Back Catalogue (201-300)

Our Back Catalogue (201-300)

Moussaka (22/Oct/12) - ✓Low-carb ✓Gluten-free ✓Cow-dairy-free (Using sheep’s cheese and goat’s butter) This traditional moussaka recipe is a classic for low-carb-high-fat diets. We have it mainly in summer and autumn when our greenhouse aubergines ripen. It is rich, savoury and melts in the mouth – very good … Continue reading
Chocolate Almond Torte (20/Oct/12) - A low-carb, grain-free birthday cake fit for a king. Or your little princess for that matter. Continue reading
Food and Health Workshops (19/Oct/12) - I can now confirm that the first of my workshops/presentation on Food and Health will take place on Saturday October 27th at the Bassil Shippam Centre in Chichester at 2.30pm. The second meeting will be at the same venue but on … Continue reading
Poached Wild Alaskan Salmon with Wild Mushrooms (19/Oct/12) - Keta salmon cooked in a clever low-carb lemon sauce, which I often use with fish dishes, and a wild mushroom vegetable accompaniment. Continue reading
West Sussex History of Medicine Society (14/Oct/12) - Yesterday I was busy, but not in a rushing around way, more in a nourishing, warm, mind expanding and communicative way. I will explain. I attended the first of this season’s West Sussex History of Medicine Society’s lectures. As usual … Continue reading
Echinacea (14/Oct/12) - Study shows that Echinacea reduces common cold frequency and symptom severity. Continue reading


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Oxtail Caserole, country style

✓Gluten-free ✓Grain-free ✓Sugar free ✓Low-carb ✓Cow-Dairy-free

This dish was incredibly easy to make, and super delicious to eat! What more can one desire when it comes to food?

The Ox tail was from Goodwood Farm and consisted of all different sizes, as you would expect, from the tail of the animal. There was thick fat round one side of the larger pieces, which can be seen in these photos, and it tasted very good indeed. Real melt-in-the-mouth fat, not chewy tough stuff at all. And all I had to do was chuck it in some hot ghee (which is great for high heat cooking as it doesn’t burn, as butter would. See how I make ghee here), add some carrot and celery sticks, some red wine and bone broth, and, Bob’s your uncle, dinner! I didn’t have much time that evening so just flung some cauliflower in a pan to accompany this classic dish, and it was a perfect match.

  • About a kilo or so of oxtail (which, at Goodwood’s wholesale prices is only £4 per kilo, or Waitrose – not organic though – £6.99 per kilo)
  • Two or three large onions, chopped
  • A handful of organic carrots, cut into thick batons
  • A few sticks of organic celery, cut into thick batons
  • Ghee – a large chunk

Season the oxtail chunks with plenty of salt and pepper. In a large cast iron pan heat the ghee, add onions and gently fry for 5 minutes. Add the seasoned pieces of oxtail, gradually turning them as they brown. Sling in the carrots and celery, and let them feel the heat for some minutes, moving it all around slowly. Crack open a jar of bone broth (I must write up how to make this… watch this space) and add it to the pan, then chuck in a glass or two of organic red wine. Stir. Cover with the lid and pop the pot in the oven at about 140°C and leave for a couple of hours.

Done.

Gone!

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