Haggis, Neaps & Tatties

Sunday dinner ...

Haggis, Neaps & Tatties

Traditional Scots serving: Haggis with neaps and tatties, or mashed parsnip and potato. Greenage is tenderstem broccoli, peas and some baby kale which can be eaten like salad leaves.

Yes, Haggis is not Primal, but it is primal ... I mean, just how much more primal can you get: take all the offals left over and stuff it into the stomach then boil it. Granted, there is some barley in there, I think, perhaps oatmeal. The ingredients are pretty sparse, so I think I got a good one.

Bloody tasty, nevertheless ...


Winter Chicken Salad

Cruising around the supermarket, I happened upon some baby kale. Baby kale? Like kale, but the young leaves which can be eaten as salad or just lightly cooked through in a little butter. Massive in vitamin K, vitamins A & C, calcium and manganese if you want the nutritional benefits.

Anyway ...

It's the middle of winter and I'm holding a bag of salad leaves, but inspiration came to me with one seasonal ray of sunshine that I look forward to every Christmas: Clementines.

So, baby kale, clementines ... and there are some chicken thighs in the reduced section. See? When you eat primal, nature (or rather the supermarket) makes your plate for you! It really is, just put real food together. Even if it is salad, in the middle of winter!

Winter Chicken Salad

Chicken thighs are so simple to cook: just cover with water and commit to the oven for a few hours, the timing is largely irrelevant since a couple will do, four or five will not be too long. Low and slow, so 150C (300F) and just turn it down if you're not ready to eat.

Let's have some baby potatoes, too, sliced, par-boiled and sautéed in a little butter, some red onion and what's left of a couple of bell peppers. Icelandic ash salt and black pepper.

Crowning glory is the clementines. Slice through and dot around the salad.

Dinner is served!


Turkey Steaks & Creamed Chicory

Creamed chicory goes so well with lighter meats like pork and chicken; tonight, with turkey ...

Turkey Steaks & Creamed Chicory

Chicory? You might know it as endive, but I know it as chicory, so ... it's creamed chicory. We're having it over turkey steaks on a bed of rice pasta combined with mushrooms and spinach.

Let's go!

Griddle pan on ...

Two small skillets out ...

Milk pan out ...

Turkey steaks on the griddle pan for maybe four or five minutes on one side, then flipped over.

Meanwhile, in one skillet soften your spinach with a little butter, sea salt and white pepper. Once wilted and reduced, remove to a chopping board and really smash it up! In the other skillet, soften some sliced mushrooms in a little butter.

Once the steaks are turned over ...

Combine the two into one skillet (the one that had the spinach in) and keep the other skillet (the one that had the mushrooms in) for the creamed endive, which is a simple case of removing the leaves from the core and pouring cream over ... low heat, sea salt, white pepper and perhaps some powdered garlic, certainly some herbs: chopped parsley. Control the heat to just wilt the chicory and slightly reduce the cream.

Ready to eat?

The rice pasta that I like cooks simply with boiling water poured over for 60 seconds. Let's do that and then retrieve the now cooked pasta into the skillet with the spinach and mushrooms, splash of olive oil and combine together.

Plate up with the pasta down, the turkey steaks sliced on a Chef's angle and crowned with the creamed chicory sauce.