Lemongrass Pork Winter Warmer

This one was borne out of the necessity to use the lemongrass that has been in the fridge for about a week. A simple, broth-y dish which will keep you warm on a cold evening. With an Asian twist.

You will need;

Thin strips of pork (1 kilo), free range is best
2 stalks of lemongrass, bashed and tied into knots
Half a bulb of garlic, crushed
1 or 2 cans of coconut milk
Shredded cabbage
Sliced pepper
Mange tout
Salt (or fish sauce) and pepper to taste

Sauté crushed garlic until aromatic. Stir in pork, cook until all pinkness is gone. Pour in coconut milk. In go the lemongrass stalks too. Simmer for about 15 minutes. Add the veggies, mix in, and cook for another 3-5 minutes (cabbage should still be green-ish). Season to taste.

Paleo Fish Pie

O, the humble fish pie. Comforting, filling, and simply satisfying. On a cold winter’s night, it brings feelings of warmth and homeliness.

In this instance, the classic British dish was given a paleo twist. Still as hearty as the original, but just a tad healthier.

You will need:
1 kg sweet potato
1 kg skinless white fish (frozen is ok)
250 g smoked haddock/cod
1 can coconut milk (arroy brand is best, personally)
2 × 50g butter
3 pcs bay leaves
2 to 3 tbsps sweet potato flour
Salt and pepper, to taste

Wash the sweet potato and cook in the microwave for about 10 to 15 minutes, turning occasionally, until the flesh is soft. No need to peel as it is easy to cut through the skin and scrape off the flesh when cooked. When done, make a sweet potato mash with 50g butter, salt and pepper.

Meanwhile, heat the coconut milk plus half a can of water on the hob. Dunk the bay leaves in and season with salt and pepper.
When nearly simmering, place the fish in to gently poach for about 10 minutes. When this is done, take the fish out and just flake with a fork. Take away the bay leaves too. Set aside.
Make a rue by melting 50 g of butter in a separate pan then adding the sweet potato flour in. Mix until it forms into a paste consistency.
Transfer this paste into the cooking liquor, heat, and gently stir until just thickened (coating the back of a spoon). Ta da!! Bechamel sauce. Season to taste.
Place the flaked fish in an oven dish, pour the sauce over the fish, the spoon the mash on top.
Don’t flatten out the top. The uneven surface will create nice little burnt mash that tastes caramel-y.

Enjoy with your choice of veggies.

Cajun Chicken Nuggets

This is an easy and quick accompaniment to your veggies.  Easy to prepare.  Make a batch over the weekend and consume throughout the week.

For the cajun rub, mix equal amounts of:

• ground cumin
• paprika powder (smoked variety is good too)
• cayenne pepper
• dried oregano

If you have a mortar and pestle, grind them all with a pinch of salt and a few peppercorns. Mix in enough olive oil to make a paste.  The oil helps the elements stick to the meat for more flavour!

Now, add the paste to your nuggets of chicken (thighs and breast work best).  Ensure enough coverage for maximum flavour.  Marinate overnight. Pan-fry in the morning for about 10-15 minutes depending on the size of your nuggets.

I have mine for breakfast with slices of avocado - protein and good fats - BOOM!