Tag Archives: honey

Chicken And Walnut Curry

Chicken and walnut curry

Chicken and walnut curry

Bit of an oddball, this one.

The dish came about because I had to re-plan at very short notice.

Generally speaking, for me, at least, when I’m placed in a situation like this things either turn out exceptionally well, or I end up sobbing over inedible slop.

Thankfully, this dish fell into the “Hallelujah, a triumph!” category.

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Fruit And Nut Stuffed Baked Apples

Fruit And Nut Stuffed Baked Apples

Fruit And Nut Stuffed Baked Apples

Last night the people in the apartment downstairs had a party.

They weren’t overly loud as such, but the volume level was certainly high enough to remind us that they have abominable taste in music, and for us to be painfully aware that for most of the evening all the guests seemed to be arguing with one another.

This dessert might have been the root cause of their grumpiness.

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Honey and Walnut Crusted Salmon

Honey and Walnut Crusted Salmon

Honey and Walnut Crusted Salmon

Yet another dish that could easily do the business as a poster child for Paleo.

Jam-packed with taste, supernaturally good for you, and yet ready in a jiffy, its one potential drawback is the  cost of the main ingredient, pushing it into a “weekend special” slot.

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Banana coconut chocolate cookies

Banana coconut and chocolate cookies fresh from the oven

Banana coconut and chocolate cookies fresh from the oven

For latest updates to this recipe, please scroll down….

This recipe builds upon my earlier post about banana and coconut cookies, which can be found here.

That post in turn was inspired by an article over at “Grok Grub”, which can be seen here.

The idea behind this experiment was to bless the cookies with the gift of chocolatiness. Delicious, velvety, chocolatiness. Darkly bitter, tantalising chocolatiness.

The kind of chocolatiness that fills your waking hours with subconscious whispers that simultaneously tempt, encourage, and suggest, and that also haunts your dreams in that hinterland between midnight and dawn, so that you wake restless, with the taste of a cocoa bean you never ate still in your mouth…

Ahem. I might have got a bit carried away there. I really do like chocolate, though. Just give me a minute to compose myself…right, I feel better now…

So, what we are going to do is take our standard recipe’s ratio of 1 banana : ¾ cup dessicated coconut and add 100% cocoa powder, honey, and vanilla essence to it as follows…

  • 1 tbsp 100% cocoa powder
  • 1 tbsp honey
  • 1 tsp vanilla essence

The actual preparation and baking remains otherwise unchanged – see original post for details.

Banana coconut and chocolate cookies enjoyed with a pot of Oolong tea

Banana coconut and chocolate cookies enjoyed with a pot of Oolong tea

Results and notes

Me like. Me like lots. Oooh yeah, baby, me like lots!

Mrs. Paleovirtus liked them so much that she declared them to be nearly as good as my blueberry muffins, which coming from her is high praise indeed.

The next great leap forward might be to try for a complete and utter choccy overdose and incorporate some cocoa nibs in them, or perhaps even give them a paleo-friendly chocolate topping…

I think I like where this is going…watch this space…

Update – 8th. October, 2014 – MORE Chocolate!

I’ve experimented with the addition of 100% cocoa nibs to the base recipe in the ratio of 25g of cocoa nibs to 1 banana, etc.

The results were superb! Spot on, in fact! I now declare this recipe nailed, finalised, cast in bronze, graven in stone, beyond improvement, parfait, Mesdames et Messieurs…

Now with added cocoa nibs

Now with added cocoa nibs

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Lemon and Honey Chicken

Lemon and honey chicken

Lemon and honey chicken

We were umming an ahing on Friday evening like true champions, unable to arrive at any kind of consensus regarding what we should have to eat.

Time was running out, the hunger demon was tapping on the living room window with an evil grin on his face, and even the cat was getting fed up with the situation. It looked as though a serious bout of tag-team sulking was imminent.

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Grilled beef with steamed honey sesame carrots

Meet the meat

Meet the meat

Beef and carrots – it’s one of those timeless culinary pairings, like bacon and eggs, or tomato and basil, that just works so well on an almost molecular level that even the most sceptical of us start to believe in the notion of some kind of Grand Plan.

It’s a combination that seems to cross international borders and cultural norms with ease – I even have a wonderful recipe for Chinese braised beef and carrots that is sublime, and of course we British love it so much, we wrote a song about it….

Here though this classic duo was press-ganged into use as a quick but classy supper.

As far as cut goes, I’ll be honest and up-front here – I have only a limited idea as to what the

Rostbiff

Rostbiff

various cuts are called in English! This is because I’ve done most of my meat buying in Sweden, so only really know the cuts that are commonly available here and obviously what they are called.

Mrs. Paleovirtus prefers an entrecôte (No. 3 on the diagram), with it’s extra layer of fat, whereas Paleovirtus Jr. and I prefer the leaner rostbiff (No. 6).

entrecote

Entrecôte

As far as preparation goes, with good steak I really do believe that less is more. I follow a very few simple rules, which are…

  • I always grill the meat on a stove-top grill pan.
  • Take the meat out of the fridge well in advance, so that it can properly come up to room temperature before being grilled.
  • Pat the meat dry thoroughly with kitchen paper.
  • Keep the seasoning simple – lightly salt and pepper the meat.
  • Heat the grill pan up to one notch below maximum – on our cooker the super-duper hob goes up to 9, and so I heat the grill pan up to 8.
  • Just prior to grilling I lightly brush the meat with a little melted coconut oil.
  • We like our meat grilled to medium / medium-rare, which translates as 2 x 1 ½ minutes or 4 x 45 seconds for the thinner entrecôte ( 3 minutes in total), and 4 x 1 minute for the rostbiff (4 minutes in total). The “4 x” timings, where you grill the meat twice on each side, rotating the meat through 90 degrees for the second grilling, are for the times when you want those marty purdy cross-hatch grill marks on the meat, although even on a hot pan you might not get them at 45 seconds when grilling the entrecôte, so the 2 x 1 ½ minute timing might give a more attractive finish overall.
  • Don’t serve the meat straight from the grill – allow it to rest for a few minutes first.

As far as the carrots go, this is a firm family favourite with clan Paleovirtus – steamed carrot

Carrots with honey and sesame seed

Carrots with honey and sesame seed

batons with honey and sesame seed.

There really are no surprises here – carrot batons are steamed until just tender – 3 or 4 minutes at most, and then drizzled with honey and sprinkled with sesame seeds to taste.

Add a nice bit of salad on the side and you’re good to go.