Pasta-less carbonara

I love using courgettes (zucchini to our stateside and Aussie friends) in place of pasta these days. Creating super thin ribbons with a vegetable peeler means they take no time at all to cook, and absorb the flavour of whatever else is in the pan. It’s a little bit of effort for wonderful results, and completely primal. Good basis for any meal I’d say.

Ingredients (to serve two):
2 large courgettes
200g king prawns or diced fish
Med sized red onion (finely chopped)
Clove of garlic (crushed)
100g mushrooms (quartered)
100g broccoli florets
2 red peppers (deseeded and cut into thin strips)
Tbsp olive oil
Tbsp tomato purée
Salt & pepper

Method:
– top, tail and peel the courgettes. Make thin ribbons out of them with a vegetable peeler, they should look something like this:

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– heat the oil in a wok or large pan, and fry the onions and garlic until soft. Add the mushrooms and broccoli, season to
taste and cover with a lid

– cook on a low heat for 5-10 mins, which will allow the natural juices to come out of the veg creating a sauce. Add the tomato purée at this point

– stir in the fish/prawns, courgette and peppers, combining well with everything else in the pan. Cook for a further 5-10 mins and serve immediately

 

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Whole slow roasted salmon and veggies

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We had friends over for lunch at the weekend, and although they’re usually huge carb fans managed to sway them to eat the way we do for a day. We had boiled eggs and bulletproof coffees for breakfast and roasted salmon & veggies for lunch. They loved it and have informed me since that they’ll be eating more like this in the future… and so another couple of primal converts are born! Here’s what I made for lunch.

Ingredients for four adults, two kids and loads of leftovers:
– 2kg responsibly sourced whole salmon
– 2 lemons (sliced into 4)
– 50g butter
– large aubergine (chopped into 8)
– 4 courgettes (chopped into 4)
– 1kg butternut squash (peeled, de-seeded and chopped into 8-12 chunks)
– 2 large red onions (peeled and quartered)
– 50ml extra virgin olive oil
– 50ml white wine vinegar
– salt & pepper

Method:
– preheat the oven to 140 degrees and place a large buttered piece of tin foil on a baking tray

– wash the fish and dry with kitchen towel, then place it in the middle of the tin foil. Stuff the cavity with one lemon, and place the other slices on top. Wrap tightly in the foil and place the tray on the bottom shelve of the oven

– on a separate tray put all the chopped veg and douse in olive oil and balsamic vinegar. Place this tray on the higher shelve in your oven

– bake for two hours

– unwrap the salmon and season the skin to taste, I just use fresh black pepper as I find salmon salty enough. Swap the trays so the salmon is at the top of the oven and turn the heat up to 190. Cook for10-15 mins for deliciously crispy skin

– serve on large platters and let everyone help themselves

 

Root veg fishcakes

These little babies are another simple, quick staple of ours and are perfect for getting the kids to help with. I always use fish that has been tinned with the bones as they are a great source of calcium.

Ingredients
(to make about 20 little cakes)

1kg of mixed roots – such as swede, sweet potato, and celeriac
Knob of butter (I use goats)
Freshly ground black pepper
Tin of sardines in spring water (drained)
Tin of salmon (drained)
2 Tbsp mayonnaise
Handful of frozen peas

Method:
– preheat the oven to 190 degrees and line a baking tray

– peel and dice the veg and boil until soft

– add the peas at this point and cook for another minute

– drain, then mash with the butter and pepper and set aside to cool

– drain the fish and mix well with the mayonnaise

– mix the fish and mash together and form into little patties

– place on the baking tray and cook for 5-10 mins on each side until golden brown

– serve with a big green salad