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Recipe: Chilli con carne
There are a million recipes to make chilli con carne and I can’t say mine is better nor more authentic (I’m Peruvian, not Mexican! nor American!) but I can definitely say it is pretty tasty. Once again I’ve used Feather and Bone’s fabulous organic mince with organs (super food!) to make it extra nutritious. You can serve it in any of the traditional ways: with rice, in nachos, topped with shredded cheese, sour cream, guacamole, etc. I like to serve it with vegetables (e.g. steamed or roasted broccoli and/or cauliflower), topped with coriander, avocado and a squeeze of lime juice. However you decide to serve it, I hope you enjoy…
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Product review: Feather and Bone organic beef mince with organs
Feather and Bone is my favourite butcher in Sydney. They have the best quality ethically sourced meat in town, as well as pastured eggs and amazing charcuterie. One of their newer products is a mix of beef mince with organs, which contains 10-15% of heart, liver and/or kidneys. Why buy beef mince with organs There are people who cringe at the thought of consuming organs (or meat, for that matter) and, on the other end of the spectrum, there are people like me (my favourite meals as a kid include my grandma’s liver soup and my mum’s liver with onions; I also enjoyed having liverwurst as a spread on my…
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Product review: Lard & rendered beef suet from Feather and Bone
Feather and Bone is now selling pasture-fed pork leaf lard and rendered beef suet. Both are $12 per 300 gm jar, not cheap but worth every cent, in my opinion. Of course it’s cheaper to DIY at home but it’s way more convenient to buy it from the experts. Contrary to conventional wisdom, animal fats are not bad for you. I won’t go into the details here but you can have a read here, here, here, etc. What I will say, though, is that 1) saturated fat is much more stable than unsaturated fat (unstable fats lead to free radicals, i.e. DNA damage), 2) no natural food comes with just…
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Recipe: Crustless sausage & spinach quiche
I know, I know… this is getting kinda boring but we’ve been really enjoying the variety of breakfast quiches I’ve been coming up with. For this one I didn’t even have to go to the market, as the sausages and spinach were already in my freezer. The snags were pork & ginger from Feather and Bone, the best quality you can possibly get: pastured-fed pork, no fillers (and therefore grain- and gluten-free), and amazing flavour. Crustless bacon & zucchini quiche Yield: 10 servings Ingredients 3 tablespoons coconut oil 1 kg good quality sausages (I used pork & ginger from Feather and Bone) 500 g frozen spinach 12 eggs salt and…
