Chicken and Pork Paté: Europe meets Vietnam (AND it's Paleo)

  • Published: 10 November 2015

Chicken and Pork Paté: Europe meets Vietnam (AND it's Paleo)

If you're like me, you appreciate that organ meat is good for you but you don't really like it. So the best way to get some of that great stuff inside you is hide it amongst stuff you really love and Mel's your auntie. Liver paté is one of those dishes that can be used as a stunning entree when it's fresh out of the oven like a meat loaf or cold decorated and served as starter with a pretty, light salad (one automatically thinks of soft leaves, mango, walnuts, a grape or, let me at it). You can go for a snack as a style of tapas with chutney or just a slice with homemade paleo ketchup when you're feeling hungry.

Extra Tools needed:
Mincing machine, terrine well greased or a cake tin lined with foil  (just the bottom and length-wise sides and all well greased)
Oven Temp 160 degrees Celsius ( 325 Fahrenheit)
prep time: I worked slowly, took me about 30 minutes and let us agree that we buy organic and local whenever possible?
Cooking time 1-1/2 hours

300 gr. chicken livers
300 grams chicken breast
300 grams pork belly.
Mince pork and chicken breast, chop chicken livers finely if you prefer texture or mince them after the meats have run through the mincer 2X

Meanwhile at low heat soften:
1 medium-sized, finely chopped onion
2 cloves of garlic, minced
2 tbs ghee or coconut oil with
2 large kafir lime leaf,
2 stick lemon grass: using only the inner heart and
1 nub of ginger, minced
When the onions are starting to brown, remove from stove and leave to cool

Add to the meats and mix well:
1/2 cup Paleo soy sauce (I can't get coconut aminos here so use this recipe:substitute paleo soy sauce
4 tbs fish sauce
2 tbs lime juice
a handful of finely chopped coriander leaves (cilantro for the rest of the world)
2 1/2 tbs buckwheat flour
2 red peppers finely chopped
salt and  pepper

Whisk very well in a separate dish:
1 egg
2 tbs coconut cream
Add to the meat mixture and mix well. Again. TASTE!!!!! If it's not good now it won't get any better. Make sure it's what you want and otherwise add NOW!

Pour your mixture into terrine, cake tin or receptacle, cover lightly with foil and place in the oven in a dish of hot water halfway up the sides of your terrine for approx. 1-1 1/2 hours: check by sticking a needle into the center: any liquid that comes out should be slow-welling and transparent. (Or none at all)
Remove from the oven and cover the meat with the foil and press a heavy weight on top so as to make the dish become firm and not crumbly. For this we have Mr. Webster, whose online dictionary might have made his book obsolete but we still like to use it: 

Heavy reading matter...
Heavy reading matter...

This makes or breaks the meat loaf or terrine line: crumbly you got meat loaf, firm and coherent you got a terrine or paté. The taste is good whatever smiley!


An ugly thing of beauty: ready to be beautifiedAn ugly thing of beauty: ready to be beautified


Cubed and served on a light salad with a vinaigrette dressing and some fruit to complement the meatCubed and served on a light salad with a vinaigrette dressing and some fruit to complement the meat

Actually, I took the ultimate risk: I had a small portion of really smooth French-made paté left from yesterday and I added that to this salad as well: the comparison was definitely not odious: the rough and the smooth combined beautifully!

I'n not a bread eater anymore but this (not very good) gluten-free loaf rocks with the paté as a spread
I'm not a bread eater anymore but this (not very good) gluten-free loaf rocks with the paté as a spread


Ready to freezeReady to freeze


Mom's Fish Cakes made Paleo

  • Published: 25 October 2015


Remember these:                                                

Here's a memory: fish cakes made from Pilchards...I can't remember anything but the taste of these: not when she cooked them, how she cooked them, just that she did. We used to eat these with tomato sauce (tomato ketchup for our American friends). It was a cheap protein and with 4 kids to feed our Mom had to count her pennies. Last week when I needed a protein for my Saturday lunch these popped into my head. What a winner! Because it was spur of the moment and this tin was purchased before I went sustainable this is what I used.

Try for the best brand of fish you can find: maybe sustainable if you can find and afford? 

1 largish tin of Pilchards. the one I used was 410gr.    Ring the changes: use sardines or tuna.
1 spring  onion sliced in thin rings OR a tablespoon of dried onions
1 large organic egg loosely beaten
2 tablespoons Paleo flour of your choice. I used Buckwheat flour but you could actually use leftover boiled potatoes mashed up with the fish too. Be adventurous: try a sweet potato!
1/2 teaspoon baking soda
Good pinch of salt
Ground pepper                                                                                                                                                                                                                     

Mash up the pilchards, bone and skin, tomato sauce and all. Add onions,flour, baking soda, salt and pepper. Mix well. Add egg. If your mixture is a bit runny, add half tablespoon until it is a thick pancake substance.                                                                                                                   Heat your frying pan and heat coconut oil or rice oil. Add heaped tablespoons of mixture ( like thick pancakes) and flatten slightly and let it cook at medium until firm.
Turn over . The cooking should take about 4-5 minutes in all. Definitely not more: that makes for dry fish cakes.


Don't eat them piping hot from the pan: let them cool and eat them luke warm or at room temperature, I promise you, the tastes improve. Not chilled either, there is a delicate balance here:-). I tore mine up and used a salsa-like dressing that had all the properties of tomato ketchup without the gunge and sugar of store-bought. Keep your flavours delicate and your fish cakes will reward you with a burst of wow! You want to serve them as finger-food? just fry little pancakes instead of big ones and your guests will be really pleased with your host(ess)ing.



Banana Pancake goes Omelette

  • Published: 27 October 2015


Oh dear: at the tail end of a week of strict paleo eating I run out of what I feel are paleo breakfast ingredients: spinach, ham or salad leaves, in short: whatever makes up a smoothie can make up a paleo breakfast. A bag of carrots and three bell peppers and no meat makes me unhappy and uninspired. Thank goodness I remembered the 1 1/2 banana in the freezer. Eggs are always there and my Saturday was made!

Because I can be incredibly lazy, I didn't feel like frying three pans of pancakes and because it is a very egg-y mixture, I went for an omelette-style mega banana pancake.

For 1 person:

1 1/2 RIPE bananas, mashed.
2 eggs, whisked with:
1/2 tsp (teaspoon) vanilla extract
pinch of salt
1/8 tsp baking powder (I used baking soda, natrium bicarbonate, worked just as well
paleo fat to fry in (I used ghee..not quite paleo but mmm)

Maple syrup (optional)
fresh berries (optional).

Switch on your grill (if you have one)
Mix banana with egg mixture well. Fry in small portions of about 2 tablespoons per pancake at medium temperature, flip when it looks and feels sturdy.
For the omelette: grease your pan well, pour in all the mixture and let it set at medium temperature. Place under grill until it starts smelling good and gets a slight tan.

No grill? Place a lid on your frying pan with a little air vent, turn your temp. down a bit more and leave to set. Flipping is not an option unless you go into the: flip onto plate, slide back into pan and risk a mess. Still edible but: a mess:-).

I used a tablespoon of maple syrup but feel free to use fruit sauce, fresh fruit or nothing extra at all


With thanks to


Gluten-free Brownies: my bestest ever

  • Published: 06 May 2015

                                                                                                                                        2015-05-01 21.14.15 HDR

About 10 years ago I think no one outside of America even knew what a Brownie was. I remember visiting Rouen in France and buying the most disgusting under-baked goo ever: the difference between gooey and unbaked is, to this day, not always apparent. These days Brownies are more pervasive than hamburgers and the variety of recipes is mind-boggling. Manufacturers have hi-jacked the scene and there is some pretty good but also pretty gross stuff available.