This recipe is based on a base dressing that one of my gym friend’s mum came up with. It is so versatile you can change up the flavours to anything you like. It also works on all kinds of meat. I have used it on chicken breasts and steaks. You could even use it as a fancy salad dressing.
- 1/2 Cup of Olive Oil
- 1/4 Cup of Coconut Aminos
- 1 heaped tsp of finely chopped basil
- 1 large or 2 small garlic cloves minced
- 2 tbsp orange juice
- zest of 1 orange
Place all ingredients in a protein shake container with one of those spiral ball thingies in it. Close the lid tightly and shake vigorously until all ingredients combined.
How to Cook Using the Marinade
Place meet in a large ziplock bag or airtight container. Pour marinade over the meat, ensure the meat is covered evenly and seal the bag/container. Let it marinate in the fridge for a couple of hours if possible.
If you are cooking chicken breast, pre-heat the oven to 180 degrees celsius and place the marinaded chicken breast into a baking dish.
Bake for 20-25 minutes or until marinade is browning and getting nice and sticky!
Sorry it’s been awhile since my last post. I’ve been busy with weightlifting and CrossFit competitions. Having competed in two local beginner CrossFit competitions in the last 3 weeks and an in house weightlifting competition it’s been pretty boring in my kitchen.
But never fear the foodie in me always wins out! I love to find something quick and easy yet tasty to cook and this recipe came about when I was exhausted after a day of training and looking after kiddies and with hubby not home until late at night. I couldn’t be bothered to think about my meal so I dove into my freezer and was lucky enough to find some frenched lamb cutlets. Winner Winner lamb chop dinner!
I wanted to do something different with them but I couldn’t be bothered trying to google something or flick through my go to Paleo recipe books. So I decided this game of ingredient lottery was paying off so far why not take another gamble? I went to the pantry closed my eyes and grabbed the first thing that I came across. Turns out it was a pack of macadamia nuts, which I don’t actually really like on their own. I rummaged through and found a few more things that I thought would marry well with my chops and nuts and came up with this.
Macadamia and Pistachio Crust:
You will need
- 1 cup of macadamias unsalted
- 1/3 pistachios shelled (you can buy shelled unsalted pistachios in a packet at the supermarket)
- 1 tsp garlic granules
- 1 tsp dried rosemary
- 1/4 tsp salt
- olive oil to drizzle
In a food processor or blender whizz up the nuts and spices until it’s to a bread crumb consistency.
Place your chops/cutlets on a plate and drizzle with olive oil and coat the chops/cutlets in the crust mix. You may need to press the mix onto the cutlet a bit to get a good coating. I then baked mine under the grill on 180 degrees for about 5-10 mins and then flipped over and baked for another 5-10 minutes.
You could cook them on a fry pan or on a BBQ hot plate if that suits you better, but I am lazy and my hubby and I have decided that the oven is the lazy way to cook because you put it in, set the timer and walk away. (This is when we, and by ‘we’ I mean me, try and wrangle the kids for baths and bedtime feeds etc.)
End result is this tasty morsle…
Serve with some steamed broccoli and mashed sweet potato or even some roasted cauliflower. You could also use this crust mix for a lamb roast, chicken pieces or pork loin.