Paleo Cookbook

Website:
www.paleocookbook.com
Nikki Young 2011
Author: Nikki Young
Cover Design/Photographs: Nikki Young
Recipes: Nikki Young

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise
without the prior written permission of the author.
IMPORTANT: Those who might be at risk from the effects of salmonella food poisoning (the elderly,
pregnant women, young children and those suffering from immune deficiency diseases) should consult their
healthcare professional about eating
raw eggs.

Roast Cauliflower Florets with Garlic & Lemon

serves 8

1 cauliflower, broken into florets

2 tbs olive oil
6 garlic cloves, finely grated
1 lemon, thinly sliced
Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
Place all the ingredients in a bowl and combine well.
Line a baking tray with baking paper. Place the cauliflower on the tray
and bake in the oven for 20-30 minutes or until the cauliflower florets
are lightly golden and tender.
Serve.

Honey & Thyme Glazed Pearl Onions

serves 8

1 tbs olive oil

500g pearl onions
1 tbs manuka honey
1 tbs fresh thyme leaves
Heat the oil in a pan on medium heat and fry the onions for 6-8
minutes or until they are lightly browned.
Add the honey and thyme to the pan along with 1 cup of water. Cook
for 15-20 minutes or until the onions have become tender and the
liquid has evaporated.
Serve.

Honey Spiced Baby Carrots

serves 4

200g baby carrots

2 tbs olive oil
2 tbs honey
Pinch of cayenne pepper
Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
Line a baking tray with baking paper. Place the baby carrots on the
tray and coat with the olive oil, honey and cayenne pepper. Bake in the
oven for 20-30 minutes or until the baby carrots are lightly golden.
Serve.

Sauted Shiitake Mushrooms & Asparagus

serves 4-6

300g shiitake mushrooms, stems removed, thinly sliced

300g asparagus, sliced diagonally
1 tbs olive oil
1 tsp apple cider vinegar
Place the olive oil in a frying pan on medium heat and fry the
mushrooms for 8-10 minutes or until lightly browned.
Steam the asparagus in a pan with some water until slightly tender,
drain then combine with the mushrooms in a bowl along with the apple
cider vinegar.
Serve.

Sweet Potato & Tomato Galettes

serves 4

4 tbs olive oil

2 tsp fresh thyme leaves
1 medium sweet potato, cut into paper thin slices
2 medium-large roma tomato, thinly sliced into 8 slices
Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
Combine the sweet potato slices, thyme and 2 tbs olive oil in a bowl.
Place an even portion of the slices on a baking tray lined with baking
paper, overlapping the slices into a spiral.
Top the spirals with an even portion of the sliced tomato. Drizzle the
remaining olive oil over the top of the tomato slices then place in the
oven for 20-30 minutes or until the sweet potato slices have slightly
crisped.
Serve.

Oven-Roasted Tomatoes
serves 2-4

2 punnets cherry tomatoes, halved

1 tbs olive oil
1 tsp rosemary leaves, finely chopped
cup chives, finely chopped
Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
Place the tomatoes, olive oil and rosemary in a bowl and combine well.
Line a baking tray with baking paper. Place the tomatoes on the tray
and bake in the oven for 10-15 minutes or until the tomatoes are
lightly browned.
Cool slightly then combine with the chopped chives to serve.

Roasted Eggplant with Red Wine Vinegar

serves 4-6

2 small-medium eggplants, cubed

cup olive oil
2 tbs red wine vinegar
Ground sea salt
Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
Line a baking tray with baking paper. Coat the eggplant in the olive oil
and salt then place the eggplant on the tray and bake in the oven for
25-30 minutes or until the eggplant is lightly browned.
Cool slightly then coat with the red wine vinegar to serve.

Broccolini with Balsamic Orange Sauce

serves 2-4

2 bunches broccolini
cup fresh orange juice
1 tbs balsamic vinegar
Pinch ground sea salt (optional)
In a saucepan on medium heat, steam the broccolini for 4-5 minutes or
until just tender.
Place the orange juice and balsamic vinegar in a small pan over lowmedium heat, cover and simmer for 4 minutes. Cool slightly.
Combine the broccolini with balsamic orange sauce in a bowl to serve.

Avocado & Chilli Butter

serves 4-6

1 avocado, chopped
2 tsp fresh lime juice
1 tbs chopped fresh coriander
small fresh red chilli, seeded, finely chopped
Process the avocado and lime juice in a food processor until smooth
and creamy. Stir in the coriander and chilli. Season with salt and
pepper.

Thyme Grilled Eggplant Slices

serves 2-4

1 medium eggplant, sliced lengthwise

cup olive oil
1 tsp fresh thyme leaves
Pinch ground sea salt (optional)
Preheat a BBQ grill on high heat.
Combine the olive oil and thyme in a small bowl.
Brush both sides of eggplant slices with the olive oil and thyme
dressing.
Place the eggplant slices on the grill for 5-7 minutes each side or until
tender and golden brown.
Season with sea salt if desired.

Almond Milk & Sweet Potato Puree

serves 4-6

1 medium-large sweet potato

cup almond milk
Pinch ground sea salt (optional)
Pinch ground black pepper
Place the diced sweet potato in a covered pan with water on mediumhigh heat and boil for 10-15 minutes or until tender. Drain and cool
slightly.
Add the almond milk and mash with a fork until a smooth consistency
has been reached.
Season with salt and pepper if desired.

Garlic Mushrooms
serves 4

500g mixed mushrooms (such as button, swiss brown and pine), sliced
1 tbs lemon juice
6 garlic cloves, finely grated
4 tbs flat leaf parsley, finely chopped
Combine the lemon juice and sliced mushrooms in a bowl.
Heat the oil in a pan on medium heat and fry the grated garlic for 2
minutes or until lightly browned. Add the mushrooms and stir for 8-10
minutes or until the mushrooms are tender.
Serve with fresh parsley.

Avocado & Olive Salsa

serves 2-4

1 avocado, finely chopped

cup pitted green olives, coarsely chopped
1 tbs chives, finely chopped
1 tbs fresh lemon juice
Place all of the ingredients in a bowl and combine. Cover with cling
wrap and set aside for 1 hour to develop the flavours.
Serve.

Deliciously Crunchy Cabbage & Lettuce Salad

serves 6-8

small white cabbage (thinly sliced)

small iceberg lettuce (thinly sliced)
cup roasted walnuts (roughly chopped)
4-5 tbs mayonnaise
Place all of the ingredients in a large mixing bowl and combine well.
Add a pinch of freshly ground black pepper to season if desired.
Serve.

Balsamic Wilted Spinach & Tomatoes

serves 4-6

300g baby spinach

1 punnet cherry tomatoes, halved
1 tbs olive oil
2 tbs balsamic vinegar
Place a frying pan on medium-high heat and add the spinach, stir
constantly until just wilted.
Add the cherry tomatoes, olive oil and balsamic vinegar and stir for 2
minutes. Remove from the pan and serve.

Sweet Potato Tortilla

serves 6-8

1 medium sweet potato, diced

3 tbs olive oil
1 large brown onion, thinly sliced
8 eggs
Place the diced sweet potato in a covered pan with water on mediumhigh heat and boil for 10-15 minutes or until tender. Drain.
Heat the oil in a pan on medium heat and fry the onion for 5 minutes or
until softened.
Add the sweet potato and gently press down into the pan.
Whisk the eggs together lightly in a bowl then pour evenly into the
frying pan over the top of the sweet potato and onion. Cover and cook
on low-medium heat for 20-25 minutes or until the eggs are just set.
Place on a serving plate to serve.

Melon Chilli Salad

serves 6-8

rockmelon, cut onto 2cm cubes

honey dew melon, cut onto 2cm cubes
2 long red chillies, seeded, thinly sliced lengthways
1 handful of mint leaves
Place all of the ingredients in a large mixing bowl and combine well.
Serve.

Pea & Mint Soup

serves 4-6

500g frozen peas

2 litres chicken stock (or vegetable stock)
bunch of mint, finely chopped
Heat the stock in a saucepan until simmering. Add the peas to the
stock and return to the boil. Once the peas are soft turn off the heat
and leave to cool slightly.
Add the mint leaves to the soup, reserving a few for presentation.
Using a hand blender, puree the soup until smooth. Return to the heat
if the mixture has cooled too much.
Serve with chopped fresh mint on top.

Fennel, Green Bean and Pecan Salad

serves 4-6

500g green beans, top and tailed

1 medium fennel bulb, thinly sliced
cup pecans, roughly chopped
4 tbs pecan oil
Place the green beans in a covered pan with water on medium-high
heat and boil for 8-10 minutes or until tender. Drain and cool slightly.
Combine the beans in a bowl along with the fennel, pecans and pecan
oil.
Serve.

Herb Dressed Beetroot

serves 2-4

300g small beetroots, unpeeled

1 handful of chopped herbs (such as parsley, dill and chives)
3 tbs olive oil
Place the beetroots in a covered pan with water on medium-high heat
and boil for 30-40 minutes or until tender. Drain, cool slightly then
peel the beetroots.
Cut the beetroots into quarters and place in a bowl along with the
herbs and olive oil. Combine well then serve.

Beetroot & Pomegranate Salad

serves 4-6

800g golden beetroot, unpeeled

Seeds from pomegranate
4 tbs lemon juice
6 tbs olive oil
Place the beetroots in a covered pan with water on medium-high heat
and boil for 30-40 minutes or until tender. Drain, cool slightly then
chop the beetroots into bite size cubes.
Put the beetroot in a bowl along with the pomegranate seeds, lemon
juice and olive oil. Combine well then serve.

Sauted Spinach with Raisins

serves 4

1 tbs olive oil

500g baby spinach
cup raisins
Ground sea salt (optional)
Place a frying pan on medium-high heat and add the spinach, stir
constantly until just wilted.
Place the spinach in a bowl and combine with the raisins and salt.
Serve.

Parsley Side Salad with Black Currant Vinegar

serves 2-4

1 bunch parsley (roughly chopped)

6 slices prosciutto (diced)
6 brazil nuts (roughly chopped)
2 tbs black currant vinegar
Place all of the ingredients in a bowl and combine.

Prosciutto & Lemon Brussels Sprouts

serves 2-4

300g brussels sprouts, quartered

1 tbs olive oil
2 tbs lemon juice
6 slices prosciutto, thinly sliced
Steam the brussels sprouts in a pan with some water until tender.
Drain the water then place the brussels sprouts into a bowl with the
lemon juice and combine.
Place a frying pan on medium-high heat and fry the sliced prosciutto
for 1-2 minutes or until lightly golden.
Place the brussels sprouts in a bowl and top with the prosciutto to
serve.

Sauted Baby Spinach with Crisp Prosciutto

serves 2

6 slices prosciutto, sliced

1 bunch baby spinach
2 tsp lemon juice
Pinch ground black pepper
Place a frying pan on medium-high heat and fry the sliced prosciutto
for 3-4 minutes or until crisp. Remove from the pan and place to the
side.
Return the pan to the heat and add the spinach, stir constantly until
just wilted.
Place the spinach in a bowl and combine with the lemon juice and
freshly ground black pepper.
Top with crisp prosciutto to serve.

Mince & Pumpkin Patties

serves 4

400g mince meat

1 cup roast pumpkin (mashed)
2 tbs sumac
1 egg yolk
Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
Combine all the ingredients in a bowl, then form into patty shapes
using the palms of your hands.
Place the patties onto an ovenproof tray lined with baking paper.
Bake in the oven for 15-20 minutes or until cooked.
Serve.

Garlic Lamb Skewers

serves 4

500g lamb steaks, trimmed and cut into 2 cm cubes

1 peeled garlic bulb, garlic cloves halved lengthways
1 red chilli chopped
cup olive oil
(metal skewers)
Preheat a BBQ grill on high heat.
Thread 2 pieces of lamb and 2 slices of garlic alternatively onto the
metal skewers.
Place the olive oil and chilli in a small bowl and combine well. Brush
the lamb skewers with the olive oil then place the skewers on the BBQ
grill for 3-4 minutes each side or until the lamb is cooked. Brush
occasionally with the olive oil and chilli marinade.

Mushroom and Prosciutto Skewers

serves 6-8

50 button mushrooms, halved

18 slices prosciutto, each slice cut into 4 pieces and rolled
cup olive oil
2 tbs fresh thyme leaves
(wooden skewers)
Place the olive oil in a frying pan on medium heat and fry the
mushrooms and thyme for 1 minute.
Alternatively thread four mushroom halves and three rolled pieces of
prosciutto alternately onto wooden skewers.
Serve.

Prosciutto Wrapped Figs

makes 12

12 thin slices prosciutto

12 figs (firm but ripe)
2 tbs walnut oil
cup hazelnuts, roasted
Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
Wrap each fig in one slice of prosciutto. Use a toothpick to secure the
end of the slice of prosciutto,
Line a baking tray with baking paper. Place the figs on the tray and
drizzle with walnut oil. Bake in the oven for 10-12 minutes or until the
prosciutto is lightly golden.
Cool slightly then serve with an even portion of roasted hazelnuts.

Lemon and Garlic Chicken

serves 2

2 chicken breasts
3 garlic cloves, finely chopped
2 lemons
200g baby spinach
Cut the chicken breasts into even sized pieces. In a bowl combine the
juice of both lemons and garlic cloves. Add the chicken and coat well
then cover with cling film and refrigerate overnight.
Preheat a BBQ grill on high heat.
Place the chicken on the BBQ grill for 4-6 minutes each side or until
cooked.
Serve with a side of baby spinach.

Pot Roast with Carrot & Sage

serves 4-6

1kg pot roast

2 tbs coconut oil
Handful fresh sage, roughly chopped
200g baby carrots, chopped
Heat the coconut oil in a pan on medium-high heat. Place the pot roast
in the pan and fry until the pot roast is dark brown. This part of the
process is where the flavour comes from, so make sure the meat is
cooked all around, this may take around 20-30 minutes.
Add 2 cups of boiling water and the sage to the pan and bring to
simmering point. Cover tightly for 2-3 hours or until the meat is very
tender, ensuring no steam escapes from the pan during this time.
Check the pan every hour to turn the pot roast and add more water if
the liquid has absorbed to avoid burning and to create a sauce.
Add the carrots to the pan and cover for a further 20-30 minutes, or
until tender.
Remove from the pan and leave to cool slightly. When cooled, shred the
meat and return to the pan and combine with the carrots and sauce.
Serve with an even portion of carrots and sauce.

Country Style Cauliflower Soup

serves 4-6

1 whole cauliflower, chopped

10 cups chicken stock
1 bunch parsley, finely chopped
8 slices prosciutto, diced
Place a large pan on medium-high heat and add the cauliflower florets
and stock. Simmer for 20-30 minutes or until the cauliflower is tender.
Remove from heat and cool slightly.
Mash the cauliflower with a potato masher and then stir in the parsley.
Place a frying pan on medium-high heat and fry the sliced prosciutto
for 3-4 minutes or until crisp. Remove from the pan and place to the
side.
Serve with the prosciutto sprinkled on top.

Rosemary Lamb Kebabs

serves 4

12 fresh rosemary sprigs

600g lamb leg steaks, cut into 2cm cubes
1 tbs honey
2 tbs olive oil
Preheat a BBQ grill on high heat.
Remove the leaves from the rosemary sprigs to make skewers and
place the leaves in a bowl along with the honey and olive oil. Soak the
skewers in cold water for 30 minutes.
Thread the lamb cubes onto the rosemary skewers and brush the lamb
with the rosemary olive oil marinade then place the skewers on the
BBQ grill for 3-4 minutes on each side or until the lamb is cooked.
Brush occasionally with the marinade.
Serve.

Moroccan Roast Chicken

serves 6-8

1 tbs ras el hanout

4 tbs olive oil
2 preserved lemons, finely chopped
1.5kg chicken
Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
Place the ras el hanout, olive oil and lemons in a pestle and a mortar
and bash to combine well.
Slash the chicken breast a few times with a sharp knife and rub in the
ras el hanout and lemon marinade.
Place the chicken in a roasting tray and bake in the oven for 80-90
minutes, or until the chicken is cooked.
Serve.

Moroccan Lamb Patties

serves 4

500g lamb mince

1 tbs Moroccan seasoning
1 chilli, seeds removed, finely chopped
2 tbs olive oil
Place all the ingredients in a bowl and combine well. Divide the lamb
mixture into eight portions. Flatten each portion into a patty shape,
cover and refrigerate for 20 minutes.
Preheat a grill to medium heat.
Place the lamb patties on the BBQ grill and cook for 4-5 minutes each
side.
Serve.

Pan-Fried Garlic Calamari

serves 4

300g small squid

4 tbs olive oil
1 garlic clove, finely chopped
2 tbs flat leaf parsley, finely chopped
Clean the squid by gently pushing the tentacles away from the tube
(the intestines should come away at the same time). Remove the
intestines from the tentacles by cutting just under the eyes, then
remove the beak if it remains in centre of the tentacles by using your
fingers to gently push up the centre. Pull away the soft bone from the
hood of the squid.
Rub the tubes under cold running water, discarding of the skin which
should come away easily. Wash the hoods and tentacles.
Place the squid in a bowl with the olive oil and garlic.
Place a frying pan on medium-high heat and cook the squid hoods in
small batches for 3-4 minutes, or until they turn white. Add the
tentacles to the pan and cook for 1 minute or until lightly browned and
they have curled up.
Serve with a sprinkle of fresh parsley.

Pesto Topped Fish

serves 4

300g fish fillets

2 tbs olive oil
4 tbs pesto
Ground sea salt (optional)
Preheat a BBQ grill to medium heat.
Rub the olive oil and salt onto the fish fillets. Place the fish on the grill
for 5-6 minutes each side or until cooked.
Serve with an even portion of pesto on top of the fish fillet.

Snapper & Cumin Kebabs

serves 6-8

750g snapper fillets cut into 3cm cubes

2 tbs olive oil
2 tsp ground cumin
4 tbs coriander, finely chopped
(wooden skewers soaked in cold water for 30 minutes)
Thread four snapper pieces onto each wooden skewer.
Combine the olive oil, cumin and coriander in a small bowl. Brush the
olive oil and cumin marinade over the snapper kebabs then cover with
cling film and refrigerate overnight.
Preheat a BBQ grill on high heat.
Place the skewers on the BBQ grill for 5-6 minutes each side or until
the snapper is cooked. Brush occasionally with the olive oil and cumin
marinade.
Serve.

Lemon Chilli Mackerel Fillets

serves 4

300g mackerel fillets (skin on)

3 tbs olive oil
3 tbs lemon juice
1 tsp chilli flakes
Heat the oil in a pan on medium heat and fry the mackerel skin-side
down for 5-6 minutes each side or until the skin is crisp.
Turn the fillets over and evenly cover them with the lemon juice and
chilli flakes.
Serve.

Tuna Skewers
serves 4

250g tuna, cubed into 24 pieces

1 lemon
1 tbs olive oil
8 green olives
(wooden skewers soaked in cold water for 30 minutes)
Preheat a BBQ grill on high heat.
Slice the zest from the lemon, then cut the zest into thin strips. Juice
the lemon and remove seeds.
Combine the tuna, the lemon zest, the lemon juice and the olive oil in a
bowl.
Alternatively thread three pieces of tuna and one green olive onto each
wooden skewer.
Place the skewers into a bowl and coat with lemon juice and olive oil
then place the skewers on the BBQ grill for 3-4 minutes each side or
until the tuna is done to your liking. Brush occasionally with the olive
oil and lemon marinade.

Seared Scallops
serves 4-6

2 tbs olive oil

500g large scallops (roe removed)
Pinch ground sea salt (optional)
4 tbs lemon juice
Season the scallops with salt.
Heat the oil in a pan on high heat and cook the scallops in batches on
both sides for 20-30 seconds or until opaque.
Serve the scallops with a drizzle of lemon juice.

Cumin & Thyme Monkfish

serves 4

300g monkfish fillets

1 tsp fresh thyme leaves
1 tsp cumin, ground
1 tbs olive oil
Preheat a BBQ grill to medium heat.
Rub the thyme leaves and cumin onto the monkfish fillets. Place the
monkfish on the grill for 3-4 minutes each side or until cooked.
Serve.

Seared Ginger Prawns

serves 4-6

500g prawns
4 tbs olive oil
3 cm piece of ginger, thinly sliced
Pinch ground black pepper
Peel the prawns by first removing the head and legs. Peel of the shell
then squeeze the tail of the prawn to remove it from the body. Pull the
vein through the opening at the head of the prawn and discard.
Place a frying pan on medium-high heat with the olive oil and ginger,
stir for 1 minute then add the prawns in batches for 5-6 minutes or
until the prawns are cooked.
Season with black pepper to serve.

Garlic Prawns
serves 4-6

500g prawns
cup olive oil
8 garlic cloves, finely grated
2 spring onions, thinly sliced
Peel the prawns by first removing the head and legs. Peel of the shell
then squeeze the tail of the prawn to remove it from the body. Pull the
vein through the opening at the head of the prawn and discard.
Place a frying pan on medium-high heat with the olive oil and garlic,
bring to bubbling point then add the prawns for 5-6 minutes or until
the prawns are cooked.
Add the spring onions to serve.

Garlic & Basil Crab

serves 4

350g crab meat

1 tbs olive oil
2 garlic cloves, finely chopped
1 small handful of basil leaves, finely shredded
Heat the oil in a pan on medium heat and fry the garlic for 2-3 minutes
or until softened.
Add the crabmeat and basil and stir until warmed through.
Serve.

Barbecue Lobster Skewers

serves 4-6

500g lobster meat, cut into bite sized pieces

4 tbs olive oil
Pinch ground sea salt (optional)
Lime wedges (to serve)
(wooden skewers)
Preheat a BBQ grill to medium heat.
Thread the lobster pieces onto wooden skewers.
Combine the olive oil and salt in a small bowl. Brush the olive oil over
the lobster skewers.
Place the lobster skewers on the grill for 2-3 minutes on all sides or
until cooked.
Serve with lime wedges.

Pancetta Wrapped Scallops

serves 4-6

500g large scallops, roe removed

20 long thin slices of pancetta
3 tbs olive oil
Juice of a lemon
Wrap one slice of pancetta around the edge of each scallops.
Heat the oil in a pan on high heat and cook the scallops, pancetta side
down in batches on all sides until the pancetta is crisp. Then place the
scollop face side down in the pan and cook until golden, being careful
not to overcook.
Serve the scallops with a drizzle of lemon juice.

Pan-Fried White Fish Fillets With Prosciutto & Rosemary

serves 4

300g white fish fillets

3 tbs olive oil
8 slices prosciutto
1 tbs rosemary leaves
Heat the oil in a pan on medium heat. Fry the fish fillets, prosciutto and
rosemary leaves in the pan for 5-6 minutes each side or until cooked.
Serve.

Mini-Salmon Quiches
serves 4

1 salmon steak
6 eggs
1 bunch dill
1 lemon (zest and 1 tbs of juice)
Preheat a BBQ grill on high heat.
Place the salmon steak on the grill for 2-4 minutes each side or until
almost cooked through. Leave to cool slightly then flake into pieces
using a fork.
In a bowl, beat the eggs, chopped dill, lemon zest and lemon juice.
Gently stir in the flaked salmon.
Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
Pour the mixture into 6 non stick muffin tin. Bake for approximately
20 minutes until the mixture has set.
Leave to cool slightly before removing quiches from the tin.

Dukkah Crusted Salmon

serves 4

4 x 200g salmon fillets (skin removed)

cup dukkah
4 tbs olive oil
Gently press the dukka onto one side of each salmon fillet.
Heat the oil in a pan on medium heat and cook the salmon fillets for 2-4
minutes each side or until cooked to your liking.
Serve.

Pan-Fried Garlic & Lemon Gurnard

serves 2

4 x 200g gurnard fillets.

4 tbs olive oil
1 preserved lemon, sliced
4 garlic cloves, finely sliced
Combine 2 tablespoons of olive oil, preserved lemon and garlic in a
small bowl to create the marinade. Rub the marinade onto the gurnard
fillets.
Heat the remaining 2 tablespoons of oil in a pan on medium heat and
fry the fillets for 4-6 minutes or until cooked.
Serve.

Cajun Salmon
serves 2

4 x 200g salmon fillets, skin on

4 tbs olive oil
2 tbs cajun seasoning
Rub the cajun seasoning onto all sides of each salmon fillet.
Heat the oil in a pan on medium heat and cook the salmon fillets for 4-5
minutes skin-side down or until the skin is crisp. Turn over and cook
for a further 1-2 minutes or until cooked to your liking.
Serve.

Honey Lime Smoked Trout

serves 4

500g smoked trout

1 tsp sesame oil
1 tbs lime juice
1 tsp honey
Combine the sesame oil, lime juice and honey in a small bowl.
Place the smoked trout on a plate and drizzle with the honey lime
dressing.
Serve.

Fried Eggs with Mixed Herbs

serves 2

4 eggs
1 tbs olive oil
Handful of mixed chopped herbs (such as parsley, chives, thyme and
rosemary), finely chopped
Pinch ground black pepper
Heat the oil in a pan on medium heat and add the eggs. Sprinkle the
herbs and black pepper evenly over the eggs.
Cover the pan with a lid for 1-2 minutes until the egg whites have set.
Serve.

Sauted Mushrooms with Scrambled Eggs

serves 4

2 tsp olive oil

300g mixed mushrooms (such as button, shiitake, cremini),
thinly sliced
Pinch ground black pepper
6 eggs
Place the olive oil in a frying pan on medium heat and fry the
mushrooms until golden brown. Season with salt and pepper if desired.
Whisk the eggs together lightly in a bowl then pour into the frying pan,
stir constantly until cooked.
Serve the scrambled eggs with a side of mushrooms.

Pan-Fried Caraway & Capsicum with Eggs

serves 2

2 capsicums (1 red & 1 green), thinly sliced

tsp smoked paprika
tsp caraway seeds
4 eggs
Heat a pan on medium heat and add the capsicum slices, paprika and
caraway seeds. Stir for 3-4 minutes until warmed. Remove from the
pan and place to the side.
Return the pan to the heat, add the eggs and cook to your liking.
Place the capsicum on a plate and top with the fried eggs to serve.

Yellow Squash with Boiled Eggs

serves 2

2 tbs olive oil

4 yellow squash, thinly sliced
2 tsp fresh thyme leaves
4 eggs
Heat the oil in a pan on medium-low heat and add the yellow squash
and thyme. Cover and cook for 20-30 minutes or until tender and
cooked. Stir occasionally to prevent burning.
Boil the eggs for 6 minutes. Cool then peel and cut in half.
Place the yellow squash on a plate with the eggs on the side.

Broccoli Rabe with Yellow Peppers & Poached Eggs

serves 2

200g broccoli rabe, tough stem ends removed, chopped

1 yellow capsicum, seeds removed, diced
2 tbs olive oil
4 eggs
Place the broccoli rabe in a covered pan with water on medium-high
heat and boil for 2-3 minutes or until tender. Drain and cool slightly.
Heat the oil in a pan on medium heat and cook the capsicum pieces for
2-3 minutes or until slightly tender. Add the broccoli rabe and
combine.
Break an egg into a cup. Lightly grease one side of a piece of cling film
with olive oil. Place greased side of cling film over the cup and gently
turn the cup over so the egg slips onto the cling film. Wrap the egg in
the cling film until it resembles a little bag then twist the cling film to
close the egg in tightly. Repeat with the remaining egg then place the
wrapped eggs in boiling water for 3-4 minutes to poach.
Serve the broccoli rabe and capsicum on a plate with the poached eggs.

Mushroom and Leek Omelette

serves 4

1 medium leek, cut into 2inch pieces

1 tbs olive oil
150g button mushrooms, quartered
6 eggs
In a pan on medium heat fry the leek in the oil for 5 minutes, or until
the leek has softened.
In a bowl whisk together the eggs and thyme.
Line an ovenproof dish with baking paper. In the ovenproof dish, place
the leek and mushrooms in the dish and press down firmly, then pour
over the beaten eggs.
Place the dish in the oven and bake for 15-20 minutes or until the eggs
are set.
Cool slightly before serving.

Zucchini & Thyme Omelette

serves 4

2 small-medium zucchini, chopped

1 onion, diced
1 tsp fresh thyme leaves
6 eggs
Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
In a bowl whisk together the eggs and thyme.
Line an ovenproof dish with baking paper. In the ovenproof dish, place
the chopped zucchini and press down firmly then pour over the beaten
eggs.
Place the dish in the oven and bake for 15-20 minutes or until the eggs
are set.
Cool slightly before serving.

Sauted Swiss Chard with Scrambled Eggs

serves 2

300g red swiss chard, ends trimmed, chopped

1 tbs olive oil
4 eggs
Pinch ground black pepper
In a pan on medium heat fry the swiss chard in the oil for 4-5 minutes,
or until the swiss chard has wilted.
Whisk the eggs together lightly in a bowl then pour into the frying pan,
stir constantly until cooked.
Serve the scrambled eggs with a side of swiss chard and pepper to
season.

Green Beans with Tomatoes and Poached Eggs

serves 2

300g green beans, top and tailed

400g can diced tomatoes
1 tsp fresh oregano, finely chopped
4 eggs
Place the tomatoes and oregano in a large pan on medium heat, bring
to simmering point then add the green beans. Cover and cook for 30-35
minutes or until the beans are tender.
Break an egg into a cup. Lightly grease one side of a piece of cling film
with olive oil. Place greased side of cling film over the cup and gently
turn the cup over so the egg slips onto the cling film. Wrap the egg in
the cling film until it resembles a little bag then twist the cling film to
close the egg in tightly. Repeat with the remaining eggs then place the
wrapped eggs in boiling water for 3-4 minutes to poach.
Place the green beans and tomato on a plate and serve with the
poached eggs.

Duck Egg with Asparagus & Basil

serves 2

2 duck eggs
300g asparagus, ends removed
2 tbs olive oil
cup basil leaves
Boil the duck eggs for 6 minutes. Cool in cold water the peel and
roughly chop.
Place the asparagus in a covered pan with water on medium-high heat
and steam for 3-4 minutes or until tender. Drain and place in a bowl
with the olive oil and basil leaved. Combine well.
Place the asparagus and basil on a plate and top with chopped duck
egg.

Grilled Asparagus with Walnuts & Quail Eggs

serves 2

4 quail eggs
350g asparagus, ends removed
2 tbs walnut oil
cup walnuts, roughly chopped
Preheat a BBQ grill on high heat.
Place the asparagus on the grill for 5-7 minutes, turning to cook on all
sides or until tender. Place in a bowl along with the walnut oil and
walnuts and combine well.
Boil the quail eggs for 3 minutes. Cool then peel.
Serve the boiled quail eggs with a side of asparagus and walnuts.

Tomato & Avocado Omelette

serves 1

2 eggs
1 tbs olive oil
1 tomato, finely diced
avocado, sliced
Beat the eggs in a bowl.
Heat the oil in a pan on medium-low heat and add the egg mixture to
the pan, moving the pan in a swirling motion to make a thin omelette.
Cook for 2-3 minutes until the eggs are to your liking. Remove from the
pan.
Place the diced tomatoes and avocado slices on one edge of the
omelette then roll up to enclose the filling to serve.