Special pork fried rice

 

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Serves 3-4

400g lean pork mince
1 spring onion – finely chopped
1 red onion
1 red chili
2 cloves of garlic
1 inch piece of ginger – peeled
1 tbsp of fish sauce
3 tbsp coconut aminos
juice of 1 lime
4 cauliflower florets
3 baby carrots – diced
2 heads of baby pak choi – separated
2 button mushrooms – chopped
Handful of beansprouts
Handful of cashew nuts
2 tbsp of coconut oil

Method:

  1. Blend the garlic, chili, ginger, fish sauce, coco aminos, lime juice and red onion until they form a thick paste.IMG_4363
  2. Boil the cauliflower for 10 minutes. Strain off the water and refresh under the cold tap. Add to the food processor for 2-3 minutes until it has become a rice like mixture, set aside.IMG_4367
  3. In a large wok add the coconut oil and heat until smoking hot, add the mince and brown.
  4. Once the mince has almost cooked through add the paste,reduce the heat and mix thoroughly.IMG_4369
  5. Add the pak choi and the carrots and cook for a further 2 minutes on low before adding the mushrooms.IMG_4370
  6. Add the cauliflower to the mix, turn off the heat and allow to sit.
  7. Heat a small pan, rinse the beansprouts and add to the pan while damp, fry off until golden.IMG_4371
  8. Toast the cashew nuts.
  9. Add the rice to a bowl and top with the beansprouts, spring onion and cashew nuts, serve and enjoy!
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Taco Tuesday

Hola Mexico!

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Serves 4

400g of lean pork mince.. don’t worry I didn’t eat it all! I would allow 50-60g per person

1 head of Iceberg lettuce separated into cups
Grilled peppers
Santini tomatoes – halved
Mixed leaves
1/4 Cucumber diced
1 carrot – grated

Handful of button mushrooms – chopped
1/2 fresh chili – diced
1 clove of garlic – crushed

1 beef tomato – diced
1 red onion – diced
Handful of fresh basil – torn

2 tsp hot chili powder
2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
1 tsp oregano
1/4 tsp cayenne pepper

Coconut oil
Cracked black pepper
Lime wedges

Method:

  1. Mix all the spices together in a bowl and then grind with a pestle and mortar.
  2. Heat a large pan with 2 tbsp of coconut oil and add the mince, saute for 2-3 minutes before adding the spices and mixing thoroughly to ensure it is evenly coated. Reduce heat and allow to cook through.
  3. In a small pan add 1 tsp of coconut oil, when heated add the garlic, chili and mushrooms. Saute for 2-3 minutes.
  4. In a small bowl make some pico de galo – add the beef tomato, red onion, basil and a good helping of cracked black pepper, mix well… et voila!FullSizeRender
  5. Serve all the toppings in separate bowls/ plates with the mince and lettuce cups and enjoy a tasty, fun, DIY dinner.

Aubergine Sliders

A meal in a moment!

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4 slices of aubergine
1 chicken breast sliced horizontally in half
4 tbsp coconut flour
1 tbsp cayenne pepper
Some grilled peppers (see recipe)
1 leaf of iceberg lettuce
1 egg beaten
2 tbsp coconut oil

Method:

  1. Mix the cayenne pepper and coconut flour together, coat the chicken in the beaten egg and then rub in the cayenne-coconut flour mix.
  2. Heat a large griddle pan and a small pan with 1 tbsp of coconut oil in each.
  3. Add the aubergine to the griddle pan and then coated chicken to the small pan.IMG_4314
  4. Cook both the aubergine and the chicken for 4 minutes aside, until the aubergine is seared and the chicken is golden and cooked through.IMG_4315
  5. Place 2 pieces of the aubergine on a plate, then add 1/2 of the lettuce leaf to each followed by the chicken, then the peppers and finally the other two pieces of aubergine.IMG_4316
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  6. Serve and Enjoy!

Guest Blogging – @whole30recipes

Hi everyone!

pk

Welcome to the new and improved site, thewonkyspatula.com, formerly mypaleopantry!

It’s officially time to reveal the exciting news I’ve been keeping to myself for the last while! This week I will have the pleasure of guest blogging for the official Wholeo30 Programme on their instagram page @whole30recipes, it is an absolute honor! I cannot wait to share some of my old favourites along with some new and exciting dishes! If you’re not already following @thewonkyspatula on instagram click the link on the right hand side and make sure to follow @whole30recipes as well! I will be posting the recipes directly to instagram from Monday morning right through to Sunday evening so make sure to check your newsfeeds for scrumptious updates! I hope you enjoy them!

Happy cooking – stay clean!

The Wonky Spatula
The tasty way to be healthy.

Paleo Pot Noodle

For when you feel like a bit of boldness!

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1 chicken breast diced
100g Atlantic peeled prawns
1 courgette – spiralized
1 glove of garlic – crushed
1/2 chili – diced
1 piece of lemongrass
1 red onion – diced
3 mushrooms – chopped
1/2 red pepper – diced
Handful of beansprouts
3 Pak choi leaves
Juice of 1 lime
Drizzle of Coconut Aminos
1 tsp cumin
1 tsp cayenne pepper
Coriander leaves to garnish
Coconut oil

Method:

  1. Heat a small pan with some coconut oil, add the chicken and spices. Remove from the pan when cooked through and set aside.IMG_4278
  2. Add the garlic, chili, red onion and lemon grass to the pan and cook until the onion is translucent. Add the pepper and cook for a further 2 minutes.IMG_4279
  3. Add the mushrooms, pak choi and beansprouts, followed by the lime juice and coco aminos.
  4. Saute the courgette in a large wok, when cooked to your liking add the vegetables, chicken and prawns and mix well.
  5. Serve with some coriander leaves and enjoy!IMG_4288

Crispy Hake with lemon butter sauce

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2 Cape Hake Fillets (roughly 260g)
200g peeled Atlantic Prawns
1-2 tbsp coconut flour
50g + 1 tsp of grass fed butter
Juice of 1 lemon
50ml homemade chicken stock
500g baby spinach
2 tbsp coconut oil
Cracked black pepper

Method:

  1.  Lightly dust the hack fillets with the coconut flour.
  2. Heat a large griddle pan with coconut oil until smoking, add the hack fillets and reduce the heat. Cook for 4 minutes a side.IMG_4258
  3. In a small saucepan heat 50g of butter, 3/4 of the lemon juice and the chicken stock. Bring to a simmer whisking all the time. Once thickened remove from the heat, sprinkle with some black pepper and set aside.IMG_4257
  4. In a small pan heat 1/2 tsp of butter with 1/2 tsp of coconut oil until slightly brown and bubbling, add the prawns and fry until golden and crispy. Add a squeeze of lemon juice.IMG_4260
  5. Wash the spinach and add to a hot dry pan, cook until wilted.
  6. Serve the hack on a bed of baby spinach, spoon over some lemon butter sauce and top with crispy prawns. Enjoy!IMG_4263
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Creamy Salmon Zoodles

Food heaven!!

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2 salmon darns – diced
1 red onion – diced
1 clove garlic – crushed
1/4 red chili – finely chopped
1/2 lemon – juiced
250ml coconut cream

2 courgettes – spiralized

2-3 tbsp coconut oil

Fresh parsley leaves – finely chopped
Black Pepper

Method:

  1. In a large pan add the coconut oil and allow to melt, then add the garlic and chili, saute for 1-2 minutes before adding the red onion.
  2. When the onion has become translucent add the salmon and the lemon juice, saute for a further 2 minutes on a medium heat before adding the coconut cream. Reduce the heat and simmer for 3-4 minutes until the salmon has cooked through.
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  3. In the meantime add the remained of the coconut oil to a small wok/ pan saute the courgette until cooked to your taste – roughly 2-3 minutes.
  4. Add the salmon mixture to the courgette and stir well.
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  5. Garnish with some cracked black pepper and parsley, serve and enjoy!

Spicy Pumpkin Soup

Given that Halloween is just around the corner and it was a miserably rainy day, rather than carve my pumpkin I decided to make soup out of it!

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2 cloves of garlic
1/2 inch of ginger
1/2 tbsp hot chili powder
small red onion – roughly chopped
1 1/2 cup of homemade vegetable stock
1 small sweet potato – peeled and roughly chopped
Flesh of one large pumpkin
1 tbsp coconut oil

Method:

  1. Preheat the oven to 200°c.
  2. Place the pumpkin flesh on a baking tray and back for 15 minutes, turning occasionally.
  3. In a large pot add the coconut oil, when it has melted add the garlic, ginger and onion. Saute for 3-4 minutes before adding the chili powder.
  4. Remove the pumpkin from the oven and add it to the pot along with the sweet potato.
  5. Add the stock and bring to the boil.
  6. Simmer with the lid on for 20 minutes or until both the pumpkin and sweet potato have softened.
  7. Blend the mixture until thick and creamy.
  8. Serve with some toasted pumpkin seeds and enjoy!

Rustic Pork with paleo pesto and parma ham

You won’t believe it’s clean eating!

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400g piece of pork fillet – make sure you trim off any excess fat

Large bunch of fresh basil leaves
1 clove of garlic – peeled and roughly chopped
2 fresh sage leaves
50ml olive oil
50g pine nuts

90g parma ham

Salt and pepper to taste.

Method:

  1. Preheat the oven to 200°c.
  2. Toast the pine nuts in a large pan, over a medium heat. Once toasted leave to cool.
  3. Place the basil, sage, pine nuts and garlic into a food processor and blend.IMG_3853
  4. Slowly add the olive oil to the food processor until the mixture forms a thick pesto like puree. Season to taste.IMG_3854
  5. Place the fillet on a chopping board with the thickest part facing you and push a large wooden spoon down the inside of it, essentially creating a tube down the middle of your meat.IMG_3859
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  6. Fill a piping bag if you have it, (if not a freezer bag with the corner cut out works just as well), with the pesto and pipe it down the hole in the fillet.
  7. Place a piece of cling film over your chopping board, then lay out the parma ham in slices with a slight over lap between them.IMG_3878
  8. Place the fillet on top and smear any remaining pesto over it before wrapping it in the parma ham.IMG_3880
  9. Place it in a roasting tin with a small bit of olive oil and some black pepper, cover with tin foil and bake in the oven for 20-25 minutes.IMG_3883
  10. Remove the foil and cook for a further 5 minutes until cooked through and the parma ham is crispy.
  11. Remove from the oven and allow to rest for 5-10 minutes… depending on your self-control!!
  12. Serve with your choice of sides and enjoy!!FullSizeRender (13)

My Broccoli and Cauliflower Bake would also be delicious with this! I love getting feed back from you so if you try out this recipe let me know what you had with it!

Hearty breaded pork chops with broccoli puree

Pork chops are my weakness and this certainly does not disappoint!

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2 large pork chops
1 egg – beaten
1/4 cup of almond flour

1/4 head of broccoli
2 cloves of garlic
Handful of basil leaves – torn
Handful of pine nuts

Olive oil
Cracked black pepper

Method:

  1. Boil the broccoli and garlic in hot water for 8-10 minutes.
  2. Cover the pork chops in the beaten egg and then in the almond flour to create the crust.FullSizeRender (12)
  3. Heat a large pan with some olive oil and cook the chops for 5 minutes a side.IMG_3742
  4. In the meantime strain the broccoli and garlic and add to a food processor with the basil, pine nuts, some black pepper and a drizzle of olive oil. Blend until pureed.IMG_3740
  5. Remove the chops from the pan, serve and enjoy.