Dukkah

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Dip strips of chicken or pieces of fish in egg and then sprinkle some dukkah on a plate. Press the chosen meat into the dukkah to coat, you can also use a little almond flour or coconut flour to dilute the dukkah a little.

Cook in batches in a little coconut or olive oil.

Serve with salad and kumara chips.

Enjoy!

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Sweet Potato and Parmesan Fritters with Bacon, Pesto and Mushrooms

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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.

Enjoy!

Lamb Meatballs, Chunky Kumara and Homemade Tomato Sauce

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This is definitely one the kids will love.  This dish will easily serve 4 people, add some bacon wrapped prawns to flesh it out and serve this as finger food for your next dinner party!

I used:

  • 1 large Kumara (sweet potato), scrubbed clean and cut into chunks
  • 400gms premium lamb mince (little to no fat)
  • 2 cloves garlic, finely diced
  • 1 brown onion, finely diced
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander seeds
  • 2 tbs fresh flat leaf parsley, chopped
  • 1 egg, lightly beaten
  • salt and pepper
  • olive oil

Pre-heat the oven to 180 degrees celcius.  Scrub the kumara and cut into thick chunks.  Toss through some olive oil, salt and pepper.  Place on a tinfoil covered baking tray, evenly spaced and cook for 20-25 minutes.

Next make the meatball mixture.  In a large mixing bowl, combine the lamb, egg, cumin, coriander seeds, parsley, salt and pepper.  You will need to knead the mixture for a couple of minutes to bind the proteins together.  Heat a heavy based frying pan to a medium heat, add a healthy amount of olive oil.  Roll the lamb mixture into small balls and cook in batches, draining on a paper towel to remove the excess oil.

TOMATO BASED DIPPING SAUCE

  • 1 can Italian chopped tomatoes
  • 1 brown onion, finely diced
  • 3 garlic cloves, finely diced
  • 4 tbs basil, roughly chopped
  • salt and pepper
  • olive oil

Bring a medium sized saucepan to a medium heat, add the olive oil and cook the onions, garlic, salt and pepper until soft.  Add the chopped tomatoes and reduce the sauce by half, simmering on a low heat for 20 minutes.  Stir through the fresh basil just before serving.  You can also grate parmesan cheese into the sauce just before serving for an added element of flavour.

 

Enjoy!