I decided to try my hand at a cashew satay sauce for something different with our steak tonight and it turned out well, although not as traditional as the usual satay due to the lack of chilli and fish sauce, but still not bad! If making this at home and you have fresh chilli and a sugar free fish sauce, I would recommend using it as it would definitely improve this recipe.
Cashew Satay Sauce:
- 2-3 tbs cashew butter
- 3 cloves garlic, finely diced
- 1 small brown onion, finely diced
- 2 tsp cumin
- 1/2 tsp turmeric
- 1 & 1/2 tsp ground coriander
- 1/4 cup of coconut milk or coconut cream
- salt and pepper
- olive oil for cooking
Heat a small saucepan to a medium heat, add olive oil, garlic and onion and cook 1-2 minutes or until onion becomes translucent. Add the cumin, turmeric, coriander, salt and pepper and mix in, if you have sugar free fish sauce and fresh chilli, add 1 tsp fish sauce and 2 finely chopped fresh red chillis here. Finally add the coconut milk and cashew butter, being sure to mix together well. Add some chopped fresh coriander (cilantro) if you have some. Keep warm until the steak is ready.
Scotch Fillet Steak, Pureed Sweet Potato and Cauliflower
- Scotch fillet steak
- 1 sweet potato (kumara), peeled and chopped
- 5 florets cauliflower
- steamed vegetables for serving (I used carrots and brussel sprouts)
- olive oil
- salt and pepper
Heat a frying pan to a medium-high heat. When very hot, add a little olive oil searing for 1-2 minutes before turning the heat down a little to cook a further 5 minutes, do the same on the other side and rest for 5-7 minutes before serving. Add 1-2 minutes to the cooking time each side if you prefer it well done.
Meanwhile, place the sweet potato and cauliflower in a saucepan of water and bring to the boil. To cook the other vegetables, I usually place them on top of the sweet potato etc to steam approx 3 minutes before the sweet potato is cooked. When cooked, remove the steamed vege and put on serving plates. Drain the sweet potato and cauliflower, add a small drizzle of olive oil and season with salt and pepper. Using a masher or barmix, mash or puree. Spread the mash onto the plate, place the cooked steak on top and then top with the cashew satay sauce or serve on the side.
Just like Spaghetti Bolognaise, but served in lettuce leaves! This sauce is so versatile, particularly if you are needing to feed the family – it is easy to put together, cost effective and paleo/Whole30 friendly. This sauce reheats really well, so make a big batch and have for dinner the next night or lunch the next day. The recipe below will serve 4 (or 3 very hungry people!).
- 3 cloves garlic, chopped
- 1 brown onion, chopped
- 2 rashers bacon, sugar free and pastured, finely sliced
- 500gms premium beef mince (as lean as possible)
- 1 cup (250ml) beef stock (I used Essentials Cuisine, as it is sugar free and only beef and tomato paste)
- 1 large flat brown mushroom, finely sliced
- 2tbs tomato paste (I used Zito Organic, from the health food section of Pak n Save)
- 3 tomatoes, roughly chopped
- 3/4 cup of broccoli florets, chopped
- Lettuce leaves
Bring a heavy based fry pan to a medium heat, add a little olive oil then the garlic and onion, cooking 1-2 minutes before adding the bacon and cooking a further 2 minutes. Next add the beef mince, using your fingers to break it up as you go and cook until just browned, then add the beef stock. Simmer the sauce for 5 minutes, then add the chopped tomatoes and cook a further 5 minutes. Next add tomato paste, stir in well and finally add the mushroom and broccoli florets. Gently simmer a further 5-7 minutes or until the sauce becomes nice and thick.
To serve, place lettuce in the bottom of a bowl and place the bolognaise sauce inside the cup.
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.
So I felt like something a bit naughty, it was Friday night after all! No wine in sight, so I made these which were well received!
Cook 500 gms beef mince in a little olive oil, with garlic, onion, paprika and a little salt and pepper.
Meanwhile make the guacamole. Mash 2 ripe avocadoes, add 1 tbs lemon juice, some salt and pepper, 1 finely diced red onion, 1 finely diced ripe tomato and mix. Put into the fridge.
Wash a kumara or sweet potato and finely slice. Toss in a little olive oil and a pinch of salt and bake in the oven 200 degree celcius for 20 mins or until well cooked (as they will replace the corn chips).
Place the sweet potato chips around the plate, pop the mince in the middle and guacomole on top. Enjoy!