Recipe – “Butter Chicken”

A modification of my mum’s recipe and the one on Luke Hines’ blog.

Ingredients:
900g diced chicken thigh
1 onion, diced
5 garlic cloves, chopped
2 tbsp ghee
400g can crushed tomatoes
270g can coconut cream
chopped capsicum, green beans, broccoli

Spices:
1 tsp garam masala
2 tsp cumin
1 1/2 tsp ground coriander
2 tsp turmeric
1 tsp ground chilli powder
salt & pepper

Garnish:
chopped fresh coriander

Method:
1. Mix spices up and coat chicken.
2. Melt ghee, add onions & garlic, fry up.
3. Add chicken (may be worthwhile doing in batches if using that much chicken), cook.
4. Add tomatoes, stir.
5. Add veges & coconut cream and simmer until it’s all soft and tasty – season to taste.

Serve with whatever carb source you want (did rice for my partner, nothing for me) and garnish with coriander.

Recipe – “Banana Loaf”

Inspired by this page.

4 bananas, mashed
4 eggs
60g butter, melted – *not Whole30 ingredient; sub-out if dairy free
1 tbsp almond butter
2 tbsp coconut butter
1/2c coconut flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
pinch of salt

Mix the bananas, eggs, butters together well.
Add the dry ingredients, mix well.
Put into a loaf tin (I used a silicon one, lined with baking paper).

Into a fan-bake oven at 180C for 45mins (or until skewer comes out clean).

*as far as I know, this is Whole30 compliant (perhaps not in philosophy, but in ingredients).

Recipe – “Chai Latte”

Found this interesting page and started following on Facebook.  This recipe came up last night so I thought I’d give it a try this morning.

2 eggs
1 tbsp coconut oil
1/2c boiling water
2 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
1 date, softened in hot water then chopped finely

Place all into a blender and whizz until mixed through and frothy.  Makes one cup.

Tastes great – and normally I’m not a huge spice fan.  I’m interested to see how filling it is (at the moment the froth is filling me up – but I’m considering this as a breakfast-in-a-hurry option – will give it an hour or two post-consumption and put some more thoughts down).

Recipe – “Goat Curry”

The local butchers had goat today, and seems I’m feeling adventurous.  The rainy weather lends itself nicely to a slow-cooked meal, so here goes.  Inspiration from here.

Ingredients:
650g goat pieces (chopped, bone in)
1 onion, chopped
1 tbsp ghee
1 tsp ground ginger
4-5 cloves garlic, crushed

1/4 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp nutmeg
1 tsp cumin
good amount of salt (10 twists of the grinder)
1 tsp tumeric
1/2 tsp cayenne pepper
1 tsp paprika

Add later:
2 cans (400g) tomatoes
1 tsp garam masala
1/2c – 1c water (depending on how thick you want the curry to be)

Method:
In the crock pot, add chopped onion, garlic, ginger, ghee.  Place meat on top.  Mix the spices together and then sprinkle over the meat.  Stir everything so the spices are mixed through.  Turn slow cooker onto HIGH for 4 hours, stirring every 1 hour.

At the 4hr mark, add the tomatoes, garam masala, water.  Stir, and then cook for another 1hr or until meat is tender.

Recipe – “Berry Choc Bliss Balls”

Just felt like trying a new flavour combo and uninspired after a google search, I made my own recipe up.

1c mixed nuts (I used mainly cashews), blitzed
1c frozen boysenberries (thawed, stirred)
6-7 dates, soaked in hot water (peel off the hard exterior and then chopped up)
1 tbsp cocoa
1c threaded coconut
2 tbsp coconut oil, melted
1 tbsp almond butter
Desiccated coconut for rolling

Started with the nuts and mixed through the cocoa powder, then the berries.  Added the dates, used the stick blender to whizz all together.  Added 1/2c coconut and mixed through, found it wasn’t enough so added the 2nd half cup.  Mixed through coconut oil, then added the almond butter at the end.  Rolled in coconut and chucked in freezer.

Recipe – “Kumara Salad”

Had friends around for a barbie the other night, and thought it might be nice to try a spin on a potato salad.  Ended up referring to this and this and ended up with a basic but delicious dish.

3 medium kumara, chopped into cubes
2 rashers bacon, baked in oven on baking paper
2tbsp or so of homemade aioli
1tsp dijon mustard
squeeze of lemon juice
salt and pepper

Once the bacon has cooked a little, chuck the kumara on the bacon fat and roast.
Chop the bacon into bits; cut the rind off if it is hard.
Cool kumara – otherwise the dressing will go all melty & oily.
Mix the aioli, mustard, lemon, S&P together and then mix with the bacon/kumara.

Very delicious the next day too, cold.

Recipe – “Chocolate Nut Bliss Balls”

Inspiration from here.

1/2c raw mixed nuts; pulverised with the stick blender
5 figs, finely choppped
4 dsp almond butter
2 tbsp coconut oil
1 tbsp cocoa
1c dessicated coconut

Once the nuts are broken up, add the other ingredients to the jug and pulverise it all together (stick blender).

Roll into balls and coat with coconut.

This batch made 18 balls; they were a little crumbly but I made them stick together … now, into the freezer to stay stuck.