Google+ Cave Food Kitchen

Lamb Pastilla

To be honest, I don't cook lamb very often, not that I don't like it, but it's a meat with a distinct taste and I'm not always sure what to do with it :-)
But when I saw a cooking show that was showing how to make a pastilla, I started thinking on how I could fit that into the paleo diet and figured it wouldn't be too difficult.

Pastilla is a traditional Moroccan dish, and is basically a meat-pie, usually with chicken. It combines sweet and salty, something you see often in the Moroccan cuisine.
Again, this recipe uses lamb, but you could use any type of meat, for example left-overs.

To make 5 pastilla's


600 grams of lamb, preferably cut into small strips
1 onion, chopped
60 grams of raisins
1 tsp turmeric
1/2 tsp cinnamon
2 cloves of garlic, chopped
1/2 tsp caraway seeds
coconut oil to cook with
olive oil
1 tbsp sesame seeds
5 sheets of coconut wraps

In some oil, cook the onion with the turmeric & cinnamon until tender, then add in the garlic and cook for 5 more mins. The add in the lamb & caraway seeds and cook the lamb until fully cooked.
Meanwhile, heat the oven to 160C and take a shallow oven-dish and drizzle it with some olive oil.


When the lamb is done, add in the raisins and mix thoroughly. Now take
a Paleo Wrap and scoop some lamb mix on it, and fold the sheet closed like an envelope. When you've filled all the sheets, place them with the fold down in the oven-dish and brush a little olive oil on the outside. Sprinkle some sesame seeds on top and bake then for about 20-25 until they get brown.

** If you eat dairy, a nice extra is to add some crumbled feta cheese into the lamb, so the sweet/salty combination is even stronger!

Serve this with some green beans and a refreshing cucumber/tomato/mint salad.


Steak & Anchovies

This may sound like a strange combination, but you'd be surprised how the bold flavors compliment eachother in just the right way.

To start, get the following ingredients: (for 2 steaks)

1/3 cup olive oil
4 anchovies
salt
black pepper
2 tbsp fresh rosemary leaves

Grind the ingredients together in a food processor, and pour into a small sauce pan. Warm the sauce,
but do not boil.

Next, cook the steaks to your liking, but best is medium-rare. When done, rub some of the sauce on top of the steaks and serve with a sweet potato mash and salad.


Tendergrass Farms