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www.paleocookbook.com
Nikki
Young
2011
Author:
Nikki
Young
Cover
Design/Photographs:
Nikki
Young
Recipes:
Nikki
Young
All
rights
reserved.
No
part
of
this
publication
may
be
reproduced,
stored
in
a
retrieval
system
or
transmitted
in
any
form
or
by
any
means,
electronic,
mechanical,
photocopying,
recording
or
otherwise
without
the
prior
written
permission
of
the
author.
IMPORTANT:
Those
who
might
be
at
risk
from
the
effects
of
salmonella
food
poisoning
(the
elderly,
pregnant
women,
young
children
and
those
suffering
from
immune
deficiency
diseases)
should
consult
their
healthcare
professional
about
eating
raw
eggs.
Oven-Roasted Tomatoes
serves 2-4
2 bunches broccolini
cup fresh orange juice
1 tbs balsamic vinegar
Pinch ground sea salt (optional)
In a saucepan on medium heat, steam the broccolini for 4-5 minutes or
until just tender.
Place the orange juice and balsamic vinegar in a small pan over lowmedium heat, cover and simmer for 4 minutes. Cool slightly.
Combine the broccolini with balsamic orange sauce in a bowl to serve.
1 avocado, chopped
2 tsp fresh lime juice
1 tbs chopped fresh coriander
small fresh red chilli, seeded, finely chopped
Process the avocado and lime juice in a food processor until smooth
and creamy. Stir in the coriander and chilli. Season with salt and
pepper.
Garlic Mushrooms
serves 4
500g mixed mushrooms (such as button, swiss brown and pine), sliced
1 tbs lemon juice
6 garlic cloves, finely grated
4 tbs flat leaf parsley, finely chopped
Combine the lemon juice and sliced mushrooms in a bowl.
Heat the oil in a pan on medium heat and fry the grated garlic for 2
minutes or until lightly browned. Add the mushrooms and stir for 8-10
minutes or until the mushrooms are tender.
Serve with fresh parsley.
2 chicken breasts
3 garlic cloves, finely chopped
2 lemons
200g baby spinach
Cut the chicken breasts into even sized pieces. In a bowl combine the
juice of both lemons and garlic cloves. Add the chicken and coat well
then cover with cling film and refrigerate overnight.
Preheat a BBQ grill on high heat.
Place the chicken on the BBQ grill for 4-6 minutes each side or until
cooked.
Serve with a side of baby spinach.
Tuna Skewers
serves 4
Seared Scallops
serves 4-6
500g prawns
4 tbs olive oil
3 cm piece of ginger, thinly sliced
Pinch ground black pepper
Peel the prawns by first removing the head and legs. Peel of the shell
then squeeze the tail of the prawn to remove it from the body. Pull the
vein through the opening at the head of the prawn and discard.
Place a frying pan on medium-high heat with the olive oil and ginger,
stir for 1 minute then add the prawns in batches for 5-6 minutes or
until the prawns are cooked.
Season with black pepper to serve.
Garlic Prawns
serves 4-6
500g prawns
cup olive oil
8 garlic cloves, finely grated
2 spring onions, thinly sliced
Peel the prawns by first removing the head and legs. Peel of the shell
then squeeze the tail of the prawn to remove it from the body. Pull the
vein through the opening at the head of the prawn and discard.
Place a frying pan on medium-high heat with the olive oil and garlic,
bring to bubbling point then add the prawns for 5-6 minutes or until
the prawns are cooked.
Add the spring onions to serve.
Mini-Salmon Quiches
serves 4
1 salmon steak
6 eggs
1 bunch dill
1 lemon (zest and 1 tbs of juice)
Preheat a BBQ grill on high heat.
Place the salmon steak on the grill for 2-4 minutes each side or until
almost cooked through. Leave to cool slightly then flake into pieces
using a fork.
In a bowl, beat the eggs, chopped dill, lemon zest and lemon juice.
Gently stir in the flaked salmon.
Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
Pour the mixture into 6 non stick muffin tin. Bake for approximately
20 minutes until the mixture has set.
Leave to cool slightly before removing quiches from the tin.
Cajun Salmon
serves 2
4 eggs
1 tbs olive oil
Handful of mixed chopped herbs (such as parsley, chives, thyme and
rosemary), finely chopped
Pinch ground black pepper
Heat the oil in a pan on medium heat and add the eggs. Sprinkle the
herbs and black pepper evenly over the eggs.
Cover the pan with a lid for 1-2 minutes until the egg whites have set.
Serve.
2 duck eggs
300g asparagus, ends removed
2 tbs olive oil
cup basil leaves
Boil the duck eggs for 6 minutes. Cool in cold water the peel and
roughly chop.
Place the asparagus in a covered pan with water on medium-high heat
and steam for 3-4 minutes or until tender. Drain and place in a bowl
with the olive oil and basil leaved. Combine well.
Place the asparagus and basil on a plate and top with chopped duck
egg.
4 quail eggs
350g asparagus, ends removed
2 tbs walnut oil
cup walnuts, roughly chopped
Preheat a BBQ grill on high heat.
Place the asparagus on the grill for 5-7 minutes, turning to cook on all
sides or until tender. Place in a bowl along with the walnut oil and
walnuts and combine well.
Boil the quail eggs for 3 minutes. Cool then peel.
Serve the boiled quail eggs with a side of asparagus and walnuts.
2 eggs
1 tbs olive oil
1 tomato, finely diced
avocado, sliced
Beat the eggs in a bowl.
Heat the oil in a pan on medium-low heat and add the egg mixture to
the pan, moving the pan in a swirling motion to make a thin omelette.
Cook for 2-3 minutes until the eggs are to your liking. Remove from the
pan.
Place the diced tomatoes and avocado slices on one edge of the
omelette then roll up to enclose the filling to serve.