Paleo Avgolemono (Chicken lemon soup)

This is one of my favourite soups to make. We had roast chicken this week and whenever I have carcass, I make broth - and nothing beats this Greek classic made with rich chicken broth from scratch. The original recipe calls for the addition of Orzo (which is to die for) but it's January and we're watching what we eat so Paleo's back in this household. In order to make the dish more filling, I've kept the celery and carrots used to make the stock and serve it alongside the soup.

INGREDIENTS
serves 4 bowlfuls of soup (or more)

BROTH
Note: You can always use chicken stock, but it won't taste the same
1          whole organic chicken
1          chicken carcass (leftover from roast)
8         sticks organic celery
1kg     organic carrots
6         bay leaves
3         bouquet garni (store bought or make your own)

EGG & LEMON MIXTURE
Note: Make this at the very end right before you serve the soup
4         large organic eggs
3         lemons' juice (freshly squeezed)
1 - 2    extra lemons to squeeze (optional)
pinch  salt & pepper


MAKE THE MAGIC HAPPEN

  1. Put a litre of water to boil in large stock pot. Throw your chicken carcass in with the bay leaves and bouquet garnis. Chop your celery into 2cm chunks and carrots into 1cm chunks (I wouldn't recommend going any smaller as we want the veggies to retain their shape whilst slow cooking the broth). Toss celery and carrots into the stock pot. 
  2. Prep your chicken. Remove the two legs, wings and breasts. Here's how. Drop the chicken pieces and the bones/carcass into the stock pot and that's it for the broth! It's your choice to leave the skin on or not. I leave it on because it adds even more flavour to the broth and use a jar trick to get rid of all the gunky grease that floats to the top, then toss the stock bit back into the broth and throw away the fat. Cover and leave to boil over low to medium heat - I leave it for at least 4 hours. Make this dish ahead and leave it boiling until meal time so that all the herbs and bones and flavours integrates with the broth.
  3. Taste the broth and add salt, bring the temperature down to very low heat. Remove a few chicken pieces and pull the meat off the bone and set it into bowls.
  4. Whisk your eggs and freshly squeezed lemon juice in a bowl. Add a ladle of chicken broth (room temperature) into your mixture and whisk, then add another ladle and whisk. Now slowly add this mixture into the rest of your stock broth and turn off the heat. Mix well and spoon the broth into the bowls on top of the meat.
  5. Crack black pepper on top and serve with extra wedges of lemon for those who like their Avgolemono extra lemony.
 

Paleo Asian ribs + watermelon salad

Ribs. Love them. Love stripping the bones clean. Love the fat. I don't, however, like some of the overly sugary glaze that you get from ribs in some restaurants. So here's a recipe I've found that subs all sugar out with coconut/palm sugar to keep things paleo. In keeping with the theme, it's got an asian inspired marinade and to cut through the fat and grease (oooooohhhh) a light citrusy watermelon and cherry tomato salad to lighten it all up.

INGREDIENTS
serves 2 - 3 as a main

MARINADE (for at least 6 hours)
1tbsp    Thai chilli paste (Nam prik pao)
½ cup   coconut palm sugar
10         sprigs coriander stems + leaves - minced
1           onion - sliced
2 inch  knob fresh ginger - minced
6          garlic cloves - minced
½ cup   soya sauce
3          spring onions - thinly sliced
¼ cup   rice wine vinegar
1tsp      crushed black pepper
1tbsp    sesame oil
1kg       organic pork ribs
1tsp      chilli flakes (optional)

VINAIGRETTE
2tbsp   toasted coriander seeds - cracked
1tbsp    shallot - minced
1           unwaxed lemon - zest & freshly squeezed juice
2tbsp   apple cider vinegar
¾ cup  extra virgin olive oil
1tbsp    light runny honey
pinch   salt and pepper - to taste

TOMATO - MELON SALAD
500g   cherry tomatoes
1cup     watermelon / cantaloupe - sliced
6          sprigs coriander - stems and leaves minced


MAKE THE MAGIC HAPPEN

  1. Mix the onion, garlic, spring onions, coriander, ginger, sesame oil, chilli paste, soy sauce, coconut sugar and chilli flakes into a large baking tray. Plop the ribs into the paste and get your hands dirty, cover the ribs in the marinade. Cover the tray with cling film and refrigerate. Leave for at least 6 hours - I left mine for 24.
  2. When ready, heat the grill to high or use a charcoal BBQ if you have one. In the meantime, work on the salad. Slice the cherry tomatoes in half and mix it in a large bowl with the sliced melon. Grab a jar or bowl for your vinaigrette. I like building my vinaigrettes in a jar so I could close the lid and give it a really good shake without worrying about spillage. 
  3. Toast the coriander seeds (1 - 2 mins) careful not to burn them. We just want to release the oils. Crush them in a pestle or mortar or just with the bottom of a frying pan on a surface and put it in the jar. Add the minced shallots, vinegar, zest of one lemon and then squeeze the lemon juice into the jar. Add a decent pinch of salt and then give the mix a bit of a shake to dissolve. Add olive oil and cracked fresh black pepper, close the lid and give it a really good shake. Add the honey, taste and season to your liking. Mix the vinaigrette into the melons and tomatoes and toss.
  4. Now that your grill is hot, use tongs and put the ribs onto the grill. The ribs will need roughly 5 minutes on each side or cook for 1 - 2 minutes more if you like it very well done. Each time you flip the rib, dip it back into the marinade as a glaze so that each time the rib goes back to the grill, the coconut sugar is caramelised and gives the rib a lovely glossy glaze. Continue repeatedly until the ribs are cooked. I like my ribs a little bit charred but cook it to your taste.
  5. Before your last batch of ribs are ready. Pour the marinade into a little pan and heat on medium heat to evaporate and cook the marinade until it starts to bubble and become a bit thick. Lower the heat down and serve as a sauce.
  6. Serve your ribs with the salad spooned onto the side and enjoy!