Eggplant & gammon

As mentioned, we did bunker a lot of gammon after Christmas. Because of that, some creativity is needed in order to not get fed up by it. This innovative dish with eggplant and tomato sauce in a cast iron ramekin turned out really nice. Find the recipe below.

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Dinner served in cast iron ramekins.

In order to reduce any possible bitterness of the eggplant, slice them and sprinkle salt over. Let the salt drag out liquid for about 10 minutes and dry them with a paper towel. We don’t always do that and usually the eggplant is fine anyway, but this time I thought it was convenient to make the slices a bit softer as well so that they could be fitted into the ramekins.

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First, salt the eggplant slices.

Ham and eggplant in tomato sauce

Ingredients used:

  • Pre-cooked gammon
  • Eggplant in slices
  • Crushed, canned tomatoes
  • Dijon mustard
  • Fresh garlic
  • Dried basil
  • Goat cheese

How to:

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Ingredients used in the dish.
  1. Place the sliced eggplant in suitable oven ramekin and bake in the oven at 225°C for about 15 minutes, until soft and slightly browned.
  2. Mix the canned tomatoes with dijon mustard, pressed garlic, basil, salt and pepper. Dice the ham in small cubes.
  3. Put the ham in the eggplant and cover with the tomato sauce.
  4. Top with some goat cheese.
  5. Finish off in the oven at 225°C for another 15 minutes until the goat cheese is golden.
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Eggplant and gammon in tomato sauce topped with goat cheese and some greens.

Serve with some greens and a nice glass of red wine if you like.

The cast iron ramekins not only keep the food warm throughout the dinner, they seems to add a lot of iron to the food as well based on the iron taste that the food gets. Very nice!

Happy cooking,

Cecilia & Magnus

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Beets in cast iron forms

For Christmas Cecilia got these nice cast iron forms from her work and we thought is was high time to try them out!

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The cast iron forms filled with beets.

We chopped up a portion each of beets and placed in each of the two forms, seasoned with pepper and topped with coconut oil. We then placed them in the oven for 30 minutes at 200 °C.

After those thirty minutes we added pieces of leftover chicken and matured feta cheese. The forms then went back in the oven for another fifteen minutes.

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Oven roasted beets with chicken and matured feta cheese.

This is the first time we tried this particular brand and type of matured feta cheese. It is matured to give it a more intense flavour with quite a lot more character than the usual brand of feta cheese that we tend to buy. Definitely not the last time we try that out!

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Enjoying a nice dinner with a glass of red wine.

We were really happy with the final result. A simple meal, but with the matured feta cheese and the cast iron forms it kind of made it feel like a restaurant dish anyways. I guess it all comes down to the ingredients and that this feta cheese definitely was something extra!

The cast iron pans/form was really useful as well and a nice different way of serving. The really nice thing about them is that it is possible to use them both on the stove as well as in the oven, unlike many other ceramic oven ramekins. So, you will probably see more of them in the future.

Happy paleo,

Cecilia & Magnus

Wild duck w. blueberry sauce

Duck is something we really enjoy to eat, but we have not been able to find any free-range organic raised here where we live. But we tried wild duck instead, which isn’t really the same due to lack of fat in the meat. Still tasty though, but a bit to much carcass and a bit too little amount of meat on it in our opinion. To serve more than two people you would need to have more than one duck. Make sure to cook some bone broth of the carcass though!

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The breast fillet was served with some mash of root celery and swede, oven baked champignons and a sauce of reduced bone broth, crushed tomatoes and blueberries! Amazingly rich in flavor! Berries goes so well together with wild meat.

Oven-roasted wild duck

  1. Heat the oven to 250°C and let the oven ramekin be heated up in the oven as well.
  2. When hot, place the duck in the ramekin and leave in the oven for about 8 minutes on one side.
  3. Turn the duck to the other side and cook for another 8 minutes.
  4. Remove from the oven, add salt and pepper and wrap in aluminum foil.
  5. Let it rest for 30-90 minutes before serving it.

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Blueberry tomato sauce

Ingredients used:

  • Bone broth
  • Crushed tomatoes
  • Blueberries (ok with frozen ones)
  • Lemon zest
  • Garlic
  • Dijon mustard
  • White wine vinegar

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How to:

  1. Let the bone broth, tomatoes, blueberries, garlic and dijon mustard boil for at least one hour at low temperature. It should reduce down to a paste almost, so don’t use the lid on the pot.
  2. Taste and add some vinegar, lemon zest and some salt and pepper.

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Serve with a nice red wine and top everything with a good quality olive oil.

Happy cooking,

Cecilia & Magnus

Kale with goat cheese and pomegranate

We have had something of a renaissance for pomegranate the past few weeks. It is really an amazing fruit and it goes really well with many different vegetables and meats. In a previous post we combined it with what is possibly our season favourite, brussel sprouts. This time we made a nice salad of kale, goat cheese and pomegranate to go with some meat patties.

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Wonderful dinner with a fresh salad and meat patties.

We started with just ripping the kale apart to smaller pieces and then started to pick out the seeds from the pomegranate.

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The ingredients for the kale och pomegranate salad.

Next we just mixed the three ingredients in a bowl and started to prepare the meat patties. To fill out the meal we also roasted some butternut squash in the oven.

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The salad bowl.

For the dinner we topped the dish with a nice olive oil as well as some elderflower vinegar and enjoyed with a glass of red wine.

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Enjoying the colourful dinner.

Don’t forget to season with salt and pepper!

Happy paleo,

Cecilia & Magnus

Heart w. pomegranate, brussel sprouts and cauliflower salad

In this post we will share a recipe for a wonderful side-dish inspiration as well as connecting back to what one can do with a whole cow’s heart.

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Dinner with sliced heart, oven roasted brussel sprouts and cauliflower served with feta cheese and pomegranate.

First out is the side-dish. We have really enjoyed the availability of brussel sprouts at FRAM the past few weeks. The dinners with the brussel sprouts have probably been the ones that we have looked forward to the most. Anyhow, we thought we would share a new way of enjoying them.

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Ingredients for the side dish.

The ingredients for the side dish was:

  • 300g brussel sprouts
  • 1 small head of cauliflower
  • Coconut oil for oven roasting
  • 1 pomegranate
  • 150g feta cheese
  • salt and black pepper to taste

Start the oven at 175 °C. Pick apart the cauliflower head into smaller heads and mix with the brussel sprouts in a ramekin. Season with pepper and salt and top with coconut oil.

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Readying the vegetables for the oven.

Put the ramekin into the oven for about 40 minutes. Watch the brussel sprouts so that they don’t get burnt though… In that case lower the temperature slightly or cover with some aluminum foil.

While waiting for the vegetables to get ready, separate the pomegranate seeds from the fruit. There is a tonne of “best ways” of doing this around, but the by far easiest that we have found is to just slice the pomegranate in half and then systematically pick out the seeds. It takes some time, but it definitely yields the best results and the process is actually quite mindful, so definitely not a waste of time.

As meat to this dinner we made some slices of the whole cow’s heart that we bought the other week. In the end we managed to slice up some beautiful steak-like pieces that we seasoned before frying in our cast iron pan.

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Slices of cow’s heart, nicely seasoned.

Remove the vegetables from the oven and place on the plate, top with pomegranate seeds and crumbles of feta cheese. Finish it all of with a nice olive oil.

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Dinner is ready and enjoyed with a glass of greek red wine to go with the feta cheese.

We were actually surprised of the tastiness of the sliced heart. Much better than a normal piece of meat and so much more nutritional! The slices were really tender and heart has just a wonderful taste. Definitely not the last time we do this! Together with the dinner we had a nice Greek wine, that we thought would go well with the feta cheese. It was okay, but not too interesting unfortunately. The food itself though, was a great success!

Happy paleo eating,

Cecilia & Magnus

Oxtail stew w. leek and allspice

Recently there was campaign on this pretty leek in our store, so we bought a few of them. And of course, one of them had to be used with our favorite meat, the oxtail, in a stew! A simple one with only allspice and bay leaves as seasoning together with the leek and a red onion.

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Oxtail stew with mashed turnip and swede.

The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!

Paleo oxtail stew

Ingredients needed:

  • Oxtail
  • Bone broth
  • Leek
  • Red onion
  • Allspice
  • Bay leaves
  • Salt and pepper
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Ingredients used in the oxtail stew.

How to:

  1. Chop the leek and onion and fry them until soft in the pot.
  2. Add the oxtail and cover with bone broth + water if needed.
  3. Grind the allspice in the mortar if you have whole seeds and add together with a few bay leaves and salt and pepper in the pot.
  4. Let it boil for about 30 minutes and then rest in the Wonderbag for at least 5 hours, or leave it to simmer on the stove top.
  5. Let it boil a couple of minutes on the stove top before serving.
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Oxtail stew coming out of the Wonderbag.

The bone broth we used in this stew was freshly made in the Wonderbag just before. The Wonderbag really have a hard time during our weekends!

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Paleo dinner with oxtail stew and red wine.

A nice Italian red wine was enjoyed to the dinner as well.

Happy oxtail cooking,

Cecilia & Magnus

Friday boeuf tartare

The past few Fridays we have had boeuf tartare mainly for its simplicity, but also because it is just such a wonderful dish! This time we had it with fermented cucumber, cabbage and the rest of the elderflower capers that we also had last time we ate boeuf tartare.

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Boeuf tartare with fermented vegetables and roasted brussel sprouts.

The real advantage with having something that doesn’t require cooking is that after a long work week one can simply put it on the table and enjoy. That said, we have had the habit of cooking something warm as a side, which somewhat defeats that purpose, but it is a huge difference only waiting for some brussel sprouts to finish in the oven compared to making meat patties or roasting a steak as well.

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The sides, femented cucumber, dijon mustard, elderflower capers and chopped red onion.

After having tried both red and brown onion with the tartare we have decided that the red ones matches slightly better, so that is what we will go with most of the time in the future as well.

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Some green leaves and a salad dressing of olive oil, balsamic vinegar and garlic was a nice addition as well.

In addition to chopped red onion we had some fermented cucumber, dijon mustard, elderflower capers and a green salad with a garlic, balsamic vinegar and olive oil dressing.

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Perfect simple Friday night dinner.

This time I (Magnus) went by FRAM on the way home from work to buy the minced meat for the tartare and took the opportunity of buying some fresh brussel sprouts as well as some mushrooms, which were all oven roasted and served with the tartare.

At the moment we will probably keep up with the trend of having boeuf tartare on Fridays, at least until we have gotten bored with it. But, if people can have Tacos every Friday, why can’t we stick with boeuf tartare?

Happy paleo weekend!

Cecilia & Magnus