primal cavewife

• In a frying pan, cook the chicken breasts until browned. Add in the mushrooms and let it simmer until most of the liquid is gone.
• Add the kimchi and stir until mixed. Add the rice.
• When everything is mixed together, mix in the prawns and mussels.
• Fry an egg in a separate frying pan and have it with your kimchi fried rice!

• Blend the avocado, coconut cream, lemon juice, coconut oil, herbs, salt and pepper in a food processor or blender. Flavour the paste to your liking.
• Coat the chicken with sesame oil, salt and pepper.
• Bake the chicken wings in the oven at 180C for 45 minutes.
• Wrap the chicken breasts with strips of bacon and use a toothpick to hold the bacon in place.
• In a frying pan, add a tbsp of coconut oil and fry the bacon-wrapped chicken for about 5 minutes on each side or until the bacon and chicken turns golden brown.
• Place the chicken in the oven for 30 minutes or until cooked.
• In the same pan that you cooked the bacon and chicken breast in, heat up the avocado sauce. You don't have to, but I like to infuse the bacon fat into the avocado sauce.
• Serve the avocado sauce with the cooked chicken!

My boyfriend loves satay sticks because they are all meat and sauce. I thought I would try to make it for him as a surprise at home one day and then for his birthday for his 4-course meal. That day I made him a soup and prawn satay sticks for entree, a big scotch fillet steak and a chocolate mud cake.

You can make these satay sticks with prawns, chicken, beef, pork or lamb. I normally make these with chicken or prawns.

Satay Sticks
Ingredients:
soy sauce
sesame oil
sugar
corn flour
prawns, chicken, beef, pork, lamb

• Marinate prawns, chicken, beef, pork or lamb with soy sauce, sesame oil, sugar and corn flour. Put them on a skewer and fry them on a frying pan until they are cooked.

Note: I did use brown sugar instead of normal white sugar because I didn’t have any and it doesn’t seem to taste any different anyway. But you could try it and let me know what you think.

Satay Sauce
Ingredients:
2 tbsp chunky peanut butter
a dash of coconut cream
a dollop of sweet chilli sauce
a pinch of cayenne pepper

• Mix all the ingredients over a frying pan on medium heat until the mix is simmering. Add more coconut cream if it is too dry. Serve with the satay sticks.

Ingredients:
Marinade
1.5 kg chicken thigh, diced
1/2 cup coconut cream
1 tbsp lemon juice
1/4 tsp garam masala
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/4 tsp cayenne pepper
salt
pepper

Curry
2 tbsp butter
1 onion, chopped
dash of ground ginger
5 garlic cloves, minced
1 capsicum, sliced
5 tomatoes, chopped
1 can coconut cream
1 tsp garam masala
1 tsp cayenne pepper
1 tsp coriander powder
salt
pepper

• Marinate chicken with coconut cream and spices in a large bowl and set aside.
• Melt butter on frying pan on medium heat and add onions and cook until golden brown.
• Add ginger and garlic and cook for a few minutes.
• Add spices and cook for a couple minutes.
• Add the chicken mix and cook through.
• Add capsicum and tomatoes and simmer for 12-15 minutes.
• Add the coconut cream and simmer for a couple minutes.