Archive for the ‘Lazy Meals’ Category

Sumptuous Thai-style steak marinade

October 26, 2011

Want to know a simple trick to elevate your humble hunk of steak to stellar heights? Fish sauce, along with fresh garlic and ginger, is an easy way to add an umami depth of flavour to your next steak dish – whether a straightforward meal of steak and veggies or perhaps a beef salad. Once you try a simple marinade like this, you may never go back to plain, undressed steak again.

Some other marinades I’m keen to try soon are the coffee marinade from The Food Lovers Primal Palate and similarly, their chimichurri marinade. Fun times.

Fish sauce steak marinade

  • 4 cloves garlic, smashed and finely chopped
  • 1 tbsp fresh ginger root, finely chopped
  • 2 tbsp sesame oil
  • 2 tbsp fish sauce

Marinade for 3-6 hours in the fridge before cooking. Ensure meat is brought to room temperature before cooking. For an even better taste, consider using a cast iron grill or the great Aussie barbie.

* Enough for 4 medium size steaks

Marinated steak

Marinated steak with steamed and grilled veggies

Lazy meals: Dukkah oven-roasted chicken

September 26, 2011

Dukkah is undoubtedly one of my favourite discoveries, food-related that is, of the last few years. I really think one of the keys to success to implementing a healthy diet is the vast array of amazing and delicious spices out there – there is infinite variety and creativity in the spice world (no, not *that* Spice World). Dukkah is a ground nut and spice combination with a few varieties available. It can be bought at either a spice store, specialist grocery store or even in the big supermarkets – the brand I like is Table of Plenty which is available at Coles.

At home, chicken and fish seem to be the most complimentary options when cooking with Dukkah. This recipe is for Dukkah oven-roasted chicken and it’s super easy to prepare, taking only 10 minutes before it goes in the oven.

Ingredients

4 tbsp dukkah
2 tsp olive oil
juice of 1/2 lemon
3 or 4 half (or 2 full) chicken breasts with bone in. Skin either on or off.

Dukkah chicken ingredients

Dukkah chicken ingredients

Method

Preheat oven to 180 deg celsius or 160 deg celsius for fan forced oven. Combine the dukkah, oil and lemon juice in a small bowl then coat the chicken breasts with the mix.

Breasts take between 30 and 50 minutes, depending on the size of the breasts. To check they’re ready, stick a fork in the chicken – if the juice runs clear (not pink) then they are done.

Serve with roasted and steamed veggies and baba ganoush.

Dukkah roasted chicken

Dukkah roasted chicken with roasted and steamed veggies

Middle East inspired Paleo lunch plate!

August 30, 2011

Middle Eastern food is lip-smackingly hands-down probably my favourite type of cuisine, and yes, I am aware that “Middle Eastern” is a blanket term with a lot of variation in between. If I had to be more specific, then Lebanese would be what I am most familiar with and love, love, love. It’s just so simple and infused with quality, fresh produce. OK, so maybe not so much in the case of kebab proprieters but you get my drift! Middle Eastern food is really quite compatible with the Paleo way of eating which makes me a very happy bunny.

I’m usually very uninspired when putting lunch together – it’s usually leftovers or just a mishmash plate of bits and pieces. Today wasn’t really much different from the latter, however this lunch plate had a distinct Middle Eastern and also Mediterranean influence. I’d picked up some fresh tabouli (up there with the best I’ve ever had, and I’ve eaten a LOT of tabouli) and babaganoush which is probably my favourite condiment. Since hummus is out on Paleo, on account of the chickpeas, babaganoush is a great, and probably superior, substitute. I’ve tried to make babaganoush myself, but am happy leave it to the experts! I picked up the tabouli and babaganoush from a Lebanese take away place called Grandpa’s in Hurstville and they even made me a fresh batch of tabouli without the wheat…WIN!

This plate was a cinch to put together as there was barely any prep apart from soft-boiling an egg:

Middle Eastern paleo lunch plate

Middle Eastern paleo lunch plate

The plate was made up of:

  • Smoked sardines
  • Sicilian olives (look at that gorgeous green hue)
  • Semi dried tomatoes
  • Babaganoush
  • Tabouli
  • Soft boiled egg (which it seems I butchered when I was peeling the shell off)

This type of cobbled together lunch would be ideal for a picnic or even taking in to the office when you need to pull together things quickly from the fridge. Bon appetit!

Lazy Meals: Smoked salmon and sauteed veggies with basil pesto and prosciutto-wrapped asparagus

August 21, 2011

OK, so the title of this post is quite a mouthful…as is the meal itself!

I hope that people following the blog are getting the idea that Paleo food is both creative and relatively easy. Really, it is 🙂 Except maybe for pork belly, but let’s not go there.

I got the idea for the prosciutto-wrapped asparagus spears from Paleo Australia and simply paired these with smoked salmon, sauteed veggies and my homemade basil pesto.  The meal was a winner and can be made from prep to serving in 45 minutes, less if you’re a whiz with a kitchen knife!

In terms of prep, this was very simple: chop and sautee veggies with plenty of garlic – even if you plan on smooching someone, don’t skimp on the garlic! – grill the asparagus spears – I love the flavour a cast iron skillet imparts – then wrap in proscuitto and serve with the smoked salmon and basil pesto. Ta-da!

Smoked salmon and veggies with prosciutto-wrapped asparagus

Smoked salmon and veggies with prosciutto-wrapped asparagus