Posts Tagged ‘sesame’

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


Almond flour sesame crackers

March 6, 2011

In my first post, I wrote about being a bit worried about Paleo not allowing buckwheat to be consumed (I still haven’t looked into why this is, as it’s not a grain). I’ve still been eating a little buckwheat bread and buckwheat crackers as a snack but am wanting to cut it out if I can. Breakfast is a bit tricky since I’m time poor and I like something solid like buckwheat  bread to go with my eggs.

So, I’ve been racking my brains thinking of what I can eat as an alternative. When a new book arrived, The Gluten-Free Almond Flour Cookbook, written by popular blogger Elana Amsterdam, I was stupidly excited to find plenty of savoury cracker recipes. Yes, this is what my life amounts to right now: high emotion when I find a suitable recipe that looks great…and low emotion when I discover that an additive in coconut milk “has been known to cause deaths in animals” (I didn’t verify the source of that additive info but it was definitely enough to make me put the can down and run from the supermarket!)

So, here is my very first attempt at a recipe from the book: Sesame crackers.


Sesame crackers
Sesame crackers

Verdict: spectactular! If a little on the salty side (I think I got a bit carried away and used heaped tsp rather than even tsp…oops). And very very easy to make.

Grapeseed oil and agave nectar are staples of Elana’s cooking and are pretty controversial in some circles, so I’m going to do some more reading and work out what I can do to substitute for these.