has reduced enough, add the cauliflower and shanks to the pot and you are done. Sprinkle over the mint and coriander and serve. Serve with rice or mash or salad
 Basil, Bocconcini & Tomato Pasta
1 bunch fresh basil, chopped 2 punnet’s of cherry tomatoes, halved or nice ripe vine tomatoes, chopped 1 tub of bocconcini or 6 balls of bocconcini, chopped or ripped into pieces, your preference 1 small fresh chilli, finely chopped (optional) 1 box of penne or spirals (I use gluten free now, buckwheat spirals are good as they catch the saucy bits, but you choose what you like) freshly ground black pepper and salt As this is quite a simple dish, you will get the best taste results if your ingredients are all the best and freshest you can find. I like to chop and fix all the ingredients a good half to one hour before you are going to add the pasta. This lets all the favours mix a little. In a large bowl put together the basil, bocconcini, tomatoes, chilli, then season to taste with salt and pepper and give the whole thing a nice big drizzle of olive oil. Put a large pot of salted water on, bring it to the boil and add your pasta. Cook pasta to al dente, drain really well, then through it into the tomato basil mixture and toss really well. I always give it another good drizzle with olive oil and serve! |
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