These spicy kofta balls are great to freeze for later. You can mix the ingredients together in a food processor for a more refined end result, but I like to keep them rustic looking so I mixed everything together by hand.
Paleo Indian Lamb Kofta
olive oil spray
1 garlic clove, minced
250g lamb mince
1 Tbsp currants, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric
- Preheat the oven to 200 degrees C. Line a baking tray with foil and lightly brush or spray with olive oil.
- Place all the ingredients in a bowl and mix until well combined. Shape into 6-8 oval patties and place on the oven tray.
- Cook in the oven for 16 minutes (turning after 8 minutes), or until just cooked through.
Serve with lemon wedges and cauliflower rice or salad.
This paleo dish is a classic Greek-style recipe with flavours of lemon and garlic. Sprinkled with the herbs oregano and rosemary are optional, but oregano is a powerful anti-microbial, anti-viral, and anti-fungal. Serve with vegetables or a Paleo Greek salad.
juice of 1 lemon
1 chicken, cut into ten pieces or ten wings
4 cloves of garlic
lemon cut into four wedges
1 tsp oregano
2 sprigs of rosemary
handful of parsley, chopped
- Preheat oven to 200 degrees C.
- Place the chicken on a roasting tray and pour the lemon juice over the chicken. Then add the garlic cloves, lemon wedges, oregano and rosemary. Mix well together.
- Season with salt and pepper.
- Roast for 40 minutes until the chicken has turned golden brown and the juices run clear.
This vibrant red dish of spaghetti is dyed from the freshly roasted beetroot. The leaves have been included as well, and they are nearly as good as kale chips. Try them and see if you are convert like us.
Even though the roasting takes awhile, it really is a easy dish to prepare. But please promise me you won’t use tinned beetroot, because that won’t do at all here. We were lucky to have some beetroot fresh from the garden.
Beetroot spaghetti recipe
2 roasted beetroot, with leaves
1 clove of garlic
1 Tbsp capers
spaghetti for two people
lemon juice from 1/2 lemon
salt and pepper
- Roast the beetroot in the oven with leaves. Cut into bite size pieces
- Cook spaghetti as per instructions on the back of the packet.
- Drain pasta. Cook the garlic for 2 to 3 minutes and then add capers in the pan. Stir through the beetroot and spaghetti. Squeeze over lemon juice.
- Season with salt and pepper.
Cafe de Paris butter sauce was originally created way back in 1941 by Freddy Dumont for the restaurant of the same name, in Geneva. The original recipe remains a secret, so this is rumoured to be a close version. If you don’t have all the exact 25 ingredients, don’t worry just use what you have and the result will still be delicious. Although it is better to make the butter in large quantities, this recipe is cut down as much as possible. Use the butter on steak, baked potatoes, or under the skin of roast chicken.
The butter sauce will keep for about a week in the refrigerator or for several months in the freezer (wrapped in plastic).
Sirloin steak with Cafe de Paris sauce recipe
250g unsalted butter
3/4 Tbsp tomato sauce
1 1/2 tsp Dijon mustard
1 tsp capers, well rinsed
30 g shallots, peeled and finely chopped
1 Tbsp of parsley, chopped
1 Tbsp of chives, chopped
3/4 tsp dried marjoram
3/4 tsp dried dill
1/2 tsp fresh thyme leaves
3 fresh tarragon leaves
a pinch of ground dried rosemary
1/2 to 1 small clove of garlic
2 anchovy fillets, rinsed
1 tsp good brandy
1 tsp Madeira
1/4 tsp Worcestershire sauce
a pinch of sweet paprika
a pinch of curry powder
a pinch of cayenne pepper
The zest of 1/8 a lemon
The zest of 1/8 orange
The juice of 1/4 lemon
Season with salt
1 sirloin steak per person
- Leave the butter out so that it is at room temperature.
- Mix all of the ingredients together in a small bowl, pressing them together with the back of a fork or beat on low with an electric mixer.
- Transfer the butter to a sheet of grease proof paper and roll into a sausage shape.
- Refrigerate and cut into discs as required.
- Preheat a frying pan or grill to high.
- Season steaks with salt and pepper. Spray with oil.
- Cook for 3 to 5 minutes each side for medium-rare or until cooked to your liking.
- Transfer to a serving plate. Cover with foil and set aside for 2 minutes to rest.
- Slice butter and place a disc on top of each steak.
Risotto is a recipe I learnt to cook before I knew my husband, Matthew. It’s one of the few recipes that I can cook better than he can.
As we had no bones for the stock, we decided to make a vegetable stock consisting of half a stalk of celery (plus leaves), half an onion, several parsley stalks, a bay leaf and a few peppercorns. I boiled the lot for half an hour.
As it is difficult to find sausages with no spices (because I am intolerant to chilli and paprika) I decided to use pork mince and a pinch of fennel seeds.
This risotto recipe has excellent flavours, even though I hardly followed the recipe instructions.
Rose Gray says the following about the recipe:
I’ve always been a fan of Marcella Hazen. She’s an evocative food writer who is also very good on detail and precision and understands the importance of texture. This is a warming, wintry dish for people who love eating. I first came across it on a wine trip to Verona about 10 years ago. At that time you could only buy dried borlotti beans in the Uk; it’s only recently that fresh ones have arrived in our markets. They have a beautiful creamy consistency; they take on all the flavours of the fennelly sausage.
Risotto with sausage and borlotti beans recipe
Adapted from Risotto with sausage and cranberry (borlotti) beans – Marcella Hazan, Marcella Cucina
200g tin of borlotti beans
1 Tbsp olive oil
2 Tbsps butter
1/2 onion, finely diced
1/2 cup of pork mince
1/2 tsp of fennel seeds
4 cups of vegetable stock
1/2 cup of arborio rice
1/2 cup of grated Parmesan cheese
1 tbs chopped Italian flat-leaf parsley (optional)
salt and pepper
- Heat the vegetable stock in a saucepan and maintain a low simmer.
- Add the olive oil to a second saucepan and gently cook the onion until translucent. Add the pork mince and brown. Add the fennel seeds and stir in.
- Add the butter and when melted add the rice and reduce the heat to low. Coat all grains of rice with the butter.
- Add some vegetable stock to just cover the rice and increase the heat to medium.
- Mash the beans in a bowl and then add to the risotto.
- Cook, stirring until all the liquid has been absorbed.
- Gradually add more stock waiting until each new batch has been absorbed. Keep stirring so it doesn’t stick to the bottom of the pot!
- When the rice is ready stir in the Parmesan cheese and parsley (if using). Season with salt and pepper.
- Serve after 25 minutes, or when the rice is al dente.
Sirloin steak with Cafe de Paris sauce – Gustoso
Jill Dupleix recommends Damien Pignolet’s recipe for grilled sirlion Cafe de Paris sauce from his French cookbook. It is one of the most popular dishes at Bistro Moncur. You can prepare the Cafe de Paris butter up to a week in advance (or it can be stored in the freezer).
The authentic version of the sauce has 25 ingredients and best made in bulk.
About | 100 Recipes | Outtakes
Moules marinière with cream, garlic and parsley – Rick Stein
French: Moules marinières
Moules marinières is mussels cooked with white wine and herbs. It is traditionally from Brittany, France. A few years ago, a survey found that the average French person’s favourite dish was moules marinières.
When purchasing fresh mussels look for ones with firmly shut shells, and pry them open (if needed) with a knife before you serve them.
Julia Child recommends serving mussels with French bread and a light, dry white wine.
If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose seafood which are ranked “Green – Better choice”, such as Blue Mussels, and also a better choice are Green Mussels imported from New Zealand.
For choosing sustainable seafood:
About | 100 Recipes | Outtakes
Wagyu burger – Justin North
A good hamburger should be made of quality ingredients.
The first secret of success is to build flavour and moistness into the mixture; the second is to handle it lightly when shaping so that it holds together without compacting.
– Margaret Fulton, Encyclopedia of food and cookery
About | 100 Recipes | Outtakes
Cooked for the Greek entry of the World Cup and Plate challenge. Youvetsi is a lamb and tomato baked dish with rice-shaped pasta.
1/4 cup Olive oil
500g lamb meat, chunks
1 red onion, finely chopped
2 garlic cloves, chopped
1 tin of diced tomatoes with juice
1 stick of cinnamon
30g of butter
200g risoni or orzo
- Preheat the oven to 180°C.
- Heat the olive oil in a frying pan and cook the lamb in batches until golden on all sides, then transfer the meat to a plate.
- Saute the onions until golden and softened. Add the garlic and cook for another half a minute, then return the meat to the pan.
- Add the tomatoes. Season with salt and pepper and add the cinnamon and the butter. Cook for 5 minutes.
- Trasfer the mixture to a casserole dish and add 4 cups of hot water.
- Cover and bake for an hour or until the lamb is tender.
- Rinse the pasta in a fine sieve, drain and add to the casserole dish. Mix through, cover and return it to the oven for another 15 minutes, or until the pasta is cooked and has absorbed most of the sauce.
- You may need to adjust the pasta cooking time and add more water if needed.
- Serve hot. You may like to sprinkle grated parmesan, pecorino, feta or haloumi over the top.
VARIATION: I’m planning on trying this one with rice, but you’d need to add it about 45 minutes in so that it cooks through. If you use rice it’ll will be gluten-free. Leave off the cheese on the top to make it dairy-free.
Bill Granger calls his steak sandwich recipe perfect, which is pretty hard to top. I decided to experiment with the basic elements of this weekend dish but definitely leave out his garlic creme.
We both agreed that our scrumptious version was one of the best steak sandwiches we’ve had in a long time. It just goes to show that going to a bit more effort to choose good quality ingredients makes a big impact in the finale. We selected fresh ciabatta bread and accidently discovered a biodynamic organic Tilsit (a German style hard cheese) made by Paris Creek Cheese. I was pleased to find a chutney without chilli which was the delectable Tomato and Sultana Chutney by Maggie Beer (highly recommended).
This would make an ideal relaxed bbq dish for your next party.
1 loaf of ciabatta bread
Handful of rocket
2 slices of sirloin, fillet or scotch steak
2 slices of cheddar, or similar
1 red onion, sliced
4 tsps tomato chutney
- Cook onions in olive oil on the bbq. When finished remove from the heat and set aside.
- Slice ciabatta bread into bun sizes and cut in half. Briefly crisp the inside of the ciabatta bread on the bbq.
- Add the steak to the bbq and cook to desired doneness.
- Assemble sandwich by drizzling olive oil on the bottom slice of ciabatta. Then add the rocket, steak, cheddar, onion and tomato jam. Finish off with top slice of ciabatta.
- Use gluten free bread rolls or bread.
- Add some avocado instead of cheese for dairy intolerant people.
- If you can’t find tomato chutney, try a tomato jam or simply slice of real tomato.