Olen koonnut ja suomentanut Monkeyfood.netin resepteistä joitakin ja pistänyt ne nippuun, toivottavasti jollekulle kelpaa! Loppupuolen ohjeissa on käytetty paleosta poiketen joitakin maitotuotteita.
Lataa Monkeyfood – luola-apinan paleoruokaohjeet itsellesi tästä (pdf-tiedosto)
Before I just hated liver. Loathed. But then I prepared some myself. Firstly, the minced liver patties were awesome! Then, I managed to prepare a simple liver paté which has a full, round taste with a bit of acidic sweetness from Bristol Cream. Booze? Oh yeah! Liquor has it’s place and it’s in a paté. Here’s something you might enjoy at Christmas.
Liver Paté
Sauté the chopped onion, garlic and liver (unless it’s already cooked) in butter. Chop the liver into smaller junks before putting everything in a blender and blending until smooth, add butter, booze and season the whole thing. Check the taste. Let sit in the fridge. Paté will keep in the fridge for a week and in a frozen for two months. May be enjoyed on a slice of courgette or just plain. Or better yet: why not make a paleo voileipäkakku (salty sandwich cake) using this and portobellos! Why not indeed.
…which is better than punk’d! This time I managed to paleolize (YES it’s a word!) a very traditional Finnish food that is EVERY child’s favourite. Lihamakaroonilaatikko (translates as a casserole made of minced meat and pasta.) Since there’s no need for a human to eat any pasta and lots of reasons to eat none, it’s naturally better to just ditch the wheat devil. Before I went fully paleo I used to do this by replacing the pasta with cottage cheese. That’s also an excellent choice.
But since I’ve also ditched all dairy (except butter) I had to come up with a new solution. This following was sort of an accident, but aren’t the best inventions always? Like jeans? Yep. This is goooood as Jim Carrey would put it.
Paleo Casserole
Chop the onion and fry in butter. Add minced meat and brown. Put the mixture in an (silicone) oven mould. Mix in some roughly chopped mushroom or eggplant: the key is their consistency which is sort of fluffy one. Add a splash of coconut milk, four eggs and couple of spoons coconut flour. Mix well but don’t overdo it. Season with salt and pepa. Pour into the mould and note that it’s better if the mould isn’t full of the mixture but rather it should make a bit thinner, omelette like form.
Bake in 200 degrees for about 30 to 40 minutes or until settled. Serve with ketchup! Supa delish!
P.S. This one would also LOVE the paleo’d cheesy crust: mixed coconut flour and nutritional yeast on top, drool 😛
And I’m not talking about the sissy, wussy paleo “pancakes” that imitate the regular sweet, wheat pancakes to be enjoyed with jam and chocolate. No! Forget about the mushed bananas and coconut milk and gluten free grains. Ditch the honey and maple syrup how ever organic they may be. These pancakes are made of actual beef liver! You heard me. LIVER PANCAKES!
I know, it’s a tad provocative to call these pancakes. Nevertheless, I think they resemble pancakes and therefore I shall call them that. Or patties? Patties or pancakes, these crepés made out of ground liver are a traditional Finnish food. I always loathed these in school, I couldn’t stand the taste of liver. Still it’s hard for me to eat just plain liver and I don’t really do that even if I wanted to. But these are more subtle in their livery taste and oh so tasty!
I’m proud to present, organic beef liver patties!
Liver patties
Grind the beef liver into fine “puré” (we used the finest blade in the meat grinder, the more coarse one would prolly have done as well). Grate the carrots and the onion, mix into liver. Add the egg and season with salt and some dried herbs. I hear marjoram and rosemary are very typical when spicing up liver but since we didn’t have neither I chose estragon. Worked.
Bake the liver patties on a large pan in a generous amount of butter, some three or four little patties at a time. Swap over when they’re settled and fry the other side. Eat with plenty of mushed cauliflower and lingonberries. Superb. And there are any left after your liver feast, believe me, the taste just intensifies after a night in fridge… Boy I turned from liver hater to a lover. Lov-errr <3 A big thank you for the Metsäojan tila who provided the quality liver (and 15 kilos of beef).
I recently (i.e. yesterday morning) discovered another combo of flavours that works together like charm. Since I don’t believe in heaven or jesus or hell or stuff, I just have to call it a match made in Monkeyfood. Which is, anyway, pretty accurate.
[This ain’t the real thing but an evening meal with cabbage, fresh mint and parsley (cheers, Peppi!), coconut milk, salt, pepper and a cut sausage.]
Tangy Tuna Salad
Combine into a salad as you wish. Somehow the oily saltiness of the tuna, the creamy taste of the avocado, the tangy and a bit sweet bite of the balsamic vinegar and the hotness added with black pepper just hits a nerve. In a good way. A very, very good way. So, have yourself a merry little morning (oh yes, it’s October and I’m allowed to think of X-MAS!!).
A simple yet charming addition to any meal are marinated courgettes aka zucchinis. These green babies were from Carnivore’s mom’s sisters’ and were huge, fresh and absolutely free of chemicals. I love courgettes in any form but these are particularly delish. Piquant, even.
Courgettes Royal (marinated zucchinis)
Cut the zucchini into 0,5 cm thick discs. Place on an oven tray and pour some nice olive oil on them. Bake in approx. 200 degrees for about half an hour, until the slices soften a bit and maybe get some color. Let them cool. Once cooled (just a bit, no need them to turn cold), transfer into a jar. Prepare the following “stock”.
Pour the mixture over the zucchinis in the jar and put the lid on. The mixture doesn’t have to cover the courgettes. Just gently turn the jar around to let all the courgettes have their share. Let sit in the fridge a couple of hours or until the next day (or longer). Enjoy as a side dish to meat, fish, salad… Whatever you’re having.
…to rule my world, I just want your extra time and your – KISS! Food doesn’t have to be as complicated as relationships so here’s a few ideas to ease up your royal pain of running out of cooking time. Here’s to keeping it simple (stupid)!
Sausages! In Finnish: gnakei (Jaskalle terkkuja!)! Be sure to pick some quality ones that contain at least 80% meat and no E621. These nitrite free sausages are made by Vataja and are totally grain, dairy, soy and spice free. Not bad from an aisle product. The lack of spices naturally makes them lack taste which sure is bland, but if you’re not too picky, it’s easy to add some with quality ketchup, mustard, pickles, Croatian kajmak, mayonese, by grilling it black… Your call.
Or why not make yourself a nice ol’ steak, medium rare, baked in butter. I have a steak season going on so this is my common breakfast these days. Add some veggies, raw and/or cooked and finish off with a tablespoonful of coconut oil! Yummy.
Some other ideas
If (and when) you have better ideas, please share!
Our genuine paleo posse got together a week ago for the second time and this time fish was the name of the game. A very fresh, whole wild-caught salmon (lots of omega 3s unlike farmed salmon!) was put in the oven despite the horrified look in its eyes. To ease the pain y’all feel in your hearts I can assure that at least the salmon wasn’t cooked alone. It got some nice fennel bulbs and onions steeping underneath. If there’s something worse than dying, it’s dying alone (Let’s not stick to the fact that the phish was already dead.).
Before this magnificent main course, which was accompanied by finely chopped cabbage seasoned with salt, pepper, olive oil and balsamic vinegar, we enjoyed a paleolithic antipasto plate. This was (hunted and) gathered by myself and the Carnivore. It included the following, delirious combo:
After the delicious, juicy phishy main course we still had some room left in the dessert stomach for raspberries and salted and roasted cashews. Looks primal and beautiful.
Last but not least, the pumpkin swan doing dancing its ballet solo!
This meaty course is dedicated to the legendary Meatloaf. A simple yet catchy tune, this porky bit.
Pork Loaf
Yes, it’s the very same recipe I use for burgers and meatballs but just to remind you, it also works as a loaf. And there’s nothing easier than a loaf. Just grate the onion and mix all the ingredients. Put in a (silicone) oven mold and bake in approx. 200 degrees for a good 40 minutes or until the loaf’s settled. Made out of greasy pork meat this is DELISH!
A little preliminary cooking inspiration, may I present, the classic: Badger Badger Badger!
…I was lucky enough to got offered some freshly picked mushroom the other day at work. Our speech therapist is a true forest fairy (even her name is Peppi – a suitable name for an elf) picking mushroom, running in the woods, taking her dogs for a walk. Thanks to her magic I had a huge bowl of cep mushroom (tatteja)! And they were my first. Ever. I’ve never cooked ceps before and I’ve only eaten them a couple of times in a restaurant. Did you know that when you bake them on a pan they mush and form a creamy sauce? Wonderful!
So it was good, no, it was better! I LOVE these! They almost win chantarelles, I must say. Anyway, this is what I did.
Mushroom Mushroom
Chop the onion, garlic and the ceps. Fry onion and garlic on the pan in a large amount of butter. Add the mushroom and let it cook for a good ten minutes, stirring often. Add a splash of coconut milk (say 1 dl) and cook it down a little. Season with salt. Now: you may as well eat it as it is, but I did the following and boy was that delicious!
Mushroom Bake
Set the minced meat on the bottom of an oven casserole. Cover with the mushroom sauce. Sprinkle coconut flour and nutritional yeast on top to create a cheesy crust if you like. Bake in approx. 200 degrees for a good 20 minutes. Enjoy with sauerkraut and/or lingonberries and vegetables.
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