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Spice Rub

Written by Lee on . Posted in Dips & Rubs, Recipe Book

Makes 1 cup

  • 2 TBS white peppercorns
  • 1 TBS black peppercorns
  • 2 TBS ground cumin 
  • 1/2 cup fennel seeds
  • 1 TBS dried sage
  • ½ tsp. dried basil
  • 3 TBS coriander seeds
  • 2 TBS sea salt

In a heavy pan toast peppercorns, sage, basil, fennel and coriander seeds over a medium heat until browned
Remove from heat and then place seeds onto a plate to cool
Pour the seeds into a blender adding sea salt
Blend all of these ingredients until the mixture resembles a fine powder
Rub can be stored in a sealed glass jar in your pantry

Hollandaise

Written by Lee on . Posted in Dips & Rubs, Recipe Book

  • 210 ml warmed olive oil (butter is better if you can tolerate it)
  • 4 egg yolks
  • 1 TBS lemon juice
  • 1 TBS water
  • White Pepper to Taste

Place egg yolks, lemon juice, water and pepper in a blender
Blend on high speed for about 40 seconds
Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy
If too thick add a couple of drops of warm water

Mayonnaise

Written by Lee on . Posted in Dips & Rubs, Recipe Book

Makes 2 cups

  • 1 egg
  • 2 TBS lemon juice
  • 1 cup extra virgin olive oil
  • 1/4 teaspoon ocean sea salt, to taste

Place egg in blender and blend on a medium speed
Now you can pour in the lemon juice and add the sea salt blend again for 30 seconds
Very slowly drizzle in olive oil through the top of the blender and blend until smooth on the lowest speed
The mayo can be stored in a glass jar in the refrigerator for up to 14 days

Caesar Salad Dressing

Written by Lee on . Posted in Dips & Rubs, Recipe Book

  • 1 large egg
  • 3 TBS olive oil
  • 3 Anchovies chopped finely
  • 1 TBS lemon freshly juiced
  • 1 tsp. lemon rind
  • 1 tsp. apple cider vinegar
  • 3 cloves garlic
  • Sea salt & fresh ground pepper to taste

Place all ingredients in a food processor or blender, puree until smooth on low
This can be stored in a glass jar with lid in the refrigerator for up to a week

Tomato Sauce

Written by Lee on . Posted in Dips & Rubs, Recipe Book

  • 1 kg fresh tomatoes, de-skinned and chopped (7 large toms)
  • 3 TBS tomato paste
  • 6 drops liquid stevia (optional)
  • 2 garlic cloves, crushed
  • 1TBS freshly chopped basil and parsley
  • 1 red pepper chopped very finely
  • 2 TBS virgin olive oil
  • 1 brown onion, chopped
  • Sea salt to taste & fresh ground pepper

Place onion in heavy deep fry pan with garlic and red pepper and olive oil and cook on medium until translucentNow add the tomatoes, tomato paste, stevia and sea salt to the pan
Bring to the boil then cover and simmer for 20 minutes until thick or if you prefer thinner let cool and strain through a sieve
Stir in the fresh herbs and enjoy

Creamy Cucumber and Herb Sauce

Written by Lee on . Posted in Dips & Rubs, Recipe Book

  • 1 cup coarsely chopped cucumber which has been peeled and seeded 
  • 1/2 cup homemade mayonnaise (see recipe)
  • 1 TBS apple cider vinegar
  • 2 TBS fresh parsley chopped
  • 2 cloves garlic minced
  • 1/2 cup chopped fresh mint 
  • 2 TBS fresh lemon juice
  • Pinch sea salt to taste

 Place all the ingredients together in a bowl 
Stir, chill and enjoy

Basic Stock

Written by Lee on . Posted in Dips & Rubs, Recipe Book

Makes approx. 2 litres

  • 1 whole chicken
  • 2 litres of filtered water
  • 2 tablespoons freshly squeezed lemon juice
  • 1 large onion chopped
  • 3 celery sticks chopped
  • 2 cloves garlic
  • 1 bunch parsley
  • 1 bunch rosemary
  • 1 bunch thyme
  • 2 bay leaves
  • Sea salt and pepper to taste

Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs
Bring to a boil, and remove foam that rises to the top
Reduce heat, cover and simmer anywhere from 1- 6 hours
Remove whole chicken with a slotted spoon
Remove chicken meat from the carcass and reserve
Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals
Skim off fat and place stock in a jar or covered container in your refrigerator

Shepherd’s Pie with Cauliflower Mash

Written by Lee on . Posted in Dinner, Recipe Book

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 celery stalk, chopped
  • 500 g (1 lb 2 oz.) lean minced (ground) lamb, organic if possible
  • 2 anchovies, chopped
  • 1/2 x 400 g (14 oz.) tin chopped tomatoes (sugar and additive free)
  • 125 ml (4 fl oz./1/2 cup) tomato passata (puréed tomato)
  • 1 teaspoon sea salt & ground black pepper
  • 1/4 teaspoon liquid stevia (optional)

 

Cauliflower mash

  • 1 cauliflower cut into florets
  • 1 tablespoon extra-virgin olive oil, or organic butter (if tolerated) 
  • 1 tablespoon nutritional yeast flakes

Heat the olive oil in a large frying pan. 
Add the onion, garlic and celery and sauté over medium–low heat for 8–10 minutes, or until the onion is golden brown. 
Add the lamb and anchovies and cook for a further 5 minutes, stirring often to break up any lumps in the meat. 
Stir in the chopped tomatoes, passata, salt and pepper, then cover and cook over low heat for 20 minutes.
If there is excess liquid in the pan, turn the heat up and simmer, uncovered, for a few minutes more. 
Stir in the stevia, if using. Meanwhile, preheat the oven to 220ºC (425ºF/Gas 7) and make the cauliflower mash. 
Put the florets in a steamer over a saucepan of simmering water and cook, covered, until tender — the florets can be verging on soft, but shouldn’t be falling apart. 
Transfer the cauliflower to a blender or food processor and add the olive oil, yeast flakes, a pinch of sea salt and a few grinds of black pepper. 
Blend until smooth. 
Transfer the cooked lamb mixture to an 18 cm (7 inch) square baking dish and level the surface. Gently spoon the cauliflower mash over the top, scraping a fork across the surface to create little trenches in the mash. 
Bake for 20 minutes, or until the mash has a crispy top.

Baked Salmon with Garlic and Ginger

Written by Lee on . Posted in Dinner, Recipe Book

Serves 2

  • 2 wild salmon steaks or fillets
  • 2 TBS crushed & minced garlic
  • 2 TBS grated ginger
  • 1 tsp. raw coconut oil
  • 1/2 tsp. Celtic sea salt 
  • Cracked black pepper to taste

Combine garlic, ginger, oil salt & pepper to make a paste
Spread paste on top of each piece of salmon, and place in a roasting dish
Place in oven at 210 degrees Celsius for 20 mins or until crust bubbles and begins to turn slightly brown.
Remove from oven and serve with wilted spinach leaves, avocado and cherry tomatoes

Roast Pork with Crackling

Written by Lee on . Posted in Dinner, Recipe Book

  • Leg of Pork
  • Handful fresh sage 
  • 1 onion, thinly sliced
  • 5 cloves of garlic, 1 peeled & crushed
  • 1 TBS Olive Oil
  • 3 daikons halved then chopped into wedges
  • 1 tsp. sea salt & fresh ground pepper to taste

Preheat oven to 350 degrees
Put veggies in bottom of baking dish along with 4 whole garlic cloves
Put Pork in middle of dish and place sage inside and underneath pork
On top run with sea salt and sprinkle with fresh ground pepper
Place in oven for 10 mins on high to crisp up top then turn heat down to moderate and bake for 1 hour and 20 mins
Serve with Squash sauce, daikon wedges, and green beans

Maharajah Indian Stuffed Peppers

Written by Lee on . Posted in Dinner, Recipe Book

Serves 2

  • 2 red capsicums (peppers)
  • 2 yellow capsicums (peppers)
  • 2 tablespoons coconut oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon cayenne pepper
  • 1 red chilli, seeded and finely chopped (optional)
  • 2 teaspoons ground coriander
  • 1 teaspoon grated fresh ginger
  • 400 g (14 oz.) minced (ground) organic beef (can be substituted with lentils)
  • 400 g (14 oz.) tin chopped tomatoes (sugar and additive free)
  • 1/2 teaspoon sea salt
  • 70 g (21/2 oz./1 cup) quinoa, rinsed
  • Basil leaves, to garnish

Preheat the oven to 220ºC (425ºF/Gas 7). 
Bring a large saucepan of filtered water to the boil. 
Cut off the tops of the capsicums and remove the seeds and membranes. Drop the capsicum shells into the water and simmer for 3–4 minutes  
Carefully remove the capsicums with a slotted spoon and drain well. 
Heat the coconut oil in a frying pan and sauté the onion and garlic over medium heat until golden, 6–8 minutes. 
Add the cumin seeds to one side of the pan and toast them until they pop, then stir them in to the onion with the cayenne pepper, chilli (if using), coriander and ginger. 
Add the beef, tomatoes and salt and cook for 20 minutes, stirring often to break up any lumps in the meat. 
Meanwhile, cook the quinoa in a saucepan of simmering water until tender, about 15 minutes. 
Drain the quinoa, then stir it through the beef mixture. 
Divide the mixture among the capsicums, filling them loosely. 
Sit them in a baking tin and loosely cover the tin with foil. 
Bake for 15 minutes, then remove the foil. 
Continue baking until the capsicums start to blister, another 10–15 minutes. 
Sprinkle the tops with basil and serve. 

Slow Cooked Mexican Beef Casserole

Written by Lee on . Posted in Dinner, Recipe Book

Serves 4

  • 750gms boneless beef, cut into 1 inch pieces
  • 1 large yellow onion - diced
  • 8 large stalks celery - sliced into 1/2 inch slices
  • 4 cloves fresh garlic - crushed & minced
  • 1 large turnip cut into 1 inch chunks
  • 1 TBS  Mexican Spice or mix 1/2 tsp. chilli, cumin and cayenne
  • TBS extra virgin coconut oil
  • 1/4 cup tomato paste
  • 3/4 cup natural  beef stock or water
  • Ocean sea salt and cracked pepper to taste
  • Fresh oregano to serve

Heat oil, on medium heat, in a large heavy pot, add onions and sauté until lightly browned 

Add garlic and sauté another minute

Add beef and tomato paste and Mexican Spice and stir to combine everything well, cook for 2 minutes

Now turn heat to medium low, add stock and cover and simmer for approximately 1 hour, checking liquid level occasionally

Add celery & turnips, Celtic salt and cracked pepper to taste, stir gently to combine

Check liquid level, and, if needed, add another 1/4 cup of water

Cover again, return to simmering on low or medium-low heat for another 30 - 40 minutes, until celery is very, very tender

Serve in wide bowls over brown rice and garnish with fresh oregano

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