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 delicious salad is packed full of flavour. You could add 75g goat’s feta cheese to make it a primal recipe and more classically Greek, but this is a nice variation without. I don’t need to tell you to use the freshest ingredients.
Paleo Greek salad
1/4 medium red onion, sliced
1 red capsicum, sliced
12 Kalamata olives, whole
8 cherry tomatoes
1 Lebanese cucumber, sliced
Soak the sliced red onion in water for several minutes to take out the bite (optional).
Combine in a bowl with the rest of the ingredients.
Dolomades are stuffed vine leaves served as an appetizer – originating from Greece and Turkey. The filling is usually rice and herbs, sometimes with minced lamb, pine nuts or currants. Also known as dolmades.
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.
We are currently growing a beautiful Italian heirloom variety of eggplant called Listada de Gandia – the best thing about them is that they are a really good size (not too big or small) and you don’t need to salt them.
The first way I learnt to make baba ghanoush was to simply roast the eggplant, remove the skin and place it in a food processor with a little olive oil. I hadn’t really liked eggplant until then.
To jazz up your eggplant (aubergine) dip try this recipe with a few more ingredients. Tahini is made from sesame seeds, which makes it very high in calcium, and like sesame oil it can have a strong taste. You could roast the garlic with your eggplant for a milder taste.
1 medium sized eggplant
1 clove of garlic
½ lemon, freshly squeezed juice
1 tbsp tahini
extra virgin olive oil
Preheat oven to 180°C.
Lightly spray oil on the outside of the eggplant and place on a prepared baking tray. Roast, turning occasionally, for about 30 minutes or until very tender. Remove the skin.
Place the eggplant flesh and the other ingredients into a food processor. Process until you have a smooth paste.
An antipasto platter is one of the easiest dishes to make for entertaining. Every so often, we use up whatever we can find in the fridge and have it for lunch. You could also raid your home-grown preserves or vegetable patch. I’ve found it’s best to keep within one cuisine.
capsicum, marinated char-grilled
zucchini, sliced length-ways
grissini or ciabatta bread
boccochini, pecorino, provolone, mozzarella
prosciutto, parma ham, or salami
The ingredients listed are only suggestions – select a couple for less people. Arrange all ingredients on a large serving platter or individual small bowls. To make a more substantial meal serve with crusty bread.
4 tbsp olive oil
juice of 1 lemon
2 tsp dried or fresh thyme
2 garlic cloves, crushed
Dice the lamb and chicken into 2.5cm pieces
Make the marinade: mix the olive oil, lemon juice, thyme, garlic and season with black pepper. Place the meat in a bowl, pour the marinade over and mix well so that all the pieces of the meat are coated. Leave in the refrigerator for at least 2 hours, or preferably overnight.
Fire up the BBQ. Thread the meat on to 6 skewers. Grill the kebabs quickly until browned on all sides; the chicken will need longer than the lamb.
Serve with warmed pita bread (put it on the grill briefly to absorb the burnt juices!) and a Greek salad.