Leftovers curry

A couple of nights back I bought two huge rib eye steaks. I cooked the suckers on the BBQ. Nice. Alas, there was just too much meat for my wife and I. We had to leave some for later.

But, fear not, the steak didn't go to the dogs. I ended up whacking together a tasty beef curry with very little effort for lunch the next day.

Now, truth be told I may have stretched the Whole 30 rules just a little but bear with me. I think I've done okay. You see I did use a curry paste that I didn't make myself. However, I intently studied the ingredients and it would have been no different to what I'd use at home.

The ingredients:

• leftover steak, sliced
• eggplant, 1/2, diced
• zucchini, diced
• coconut cream
• water
• massaman curry paste

All I did was mix the curry paste, coconut cream and a splash of water in a wok until combined then whack in the steak and veg and simmer for 30 minutes.

More about the curry paste: I used Valcom Massaman Curry Paste. Check it out at your local supermarket. It's good stuff and not full of crap.

Portuguese-style BBQ chicken

My darling wife, Erica, made prepared a cracking main last night. All I had to do was whack it on the BBQ. She got the recipe from Australian Women's Weekly. I know, amazing, some decent content in that rag!

Here's what you need:

• 2 tsp sweet paprika
• 2 tsp chilli powder
• 2 tsp ground cinnamon
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp salt
• 1kg of chicken (we used breast but thigh would be good too)
• olive oil

The method is easy:

• Mix the powdered ingredients in a plastic bag
• Slice the chicken evenly
• Throw the chicken in the bag and coat it evenly
• Cook on the BBQ (I sealed it on the plate then grilled it for a little more flavour)

We ate it with a salad. Lots of avocado as the chook was a tad spicy.

Note: you could remove the salt if you really wanted to.

Beef Salad with radish, mint & lemon

G'day,

Here's our first recipe.

You can serve as an entree or a main (simply adjust amounts in the ingredients list as you see fit).

Here we go: beef salad with red radish, fresh mint, spinach and lemon dressing. In Joe's words: "This is a absolute humdinger, an awesome summerly salad, the different textures of the soft beef, crunch radish and mint with lemon go so well."

Ingredients:

• Eye fillet, 150-200g (substitute lamb backstrap or loin, or even kangaroo for a variation)
• Fresh mint - 1 bunch 
• Red radish - 3
• Spinach
• 4 lemons (juiced)
• Extra virgin oil (or macadamia oil)
• Salt, pepper

Method:

• Pre-heat skillet or pan,add oil, once it starts to smoke slighty it's ready to sear the meat. 
• Sear meat each side roughly 2 minutes each side depending on size, until really brown and crispy. 
• Set aside to rest and elevate the meat over a wire wrack so any excess blood can drain away.
• Chop mint roughly and add to spinach. 
• Slice radish nice and fine and add to salad, combine the lemon juice with some oil and dress salad. 
• Slice the beef 
• Mix beef with salad and season to taste. 
• (Green chilli can also be added to add a little zing)

Serves: 1-2

Prep/cook time: 10-15 minutes

Notes:

• Gluten-free
• Dairy-free
• Egg-free
• Paleo approved

We'll be creating a video of this recipe shortly.

Send us your thoughts and photos.