PERUVIAN CHICKEN WINGS WITH AJI VERDE Serves 4 1.5 kg chicken wings coriander leaves, to serve 1 lime, halved Aji verde 2 large handfuls of coriander leaves 1 serrano chilli, deseeded and chopped 100 g Aioli 1 tablespoon olive oil 1 tablespoon apple cider vinegar sea salt and freshly ground black pepper Spicy marinade 2 tablespoons coconut oil or good-quality
‘Shut the gate’ is one of the funniest ways to express when something is so fantastic that there is nothing left to say on the matter. Well, I reckon this lamb rib dish is one of the best I have ever had the pleasure of cooking and eating; so, yeah . . . shut the damn gate! In all seriousness,
One of the more unusual flavour combinations I was introduced to when I started my chef apprenticeship about 30 years ago was the marriage of anchovy and lamb. The salty nature of anchovies works so well with lamb, that I have used this combination in many ways since that first encounter. Try this classic surf and turf for yourself, I
GLAZED PORK AND BACON BURGERS Serves 4–6 4 rindless bacon rashers, finely chopped 3 tablespoons coconut oil or good-quality animal fat 1 onion, finely chopped 150 g mushrooms, finely chopped 2 garlic cloves, finely chopped 2 teaspoons finely chopped thyme leaves 1 tablespoon finely chopped flat-leaf parsley leaves 550 g pork mince 1 egg 1 teaspoon sea salt 1 teaspoon
If you are like me, you have probably wondered why buffalo wings are so named. (When I first heard of them, I pictured a buffalo with wings!) Well, I went digging to find out more about these delicious spicy chicken morsels and, apparently, the name comes from the town of Buffalo in New York, where they were first created. So,
Baked Cheese Prep time10 minsCook time6 minsTotal time16 mins Author: Maria EmmerichServes: 12Ingredients 1½ pounds fontina cheese, rind removed and cut into 1 inch cubes (or Havarti cheese) 3 tablespoons butter or olive oil (click here to find the company I love) 6 cloves garlic, thinly sliced 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano) 1 teaspoon fine grain sea salt Instructions Turn
Braised Oxtail Soup Prep time5 minsCook time2 hoursTotal time2 hours 5 mins Author: Maria EmmerichServes: 8Ingredients 2 pounds oxtail Fine grain sea salt, to taste 2 tablespoons lard or tallow (or butter if not dairy free) 1 medium yellow onion, chopped 5 cloves garlic, minced 1 small tomato, diced 3 cups beef broth (I used Kettle and Fire) 2 bay leaves 2 tablespoons duck fat
Fried Meatloaf Prep time10 minsCook time70 minsTotal time1 hour 20 mins Author: Maria EmmerichServes: 8Ingredients Meatloaf Cordon Bleu: 2 pounds ground beef 85% lean ½ cup chopped mushrooms ½ cup parmesan cheese, shredded 1 small onion, chopped 2 large eggs beaten ⅛ teaspoon garlic powder 1 teaspoon fine grain sea salt 1 teaspoon pepper 4 ounces thinly sliced cooked ham 4 ounces provolone cheese,
https://www.youtube.com/watch?v=ModZI5jVwc0Prep time: 10 minsCook time: 60 minsTotal time: 1 hour 10 mins Serves: 8 Ingredients 1 (4 pound) whole organic chicken 2 tablespoons Redmond Fine grain sea salt ½ cup Coconut Vinegar or Apple Cider Vinegar Instructions Turn your smoker on and turn to “Smoke” mode. Pat the chicken dry and season well on all sides and in the cavity of the chicken with
Learn how to make a keto omelette for breakfast, lunch, or dinner. It is an excellent way to use up leftover vegetables, precooked meat, and fresh herbs. Prep Time: 5 minutes Cook Time: 1-2 minutes Total Time: less than 10 minutes Serves: 1 Ingredients Eggs Fresh herbs Precooked vegetables Precooked meat Instructions HEAT a generous amount of fat in a skillet BEAT
