Roast Aubergine & Pomegranate salad

So I was making my Aubergine & Courgette bake and went a bit cray cray with the aubergines. Suffice to say there was a mountain pile of aubergine slices left. I remember having a similar salad at Ottolenghi and set about creating my own version of it. If you want to make this strictly Paleo, just leave out the ricotta and use coconut yoghurt. You can also sub with dollops of greek yoghurt.

INGREDIENTS
serves 4 as a side dish
Prep: 20min  |  Cook: 20min

4         aubergines
50g    pine nuts
½        pomegranate
10       sprigs of mint
150g   ricotta
1          lemon
3tbsp olive oil + extra to drizzle
pinch  salt & pepper

MAKE THE MAGIC HAPPEN

  1. Preheat the oven to 180°C (355°F). Slice the aubergines into 1cm thick slices and toss in a bowl. Pour the olive oil over the slices, sprinkle with some salt and pepper and toss to coat - getcha hands dirty. Line two baking sheet / trays with foil and grease with olive oil and lay the slices out on top. Try not to overlap them all because we want the aubergines to roast and maybe even char a little bit for a slightly smokey flavour. If you lay them on top of each other too much it will steam. Put the two trays in the oven and roast for 10 minutes. After 10 minutes, take  the aubergines out of the oven and give them a gentle toss and roast for a further 10 minutes. After that, take the aubergines out and leave to cool.
  2. Whilst waiting for your aubergines, prep the other ingredients. Put the pine nuts in a small frying pan on medium heat to toast. Keep you eyes on these nuts we want them to colour and bring out the nutty flavours but not burn, then turn off the heat to cool down. Score your pomegranate in half and remove the seeds. I use a merge of this method. Whack the pomegranate with a wooden spoon to knock out the seeds into a bowl then pour in cold water to separate the pith. Remove the mint leaves and chop roughly.
  3. Once your aubergines have cooled down, place them in a large bowl, add the pine nuts, pomegranate seeds, mint, squeeze the juice of half a lemon - add the other half gradually as you taste if you want more acidity. Add olive oil, salt and pepper and toss gently.
  4. Before serving, take a teaspoon and dot dollops of ricotta (or coconut yoghurt / greek yoghurt) in and around the salad, crack black pepper and a final drizzle of olive oil and eat!
 

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!
 

Paleo Coconut Pancakes

So it's a very, very grey Saturday in London this morning. One of those days when you're really craving a waffle drenched in syrup, or a buttery french toast piled high with honey and toasted almond flakes. Well it's summer and cheat meals are rare in this household.

So, I'm sharing a paleo breakfast favourite of mine that'll brighten up your day with some protein (egg), good fats (coconut oil, coconut yoghurt), fibre (flax seeds) and a dose of potassium for your muscles. I don't like adding any sugar or Stevia to my recipes (no honey or maple syrup) but please feel free to satisfy your sweet tooth. I usually sub it out with fruits (in this case a mashed banana, it's all I had in the fridge) or the toppings can also be exchanged for strawberry wedges or a sprinkling of blueberries, kiwis - anything!

These are super filling, thanks to the egg and coconut flour, and will keep you full for about 4 hours on a lazy weekend morning. This goes wonderfully with a warm cup of matcha.

From the top!

From the top!

Gooooood morninggg!

Gooooood morninggg!

INGREDIENTS
makes 1 pancake 

Pancake
1           large organic egg
½         vanilla pod seeds (or vanilla extract)
1tbsp   coconut flour
1tsp     milled flax seeds (optional)
1tbsp   coconut oil

Toppings (optional)
You can use any fruit you like (berries, peaches, kiwis, etc.) or pile it with honey / maple syrup
½         banana
1tsp     cinnamon powder
1tsp     cocoa nibs
2tbsp  coconut yoghurt (I use Coyo Vanilla)


MAKE THE MAGIC HAPPEN

  1. Put a non-Tefal frying pan (read about non-teflon) or cast iron skillet on medium heat and chuck in the coconut oil
  2. In a bowl, whisk together the egg, vanilla seeds / extract, coconut flour and flax seeds until smooth and incorporated
  3. Pour the batter onto your frying pan into a circular shape (or a pancake mould if you're pedantic)
  4. Whilst you're leaving the pancake to cook on one side (roughly 2 mins per side) work on your toppings. Mash the banana with a fork, and mix it in with some coconut yoghurt. If you like the yoghurt a bit more runny, add a dash of almond milk to loosen it up. Mix it up.
  5. Flip your pancake - make sure it's not burning!
  6. Once it's a lovely shade of golden brown, put on a plate, pile your banana coconut yoghurt topping along with a sprinkle of cinnamon and cocoa nibs

★  GIVE YOURSELF A TREAT  ★
For an indulgent day, make two or three pancakes per person, then stack them up with a layer of coconut yoghurt topping in between - it'll look like a shortcake!