Blueberry Cheesecake

  Quark cheesecake with Blueberry sauce 

quark cheese
gelatine
maple syrup
double cream
arrowroot
wild blueberries
 vanilla

Oxtail Stew

Recipe

Eat weeds - foraging

 rocket
oak leaf
salad burnet
rocket
nasturtium
chickweed
 dandelion

garden and wild salad

 wild omelette

eggs
coconut flour
carot julienne
chives
stir fried nettles and cleavers
ground ivy
rocket
sesame oil
tamari

Egg for breakfast

 Asparagus season is upon us!
well...
Not quite...
 But while awaiting it...

Keto Sourdough rolls

 recipe

 

 

Winter ice cream :)

   egg yolk base with coconut sugar (raw, unrefined), vanilla,

  coconut milk and frozen berries ( redcurrants )

Sunday Breakfast

 paleo sausages, red sauerkraut, avocado, beets, mushroom, hard boiled egg and pale friendly mayo

Last Minute Recipes Perfect for Game Day

Last Minute Recipes Perfect for Game Day

Oxtail stew

                                                                      Okidok!
                                                Oxtail stew on the menu ! Recipe source

Ingredients

• 2.5 kg oxtail , chopped into 4cm chunks (ask your butcher to do this)
• sea salt
• freshly ground black pepper
• olive oil( or lard)
• 2 medium leeks
• 2 stalks of celery
• 4 medium carrots
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary
• 4 fresh bay leaves
• 4 cloves
• 2 x 400 g tins of plum tomatoes ( I used organic passata )
• 275 ml porter or red wine( optional)
• 1 litre organic beef stock
• Worcestershire sauce ( optional )
  also added 1  chopped onion  and paprika

Method

Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil/lard,  then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.

Add the cloves to the veg,  then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Season to taste and enjoy with seasonal greens.

Tip: Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!

 Polish_pls

Skladniki

• 2.5 kg ogonow ( pokrokjonych na 4 cm kawalki )
• sol
• swiezo zmielony pieprz
• oliwa , olej kokosowy lub smalec
• 2 srednie pory
• 2lodygi selera
• 4 srednie marchewki
•   galazka tymianku
• swiezy rozmaryn
• 4 fliscie laurowe
• 4 gozdziki
• przecier pomidorowy/passata
• porter, czerwone wino(220ml )- opcjonalnie
• 1 litr wywaru miesnego ( eko )
• Worcestershire sos ( optionalnie )
  ( rowniez dodalam 1 posiekana cebule i lyzke papryki

Do nagrzanego piekarnika (220C )wstawic zaroodporne naczynie i rowniez rozgrzac dobrze.
Ostroznie wyjac  naczynie i ulozyc na nim mieso.
 Skrpic oliwa lub polac rozpuszczonym tluszczem, dobrze namacerowac i staic do piekarnika na ok 20 min az bedzie zrumienione na zloty kolor

 miedzyczasie pokroic warzywa
pory i lodygi selera , zdluz, a nastepnie w kawalki ok 2cm.
 Obrac marchew i pokroci w 2 cm kawalki.
Zrumienic na tluszczu na patelni czy w garnku zeliwnym ( na srednim-malym ogniu )
Posiekac i dodac tymianek i rozmaryn, liscie laurowe i dalej poddusic ok 20 min mieszajac w miedzyczasie
  Wyjac mieso z piekarnika, zmniejszych temp do 170 C

Do  garnka z arzyami dodac gozdziki mieso, papryke, sos pomidorowy i wino.
Zalac wywarem miesnym i dobrze wymieszac.
Gotowac pod przykryciem ok 5h ( mozna w wolnowarze )az mieso zacznie odpadac od kosci  i mieszajac  co godzine, podleajac woda w razie potrzeby.
Zestawic z ognia i odstawic do przestygniecia na ok 10 min. Usunac kosci  i podawac z sezonowymi warzywami
PS
 Dodajac wwieksza ilosc wody uzyskamy zupe .
Pyszne posypane swiezo startym parmezanem

Wonderful offals -tripe soup recipe

                              Tripe soup of Flaki- Polish recipe as my mama made it !  :D

Ingredients

• 1 kg beef tripe ( precooked  cooked, tender and sliced)
• 0.5 kg   beef ( boneless)- I used chicken hearts for higher nutritional quality
• 4-5 carrots-diced or grated
• 2 leek- sliced
• medium size celeriac- grated
• 2 Hamburg parsley- grated
  1onion,  finely chopped
• 3 TBSPs butter ( organic, grass pastured )
• 3 TBSP marjoram ( fresh will be best)
  3 TBSP paprika
  1 TBSP nutmeg or mace
  1 TBSP ginger
    Himalayan salt, black pepper ( freshly ground ), bay leaf - to taste
  2 litres bone broth or meat stock
  tomato sauce- optional

 place tripe, bone broth, cooked and sliced meat or hearts, bay leaf and pepper in a large pan.
 Bring to boil and simmer while preparing the rest of ingredients.
 Melt butter on a frying pan and gently fry veg until soft.
 Add to the saucepan and season with paprika, nutmeg, ginger & marjoram. Add tomato sauce if required.
 Slow cook until  tender and full of flavour.
Season to taste
  Serve hot and Enjoy!


 Benefits of Tripe - nutritional facts!
source
A 3-ounce serving of cooked tripe will provide you with 80 calories, 10 grams of protein, 1.7 grams of carbohydrates and 3.4 grams of fat, including 1.2 grams of saturated fat. This is only about 5 percent of the daily value for fat and 6 percent of the DV for saturated fat (currently considered as a health food)

Source of Selenium

You'll get 10 micrograms of selenium, or 14 percent of the DV, in each 3-ounce serving of tripe. Selenium is an essential mineral that acts as an antioxidant to limit cell damage from harmful compounds called free radicals. It also helps with immune function, thyroid function and the creation of DNA. Meat, poultry, seafood, eggs, Brazil nuts and brown rice are other good sources of selenium.

High in Vitamin B-12

Vitamin B-12, which is only naturally found in significant amounts in animal products, is important for forming DNA and red blood cells to carry oxygen throughout your body. Getting enough vitamin B-12 from your diet may help lower your levels of homocysteine and thus your risk for heart disease, according to the Linus Pauling Institute. Each serving of tripe will give you 0.6 microgram of vitamin B-12, or 10 percent of the DV.

Provides Zinc

You'll also get about 1.5 milligrams of zinc in each serving of tripe, or 10 percent of the DV. You need zinc for immune function, wound healing, blood clotting, reproduction, thyroid and insulin function, healthy vision and a proper sense of smell and taste. Zinc may also lower your risk for heart disease and cancer by acting as an antioxidant and protecting your cells from free radical damage, notes the University of Maryland Medical Center.

Amazing offals

 our first  pastured meat order arrived promptly  and we had a lovely Christmas/New Year feast !

 wonderful trotters & veg jelly, pressed tongue, oxtail stew, bone marrow biscuits,  bone broth.....
 wonderful sourced of vitamins (  A, B group ( including B9 ), C2, D3, E, K2), magnesium, calcium, selenium, iron, zinc, iodine,  collagen
Beef liver contains huge amounts of copper and good amounts of healthy fatty acids
 Read more

Składniki
ilość porcji: 8 

•   2 kg nóżek wieprzowych (4 rapetki)
• 250 g chudej wieprzowiny lub kurczaka
• 5 marchewek
• zielony groszek mrozony ( ok 1 szkl
• 5 jajek na twardo
  kawalek selera
  natka pietruszki

• 2 liście laurowe
• 4-5 ziaren pieprzu
• 4-5 ziaren ziela angielskiego
• 2 ząbki czosnku
• 1 łyżka soli

---

1. Rapetki oczyścić, opłukać i zalać zimną wodą.
2. Do garnka dodać mięso wieprzowe, warzywa w całości oraz przyprawy ( z wyjatkiem natki i groszku i jaj - groszek i jaja ugotowac osobno)
3. Gotować przez 4 godziny. Mięso nóżkowe jest twarde i musi oddzielać się od kości. Po około godzinie należy wyjąć warzywa i dodatkowy kawałek wieprzowiny.
4. Mięso i selera pokroić w drobną kostkę, marchewkę w talarki, jajka w plasterki
5. Wywar przecedzić i jeszcze doprawić solą i pieprzem do smaku.
6. W salaterkach układać mięso, kawalki jajek i natki,  warzywa, zalać wywarem i odstawić do ostudzenia.
7. Następnie wstawić do lodówki aby galeretka stężała.
8. Przed podaniem należy zebrać tłuszcz z powierzchni, wyłożyć na talerz. Podawac z octem jablkowym lub sokiem z cytryny

Ox Tongue

1 Unsalted Ox Tongue

1 Carrot (halved)

1 Onion (halved)

½ Leek (sliced)

1 stick Celery (cut into cubes)

1 Bouquet Garni

1 clove of Garlic

8-10 Black Peppercorns

2 tbsp Coarse Sea Salt

Instructions

Place the Ox Tongue in a large, heavy sauce pan of cold water and bring to the boil. Simmer for a few minutes and then drain. Using fresh water bring back to the boil. Once boiling, skim the surface scum as necessary and add the aromatic ingredients.
Cover and simmer gently for 4 hours. The tongue is ready when the skin starts to blister.
Remove from the heat and drain. Reserve 275ml of cooking liquor if required for making a hot sauce to accompany the tongue.

To serve hot:
Once the tongue has been removed from the heat, drain and place on a board. Remove the skin and discard. Trim the root if necessary and cut into 3mm slices. Serve on a large plate with a homemade hot or cold sauce e.g. horseradish. Pour a little of the sauce over and serve the rest separately.

To serve cold:
Place the cooked tongue on a board and retain the cooking liquor.
Remove the skin and discard. Trim and neaten the root area if necessary. Return to the cooking liquor and leave to cool. When cool remove from cooking liquor. Roll and curl the tongue to fit into a 20cm (6”) cake tin or soufflé dish; it should be a tight fit.

Boil the reserved cooking liquor. In a small bowl, sprinkle 2 level tsp powdered gelatin into a little cold water and melt over simmering water until completely clear. Strain the melted gelatin into the liquor, stir well and add 2 tbsp port. Pour over the tongue, it should be just level with the top of the tongue. Cover the tongue with a plate, stand a heavy weight on top. Leave in a refrigerator overnight Run a knife around the edge to free the tongue until set. Run a knife around the edge to free the tongue. Transfer to a serving plate and carve horizontally into thin slices.

source

 

 Oxtail Stew

Ingredients

• 2.5 kg oxtail , chopped into 4cm chunks
• sea salt
• freshly ground black pepper
• olive oil
• 2 medium leeks
• 2 stalks of celery
• 4 medium carrots
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary
• 4 fresh bay leaves
• 4 cloves
• 2 heaped tablespoons plain flour( I used coconut flour )
• 2 x 400 g tins of plum tomatoes( I used organic passata )
• 275 ml porter or red wine
• optional:
• 1 litre organic beef stock ( used some bone broth )

Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Tip: Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!

Method

Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.

Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

source

 Marrow biscuit recipe

 Recent pastured meat order including organ meat : ox heart, liver, tongue and tripe, pork kidneys & trotters, chicken hearts, osso bucco and oxtail
 All pastured, ethical

Benefits of tripe
source

Basic Nutrition Facts

A 3-ounce serving of cooked tripe will provide you with 80 calories, 10 grams of protein, 1.7 grams of carbohydrates and 3.4 grams of fat, including 1.2 grams of saturated fat. This is only about 5 percent of the daily value for fat and 6 percent of the DV for saturated fat (currently considered as a health food)

Source of Selenium

You'll get 10 micrograms of selenium, or 14 percent of the DV, in each 3-ounce serving of tripe. Selenium is an essential mineral that acts as an antioxidant to limit cell damage from harmful compounds called free radicals. It also helps with immune function, thyroid function and the creation of DNA. Meat, poultry, seafood, eggs, Brazil nuts and brown rice are other good sources of selenium.

High in Vitamin B-12

Vitamin B-12, which is only naturally found in significant amounts in animal products, is important for forming DNA and red blood cells to carry oxygen throughout your body. Getting enough vitamin B-12 from your diet may help lower your levels of homocysteine and thus your risk for heart disease, according to the Linus Pauling Institute. Each serving of tripe will give you 0.6 microgram of vitamin B-12, or 10 percent of the DV.

Provides Zinc

You'll also get about 1.5 milligrams of zinc in each serving of tripe, or 10 percent of the DV. You need zinc for immune function, wound healing, blood clotting, reproduction, thyroid and insulin function, healthy vision and a proper sense of smell and taste. Zinc may also lower your risk for heart disease and cancer by acting as an antioxidant and protecting your cells from free radical damage, notes the University of Maryland Medical Center.