Yet another experiment that came about during a bout of Zen-like idle daydreaming.
I was half contemplating the relative natures of coconut and almond flours over a cup of Pu-Erh tea, as you do, when it occurred to me that it might be possible to dust a slice of meat with coconut flour, egg it, and then give it a good old coating of almond flour prior to frying it.
The result, if everything went according to plan, would be a wonderfully Paleo friendly version of that classic quick-fried meat dish, the Schnitzel.
Traditionally this dish is prepared by marinating the chicken in a yoghurt based mixture, and then roasting it in a clay oven known as a tandoor, hence the name.
Sadly our humble abode cannot accommodate a tandoor, and if you’re being somewhat strict about dairy in your Paleo regime that rules yoghurt out, too. You can kind of replicate the heat of a tandoor with a hot oven, but the yoghurt presented a real stumbling block.
Brussels Sprouts with Smoked Bacon, Onion, and Sesame Seed
We used to live in Brussels – Paleovirtus Jr. was born there.
As a city it quite simply defies concise, neat descriptions. No guidebook produced could ever do it justice. It may sound like a hippy-esque cliché, but it’s still true – this city has to be experienced to be believed. Even the simple act of buying a piece of fruit could easily and rapidly become a surreal encounter that would still have you scratching your head in disbelief over 15 years later.
Curried butternut squash and apple soup with walnut and parsley pesto
Yesterday I felt well rough.
I knew I was in trouble when I got out of bed and didn’t want to go out on my early morning bike ride. “You’re ill, aren’t you…?”, commented Mrs. Paleovirtus as I limped back to bed.
Tux only knows what hit me. Some lurgy or other. Whatever it was, it never quite managed to put me completely out of action, but it did mean that I wasn’t exactly overkeen on cooking, which, given the fact that my digestive tubules were dancing to the “What Goes Down Just Might Come Up Again” Calypso, was probably a good idea.
Yet another Indian dish with its origins in the time of the Raj, when the sub-continent was considered “The Jewel In The Crown” of the British Empire.
Even in the 1970s in Northern England we lived in the long shadow of the empire on which the sun never set – our classroom wall was adorned with a “pink bits” British Empire Map of the World, an artefact as oddly out of time and place as a child chimney sweep, or a horse-drawn omnibus.