Pete Evans' Paleo recipes
"The paleo way of life is not meant to be restrictive, as you can see from these lovely recipes. All the nasties have been replaced with good-quality ingredients that make it as good, if not better, than the original. I prefer chicken thighs for their superior flavour and tenderness," Says chef Pete Evans when cooking Paleo.
"Be adventurous with your vegetable component. Try eggplant, okra, zucchini, asparagus, pumpkin, sweet potato and Asian water spinach. Rice has been replaced with cauliflower ‘rice’ but broccoli ‘rice’ is also a big hit or try a mixture of both."
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: Easy
Course: Main
Cuisine: Indian
4 tablespoons coconut oil
1 large onion, diced
4 garlic cloves, crushed
2 teaspoons garam masala
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon paprika
1–2 pinches of cayenne pepper (optional)
1 teaspoon ground turmeric
3 tablespoons tomato paste
1 teaspoon sea salt
2 tablespoons lemon juice
1 x 400 ml can coconut cream
800 g chicken thigh fillets, cut into bite-sized pieces
coriander leaves, to serve
Cauliflower Rice (see recipe below), to serve
Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.
Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with the coriander and serve with the cauliflower rice.
Serves: 4
Preparation time: 20 minutes
Cooking time:
Difficulty: Easy
Course: Entré / main / side
Cuisine: Contemporary
Allergens: nuts
500 g savoy cabbage, shredded
1 ripe avocado, stone removed, diced
300 g leftover roast chicken, shredded or chopped
3 tablespoons extra virgin olive oil (optional)
3 tablespoons lemon juice
Small handful mixed herbs, torn (tarragon, parsley and chervil)
Sea salt and freshly cracked pepper
2 tablespoons pine nuts, toasted
Mash the avocado slightly to a creamy and slightly chunky texture in a bowl, then add the cabbage, roast chicken, olive oil (if using) and lemon juice and give it a good toss through so the avocado dresses the salad evenly. Season with salt and freshly cracked pepper. Arrange the salad onto a platter and sprinkle with fresh mixed herbs and pine nuts. Serve.
Featured on the show:
Serves: 4
Preparation time: 15 minutes
Cooking time: 14 minutes
Difficulty: Easy
Course: Breakfast
Cuisine: Contemporary
Allergens: Egg
2 tablespoons apple cider vinegar
4 free- range eggs
about 1 tablespoon coconut oil or other good-quality fat
8 slices of free-range bacon
2 garlic clove, thinly sliced
2 silverbeet leaves (stalks removed and reserved for making bone broths), roughly chopped
sea salt and freshly ground black pepper
1 avocado, sliced
1 tablespoon chopped flat-leaf parsley leaves, to serve
4 tablespoons cultured vegetables of your choice, to serve
To poach the eggs, pour the vinegar into a saucepan of boiling salted water, then reduce the heat to medium–low so the water is just simmering. Crack an egg into a cup. Using a wooden spoon, stir the simmering water in one direction to form a whirlpool and drop the egg into the centre. Repeat with the remaining eggs and cook for 3 minutes, or until the eggs are cooked to your liking. Use a slotted spoon to remove the eggs, then place them on some paper towel to soak up the excess water.
Heat a touch of the oil or fat in a non-stick frying pan over medium–high heat. Add the bacon and fry for 3 minutes on each side until slightly coloured (cook for longer if you like it crispy). Remove from the pan, drain the excess oil on a paper towel and keep warm.
To finish, heat a touch more oil or fat in the pan, add the garlic and cook until fragrant, about 20 seconds. Stir in the silverbeet and cook until the silverbeet is wilted, 1–2 minutes. Season with salt and pepper.
To serve, divide the silverbeet among four warm serving plates, then top with two slices of bacon and a poached egg. Divide the avocado slices among the plates and sprinkle on some salt, pepper and chopped parsley. Serve with cultured vegetables.
WANT MORE PALEO?
