• Blog,  Gluten-free,  Low-carb,  Main,  Recipes

    Recipe: Supercharged Bolognese

    This Supercharged Bolognese might look like a regular Bolognese but it’s got a secret ingredient to make it extra nutritious: Feather and Bone’s organic beef mince with organs. You can use your own mince + organ meat blend, of course. Flavour comes, mostly, from the speck (also from Feather and Bone – you can use bacon instead), classic soffritto veggies (onion, garlic, celery and carrot) and red wine (you can use beef broth instead). The other flavour booster most Bolognese recipes don’t include is dried porcini, which adds to the umaminess of the dish. In Perú, ragú-style dishes are always made with dried mushrooms because they are included by default…

  • Blog,  Entrée,  Gluten-free,  Peruvian,  Recipes

    Recipe: Simple huancaína sauce

    This is the quintessential Peruvian sauce, originally the main ingredient of papa a la huancaína (Huancayo-style potato), but nowadays used as a sauce to serve alongside pretty much anything. I like to serve it with cassava chips, made by boiling frozen cassava and then frying it in butter. The original recipe has the following ingredients: ají amarillo (Peruvian yellow chilli), queso fresco (Peruvian feta cheese), evaporated milk and soda crackers. I used to sautée the chillies with onion and garlic but this is optional. I now omit the crackers to make it gluten-free and lower carb and use ají amarillo paste because I can’t find fresh ones in Sydney. Also,…