I wanted a sticky sauce with a lot of punch. I got it.
I based my recipe on the Bourbon Maple Glazed Chicken recipe found here.
A lack of bourbon and maple syrup in the house meant the need for a rethink. As I’m currently living on the Isle of Islay in Scotland, there tends to be a lot of whisky about, and I also happened to have some honey. I wanted something a bit smokey, so I selected Port Charlotte Scottish Barley (40ppm) for the whisky.
I’ve been making jerky on and off for a year now. I still always worry that it wont turn out properly, and I’ll kill someone because they’ve eaten not-quite-dehydrated-enough ‘raw’ meat. Mortality count at the time of posting: 0.
In one of my earlier posts I hypothesised that maple syrup (or sweetener in general) was fairly essential to making tasty jerky. Recent experiments have proved otherwise. This is a good thing because I can make Whole 30 compliant jerky quite easily.
This is how I now make my jerky: Continue reading
This Whole 30, I subscribed to the Whole30 daily email in an attempt to keep me on track. There have been some very useful tips and today’s email (Day 17) has some fantastic ideas for what to do with one of my favourite food accessories … home-made olive oil mayonnaise. I often end up eating it by the spoonful; it’s that good. Here’s a summary of what they suggest: Continue reading
It’s been a looong time since I last made meatballs. I remember them being a bit fiddly, so I usually just end up making a bolognaise-type sauce with mince instead. Fortunately, I decided to give them another go, and it turns out they can be quite easy and worth the little bit of extra effort.
Ras el Chipotle Meatballs
Buckwheat is one of those contested Paleo items. Some love it. Some love to hate it. It’s not a grain; it’s a seed, and while it contains no gluten, it does contain phytic acid which means that like other seeds (and nuts and legumes) it should be properly soaked or sprouted before consumption. Unlike most seeds however, buckwheat has a naturally high level of phytase, which means it can help break down the phytic acid itself if you just put it in some filtered water overnight (see here- steps 1 and 2). It’s definitely not on Mark Sisson’s menu though, as buckwheat has a fairly high level of starch, but that’s precisely why I’m introducing it to my diet.
Activated Buckwheat Bircher
My mum used to make corned beef for us all the time when we were kids; probably because it’s super easy to make for dinner and the leftover cold cuts are superb. I made this recipe for friends on New Years Eve and everyone loved it. Continue reading
I’m trying to increase my intake of sulphurous vegetables upon the advice of Dr Terry Wahls (excellent TEDx talk here). Terry has Multiple Sclerosis and is an advocate of Paleo, but with a greater emphasis on eating lots of non-starchy vegetables – at least 9 cups per day (6+ if you’re a girl) – comprising 3 cups of leafy greens, 3 cups of sulphur-containing (kale is an excellent choice as it is both a leafy green and a sulphurous veg) and Continue reading