Paleo
Meet the men who eat meat (and only meat)
Some boast about having not consumed a vegetable in months. They also claim health benefits including drastic weight loss and sharpened mental acuity. Health experts are sceptical.
- Steven Kurutz
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- Diet
I turned to the internet for dessert recipes. It was my saddest Google search ever
Now that there are many things I can’t eat, food is all I think about.
- Kerri Sackville
Parsley and coriander lamb chops recipe
We love lamb chops. The high fat content in the lamb takes on the flavours of the zesty lamb marinade paste beautifully, heightened again when the chops are charred on the barbecue. If you're looking for a quick meal, this one takes 15 minutes to prepare, and it works for a few mouths or many – just increase the number of chops and add a green salad.
- < 30 mins
- Darren Robertson and Mark LaBrooy
Snapper sandwich with red curry, dill and ginger
Melbourne's Magic Mountain Saloon executive chef Karen Batson marries Thai flavours with a healthy, wholefood philosophy. The snapper sandwich with red curry, dill and gingerbased dish is based on a traditional dish from North-East Thailand (ngob pla). Here's an even simpler version you can make at home. You can use shop-bought curry paste (see note below) and grill or bake the fish in your oven.
- 30 mins - 1 hr
- Karen Batson
Ben Shewry recipe: Kangaroo and macadamia satay
Ben Shewry gives a nod to his early days as a chef, which included a stage at David Thompson's London restaurant Nahm. This recipe however may be more in keeping with Attica's native Australian focus with ingredients from here and now.
- 30 mins - 1 hr
- Ben Shewry
Neil Perry's braised sour oxtail
This is a perfect winter braise to serve with a bowl of steaming rice or noodles. I love the sour fruitiness the tamarind brings to the dish. You can substitute any braising cut of beef such as shin, brisket or chuck; lamb shoulder works well with these flavours, too. I also like to change the vegetables and have used pumpkin or yam, or chopped green beans, on occasion.
- 2 hrs +
- Neil Perry
Grilled blue mackerel (or sardines) with red and green chermoula and lime-cured sweet peppers
Blue mackerel is one of the most under-rated fish in Australia. I think people assume it will be stronger-tasting than it actually is because it has dark flesh and is quite fatty. Yet the flavour is mild and the texture delicate. It can stand up to the bold flavours of the chermoulas while still retaining its essence. The sweet and sour peppers are a nice cooking accent on the spiced fish. They are best when allowed to marinate for a few hours.
- 1-2 hrs
- Danielle Alvarez
Chicken steamed over onions recipe
Take culinary inspiration from North Africa with a tagine packed with flavour. Serve with couscous or rice, and harissa on the side.
- 30 mins - 1 hr
- Neil Perry
Barbecue prawn recipe: Buried prawns with salt and herbs
Throw a prawn on a barbie, whack it in a wok, or toss it through some pasta and let's celebrate Australia, a land as breathtaking and diverse as the people who live here.
- < 30 mins
- Adam Liaw
Kale, quinoa and blueberry salad recipe with coconut dressing
This dairy-free salad from nutritionist Zoe Bingley-Pullin is as healthy as it is simple to make.
- < 30 mins
- Zoe Bingley-Pullin
Original URL: https://www.brisbanetimes.com.au/topic/paleo-la5