Main Dishes – Welcome in the middle of nowhere

Salmon Poke Bowl 🍚

By patoftheshire

On 7th May 2020

In A hobbit cookbook & pantry

~ 2 Servings ~ Time 1h ~ Marinated ~ 4 days in the fridge ~

Ingredients

Marinated salmon

240 gr smocked salmon
2 medium green onions
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp lemon juice
1 tbsp sesame seed
1 tsp Sriracha sauce
1 tsp rice vinegar

Rice

1 bag of Konjac Rice from yu & mi
1 tbsp avocado oil
1 tbsp rice vinegar

Topping

2 small avocado (160 gr)
1 nori seaweed sheet
30 gr pickled ginger

Steps

Prepare the marinade, add soy sauce, toasted sesame seed, lemon juice and rice vinegar mix with the salmon cut in small pieces. Let marinate.
Once marinated add the green onions, sesame seed and sriracha sauce.
Prepare the konyaku rice as precise on the packaging you use. Once cooked drain well place in a pan with avocado oil and rice vinegar ’till perfumed.
Crisp up the nori sheet in a hot pan greased with avocado oil, Halve and slice the avocados.
Assemble the bowl : place the rice, the salmon mix, the crisp nori sheet, the avocado and top with some pickled ginger.

Tools and time

Preparation time : 1 hour
pan

Nutritional data

Original recipe @ Keto & Paleo Salmon Poke Bowl

Stuffed eggplant 🍆

By patoftheshire

On 2nd May 2020

In A hobbit cookbook & pantry

~ 4 Servings ~ Time 1h30 ~ 5 days in the fridge ~

Ingredients

500 gr beef mince
200gr Passata
40 gr parmigiano
2 medium eggplant
4 tbsp avocado oil
2 garlic cloves
2 tsp onion granules
2 tsp Italian seasoning
1 tsp cumin

Steps

Cut the eggplant in half and scrape the inside, place salt on all the eggplant, place the scraped eggplant in the oven for 20 min @ 150C and the cubes in a pan to reduce.

2. In a pan place the avocado oil, the crushed garlic cloves, the mince and all the spice and mix well. Add the Passata and the eggplant cubes well reduced, mix and cook well.

3. Take the half eggplant from the oven and fill them with the mince mix.

4. Sprinkle with the parmigiano and place in the oven for 15-20 min @ 180C.

Tools and time

Preparation time : 1h30 hour

Nutritional data

Original recipe @ Mrs. Gerolds Kitchen

https://www.youtube.com/watch?v=RtblZ8rwhWw

Mont d’or 🧀

By patoftheshire

On 24th November 2019

In A hobbit cookbook & pantry

Pull apart pizza bread

By patoftheshire

On 10th October 2019

In A hobbit cookbook & pantry

~ 12 Servings ~ Time 1 h ~ Preheat oven 175C ~ 3 Days in the fridge ~

Ingredients

Wet ingredients :

1/2 cup marinara sauce
2 large eggs white
1/2 cup of lukewater (120ml)
1 tsp of ghee or oil

Dry ingredients

120 gr diced spanish chorizo or pepperoni
3/4 cup sesame seed flour (60gr)
1/3 cup grounded flax seed (50gr)
1 cup finely grated parmesan
1/4 cup psyllium husk
2 tsp baking powder
1/4 tsp salt

Topping

1 cup shredded mozzarella cheese or other grated cheese (113gr)
Option: any leftover of marinara sauce

Steps

Preheat the oven @ 175C.
Prepare the marinara sauce 1/2 cup needed for the bread. Mix the marinara sauce with egg whites and water
Dice the chorizo into small pieces set aside.
combine all dry ingredients.
Pour the marinara with the dry ingredient mix well, add the chorizo combine.
make 12 buns, place in the skillet and in the oven for 25-30min.
top with the grated cheese and return to the oven for another 5 min or until cheese in melted and crisped up.
remove the bread from the oven put on a cooling rack to prevent the moist, cool down. serve with the remaining marinara sauce. keep 3 days in fridge or 6 month in freezer.

Nutritional data

Original recipe @ Pull-Apart Keto Pizza Bread

Baked Buffalo Chicken Wings

By patoftheshire

On 20th September 2019

In A hobbit cookbook & pantry

~ 4 Servings ~ Time 60 min ~ Preheat oven 180C ~ 4 days in the fridge ~

Ingredients

1 kg chicken wings
1 tsp paprika
1/2 tsp garlic powder
3/4 tsp sea salt
1/2 tsp pepper
1/2 tbsp gluten-free baking powder
Optional: 1/2 tsp onion powder
1/2 cup (120 ml) buffalo sauce = (5 tbsp (75 ml) Sriracha + 3 tbsp (45 ml) melted unsalted butter or ghee or coconut oil+ 2 tsp coconut nectar).

Steps

Preheat the oven @ 18oC.
Clean the chicken and pat dry with kitchen paper
Mix the spices and baking powder in a bowl. Sprinkle over the chicken wings and toss well to combine.
Add the buffalo sauce and mix until fully coated. Place the Keto Buffalo Chicken Wings on a greaseproof lined baking tray.
Bake in the oven for 45 – 50 mins until crispy, turning once. (For crispier skin, broil under the grill for an additional 2 – 3 minutes per side.)
Best eaten fresh and crispy but can be stored in a fridge for up to 4 days.

Nutritional data

Original recipe @ Keto Baked Buffalo Chicken Wings

Grilled Yakitori Chicken Skewers

By patoftheshire

On 11th March 2019

In A hobbit cookbook & pantry

-A Japanese Homestyle Cooking recipe –

Ingredients

1/4 cup (60 ml) mirin
125 ml soy sauce
500 g boneless chicken
200 g chicken livers
4 fresh shiitake mushrooms, stems discarded
1 leek, cut into pieces
2 green bell peppers, cut into squares
8 metal skewers 20 cm long
Seven-spice chili mix
Lemon wedges, to garnish

Steps

1- To prepare the sauce, combine the mirin and soy sauce in a saucepan and bring to a boil. Reduce the heat to low and simmer for 15 minutes, reducing the sauce to 1 cup.

2- Cut the chicken and liver into cubes, then thread them through the skewers, alternating with pieces of the mushroom, leek and bell pepper.

3- Heat the grill and put sauce on the skewers

4- Grill the skewers for 2 to 3 minutes turning 3 or 4 times and put sauce on each time until the liver and chicken are cooked. Don’t overcook.

5- Remove from the heat, sprinkle with the 7 spice chilli mix and serve with lemon wedges.

Nutritional data

Okonomiyaki prawn pancake

By patoftheshire

On 3rd March 2019

In A hobbit cookbook & pantry

-A Yo! sushi recipe –

~ 4 Servings ~ Time 30 min ~ 3 Days in the fridge ~

Ingredients :

600 g a Savoy cabbage shredded
1 leek cut in half length way and thinly sliced
1 carrot peel and shredded
100 g beansprouts trimmed of their roots
20 g fresh root ginger peeled and grated
4 tbsp coconut flour
1 tsp salt
2 tbsp water
4 medium eggs
1 tbsp avocado oil or butter
200g cooked prawns
1/2 sheet of nori crushed to garnish.

Steps

So prepare all the vegetables
Put all the vegetable in a mixing bowl, add the flour, water salt and eggs, mix well.
Heat a large non stick frying pan add the oil (or butter), cook the mixture on one side only, for 5 to 7 minutes or firm
Lay the prawns on the uncooked top side then turn the pancake over, cook for another 4 to 6 minutes or until firm and lightly browned.
Transfer the pancake on a chopping board cut in wedges, garnish with crushed nori. Serve hot and enjoy !

Nutritional data

Tandoori Chicken casserole

By patoftheshire

On 16th February 2019

In A hobbit cookbook & pantry

-A keto diet blog recipe –

This recipe is a free interpretation of the Low-Carb Tandoori Chicken Kebabs from the keto diet blog, as I don’t have skewers I’m gonna do it the casserole way. It’s a long recipe, because the chicken need to be marinated over night.

Ingredients :

2 medium chicken breasts (340 g)
1 small courgette, cut into ribbons (100 g)
1 small red onion, cut into wedges (60 g)

Marinade:

1 + 1/2 garlic cloves, finely chopped
1 small red chilli, finely chopped
1 tbsp grated ginger
1 tbsp fresh lemon juice
1/2 tsp fresh lemon zest
3 heaped tbsp full-fat Greek yoghurt (90 g)
1/2tsp cinnamon powder
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/4 tsp turmeric powder
1/8 tsp cayenne pepper
1/4 tsp saffron strands
1/4 tsp sea salt, or to taste

Steps :

Shred the ginger.
Cut the red chillie and peel the garlic cloves.
Crush all the wet spices, in a mortar.
Add the crushed spice to the lemon juice.
Combine greek yaourt and all the spices. The marinade is ready.
Cut and dispose the chicken in the marinade bowl, let infuse over night.
Cut the courgette in ribbons and onion in wedges and put it in a casserolle dish.
The day after, combine the vegetable with the marinated chicken.
Cook in the oven for 10 min @ 200 degres. Serve and enjoy !

The rest of the marinade can be use as a sauce with a totally amazing taste with Shirataki rice, and surprisingly not that hot. See below with the rest of the stuffed flank.

Nutritional data

Stuffed flank steack

By patoftheshire

On 16th February 2019

In A hobbit cookbook & pantry

This week, for sunday, as every sunday are supposed to be an out of the ordinary sharing meal, on the table big plate of specially cooked food (could saying graces could be the same lol).

So this is it i bought my 600 gr flank steak at the butcher, hoping that i’m not going to waste it because that’s a hell of a piece of meat :p

~ 4 Servings ~ Time 1h ~ 5 Days in the fridge ~

ingredients :

600 g flank steak
100 g roasted red peppers (see recipe here)
200 g feta cheese in cubes
50 g (1 cup) baby spinach leaves
Salt and pepper

Steps :

1- Preheat oven to 170 °C/ 340 °F. Remove the steak from the fridge. Lay some baking paper or cling wrap on your kitchen bench and place the flank steak on it. Cover with another sheet and pound the meat until it is thin enough to roll easily, about 1 cm.