Gaby Mora

Nutrition & Dietetics

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  • Home
  • About
    • Services
    • ¡Se habla español!
  • Bookings
  • Blog
    • Nutrition
    • Fitness
    • Recipes
    • Product reviews
    • Book review
    • All posts
    • Brands I love
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  • Pan con chicharrón
    Blog,  Breakfast,  Peruvian,  Peruvian food,  Recipes

    Recipe: Pan con chicharrón (Peruvian pork roll)

    November 14, 2020 /

    Pan con chicharrón is one of the most iconic sandwiches of my home country. This is the Peruvian version of pork roll commonly eaten for breakfast or lonche (afternoon tea). Chicharrón commonly refers to fried pork in many former Spanish colonies. In Peru, however, you can also find chicharrón de pollo (chicken), pescado (fish), mariscos (seafood), etc. But back to pork! Peruvian chicharrón is cooked similarly to Mexican carnitas: boiled until the water is evaporated and then fried, traditionally in lard but these days usually in oil. Then it’s served in a French-style bread roll with slices of camote frito (fried sweet potato) and salsa criolla (lime-marinated onions). My version…

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    Recipe: Vegan mash

    May 16, 2020
    Macro rigatoni with hemp

    Product review: Macro rigatoni with hemp

    October 17, 2020
    Lomo saltado

    Recipe: Lomo saltado (Peruvian beef stir-fry)

    July 25, 2020
  • Chile verde pork ribs with Mexican slaw
    Blog,  Gluten-free,  Low-carb,  Main,  Recipes

    Recipe: Chile verde pork ribs with Mexican slaw

    June 8, 2019 /

    I first tried chile verde in a Mexican restaurant in Sydney that no longer exists. I loved it, mainly because it reminded me of Peruvian seco. Unlike the most common chilli con carne, the sauce in chile verde is made with tomatillos, green chillies and coriander. It is normally made with pork shoulder but I decided to use the sauce to marinate pork ribs instead. The result: chile verde pork ribs with Mexican slaw. A few notes on ingredients and cooking method: Tomatillos can be found canned in ethnic grocery shops and some supermarkets such as Panetta in Marrickville Metro. I use this brand. The jalapeños used in the sauce…

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    Gaby Mora 0 Comments

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    Recipe: Easy guacamole

    January 26, 2019
    YoPRO

    Product review: YoPRO high protein yoghurt

    May 2, 2018
    causa de atún

    Recipe: Causa de atún (tuna causa)

    January 5, 2019
  • Blog,  Dairy-free,  Gluten-free,  Low-carb,  Main,  Recipes

    Recipe: Dry-brined pork chops with roasted asparagus, fennel and radishes

    December 9, 2017 /

    Dry brining is an alternative to traditional brining (i.e. submerging a piece of meat in salty water) with the goal of keeping the meat moist via osmosis. Dry brining involves covering the meat directly with salt (and optional spices), which initially draws water out of the meat. However, given enough time, the water is reabsorbed by the meat, which tenderises in the process and remains moist. This works better with thicker chops (steaks, etc.).

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    Gaby Mora 0 Comments

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    Lomo saltado

    Recipe: Lomo saltado (Peruvian beef stir-fry)

    July 25, 2020
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    How to read food labels

    July 22, 2020
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    How to reduce food waste

    January 8, 2020
  • Saucisson Australia
    Blog,  Gluten-free,  Low-carb,  Product reviews

    Product review: Saucisson Australia

    April 6, 2016 /

    One of the most recent stallholders at the Eveleigh farmers markets is Saucisson Australia, selling premium French pork products such as fresh and cured sausages, and pork rillettes. The saucissons come in different shapes and sizes but are essentially the same. The quality and flavour are outstanding, quite possibly able to beat your favourite Italian salame. The rillettes are also great, and while the French recommend spreading it on bread, I normally enjoy it with celery and carrot sticks. The duck fat used for sealing the product is perfect for cooking eggs or greens. We’re also big fans of the the Toulouse sausages, made with pork (97%), salt, black pepper,…

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    Açaí bowls

    What are açaí bowls and are they worth the $?

    June 27, 2018
    Can you get food allergies as an adult?

    Can you get food allergies as an adult?

    July 24, 2019
    Budin de pan

    Recipe: Budin de pan (Peruvian bread and butter pudding)

    October 10, 2020
  • Blog,  Dairy-free,  Gluten-free,  Low-carb,  Recipes,  Soup

    Recipe: Smoked pork, mushroom, ginger & cabbage soup

    June 20, 2015 /

    This recipe is more a guide than an actual recipe. Yes, this is an excuse to be inaccurate with the quantities. The results will be great, give or take reasonable amounts of any ingredient. You can also use pre-made broth if you can find a good one. Smoked pork, mushroom, ginger & cabbage soup Yield: 6-8 servings Ingredients Broth about 1 kg smoked pork (bacon) bones enough water to cover the bones Soup about 3 litres smoked pork broth about 300 grams mixed mushrooms (I used oyster, shiitake and black) 5-cm piece ginger 1/4 savoy cabbage about 2 tbsp tamari To serve, optional boiled eggs * Directions Broth Place bones…

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    Gaby Mora 1 Comment

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    Product review: Black Leaves teas

    April 17, 2021
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    Which rice is better?

    October 23, 2019
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    Recipe: Vegan mash

    May 16, 2020
  • Blog,  Dairy-free,  Gluten-free,  Low-carb,  Main,  Recipes

    Recipe: Speck, beef & mushrooms

    June 23, 2014 /

    No fancy story behind this dish. I was browsing Feather and Bone‘s weekly list to order meat and noticed they had speck ends for cooking. They are cheaper than bacon and ham, and come from the same top-quality piggies. Mega win. Speck, beef & mushrooms Yield: 8 servings Ingredients 1 kg beef mince 500 g speck ends, cut in chunks 2 onions, sliced 2 bulbs fennel, sliced 1 tbsp lard (optional) 500 g mushrooms 1/2 tsp rosemary salt + 1/2 tsp sage salt (or 1/8 tsp dried rosemary + 1/8 tsp dried sage + 3/4 tsp salt) freshly ground pepper roasted Brussel sprouts, to serve Directions Brown speck at medium-high…

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    Gaby Mora 3 Comments

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    Product review: Future Whey

    April 1, 2018
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    April 22, 2020
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    Recipe: Escabeche de pollo

    March 28, 2020
  • Blog,  Dairy-free,  Gluten-free,  Main,  Peruvian,  Recipes

    Recipe: Carapulcra (Peruvian pork and potato stew)

    March 27, 2014 /

    This is very weird. I have hated this dish for most of my life. My mum and aunties are so nice that they actually cooked a different dish for me whenever they made carapulcra. When I went to cooking school my friends really trusted my palate and made me test their version before presenting them to the instructor for marking. I knew they were really well made but I still hated them. Last year Alvaro, Gladys, Vicky and I went to a Peruvian festival and I tried their carapulcra. I liked it. A lot. I liked it so much that I bought a bag of papa seca (dried potatoes, the…

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    Gaby Mora 3 Comments

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    June 20, 2018
  • Blog,  Breakfast,  Dairy-free,  Gluten-free,  Light meal,  Low-carb,  Recipes

    Recipe: Crustless sausage & spinach quiche

    November 24, 2013 /

    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…

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    Gaby Mora 2 Comments

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    Recipe: Lúcuma smoothie

    December 8, 2018
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    September 29, 2018
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    Recipe: Tacu tacu (Peruvian rice and beans)

    July 18, 2020
  • Blog,  Dairy-free,  Gluten-free,  Low-carb,  Recipes,  Soup

    Recipe: Gluten-free tonkotsu ramen

    August 13, 2013 /

    I had a lot of thick, gelatinous pork broth left over from the patita con maní I prepared a few weeks ago. What to do with it? Ramen of course! I must admit I sometimes feel I’m missing out on something given the number of apparently great ramen restaurants in Sydney, but I just don’t want to put my health at risk with the noodles. I found a couple of solid recipes for the pork and the eggs and made my version of the most decadent and comforting soup I’ve had in years. Please note that you’ll need to prepare the different elements of the soup in advance. Gluten-free tonkotsu…

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    Gaby Mora 11 Comments

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    May 9, 2020
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    Recipe: Sweet potato frittata with kale and feta

    March 14, 2020
    Smashed potatoes with roasted garlic chimichurri

    Recipe: Smashed potatoes with roasted garlic chimichurri

    May 18, 2019
  • Blog,  Dairy-free,  Gluten-free,  Main,  Peruvian,  Recipes

    Recipe: Peruvian pork adobo

    June 28, 2013 /

    Let’s kick off this recipe with a few notes: Adobo is a very popular word in all cuisines that have Spanish influences, but it means a different thing in every country (so Filipino adobo != Peruvian adobo != Mexican chipotles en adobo, etc.) Peruvian pork adobo is a traditional dish from a city called Arequipa. Locals are notable for being very proud of their city and their people, so for Arequipeños reading this: I do know this is not the traditional version. I use kombucha in this recipe. I know cooking with kombucha is borderline retarded (why kill all those good bacteria??) but I use it as a substitute for…

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    Gaby Mora 6 Comments

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