Mongolian Pork Stew

Marinade

2 Tbsp Lemon Juice

1/2 tsp Olive Oil

2 tsp Paprika

1 tsp Turmeric

1 tsp Coriander

1/2 tsp Cumin

1/2 tsp Pepper

1/4 tsp Ginger

Stew

1 1/2 lb Pork (cut into cubes)

1 Cup diced Butternut Squash

14 Oz Chicken Stock

1 Cup Diced Carrots

1 Cup Chick Peas (Leave out for full-on Paleo)

1/2 Cup Chopped Onions

1/2 Cup Canned Diced Tomatoes

1 Tbsp Tomato Paste

2 tsp Garlic

1/2 tsp Hot Sauce

Punch of Cinnamon & Allspice

Marinate pork for 30 minutes-4 hours (really, the longer the better).

Heat 2 tsp oil in a pan, add the pork & fry until starting to brown. Transfer to a plate for later.

Add all the remaining ingredients to the pan.

Bring to the boil, and then reduce heat & simmer until vegetables are tender (this will be around 20-30 minutes).

Return the pork that you set aside earlier to the pan, and allow the meat to heat through (this will take somewhere around 5 minutes).

Review:

A favorite! This is so simple, and is a really tasty stew that everyone can enjoy.

Suggestion:

You can mix up the hot sauce if you want something with a bigger kick, but as is will give you a warm (in every sense) stew that is bursting with flavor!

Paleo Carrot & Coriander Soup

2 lbs carrot

1 sprig coriander

1 large onion

1/4 cup coriander

1 dash seasoning

40 fl oz vegetable stock

Stir fry the onion in low fat cooking spray for 5 minutes. Add the sliced carrots, vegetable stock and seasoning (salt and pepper) to taste.

Simmer for 15 minutes until the carrots are tender. Add the chopped coriander.

Liquidize and serve.

Review:

Remarkable how something so simple can yield such delicious results! A definite winner for both the simple cook and the soup enthusiast.

Suggestion:

You can add ham (or bacon) for a little twist. Also, Olive Oil works fine if you don't have a low fat spray. Adding a clove or two (to taste) of garlic with the onions rounds off the flavour nicely,

Paleo Figs and Ham

2 tablespoons Orange Juice

6 small to medium Figs

6 long slices of Prosciutto (trimmed of excess fat)

24 sage leaves

Slice figs lengthways into quarters. Sit a sage leaf on top of each fig quarter.

Slice each piece of ham into 4, wrap a piece of prosciutto ham around each quarter with the ends tucked underneath.

Arrange on to a baking tray, sage leaf side up and brush with orange juice.

Move grill (broiler) tray to lowest position, preheat grill to hot. Grill (broil) for 1- 1 1/2 minutes or until proscuitto is starting to get crispy.

Serve hot or room temperature.

Review:

This is delicious fresh starter, incredibly easy to make but looks very impressive! A great start to a meal or as a snack.

Suggestion:

Use parma or serrano ham in place of the prosciutto if you have trouble locating it (or simply prefer it).

Paleo Hummus (for the purest)

2 Courgettes

3/4 cup (180 millilitres) of Tahini

1/2 cup (120 millilitres) of Lemon Juice

4 Cloves of Garlic

1/4 cup (60 millilitres) of Olive Oil

2 1/2 tsp of Sea Salt

1/2 tbsp of Ground Cumin

Peel and cut the courgettes into small cubes. Add all the ingredients to a food processor and blend until smooth (or at least, hummus consistency).

Review:

We love hummus! The alternative to this uses cashews and isn't everyones ideal (there's a large movement that says cashews are NOT allowed on the Paleo diet). This is a wonderful solution, it tastes great and is very versatile, so you can add any additional flavours you like.

Suggestion:

Sprinkle some Paprika and drizzle a little Olive Oil on top for a lovely authentic feel to your hummus. Just...stay away from the toasted Pitta Bread!

Paleo Hummus

5 garlic cloves (peeled and crushed)

1 tbsp olive oil

juice of 1 lemon

salt and freshly ground pepper

30g cashew nuts

Blend the garlic, oil, lemon juice, seasoning and cashew nuts in a food processor until combined and smooth, adding extra oil if necessary.

Review:

A fantastic alternative to chickpea, a very authentic taste and really simple to make.

Suggestion:

Ease back on the garlic if you're not such a fan, it can really be overpowering.

Paleo Mushroom Soup

1 Medium Onion

1 Clove of Garlic

1 lb Mushrooms

2 Cubes of Vegetable Stock

1 tbsp Olive Oil

Soften the garlic and onion in the oil. Cut up the mushrooms and add to the pan, cook until they start to soften; add stock and simmer for 10 mins.

Blend until all big lumps are gone (will still have a slightly textured feel to it).

Review:

A lovely thick mushroom soup that be tailored to your taste by experimenting with different mushroom types.

Suggestion:

Add some more stock (or water if the stock taste is too over powering) if your soup blends up too thick.

Paleo Pancakes

2 Eggs
1/2 cup (120 millilitres) Coconut Milk
1/2 cup (120 millilitres) Ground Almonds

Makes 5 pancakes

Whisk together and cook as normal

Review:

A great substitute for those that enjoy the Crêpe style pancake, coconut milk has a very creamy taste and the almonds work well to give this pancake a lovely sweet taste either on their own or with an accompliment.

Suggestion:

Slice some bananas, lightly mash and a small amount of set honey. Roll the pancake into a roll wrap.