This is surf and turf with a paleo twist! This is a nice simple meal using frozen prawns to add another level of flavour.
Scotch fillet (rib eye) steak
6 frozen prawns
1 tsp almond butter
kumara, chopped into small pieces
cauliflower (about 1/2 the amount of kumara being used)
Bring a heavy based frying pan to a medium-high heat, add some olive oil or coconut oil and when hot add the steak. Cook 1-2 mins to sear and then turn down to a medium-low heat and cook 3-5 minutes (the longer you cook the more well done). Add the prawns and cook the other side of the steak. Be sure to rest the steak off the heat for 5 minutes prior to serving.
In a saucepan, put the kumara and cauliflower (reserving some for steaming if you wish). When cooked, drain and mash with olive oil and a little salt and pepper.
Serve the steak on top of the mash. Top with the almond butter and prawns and serve with your favourite steamed vegetables.
Thank you again to Adriana from http://livinghealthywithchocolate.com for the inspiration for this recipe! My husband and dinner guests thought these were amazing so here is the recipe:
100gms raw cacao butter
3 tbs (heaped) of raw cacao powder
3-5 drops organic vanilla extract
10 dates, finely chopped
4 macademia nuts, finely chopped
4 tbs threaded coconut
2 tsp raw cacao nibs
3 tbs organic agave nectar
Fill a small saucepan with a little water and bring to a very low, gentle simmer. Place the raw cacao butter in a heatproof bowl and place over the water, taking care that the bowl does not come into contact with the water. Very slowly and gently melt the raw cacao butter. Once the butter is completely melted, add the raw cacao powder and vanilla extract and mix thoroughly, ensuring the mixture is nice and smooth. Take the mixture off the heat and add the agave nectar, dates, nuts, coconut and raw cacao nibs and mix until combined. Spoon the mixture into chocolate molds, mini cupcake trays or patty cases and set in the freezer for 20 mins or the fridge for 1-2 hours.
You will never buy cheap chocolate again after trying this recipe, these were awesome! I served these as dessert for my last dinner party and got rave reviews! If they last, you will need to keep them stored in the fridge or freezer.
This was breakfast, the morning after my first paleo dinner party! We forgot to take photos, so thought I would share this recipe until I re-make the party food.
SWEET POTATO AND PARMESAN FRITTERS
2 eggs, lightly beaten
1/2 medium kumara (sweet potato), peeled and finely grated
1/4 cup parmesan cheese, finely grated
2 cloves garlic, finely diced
salt and pepper
olive or coconut oil
Finely grate the kumara and parmesan, place in a bowl and mix together. Add salt and pepper, garlic and finally the eggs. Mix well.
Heat a heavy based frying pan to a medium heat and add the olive oil. Spoon small amounts of the mixture into the frying pan, they will be quite runny but will set like savoury pikelets. Flip when bubbles start to form or the underside starts to brown.
Fantastic with bacon and mushrooms, or just on their own! Fabulous for lunches and quick snacks to have in the fridge.