Interview with Mark Sisson

Outside of with Paleo Pete Evans is up to in Australia I have recently been introduced to the work of Mark Sisson. Excuse me if it’s taken me a while, and this news is thanks to Ken. Hi Ken! Here’s an interview, so settle back and enjoy.

So have a watch and get back to me with your opinions. I’m seriously impressed.

Mark mentions another American, Joel Salatin, who has transformed his farming practices in alignment with the principles of holistic and grass-fed solutions to ill-health. He was in Oz a while back and ABC Landline caught up with him. This second interview is here.

 

 

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1 Yolk Omelette w Mushrooms, ham and sage

This is one of those brekkies one has when the whole fat thing becomes a little too much. So this is a back-the-fuck-off-omelette. Enjoy.

EQUIPMENT

Skillet, knife, chopping block, bowl for mixing eggs, egg slice.

INGREDIENTS

3 eggs (discard 2 yolks)
4 organic champignons, quartered
2 rashers of Scottsdale ham
several sage leaves
small handful of parsley
3 or four thyme sprigs
butter
freshly ground black pepper

METHOD
slowly melt the butter in the skillet
add mushrooms and ham (both roughly sliced)
whisk the eggs and add to the mix

 

 

Equinox Fusion Chicken with Apple and Warrigal Greens

Today, here in Australia, it’s spring equinox (daytime and nighttime are equal) but I chose not to mention that in the title cause so many of you are just heading into twilight days.

This is kind of a complicated dish because I’m using my nose to create it. I have meditated on how to have it be earthy and magical. The fusion is between Europe, the Middle East and Australia. The spices and apples are mixed with chillies, lemon ad cinnamon to almost give it a sweet and sour attitude.

This dish utilises a whole, twice-chicken. It is meant to be shared. Call your wild things in for company.

EQUIPMENT

Roasting tray, le Creuset cassoulet pot, skewer, sharp knife, string, large pot (for parsnips), chopping block, kitchen paper, stick mixer.

INGREDIENTS

Milawa organic free range pasture fed chicken
1 fresh organic apple
warrigal greens (or English spinach if not in Oz)
peas (amount depends on number of people)
half head cauliflower
10 parsnips
10 small brown onions
1 whole head garlic
half a cup of dry white wine
a cup of chicken stock
organic full cream milk
cream
butter
oil
cinnamon
Raj el hanout
nutmeg
dried chilli flakes

Stuffing
miniature lemon cut in half
small bunch of both sage and thyme

METHOD

1: preheat the oven to 180 degrees
Part-skin the onions and put into the roasting tray with a splash of olive oil, put aside
Wash and pat dry chicken, stuff with sage, thyme, lemon halves, lift the skin above each breast and insert a pat of butter into each cavity, close the opening with the  skewer
Blend a small amount each of chilli, nutmeg, cinnamon, raj el hanout. Massage the chicken with olive oil, sprinkle with the spices and rub in well
Place tray of onions on lower shelf of oven and the chicken on the rack above it so that the juices land in the onion tray.
Cook for three quarters of an hour. Leave to relax a little.

2: place the onions in the cassoulet pot.
Break the chicken into portions and add.
Cut the apple into chunks and add.
Add the florettes of cauliflower and all the garlic (don’t bother peeling).
Add the wine and chicken stock.
Add a little more spice for pleasure.
Put into oven at 180 degrees. Turn down to 100 degrees after 10 minutes. All up cook another 30 minutes.

PARSNIP MASH
Chop parsnip into small cubes (you can remove the woody centres, I’m not), place into a pot and just cover with water. Boil until soft, drain, return to the pot and just cover with milk. Add a dob of butter. Return to the stove and simmer until the liquid is reduced by half.

While doing this put the warrigal greens and peas in steamer and onto a high heat.  Steam until just soft.
Turn off the oven and place the cassoulet  on a heat-proof surface on your table (you’re almost ready to plate)

Back to the parsnip. Use the stick blender to mash it all up. Add a goodly dollop of cream. Stir.

PLATE
Smear a good pile of parsnip mash onto each plate.
A goodly scoop of chicken and veg from cassoulet plus that delicious juice.
Greens to the side.

Bon apetit and equinox blessings! x

 

Fats and Oils

In the 70s we were sold on margarine. Told it was the healthy alternative to butter. We, poor fools that we were in Australia at the time, were as yet unaware of the cuisine of the Mediterranean, let alone all the cuisines we’ve since come to love from everywhere on this magnificent earth. And margerine’ll kill you. That shit is rubbish.

Then, in the 90s, we were turned onto low fat everything. We weren’t told that the manufacturers replaced the fat with sugar; that otherwise there would be no taste. Secret sugars were added to everything.

The result – or one of the harshest realities of consumerism – obesity. Type 2 diabetes in young children. Fast food generation. We’d gone from the chop with mashed potato and peas or a roast on Sunday to chemical alley and numbers like 621 and don’t get me started on food dyes and palm oil’s catastrophic effects on Orangutan populations (so check the labels!)

Now it’s all coming undone. All the lies. All the pushers of food pollution.

Here’s a list to consider. Research to your heart’s healthy content.

PracticalPaleo_GuidetoCookingFats

Make up your own mind x

Eggs, Mushrooms and Moroccan Olive paste

I did, didn’t I? Blast you with food recipes. So you don’t hate me and leave I’m slowing down and will only post a couple a week. Also because I tend to repeat many of the meals here.

Be aware that if you’re trying to shed a few layers of body fat you can always back off on the yolks of eggs and just use the whites. Not as tasty but 100% protein and only trace elements of fat.

EQUIPMENT

Skillet, egg slice, small pot, smiles.

INGREDIENTS

dob of butter
olive oil
3 eggs but only 2 yolks
handful of baby spinach
6 sage leaves
1 large flat mushroom chopped rustically
1 clove garlic, grated
half a medium red chilli finely chopped
fresh ground black pepper
equivalent to Wymah organic olive paste, Moroccan style because it contains no nasties

wyman organic olive paste moroccan style

METHOD

Pop the butter in the pot over a low heat
When just melted add mushies, chilli, sage leaves and garlic. Put the lid on.
Slurp of olive oil into the skillet over a low heat, throw in the spinach to soften.
Crack eggs into the bowl and whip a little with a fork, add to spinach.
Check on the mushies. Probably soft enough now to turn off the heat.
When the eggs are juuuuuust cooked turn off the heat and plate it all up.
Add a goodly teaspoon of olive paste to the side.

Bon apetit! x

Turkish Lamb with Ras el Hanout, figs, Yogurt and Steamed Greens

Middle eastern flavours are all about the spices. And I’m a minimalist so you can be even more exotic if you also have the cupboard full of deliciousness. Even though this seems. . . seems to have heaps of ingredients. . . it, again, is super quick to prepare and cook.

EQUIPMENT

This time I use my old cast iron camp griddle that I bought years ago from the disposal shop in Byron Bay along with the cast iron camp oven that you bury in coals for slow cooking under the stars. If it’s new you have to oil it and put it on a fire outside. You burn off the oil and that seals it so it won’t rust. Always dry it immediately after washing from that day on. It’s like an inside barbecue (but I’ll get to bbq and smoking as we proceed). Also, sharp knife, bowl for marinating lamb, another bowl for the yogurt dressing, chopping block. Kitchen paper to drain lamb.

INGREDIENTS

I’ll do the three things separately. . .

Lamb marinade –

1 teaspoon Raj el hanout
sprinkle dry red chilli
half teaspoon ground cumin
half teaspoon sumac
sprinkle of ground pistachios and sesame seeds (together)
olive oil

Yogurt

a cup of your finest yogurt (I prefer sheep’s milk)
half handful finely chopped mint
1 slice deli char-grilled eggplant
few sprigs parsley
half a fresh red chilli finely chopped
1 clove garlic, grated
olive oil

Veggies for steaming

half cup of baby peas
handful of baby spinach
rustic chopped zucchini (however much you fancy)
a few florets of broccoli
wedge of lemon

For the griddle

marinated lamb
2 fresh figs
2 spears of spring onion
And

freshly ground black pepper
freshly ground coriander seeds

METHOD
I hardly need to tell you now, do I?
Slice 200 grams of best lamb (I’m using butterfly), relatively thin but it cooks super fast so take that into consideration and mix it, in one of the bowls, with the marinade, put aside.

Prepare the yogurt dressing by mixing all those ingredients finishing with a drizzle of olive oil. Put aside.

Prepare the green veggies and pop into the steamer. Have a drink of water.

Light the gas under both the steamer and the griddle.

Lightly oil the griddle and, when hot, place the spring onion and both figs on the heat.

As soon as the steamer steams lay the lamb on the griddle.

Everything is only going to take 30 seconds to a minute so be on it. That lamb must be medium rare so after 10/20 seconds turn it, then same once again, then turn out onto the kitchen paper.

Drain the greens and get them on the plate, then the lamb, then the figs and spring onions which should both be nice and jammy. Finish with the dressing, a sprinkle of pepper and coriander seeds, and a squeeze of lemon on the greens.

Bon apetit! x

Sauteed Salmon w Basil n Tomato Salsa

This was last night’s dinner. I wasn’t going to post this as it is similar to others but… I have yet to give this salsa, and I was halfway through eating it when I thought, fuck it, give it to them. Variety is variety, yes? And so easy. All up it’ll take at most 5 minutes from go to the plate. Chicken thigh would go well with this, as would any white fish like snapper.

EQUIPMENT

skillet, sharp knife, chopping block, bowl for salsa

INGREDIENTS

fresh local salmon
a very ripe tomato
spring onion
fresh green chilli
handful of basil leaves
6 kalamata olives diced
ground clove of garlic
small chunk of sweet potato cubed
extra virgin organic cold pressed olive oil
quarter of a lemon
freshly ground black pepper

METHOD

Pop the sweet potato in a small pot and just cover with water. Lid on and set to boil.
A small amount of oil in the skillet and heat to very hot, put in salmon skin side down (for crispy skin), turn the heat right down.

While they are doing their thing, dice the tomato, finely cut the chilli, spring onion and olives, grate the garlic and roughly tear the handful of basil leaves.

Turn the salmon.
Test that the sweet potato is soft, drain and cover with the saucepan lid. Put aside.

Put all the salsa ingredients into the bowl and moosh it all together with your hands. Add a splash of olive oil.

Turn the sweet potato out onto the plate, cover with the salsa, cover that with the fish.
Sprinkle with pepper and add a squeeze of lemon.

Bon apetit! x