This one does not look for the faint of heart. Speaking from my experience with goose gibblets, the heart is not the most appetising of muscles. It is so hard and dense that I wonder what would happen to a cow’s heart even after hours of slow cooking.
This is strictly paleo because of the carbs. Nevertheless, this is a good alternative to traditional pizza, and it’s easy to make. I cook this for my missus, since she has a fully functioning pancreas. I can handle one or maybe two slices. Usually, I just opt out and have a steak instead.
Three aubergines (eggplant)
Bolognaise sauce (no sugar added) – 400ml
Cave aged goats cheddar or mozzarella – 300g
One onion – diced
One yellow pepper – diced
One red pepper – diced
Five cloves of garlic – finely diced
Pepperoni – 200g
Slice the aubergines lengthwise; they should be around a half of a centimetre thick.
Place the sliced aubergines on a baking pan with some waxed paper so they don’t stick.
Bake aubergines for about ten minutes at 200 centigrade to dry them out.
Take out of the oven and put on the topings.
Put back in the oven and cook for twenty minutes at 225 centigrade.
Pizzas are ready when the cheese is bubbling and just starting to turn golden.
N.B., You’ll probably need two baking trays to do this in one go. Otherwise, you’ll have to do it in batches. This will easily serve two. If you use garlic, don’t breath on anyone.
Now, I promise I’m not eating these, since I’m back on full carnivore for at least another week. This is a once a year birthday treat, since I can no longer eat cake. What are these exactly? This is something my better half came up with through trial and error. I think Reece’s Peanut Butter Cups inspired her.
These are definitely paleo, maybe even semi-keto depending on what kind of chocolate you use. I’ve never had these with anything less than 90% cacao. On my recent B-Day it was 95%.
These are far better than any candy bars masquerading as “keto health” bars in my opinion.
There are two styles that my wife makes. I love both of them. I don’t think I really have a preference here. They’re both wonderful.
The below amounts will make six cups. My missus used to make more, but I’d scarf them down too fast and have a sugar spike.
Ingredients – Reece’s Peanut Butter Style
Smooth almond nut butter – 200g
Coconut oil – 3 tbs
95% cacao chocolate -100g
Vanilla extract – 1 tsp
Cinnamon powder – 1 tsp
Butter – 2 tbs
Pinch of sea salt
Ingredients – Super Cacao Style
Smooth almond nut butter – 200g
Coconut oil – 3 tbs
Cinnamon – 1 tsp
Cacao Nibs – 1 tbs
Cacao Powder – 2 tbs
Vanilla extract – 1 tsp
Pinch of sea salt
Drain the oil from the almond butter (the oil separates and forms at the top of store bought almond butter)
Melt the butter and coconut oil
Put everything into a mixing bowl except for the chocolate
Stir well – this is hard work
Melt the chocolate
Put cupcake cases in the muffin tin – two cases per hole
Put an even amount of the mixture into the cupcake cases
Pour some chocolate on top of each cup to form a thin layer (or a thick layer if you want!)
Put the tin in the fridge for two hours to set the cups
This is an alternative nut butter I make with a cacao kick. Again, this is very easy to make. All you need is a decent food processor and a little time.
Roasted coconut flakes 100g
95% dark chocolate 40g
Cacao nibs 40g
Pinch of sea salt
Roast almonds and macadamias at 175 centigrade for 15 minutes (don’t let the nuts burn)
Let the nuts cool
Through everything into the processor
Blitz for five or ten minutes to achieve your desired consistency
N.B., I’ve started doing these butters in smaller batches in the processor. It actually saves time because smaller batches blend faster. Overloading the processor means it takes forever to produce the butter.
I love duck in all its forms. Duck breasts are probably the fastest and easiest way to get this bird down the hatch. I had this the other week. It took about one minute to prepare and twenty minutes to cook.
Two duck breasts
Two teaspoons of cinnamon
A couple of pinches of nutmeg
A couple of pinches of ground cloves
A tablespoon of beef dripping (tallow)
Salt and pepper
Whack up the oven to 200 degrees centigrade.
Crank up the hop to high-medium.
Melt some beef dripping in a grill pan.
Score the duck breasts on the skin side.
Once the grill is hot, put the breasts in skin side down.
Grill breasts for about five minutes; make sure they don’t burn.
Flip and brown the other side of the breasts for two or three minutes.
Transfer breasts to pan and season the skin side with the cinnamon, nutmeg, etc.
Put breasts in the oven for five to twenty minutes depending on how you like your duck.
Take out of the oven and let the breasts rest for five minutes.
Chef Tip: I’d avoid covering the breasts when resting. You’ll end up steaming the duck and the skin will lose its crispiness.
Chef Tip Two: Play around with the amount of spices. You may find that more is more.
I ran out of cream yesterday and didn’t have time to get more. In such emergency situations, I have opted for black coffee with a pinch of sea salt or black coffee with butter and coconut oil. The salt takes a little of the bitterness out. With butter and coconut oil, I’ve only ever stirred it in. The resulting coffee isn’t great. You get a film of melted butter and oil floating on top of the coffee with a minimal amount blended into the coffee itself. Out of the two, simply putting a bit of salt in is the better option for me…until yesterday.
I bought a blender/food processor nearly a year ago but hadn’t used it very much. It just seemed like too much trouble. In theory, it was a great buy; in practice, it sat in my cupboard collecting dust. Eventually I got around using it to make my own nut butters. On Sunday, I finally used the blender to make a keto coffee (aka bulletproof coffee).
By the by, if anyone can tell me why it is called bulletproof coffee, I’d love to know. For some reason I find that name silly.
Good, strong coffee
Two tablespoons of butter
One tablespoon of coconut oil
Blend ingredients for thirty seconds
This turned out to be my new second-best option. It’s still not as tasty as coffee with real, British double cream, but it’s pretty bloody good. I really like the frothy, latte-style foam on the top. Today, I did have some cream and added a tablespoon. The result was even better, but still not as good as plain old coffee with cream. Nevertheless, I’ll have this from time to time just to change things up. It’s a winner!
For some reason I had it in my head that only fresh scallops were succulent. Frozen scallops would always turn out rubbery. Oh how wrong I was. A few weeks ago, I decided to give some frozen Canadian scallops a try. They were amazing. I can’t think of a dish that is more paleo/keto: scallops, butter and a squeeze of lemon. Kaboom!
A dozen scallops
A tablespoon of butter
A squeeze of lemon
Melt a tablespoon of butter at medium-high heat.
Just as the butter starts to brown put in the scallops; you should hear a good sizzle.
Cook for about two minutes then turn them over. You really want a nice seared look when you flip them.
Squeeze the lemon juice over the scallops.
Cook for another two minutes.
Serve. Make sure you don’t waste the buttery juices. Pour over the scallops.
Don’t overcook them. They will be rubbery and unpleasant.
Don’t overload the pan with scallops. You want them to be at least a half inch apart in the pan. Otherwise, they will start to sweat, and you won’t get the searing. Do them in batches if you want more than twelve.
This is fast becoming my favourite roast. Pork is delicious but I don’t react well to it. Roast beef has been knocked down a few notches. I loved it as a child, but it’s too expensive, and the results are never worth the expense. Chicken may just be holding on to the top spot. Which brings me to lamb. Why has it gone up the league tables so to speak?
I think the big reason is that I’m buying local West Country lamb now. I buy a lot of my meat locally. The lambs that end up on my plate are in the fields surrounding my house. This means that the lamb is incredibly fresh. As a result, the taste of the lamb is complex and flavourful. It’s almost sweet.
So what was the problem before? I think I was eating lesser lamb. Sorry Kiwis, but your exported lamb is not great. That’s right. Much of the lamb that the Western world eats comes from New Zealand. Now I have no doubt that if I lived in Wellington and bought local Kiwi lamb, it would taste great. After all, one of their sheep visited parliament and met the Prime Minister! New Zealanders are rightfully proud of their sheep industry.
The problem is that what we get in the UK, Canada the States is not what we would get if we lived on the South Island. What we get is frozen lamb or near frozen lamb that has travelled thousands of miles to get to our grocery shelves. The truth is that it gets a bit smelly along the way. So the “fresh” New Zealand lamb I could buy is a poor cousin of the lamb I buy from my butcher. There is a huge difference in flavour. There’s also a huge difference when you cut open the plastic covering of the Kiwi lamb: stinky.
Wherever you live I suggest giving lamb a try as long as it’s local.
Roasting is very easy. Lamb has so much fat content that it is a very forgiving meat. There’s no basting needed. The only prep I do is make some holes with a knife and stuff them with slivers of garlic and bits of rosemary. I sprinkle with salt and pepper as well.
Set the oven at 225 centigrade.
Sizzle the roast for twenty minutes, then turn the oven down to 175.
Roast to your liking. I like mine medium, so I roast for 22 minutes per pound. I go for a 64 centigrade reading with the meat thermometer.
”England and America are two countries divided by a common language.” So said the Anglo-Irish playwright and Fabian socialist George Bernard Shaw.
I wrote yesterday about courgettes (aka zucchini). Why Americans and Canadians adopted the Italian word and British adopted the French word is a mystery to me. Today, I’m writing about celeriac which is better known as celery root in the States.
This is a delicious alternative to mashed potatoes. Unfortunately, it’s more of a paleo dish than keto because of the moderate carbs. A 100g has about 9 grams of carbohydrates. Not bad for most people out there, but not good for this diabetic. I made it for my better half and had a tablespoon of the stuff.
Five tablespoons of butter
A generous glug of double cream or coconut cream (around 100ml) – optional
Three cloves of garlic, peeled and crushed – optional
Salt and pepper to taste
A teaspoon of dried thyme
Slice off the muddy bits of the celeriac.
Chop the celeriac into small chunks.
Melt two tablespoons of butter in a large pot; throw in the celeriac and garlic.
Fry at medium heat for twenty minutes.
Once you get a light browning on the celeriac, pour water into the pot so the celeriac is just covered. Bring water to a vigorous boil.
Boil for around thirty minutes stirring occasionally. Make sure you top up the water if necessary so the celeriac does not stick and burn.
Once the celeriac becomes soft, mash it with a potato masher.
Stir the celeriac and keep mashing until it is somewhat smooth and mushy. Add the dried thyme.
Keep stirring so the celeriac does not stick, you can reduce the heat at this point to low medium. At this stage you just want to evaporate the water.
When the celeriac has the consistency of mashed potatoes, add the rest of the butter and cream. Give the celeriac a good stir and reduce again. This will take five minutes or so.
This may sound like a lot of work, but it’s not. Most of the work is just keeping an eye on things and giving the occasional stir. Enjoy.