1 Free Range Chicken Breast, cooked and cubed or shredded
6-8 slices Bacon (organise and nitrate free), cooked & chopped
8 large Free Range Eggs
1/4 c full-fat Coconut milk
1 tbsp Coconut oil
1 medium Tomato, thinly sliced
1/4 tsp Garlic powder
1/2 tsp Sea salt
Dressing: 2 tbsp Coconut oil plus 1/2 tsp Garlic, minced and 1/2 scallion, minced, small squeeze of lemon juice
freshly cracked Pepper to taste
Preheat oven to 250 degrees
In a 10 inch nonstick or cast iron skillet, heat coconut oil over medium heat until shimmering
Add onion and sauté until translucent, about 3-4 minutes
While onions cook, whisk eggs, coconut milk, and salt and pepper in a medium bowl
Add chicken and bacon to the skillet
Pour the dressing over the top, stir to combine
Spread the mixture evenly across the skillet and pour the eggs over the top.
Place tomato slices evenly over the top, sprinkle on the garlic powder
Let cook for 3-4 minutes or until the edges are starting to set up and pull away from the edge of the skillet. Transfer to oven and bake for 10-12 minutes, check eggs are cooked or bake for another couple minutes
Let cool 5 minutes and use a knife to release the edges, slide onto serving plate and slice into 6 portions
Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until tender. Drain and return cauliflower to the pot.
Add the ghee, mustard, salt, and pepper to the cauliflower. Using an immersion blender or food processor, combine the ingredients until smooth. Set aside.
Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground beef and cook until browned.
Stir the tomato paste, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
Distribute the meat mixture evenly among four ramekins and spread the pureed cauliflower on top. Use a fork to create texture in the cauliflower and drizzle with olive oil. Place under the grill for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.
1 large eggplant, sliced into 1 cm-thick disks (1/2 in.)
1 tsp sea salt
2 tbsp coconut oil
5 tbsp coconut oil
2 tsp ghee
½ cup torn fresh basil leaves
5–6 button mushrooms, sliced
2 cups baby spinach leaves
3 medium zucchini, sliced vertically into thin ribbons
Cherry tomatoes to garnish
For White sauce: puree pre-cooked cauliflower, olive oil and cashews, processed until smooth. Serves 6.
Heat oven to 180°C. Place a layer of parsnip slices with a little ghee in a deep lasagne tray and pre-bake in the oven for 15 minutes, this will help to soften them slightly before we build the rest of the layers. Set aside
To make the sauce, heat 2 tbsp of oil and sauté onion with a pinch of salt for 5-8 minutes, until slightly caramelised. Add 1 tsp of ghee and bring the heat up to high. Break the beef mince and add to the frying pan. Use a spatula or a potato masher (my little trick) to stir and break the mince apart into small pieces, as it tends to clump together during cooking. Cook for about 5–6 minutes, until browned.
Add garlic, pepper, paprika and salt to cooking meat and fry for a further 3-4 minutes. Add tomato passata, bring to boil and turn the heat down to simmering temperature. Cook for 10 minutes. Meanwhile, sprinkle eggplant slices with sea salt and set aside for 10 minutes to draw out some of the juices. Rinse and pat dry. Heat the oven back to 180°C.
In another frying pan, heat 2 tbsp oil and 1 tsp ghee. Fry the eggplant in batches for 2-3 minutes on each side, until light golden brown. Add more olive oil and ghee as you go along. Set aside, by this stage all our layer ingredients should be ready.
Take the baking tray out of the oven and start layering the lasagne in the following order: pre-cooked parsnips, 1/3 of tomato meat sauce, eggplant slices, fresh basil leaves, mushrooms, the rest of the meat sauce pressed down evenly, baby spinach, zucchini, drizzle of oil and some cracked black pepper. Cook in the oven, at 180°C, for 35–40 minutes. Increase the heat to 200°C for the last 10–15 minutes. Garnish with fresh basil and a few cherry tomatoes. Serve with a side mixed salad.
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