Ginger has been used for centuries to aid digestion; to help with nausea, morning sickness, and travel sickness; and to reduce muscle stiffness and pain. Here is a wonderful, warming dish for the whole family. You cut a whole chicken into pieces, but feel free to substitute just thighs (with the skin on), breasts, drumsticks, or the thigh and leg together.
Serves: 4 to 6
4 lb chicken, cut into 8 pieces
1 Tbsp tapioca flour (optional)
3 Tbsp coconut oil or good-quality animal fat, melted
1 onion, chopped
4 garlic cloves, finely sliced
2-inch piece ginger, cut into thin strips
Sea salt and freshly ground black pepper
½ cup dry white wine
1 cup Chicken Bone Broth
1 Tbsp fish sauce
1 Tbsp tamari or coconut aminos
3 long red chilies, seeded and finely sliced (leave some seeds in if you like extra heat)
4 spring onions, cut into thin strips
1 bunch bok choy, trimmed
Preheat the oven to 325°F.
Place the chicken pieces in a large bowl, add the tapioca flour (if using), and toss to coat.
Melt the oil in a roasting pan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes, until translucent. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the chicken pieces, skin side down, season with salt and pepper, and cook for 3 minutes until lightly golden.
Pour in the wine, broth, fish sauce, and tamari and scatter on the chilies and spring onion.
Cover the pan tightly with a double layer of foil and braise in the oven for 45 minutes. Remove from the oven and mix in the bok choy. Cover and return to the oven for 15 minutes, until the chicken is cooked through.
Season the sauce if needed and serve the braised chicken with a side of Asian greens such as bok choy, choy sum, Chinese broccoli, or water spinach.
BRAISED LAMB WITH JERUSALEM ARTICHOKES
Is there a more magnificent pairing than cumin and lamb? Whether it is a simple lamb burger patty with ground cumin or a braised lamb shoulder with cumin seeds, the flavor combination creates lasting memories. Here, lamb and cumin are teamed with Jerusalem artichokes, one of Pete’s all-time favorite ingredients. If you can’t find Jerusalem artichokes, use sweet potatoes, turnips, parsnips, or fennel.
Serves: 4 to 6
5 lb lamb leg (bone in), cut into 5-inch pieces (ask your butcher to do this)
1 tsp cumin seeds
Sea salt and freshly ground black pepper
1 Tbsp coconut oil or good-quality animal fat
1 large onion, roughly chopped
3 carrots, roughly chopped
2 celery stalks, roughly chopped
6 garlic cloves, roughly chopped
1 cup dry white wine
¾ cup Chicken Bone Broth
3 sprigs rosemary, leaves only
2 bay leaves
1 tsp celery seeds
4 parsnips, cut into thirds
4 Jerusalem artichokes, halved
Preheat the oven to 200°F or the lowest setting.
Score the fat of the lamb and rub the cumin seeds, salt, and pepper into the score marks.
Melt the oil in a large flameproof casserole dish over medium-high heat, add the lamb in batches, and brown on all sides for a total of 3 to 5 minutes. Remove from the dish and place, fat side up, on a plate.
Add the onion to the casserole dish and cook, stirring occasionally, for 2 to 4 minutes, until softened. Add the carrots, celery, and garlic and cook until the vegetables start to color, 2 to 4 minutes.
Stir in the wine, broth, rosemary, bay leaves, and celery seeds, bring to a boil, and season with salt and pepper. Then return the browned lamb to the dish along with the parsnips and Jerusalem artichokes.
Cover the dish with a lid or tightly seal with foil and braise in the oven for 10 to 11 hours, until the lamb pulls apart easily. Serve with a crisp green salad.
CAULIFLOWER AND BACON TOAST WITH AVOCADO AND FRIED EGG
This cauliflower and bacon toast is super simple to prepare and will make your bread craving a thing of the past. Pete has teamed the cauliflower toast with egg and avocado, which makes for a perfect meal anytime.
Serves: 4
1½ Tbsp coconut oil or good-quality animal fat
4 eggs
1 avocado, sliced
1 handful watercress
1 tsp chili oil (optional)
1 lemon, cut into wedges
CAULIFLOWER AND BACON TOAST
¼ head cauliflower, chopped into small pieces
1½ Tbsp coconut oil
Sea salt and freshly ground black pepper
2 rashers rindless bacon, finely diced
2 eggs
Preheat the oven to 400°F. Line a baking tray with parchment paper.
TO MAKE THE CAULIFLOWER AND BACON TOAST, place the cauliflower in the bowl of a food processor and process to fine crumbs. Melt 1 tablespoon of the coconut oil in a large frying pan over medium heat. Add the cauliflower crumbs and cook for 4 to 6 minutes, until softened. Season with salt and pepper, transfer to a large bowl, and allow to cool. Wipe the pan clean, add the remaining oil, and fry the bacon over medium-high heat until light golden, about 3 to 4 minutes. Allow to cool. Transfer the cooled bacon to the cauliflower, add the eggs, and mix to combine. Season with salt and pepper. Spoon 2 tablespoons of the cauliflower mixture onto the prepared tray and gently spread out to form a patty, approximately 3 inches in diameter. Repeat, allowing ¾ inch between each patty, until all of the mixture is used and you have 4 patties in total. Bake for 15 to 20 minutes until golden and crisp.
To complete the recipe, heat the oil or fat in a frying pan over medium heat. Crack the eggs into the pan (if the pan is not big enough to cook all the eggs at once, cook them in batches). Cook the eggs for 2½ to 3 minutes, or to your liking. Season with salt and pepper.
To serve, transfer the cauliflower and bacon toast patties to a platter or 4 serving plates, add a few slices of avocado to each, then slide an egg on top. Sprinkle on a few sprigs of watercress, add some chili oil, if desired, and place lemon wedges on the side.
We need to eat more offal. And pâté is the easiest and most subtle way to add it—in the form of liver—to your diet. In Pete’s house, they absolutely love liver and eat it at least three times a week. They make a big batch of pâté or terrine, then freeze it in small jars or portions so they can enjoy it as part of a meal, as a snack, or as an amazing lunchtime treat.
They like to serve theirs with raw vegetables—like carrots, cucumber, celery, fennel, and salad greens—and paleo bread or seed and nut crackers with gherkins and fermented vegetables on the side. You can also use it in lettuce wraps or try adding a spoonful to your chicken soup or Bolognese sauce just before serving.
Serves: 4 to 6
2 Tbsp duck fat, tallow, or coconut oil, melted
1 onion, chopped
4 garlic cloves, chopped
1½ tsp thyme leaves
2 bay leaves
4 sage leaves, chopped
½ cup red wine (such as shiraz)
1 lb chicken livers, trimmed
1 Tbsp Dijon mustard
½ cup bone marrow, duck fat, tallow, or lard, melted
¼ cup Chicken Bone Broth
Sea salt and freshly ground black pepper
JELLY
4 thyme sprigs, leaves only
1 cup Chicken Bone Broth
½ Tbsp powdered gelatin
TO SERVE:
Seed and nut loaf or paleo bread, toasted, or seeded crackers
Place 1 tablespoon of the fat, the onion, garlic, and thyme in a saucepan over medium-low heat and cook, stirring occasionally, for 10 to 15 minutes, until the onion is softened and slightly caramelized. Add the bay leaves and sage, pour in the wine, and simmer until mixture is reduced to a glaze. Set aside to cool. Remove the bay leaves.
Heat the remaining fat in a large frying pan over medium-high heat, add the livers in batches, and cook for about 30 seconds on each side, until they are brown but still pink in the middle. Remove from the pan and set aside to cool.
Place the cooked livers, onion-wine reduction, mustard, marrow, and broth in a blender and blend until smooth. Add salt to taste and blend a few times to mix through.
Pass the pâté through a fine sieve and add pepper to taste.
Spoon the pâté into jars or bowls, leaving ½ inch of space at the top. Cover and place in the refrigerator for 4 to 6 hours to set.
FOR THE JELLY, combine the thyme and broth in a saucepan, bring to a boil, and simmer until reduced by half. Meanwhile, sprinkle the gelatin over 3 tablespoons of water and set aside for 2 minutes. Add to the hot broth and stir until dissolved. Allow to cool completely before pouring over the pâtés. Chill for 1 hour before serving.
Serve the pâté with toasted seed and nut loaf, paleo bread, or seeded crackers of your choice and sauerkraut.
Has there ever been a more family-oriented dish than the classic lettuce wraps? Let’s get to the heart of this recipe: you have as much creative freedom as possible. It’s recommended to start with base aromatics (such as garlic, ginger, coriander root, spring onion, and tamari) as the foundation, and then play around with different proteins (such as grass-fed beef, chicken, lamb, duck, quail, pork, lobster, crab, or a combination of any of these) that are mixed with water chestnuts and mushrooms.
Feel free to add bean sprouts, loads of herbs, water spinach, kale, cauliflower, asparagus . . . This is how you create recipes, with an open mind and palate.
Serves: 4
1 Tbsp coconut oil, tallow, duck fat, or other good-quality fat
3 cloves garlic, minced
4 shallots, chopped
2 tsp peeled and grated fresh ginger
2½ cups ground free-range chicken
1½ cups shiitake mushrooms, chopped
2 Tbsp wheat-free tamari
1 Tbsp fish sauce, plus more to serve
1 Tbsp raw honey (optional)
1 cup water chestnuts, drained and finely chopped
4 spring onions, finely chopped
1 or 2 fresh long red chilies, seeded and chopped
1 cup bean sprouts
8 iceberg lettuce leaves, washed and dried
Fresh coriander leaves, torn, to serve
Lime wedges, to serve
Heat a wok or large frying pan over medium-high heat. When hot, add the oil and swirl around the wok. Add the garlic, shallots, and ginger and cook for 1 minute. Add the chicken and mushrooms and cook for another 4 to 5 minutes, stirring occasionally, until cooked through and browned. Add the tamari, fish sauce, and honey, if using, and toss to mix. Add the water chestnuts, spring onions, and chilies and keep stirring until the mixture is well combined.
Cook until heated through (2 to 3 minutes). Remove from the heat, mix in the bean sprouts, and check seasoning, adding more fish sauce or some sea salt if needed.
To serve, place the lettuce leaves on four plates. Top each lettuce leaf with some of the chicken mixture and garnish with coriander leaves and lime wedges. (Alternatively, place the lettuce leaves on a large, communal serving platter and let everyone assemble the dish themselves.)
Pete loves the simplicity of this cooking technique, and he also loves to cook duck breast this way so it gets really crispy skin. Serve with a generous salad or cooked green vegetables and some fermented veggies for good measure.
Serves: 4
8 chicken thigh fillets, skin left on
1 Tbsp sea salt
2 tsp coconut oil or other good-quality fat
2 tsp spice mix of your choice (Pete likes a Cajun or Moroccan mix)
Lemon wedges, to serve
Flatten the chicken thighs with a mallet to ensure they cook evenly. Season the skin with salt.
Melt the oil in a large, heavy frying pan over medium-high heat. Place four of the chicken thighs, skin side down, in the hot pan and season the exposed side with 1 teaspoon of the spice mix. If your seasoning doesn’t include salt, you may wish to add a little.
Fry the chicken, undisturbed, for 6 to 8 minutes, until crispy and golden brown. Flip the chicken over and fry for 3 minutes, until cooked through. Remove from the pan and keep warm. Repeat with the remaining chicken.
Serve with lemon wedges and vegetables or salad.
TIP: If you are using duck, cook it over very low heat for 12 to 16 minutes to allow the fat to render and give you the most amazingly crispy skin.
Recently, Pete cooked up some leftover duck confit for breakfast with some greens and cabbage. It was the best culinary start to his day ever! He decided then and there that he would never again eat a boring dish for breakfast. Now his breakfasts feature curries, roasts, braises, soups, or leftovers from the night before. You’ll need to begin this recipe 2 days ahead.
Serves: 4
4 Tbsp fine sea salt
1 Tbsp juniper berries
1 tsp finely grated orange zest
2 Tbsp orange juice
4 duck legs
5 thyme sprigs
4 bay leaves
4 whole garlic cloves
3½ cups duck or goose fat or other good-quality animal fat, melted
Combine the salt, juniper berries, orange zest, and orange juice in a large, shallow bowl and mix well. Rub the salt mixture into the duck to evenly coat. Cover with plastic wrap and refrigerate for 12 hours or, for best results, 24 hours.
Preheat the oven to 225°F.
Rinse the duck legs, then pat dry with a paper towel. Place the duck legs in a single layer in a casserole dish. Add the thyme, bay leaves, and garlic and pour on the fat to completely cover the duck legs.
Bake the duck legs in the oven for 2 hours, until very tender. Allow the duck confit to cool completely at room temperature, then refrigerate overnight.
When ready to crisp the duck legs, preheat the oven to 425°F. Remove the duck legs from the fat and pat dry with a paper towel, being careful not to break the skin. Reserve the fat for another use.
Arrange the duck legs in a single layer in a lightly greased roasting pan and bake in the oven for 20 to 25 minutes, until golden. Sprinkle with a little salt, if needed, and serve with your favorite salad or side.
GRASS-FED STEAK WITH CHIMICHURRI AND BONE MARROW
All around the world in so many cuisines, we see similar philosophies that promote the use of simple and honest ingredients. Nothing sums this up more than the classic and versatile chimichurri, an Argentinean condiment that is a beautiful balance of fresh and dried herbs, chili, spices, vinegar or lemon juice, and oil. Thailand has its own version, the classic nam jim, Vietnam has nuoc cham, Italy has salsa verde, France has its gribiche, and Spain has its escabeche, to name just a few. Pete sees chimichurri as one of the easiest ways to elevate a gorgeous piece of grass-fed steak or wild-caught fish or grilled mushrooms.
Serves: 8
4 grass-fed sirloin, filet mignon, or ribeye steaks (about 7 oz each)
3 Tbsp coconut oil
Sea salt and freshly ground black pepper
3½ oz beef marrow (no bone), chopped
Chimichurri (see recipe opposite)
Lemon wedges, to serve
CHIMICHURRI
Makes: ¾ cup
3 garlic cloves, peeled
Sea salt
1 jalapeño or long red chili, seeded and finely chopped
1 very large handful flat-leaf parsley leaves
1 very large handful coriander leaves
3 Tbsp apple cider vinegar
½ tsp ground cumin
3 Tbsp olive oil or coconut oil
Freshly ground black pepper
Remove the steaks from the refrigerator at least 15 minutes before cooking so they come to room temperature. Heat the pan or a grill plate to hot.
Coat the steaks with a little coconut oil and season with salt and pepper. Cook the steaks for 2½ to 3 minutes, or until browned, then flip them over and cook for another 2½ to 3 minutes (for medium-rare). Remove from the heat and place on a plate, cover with foil, and let them rest in a warm place for 4 minutes.
Return the pan to medium heat. Add the chopped marrow and cook for 1 minute, until lightly golden and cooked through. Season with salt and pepper, then add to the chimichurri and stir to combine.
Spoon some chimichurri with bone marrow over each steak and serve with a seasonal salad of your choice and a wedge of lemon.
Place the garlic and a little salt in a mortar and crush with a pestle. Add the jalapeño, parsley, and coriander and pound to a paste. Stir in the vinegar, cumin, and oil, then taste and season with salt and pepper. (You could also make the chimichurri in a food processor.)
GRASS-FED BEEF CARPACCIO WITH CELERIAC RÉMOULADE
Carpaccio is a delicious dish of thinly sliced raw beef—usually fillet or sirloin—seasoned with olive oil, lemon juice, salt, pepper, and that is about it. Celeriac rémoulade, a combination of thinly sliced celeriac and mustard mayonnaise, is to die for and works well on its own. However, when you pair it with carpaccio, all nutritional bases are covered, and you get this amazing textural experience from the aioli, the crunchy celeriac, and the melt-in-your-mouth beef.
Serves: 4
4 grass-fed beef tenderloins (about 2½ oz each)
2 Tbsp extra-virgin olive oil, plus extra to serve
1 lemon, halved
Sea salt and freshly ground black pepper
1 large handful wild arugula leaves
1 tsp snipped chives, to serve
1 small handful chervil sprigs, to serve
Finely grated fresh horseradish, to serve
CELERIAC RÉMOULADE
½ celeriac, julienned
2 tsp whole-grain mustard
2 Tbsp chopped flat-leaf parsley leaves
4 Tbsp Aioli
1 tsp truffle-infused olive oil (optional)
Sea salt and freshly ground black pepper
TO MAKE THE CELERIAC RÉMOULADE, combine all the ingredients in a bowl.
Place one piece of beef between two sheets of plastic wrap and pound with a meat mallet until 1/16 inch thick. Remove the top layer of plastic wrap, flip the beef over onto a serving plate, and remove the remaining layer of plastic wrap. Drizzle on 2 teaspoons of the olive oil and a squeeze of lemon juice, and gently rub in with your fingertips. Repeat this process with the remaining beef, olive oil, and lemon juice. Season with salt and pepper.
For each serving, use 2 tablespoons to shape a large spoonful of celeriac rémoulade into an oval (quenelle) and place on the beef. Scatter one-quarter of the arugula, chives, and chervil on each plate, then drizzle with some extra olive oil. Finish with grated horseradish.
GRILLED SARDINES WITH CHILI, OREGANO, AND LEMON
Sardines really should appear more on people’s tables. Aside from the awesome health benefits of their calcium, omega-3s, and other goodies, sardines are a sustainable seafood. This recipe is a great way to introduce your family to sardines: grilled on the barbecue with a delicious marinade, and served with a gorgeous crisp salad and some fermented vegetables.
Serves: 2 to 4
10 whole sardines, cleaned and rinsed (ask your fishmonger to do this)
Oregano leaves, to serve
Lemon wedges, to serve
MARINADE
Scant ½ cup coconut oil, melted
2 Tbsp dried oregano
2 Tbsp chopped fresh oregano leaves
1 tsp chili flakes
2 Tbsp chopped flat-leaf parsley leaves
Finely grated zest of 1 lemon
1 garlic clove, finely chopped
Sea salt and freshly ground black pepper
To make the marinade, mix all ingredients together.
Brush some of the marinade over the sardines (keep the rest for drizzling).
Heat a barbecue plate or grill pan to hot. Cook the sardines on each side for 40 to 60 seconds, until just cooked through. Drizzle over some of the remaining marinade, scatter on the oregano leaves, and serve with the lemon wedges and a salad.
HAM, EGG, AND MAYO LETTUCE WRAPS
With this tasty sandwich Pete has used lettuce as the wraps, but feel free to use coconut tortillas for a true sandwich. Please source the best-quality pastured ham you can spend your hard-earned cash on. If you avoid pork, replace it with cooked tuna or salmon. Or simply chop up all the ingredients with some avocado to make a killer salad!
Serves: 2
2 hard-boiled eggs, chopped
2 Tbsp mayonnaise (to make your own, see recipe below)
Sea salt and freshly ground black pepper
2 large romaine lettuce leaves
4 thin slices ham
1 carrot, grated
1 cucumber, peeled, seeded, and sliced
1 beet, peeled and grated (wear gloves to avoid staining hands)
MAYONNAISE
1 egg
2 egg yolks
1 tsp Dijon mustard
½ tsp fine sea salt
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
2 cups olive oil or macadamia oil
Mix the hard-boiled eggs and the mayonnaise until well combined; season with salt and pepper.
Place two sheets of parchment paper on a work surface or cutting board and put a lettuce leaf on each sheet. Equally divide the ham, carrot, cucumber, beet, and egg mixture among the lettuce leaves, then roll up, wrap tightly, and cut in half.
FOR THE MAYONNAISE, place the egg, egg yolks, mustard, salt, vinegar, and lemon juice in a food processor and process for 1 to 2 minutes, until nice and smooth. With the motor running, slowly pour in the oil and process until it has emulsified and become thick and creamy.
Season with a little more salt if needed. Leftover mayo can be stored in an airtight container in the fridge for up to 4 days.
INDIAN-STYLE ROAST CHICKEN DRUMSTICKS
This recipe is special to Pete, as he made it with his friend Tony Coote. Tony, a biodynamic farmer who owns Mulloon Creek Natural Farms, isn’t too confident in the kitchen—and Pete loved that because it meant he could show him how to create amazing-flavored dishes in a short time and with little fuss.
Serves: 4
Indian Spice Dry Rub (see recipe below)
2½ lb chicken drumsticks
2 Tbsp coconut oil or other good-quality fat, melted
Sea salt and freshly ground black pepper
1 large handful coriander leaves, roughly chopped
Juice of 2 lemons
INDIAN SPICE DRY RUB
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp sea salt
3 tsp ground turmeric
2½ tsp garam masala
½ tsp chili powder (or more if you like it spicy)
3 garlic cloves, finely chopped
2 Tbsp finely grated ginger
TO MAKE THE INDIAN SPICE DRY RUB, combine the coriander and cumin seeds in a dry frying pan and toast over medium heat until fragrant, 1 to 2 minutes. Remove from the heat and allow to cool. Grind the toasted seeds in a spice grinder or mortar and pestle. Mix the ground seeds with the remaining dry rub ingredients in a large bowl.
Add the chicken to the spice mix and massage until evenly coated. Cover the bowl with plastic wrap and refrigerate overnight or, for best results, for 24 hours so the flavors develop fully.
Preheat the oven to 350°F.
Brush the spiced drumsticks with the oil and arrange in a roasting pan in a single layer. Add 4 tablespoons of water. Roast for 40 minutes, turning halfway through cooking, until the chicken is cooked through and golden. Taste and season with salt and pepper, if needed.
Place the chicken on a large platter, then pour over the juices from the pan. Sprinkle with the coriander leaves and squeeze over the lemon juice.
Let’s make meatloaf the most popular meal of the year. You can use this recipe as a starting point and then create your own version, taking inspiration from cuisines around the world. Experiment with herbs and spices and different proteins, and let your imagination run wild. Post your images on Instagram and Facebook with the headline “I’m bringing meatloaf back!” You might get a few weird comments from your friends, but Pete guarantees they will want the recipe once they’ve tried it.
Serves: 6 to 8
8 free-range bacon rashers, rind removed
2 Tbsp coconut oil or other good-quality fat
1 large onion, diced
1 small carrot, peeled and finely diced
2 celery stalks, finely chopped
2 garlic cloves, crushed
½ zucchini, seeded, peeled, and finely diced
1½ lb grass-fed ground beef
4 Tbsp coconut flour
4 Tbsp chopped flat-leaf parsley leaves
2 free-range organic eggs, lightly whisked
1 Tbsp Himalayan salt or sea salt
½ Tbsp freshly cracked black pepper
4 Tbsp Nomato Sauce
1 Tbsp honey (optional)
1 Tbsp apple cider vinegar
Preheat the oven to 350°F.
Line the base and sides of a 7” loaf pan with a piece of parchment paper, cutting into the corners to fit and allowing the paper to extend 2 inches above the rim. Line the base and sides of the prepared pan with five rashers of bacon, reserving the remaining rashers for the top.
Heat the oil in a frying pan over medium heat. Add the onion, carrot, and celery and cook for 5 minutes until softened, then add the garlic and zucchini and cook for another 3 minutes. Drain any excess liquid and allow the vegetables to cool completely in a colander.
Place the ground beef, coconut flour, parsley, cooked vegetables, eggs, salt, and pepper in a bowl and mix until well combined.
Pack the meat mixture firmly into the lined pan and lay the remaining bacon rashers on top, tucking them in so they don’t overhang the sides of the pan. Bake for 25 minutes.
Meanwhile, to make a glaze, mix the Nomato Sauce, honey (if using), and vinegar in a small bowl. Remove the meatloaf from the oven and baste the top with the glaze. Return to the oven and continue cooking for another 25 minutes, until cooked through. To test for doneness, insert a thermometer into the center of the meatloaf—it should reach at least 160°F.
Allow the meatloaf to rest in a warm place for 10 minutes before turning it out of the pan; this will allow the meat to reabsorb any cooking liquids. Slice and serve with your favorite salad or roasted vegetables.
For everyone out there who loves a good beef ragu but can’t tolerate tomatoes, Pete has created this wonderful Bolognese. The Nomato Sauce uses beets instead of tomato, which gives this dish a wonderful purple color along with some earthiness and sweetness. Serve with any type of spiral-cut vegetable, or try it with kelp noodles.
Serves 4
2 Tbsp coconut oil or good-quality animal fat
½ onion, finely chopped
3 garlic cloves, finely chopped
1⅓ lb ground beef
2 cups Nomato Sauce
1 tsp dried oregano
5 cups Chicken Bone Broth
Sea salt
5 zucchini or rutabaga, seeded, peeled, and spiral-cut into thin noodles
Splash olive oil
1 small handful basil or flat-leaf parsley leaves, chopped
Melt the coconut oil or other fat in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until soft. Add the beef and cook, stirring with a wooden spoon to break up any lumps, for another 5 minutes, until browned. Stir in the Nomato Sauce, oregano, 1 cup of the broth, and a good pinch of salt. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes. Add a little more broth if the sauce is too thick.
Bring the remaining broth to a boil in a saucepan. Add the zucchini spaghetti and cook for 30 seconds, until tender. Drain, reserving the broth for another use. Toss the zucchini with the olive oil and season with salt.
Divide the zucchini among 4 serving bowls, spoon on the Bolognese sauce, sprinkle with the basil or parsley, and serve with vegetables or a salad.
Renowned author and paleo advocate Danielle Walker of the Against All Grain blog taught Pete this simple and delicious midweek family dinner. He visited Danielle to interview her and cook with her for his TV series. She was a a delight to work with; Pete loved her approach to cooking and we are sure you will, too. Thanks, Danielle, for the recipe, and keep inspiring millions of people.
Serves: 4
5 peeled carrots
2 Tbsp coconut oil
6 garlic cloves, finely chopped
1⅓ lb chicken breast or thigh fillets, thinly sliced on the diagonal
1 lb broccolini, chopped into 2-inch lengths
4 Tbsp tamari or coconut aminos
2 eggs
TO SERVE:
Thai basil leaves
Sliced spring onion
Lime wedges
To make carrot noodles, use the wide ribbon blade on a vegetable spiral-cut tool. Alternatively, place the carrots on a chopping board and, using a vegetable peeler, peel into thin, wide ribbons. (Save any leftover trimmings for broths or soups.)
Melt the oil in a wok or deep frying pan over medium heat. Add the garlic and chicken and stir-fry for 2 minutes, until the chicken changes color.
Add the broccolini and tamari to the pan and cook for another 5 minutes, until the broccolini is softened. Add the carrot noodles and stir-fry for another 3 minutes.
Push the stir-fry aside in the pan. Crack in the eggs, stir vigorously to scramble them, and cook for 2 minutes, until set. Mix everything in the pan together and serve immediately with the basil leaves and spring onion scattered over the top and the lime wedges on the side.
PERUVIAN-STYLE ROAST CHICKEN WITH CORIANDER SAUCE
This South American–inspired dish is one the kids will love. The addition of paprika, cumin, honey, garlic, and chili elevates the classic roast chicken to another level. Any leftover coriander sauce is great tossed into a salad of roasted sweet potato and broccoli.
Serves: 6
3 Tbsp coconut oil or good-quality animal fat, melted
3 garlic cloves, finely chopped
3 tsp paprika
1 Tbsp ground cumin
1 Tbsp honey
Juice of 2 limes
1½ tsp sea salt
1 tsp freshly ground black pepper
1 4-lb whole chicken
2 garlic bulbs, cut in half horizontally
4 French shallots, cut into wedges
4 jalapeño chilies, cut in half lengthwise
1 cup Chicken Bone Broth or water
CORIANDER SAUCE
1 jalapeño chili, seeded and roughly chopped (leave half the seeds in if you like it hot)
1 large handful coriander leaves, roughly chopped
3 garlic cloves, chopped
5 oz Mayonnaise
1 Tbsp lime juice
2 Tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
Combine the oil, chopped garlic, paprika, cumin, honey, lime juice, salt, and pepper in a large bowl and mix well. Add the chicken and rub in the marinade to evenly coat. Cover and marinate in the fridge for at least 6 hours or, for best results, overnight.
Preheat the oven to 400°F.
Transfer the chicken and any marinade in the bowl to a large casserole dish. Tie the legs together with kitchen string. Scatter the garlic bulbs, shallots, and jalapeños around the chicken, then pour in the broth.
Place in the oven and roast, basting occasionally with the juices in the dish, for 30 minutes, until the chicken is golden. Reduce the temperature to 350°F, cover with foil, and continue to cook, basting occasionally, for 45 minutes, until the chicken is cooked through.
Remove from oven and allow the chicken to rest, covered with foil, for 15 minutes.
MEANWHILE, TO MAKE THE CORIANDER SAUCE, combine all the ingredients in the bowl of a food processor and blend until smooth. Season with salt and pepper.
Carve the chicken and serve with the coriander sauce and roasted vegetables.
Roast beef is a family favorite in many homes, and rightly so. To be able to cook a nice slab of beef slowly and evenly without too much fuss is a double thumbs-up for Pete. Serve this with a big platter of roasted vegetables and you have a beautifully balanced meal.
What Pete loves about roast beef is that it tastes great cold, and when you roast an eye filet, sirloin, rib eye, chuck, or rump, there is usually a lot left over for lunches the next day. He has teamed the roast with gravy, which will keep the family happy; however, a simple salsa verde or pesto, or even some grated horseradish, is a perfect accompaniment, too.
Serves: 6 to 8
2½ lb rolled and hand-tied grass-fed roast, boneless rib eye, sirloin, or rump
2 Tbsp coconut oil or other good-quality fat
Sea salt and freshly ground black pepper
2 carrots, peeled and halved lengthwise
1 onion, skin left on, thickly sliced
1 whole garlic bulb, cloves separated and peeled
6 sprigs flat-leaf parsley
2½ cups Beef Bone Broth
4 sprigs thyme
Preheat the oven to 325°F.
Rub the beef with a little coconut oil and a generous pinch each of salt and pepper. Heat the oil in a large roasting pan over high heat. Add the beef and cook, turning occasionally, for 5 minutes, until well browned on all sides.
Remove the beef from the roasting pan and add the carrots, onion, garlic, and parsley sprigs in a single layer. Place the beef on top of the vegetables and add 1 cup of water. Roast for 60 minutes for medium-rare (130 to 140°F using a meat thermometer) or 65 minutes for medium (145 to 150°F). If you like your meat well done, leave it in the oven for another 10 to 15 minutes, until it reaches 155 to 165°F.
Transfer the roast beef to a carving board, cover loosely with foil, and allow it to rest for 15 minutes.
To make the gravy, discard the skin from the onion, pour in the beef broth, and place the roasting pan over medium heat. Use a wooden spoon to scrape the pan to dislodge any cooked-on bits. Add the thyme. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Skim and discard the layer of fat from the surface. Place the vegetables and liquid in a blender and blend until smooth, then pass through a fine sieve. If the gravy is too thin, transfer it to a saucepan and cook over medium heat until it reaches the desired consistency.
Cut the roast beef into thick slices, arrange the slices on serving plates, and serve with roasted vegetables and gravy. Leftover gravy can be transferred to an airtight container and frozen for another time. It will keep for 3 months in the freezer.
ROAST TURKEY WITH HERB MARINADE
Pete has created a basic but delicious recipe for roasted turkey here; please feel free to play around with stuffing ingredients and accompaniments to further enhance it. You will need to start this recipe a day ahead. And if your turkey is frozen, you’ll have to thaw it in the fridge for approximately 3 days first. Once thawed, leave it in the fridge until ready to cook.
Serves: 8 to 10
1 7-lb turkey
3 Tbsp duck fat, tallow, coconut oil, or other good-quality fat, melted
Sea salt and freshly ground black pepper
2 carrots, sliced lengthwise
1 onion, sliced
4 garlic cloves, peeled
5 fresh bay leaves
5 cups chicken stock (preferably homemade)
2 Tbsp tapioca flour
MARINADE
2 large handfuls mint leaves
2 large handfuls curly parsley leaves
2 large handfuls coriander leaves
4 garlic cloves, peeled
1 cup lemon juice
1 cup white wine
¾ cup duck fat, melted
2 tsp ground cumin
Sea salt and freshly ground black pepper
STUFFING
2 Tbsp duck fat, tallow, coconut oil, or other good-quality fat
1 onion, finely chopped
4 cloves garlic confit
3 rashers bacon, diced
4 Tbsp chopped curly parsley
3 Tbsp Dukkah
1 lb ground pork
1 tsp finely grated lemon zest
TO MAKE THE MARINADE, combine all the ingredients in a food processor and blend until smooth. Place the turkey in a large, shallow dish, pat dry with a paper towel, and pour over the marinade, massaging it into the skin and inside the cavity. Cover with plastic wrap and refrigerate for 24 hours. Every few hours, massage the marinade into the bird.
The next day, remove the turkey from the fridge and let it sit for 1 hour. Preheat the oven to 450°F.
TO MAKE THE STUFFING, heat the fat in a saucepan over medium heat. Add the onion and cook for 5 minutes, until soft. Crush the garlic confit and add to the pan along with the bacon. Cook until just starting to color, 3 to 5 minutes. Remove from the heat and set aside to cool. Add the remaining stuffing ingredients and mix until combined.
Fill the turkey cavity with the stuffing, cross the legs over the opening, and tie with kitchen string. Place in a large roasting pan and pour in any excess marinade. Rub the turkey with melted fat and season with salt and pepper.
Add the carrots, onion, garlic, and bay leaves, cover with foil, and place in the oven. Reduce the oven to 350°F and roast for about 2 hours and 20 minutes, basting regularly and removing the foil in the final 40 minutes to brown the skin. The turkey is done once the juices run clear when the inside of the thigh is pierced with a skewer. Cooking time may vary—it should take about 2 hours and 20 minutes. Transfer the turkey to a platter, cover with foil, and let it rest for 20 minutes.
TO MAKE THE GRAVY, place the chicken stock in a saucepan over medium heat and simmer until reduced by half (about 20 minutes). Skim the fat from the roasting pan and discard. Mix the tapioca flour with 3 tablespoons of water and add to the pan. Stir in the reduced stock and bring to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer until the sauce thickens. Strain into a bowl.
Remove the stuffing from the turkey and transfer to a serving plate.
Carve the turkey and serve with the stuffing and gravy.
SICHUAN CHICKEN SALAD WITH EGG “NOODLES”
This Asian-inspired salad will be a hit with the kids and won’t leave you with the usual heavy feeling you get after eating wheat-based noodles.
Serves: 8 to 10
1⅓ lb boneless chicken thigh fillets, skin on
2 Tbsp coconut oil, melted
Sea salt and freshly ground black pepper
1 cucumber, peeled and seeded
2 spring onions, cut into batons
1 handful coriander leaves
2 long red chilies, seeded and sliced into batons
¼ cup enoki mushrooms
½ cup Chinese cabbage, shredded
4 Tbsp bean sprouts
EGG “NOODLES”
8 eggs
Freshly ground black pepper
1½ tsp fish sauce
1 tsp tamari
4 tsp coconut oil
DRESSING
1 tsp finely grated ginger
1 garlic clove, crushed
2½ Tbsp tamari
1½ Tbsp sesame oil
2 Tbsp apple cider vinegar
2 Tbsp macadamia oil or extra-virgin olive oil
1 tsp coarsely ground Sichuan pepper, toasted, plus extra to serve
Coat the chicken in 2 teaspoons of the melted oil and season with salt and pepper.
Heat the remaining oil in a frying pan over medium-high heat, add the chicken, and cook for 5 minutes on each side, or until completely cooked through. Set aside and keep warm.
TO MAKE THE EGG “NOODLES,” place the eggs, a little pepper, the fish sauce, and tamari in a large bowl and mix well with a fork to combine. Melt 1 teaspoon of the oil in a wok or large frying pan over medium-high heat. Pour about one-quarter of the egg mixture into the pan, swirl to form a thin layer, and cook for 30 seconds. Flip and cook for another minute, then transfer the omelet to a cutting board. Repeat this process until you have used all the egg mixture. Thinly slice the omelets into strips and set aside.
TO MAKE THE DRESSING, combine all the ingredients in a bowl with 2 tablespoons of water.
Cut the cucumber lengthwise, then scoop out and discard the seeds. Slice the cucumber into thin strips.
Place the cucumber, spring onions, coriander leaves, chilies, mushrooms, cabbage, and bean sprouts in a bowl and toss well. Add half of the dressing and toss again to combine.
Arrange the “noodles” on 4 large serving plates and top with the vegetable mixture and chicken. Spoon more dressing over the chicken and sprinkle with extra Sichuan pepper.
Pete guarantees the whole family will love this brisket served alongside a wonderful homemade slaw and fermented pickles or okra.
Serves: 10 to 12
2 Tbsp coconut oil or good-quality animal fat, melted
4½ lb beef brisket
Sea salt and freshly ground black pepper
4 French shallots, unpeeled, cut in half lengthwise
1 garlic bulb, cut in half horizontally and broken into 8 pieces
8 thyme sprigs
1½ cups Beef Bone Broth or Chicken Bone Broth
SPICE RUB
2 Tbsp smoked paprika
2 Tbsp paprika
1 Tbsp sea salt
2 tsp freshly ground black pepper
¼ tsp cayenne pepper
1 tsp ground turmeric
Preheat the oven to 350°F.
Mix all the spice rub ingredients together in a small bowl and set aside.
Rub the oil or fat over the brisket, then lightly season with salt and pepper. Heat a large roasting pan over high heat, add the meat, and sear on all sides for 3 to 4 minutes until browned. Then remove from the pan and transfer, fat side up, to a large plate.
When cool enough to handle, evenly coat the seared brisket with the spice rub. Arrange the shallots, garlic, and thyme in the pan in a single layer, then place the brisket on top and pour in the broth. Place the pan in the oven and roast for 20 minutes, until the spices brown.
Reduce the temperature to 300°F. Cover the brisket tightly with a damp piece of parchment paper, and tightly cover the pan with a double layer of foil. Cook in the oven for 2 hours.
Check the brisket and add ½ cup of water if the meat appears to be drying out, then tightly reseal the pan and cook for another 2 hours until the brisket is tender.
Carve the meat and serve with your choice of roasted vegetables, slaw, or fermented pickles.
SPICED BEEF LIVER WITH AVOCADO SALAD
One of the joys of Pete’s job is meeting the farmers and the people who produce the food that we enjoy. He was fortunate enough recently to spend a day in Tasmania at a wonderful cattle farm owned by John Bruce. While there he decided to cook heart, marrow, and liver in three separate recipes. Here is his liver recipe in all its glory. The key is to not overcook it, but keep the liver lovely and pink inside. Once you try this, it will likely become a favorite—and it is good for you, too.
Serves: 8
4 grass-fed beef liver steaks, about ⅓ lb each
2 Tbsp coconut oil or other good-quality fat
1 large handful mixed flat-leaf parsley and coriander leaves, to serve
CAJUN SPICE MIX
2 tsp sea salt
2 tsp garlic powder
2 Tbsp paprika
1 tsp freshly ground black pepper
1 tsp onion powder
1 tsp cayenne pepper
1¼ tsp dried oregano
1¼ tsp dried thyme
½ tsp chili flakes (optional)
AVOCADO SALAD
2 avocados, cut into ½-inch cubes
1 tsp finely chopped coriander leaves
1 long red chili, seeded and finely chopped
¼ cup activated walnuts (i.e., soaked 4 to 8 hours in salted water), toasted and crushed, plus extra to serve
1 garlic clove, finely chopped
3 Tbsp lemon juice
½ cup olive oil
Sea salt and freshly ground black pepper
TO MAKE THE CAJUN SPICE MIX, place all the ingredients in a bowl and combine until evenly blended.
Lightly coat the liver in 2 tablespoons of Cajun spice mix. (You can store the leftover spice mix in an airtight container in the pantry for a few months.)
Melt the oil or fat in a large frying pan over medium-high heat. Add the livers 2 at a time and cook for 1½ to 2 minutes. Flip and cook for another 1½ to 2 minutes, until still slightly pink in the middle or cooked to your liking. Allow to rest, covered in foil, for a couple of minutes.
TO MAKE THE AVOCADO SALAD, place the avocados, coriander, chili, and walnuts in a bowl. In another bowl, mix the garlic, lemon juice, and olive oil to combine. Pour the dressing over the salad and gently toss. Season with salt and pepper.
Arrange the liver steaks on 4 large serving plates, top with the avocado salad, and garnish with the parsley, coriander, and extra walnuts.
Pete has been lucky enough to spend some time with Michele Chevalley Hedge, who promotes a better future for coming generations by encouraging parents to cook nutrient-dense foods for their kids. Michele showed Pete a recipe that she likes to cook for her children, and it has become a family favorite in his house as well.
He has used chicken, but you could substitute turkey, fish, seafood, lamb, beef, or pretty much any other animal protein that you love. Serve these with raw or cooked vegetables and some fermented vegetables as well.
Serves: 4
Coconut oil, for greasing
1 lb chicken thigh fillets, cut into pieces
2 garlic cloves, chopped
1 large handful baby spinach leaves
2 tsp fish sauce
½ tsp ground turmeric
3 Tbsp coconut cream
1 tsp finely grated ginger
TO SERVE:
4 iceberg lettuce leaves, trimmed into cups
1 avocado, sliced
½ Lebanese cucumber, peeled, seeded, and sliced
1 small handful coriander leaves
1 lime, halved
Preheat the oven to 350°F. Lightly grease an 8-cup muffin pan with coconut oil.
Place the chicken, garlic, spinach, fish sauce, turmeric, coconut cream, and ginger in a food processor and pulse a few times until finely chopped.
Spoon the chicken mixture evenly into the prepared pan. Bake for 12 minutes, until cooked through. Cool for 5 minutes before turning out. The chicken cakes will release a little bit of liquid when cooked, so drain off the liquid before you remove them from the pan.
Arrange the lettuce cups on a large platter or 4 serving plates. Place two chicken cakes inside each cup, along with some avocado, cucumber, and coriander, and squeeze over some lime juice.
WHOLE ROASTED SALMON WITH LEMON AND HERBS
If you can find a wild-caught Alaskan salmon and are cooking for a crowd, we recommend you prepare it as Pete has done here. There are few things that can compare with a perfectly cooked salmon perfumed with fresh herbs and lemon. Pete has teamed the salmon with a delicious salad of sweet potato and egg that is sure to make your guests extremely happy. Toss in some fermented vegetables and you will be laughing.
Serves: 6
1 small handful thyme leaves
1 small handful oregano leaves
1 lemon, thickly sliced
8 garlic cloves, halved
1½ lb whole salmon, cleaned, scaled, and gutted
Sea salt and freshly ground black pepper
2 Tbsp coconut oil or good-quality animal fat, melted
SWEET POTATO, EGG, AND WATERCRESS SALAD
2 sweet potatoes, cut into 1-inch cubes
2 Tbsp apple cider vinegar
4 Tbsp extra-virgin olive oil
1 garlic clove, crushed
Sea salt and freshly ground black pepper
2 large handfuls watercress or mesclun leaves
½ fennel bulb, very thinly sliced
3 hard-boiled eggs, peeled and crumbled
Preheat the oven to 350°F. Line a large baking pan with parchment paper and scatter one-third of the thyme, oregano, lemon, and garlic across it.
Place the fish on top of the herbs, lemon, and garlic and fill its cavity with the remaining herbs, lemon, and garlic. Season well with salt and pepper.
Drizzle the oil over the fish and roast in the oven for 50 minutes. To check if the fish is cooked, insert a metal skewer into the thickest part of the flesh. Hold the skewer there for 10 seconds, then pull it out and lightly touch it to the inside of your wrist. If the skewer feels hot, the fish is cooked. If it is only warm, cook the fish for another 10 to 15 minutes before rechecking.
TO MAKE THE SALAD, place the sweet potatoes in a saucepan of salted water and bring to a simmer. Cook until tender, about 15 minutes, then drain. Meanwhile, mix the vinegar, oil, garlic, 1 tablespoon of water, and some salt and pepper in a bowl.
Combine the sweet potato, watercress, fennel, and eggs in a large bowl, drizzle on the dressing, and lightly toss.
Serve the salmon with the salad.
