- 1 large free range or organic chook OR 4 drumsticks and 4 thighs on bone
- 2 onions, roughly chopped
- 3 ribs celery in 1cm chunks
- 1 knob of butter
- 8 baby carrots or 2 large carrots diced
- 2 ears of corn on cob
- 4L water
Salt to taste, about 2 Tbsp
- Place butter and celery in large pot with lid on and sweat while chopping your onions. Place on largest burner on lowest heat.
- Throw onions in and continue to sweat.
- While onions and celery are sweating if you are using a whole chook, chop it up into large pieces with kitchen scissors.
- Once onions are slightly translucent, fill the pot with water and bring to the boil. Once boiling, bring back to moderate simmer and let cook for about 20 minutes.
- Now add your chicken and carrots and salt.
- Cook for another 40 minutes or until the chicken falls off the bone (check every now and again).
- Slice the corn off the cob into the pot and cook for further 10 minutes.
- Now begin removing the bones and carcass from the chicken. Best way is to place a colander over a large bowl to catch any juice that may come off the bones.
- Give everything a stir to mix. Now serve tonights soup into bowls and add a chunk of butter to each one while hot (optional), this will give it a little more body.
- You can add some more boiled water to the pot now to top it up and make it go further. Really nice if you add some roast pumpkin to the soup the next day after you heat it up.
- Chop a pumpkin into large pieces.
- Place into a roasting tray and drizzle with some olive or coconut oil and sprinkle with salt.
- Cook for about 40 minutes at 180 degrees, turning once about half way.
- Keeps well in fridge and tastes good warm or cold.
Our daughter loves this, hopefully all kids and adults alike do as its simple, quick and super healthy. One of the best fat loss soups getting around.
- 4 Large zucchini, halved lengthways and sliced into 1cm pieces
- 3-4 Tbsp butter (preferrably organic)
- tsp salt
- Steam the zucchini until tender. Avoid overcooking where they become really soggy.
- Place into a blender bowl and crush with the back of a large spoon or blender implement. This will release some of the water stored in the zucchini which you can tip into the sink.
- Once some of the water is gone, place the butter and salt into the blender bowl and blend on high until creamy. Taste and add more salt if needed.
- If you like, add a pinch of pepper when served.
Silverside is great because it is cheap and when cooked properly it tastes awesome. It is called corned beef because the salt use to cure it comes as salt corns.
- 1.2kg of corned beef, preferably with a fatty top
- Bunch of baby carrots
- 1 onion
- 8 halved potatoes
- 1/4 cup of vinegar (apple cider is best, though can use any type)
- 2 bay leaves
- 10 black pepper corns (optional)
- Tsp salt
- 1 head cabbage thinly sliced
- Place everything in a pot except cabbage and cover with cold water.
- Either bring to boil on stove top but dont let boil hard and simmer gently for about 2.5 – 3 hours OR place in oven at 100 degrees for 4 hours – just set the timer.
- Take everything out and place in a dish and cover with foil, except pepper corns and bay leaves which you should chuck.
- Add the cabbage to the water left in the pot and boil (you can also steam if you prefer) until tender and cooked.
- Serve with mustard or make a gluten free gravy. Meat keeps well wrapped in foil and all veggies can be fried in butter the next day with some shredded corned beef for a breakfast hash – mmmmm!
Take leftover potatoes, carrots, onion, and some shredded corned beef and fry in a good amount of butter Continually turn and fold the mix until it browns and goes sweet. Kids will devour this!
- 1kg of beef or lamb mince
- 4-6 rashers of free range bacon
- 2 medium onions, diced
- 1 large carrot diced
- 1 eggplant peeled and diced
- 2-3 garlic cloves peeled, smashed (press with side of knife) and chopped
- 1-2 Jars of your fave sauce OR 2 x 400g tins of organic chopped tomatoes
- Dried italian herbs (especially if using tinned toms)
- Fry the onions and bacon in a little olive oil in a heavy based pan or cast iron pot (must have lid) for about 5 mins.
- Throw the mince in and break up well with a wooden spoon. Pan should be hot enough to fry not stew.
- When the mince is half browned add the garlic.
- Once the mince is just browned, add the italian herbs and cook for one more minute to release aroma.
- If your mince is very watery, drain some but not all of the liquid into the sink ( you lose a bit of flavour but the end result is better) and then add your carrot and eggplant. Stir through to coat in the oils and juices, about 5 minutes.
- Add your sauce or tomatoes and stir to mix well.
- Simmer gently for about 30 minutes with the lid on. Usually a mid size burner or hot plate is right. keep an eye on it and stir every 5 minutes or so. If it looks too moist or liquidy, take the lid off and let it evaporate a bit.
The end result should have little bit of liquid but still be thick enough that when put in a bowl the meat is not swimming! Stores well in fridge and tastes better the next day.