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Grain-Free Paleo Spring Rolls - by Olivier Sanchez

19/3/2022

Grain-Free Paleo Spring Rolls
These spring rolls are rolled using a large leaf of Spring (collard) greens instead of rice paper and can easily be placed in kids’ lunchboxes (and everyone else in the family). They are very also easy to prepare.
If you are not familiar with julienning or not comfortable enough, you can cheat and use a julienne peeler.

Serves: 8 (4 servings)
Prep time: 15 minutes
Cooking time: 5 minutes
Recipe:

100 ml coconut Aminos (for seasoning and dipping)
4 sticks of celery (julienned)
4 tbsp sesame seeds
2 medium-large carrots (peeled, julienned)
2 handful of baby gem or wild rocket leaves (optional)
2 tbsp chia seeds
1 Spring green/collard (or pointed cabbage)
1 medium-large courgette (julienned)
1 leek (Julienned)
1 red pepper (julienned, optional)
1 Cucumber (cored, julienned)
1 chicken breast (skin-off, pan-fried)
1 handful Thai basil, mint and/or your favourite fresh herb
1 tbsp lemon juice
1 tbsp argan (or linseed) oil

Prepare all vegetables. Cook in batches in a sautéed pan until softened (they should still retain some crunch), and decant in a large dish or oven tray. Leave to cool and sprinkle with lemon juice and argan oil.
Bring a large pan with water to a boil, blanch the detached spring green leaves for about 30 seconds each. Cool down immediately by immersing them in icy cold water. Blanch one to two leaves at a time.
Once cooled, drain the leaves. Place a leaf flat on a kitchen towel, and with a fork, add a nice portion of the vegetables, a few thin slices of the chicken breast, the chia seeds and fresh herb leaves, about 2 inches from the top and sides of the leaf.
Fold the top of the leaf over. Then fold each side over. Pressing the edge with your thumbs, with your fingers lift and bring the top of the leaf towards you, encasing the vegetables inside the leaf, like you would a cigar. Repeat until the entire leaf is used and tightly rolled.
Place in a container and refrigerate until needed. Serve with the Coconut Aminos dip and slightly toasted Sesame Seeds.

To learn to cut vegetables into a julienne, visit: https://www.exquisiteprivatechef.co.uk/its-all-about-food/julienne-and-brunoise

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Cabbage Tagliatelle with Sautéed Squid - by Olivier Sanchez

19/3/2022

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This recipe is ideal when time is not on your side. You can either use a regular sautéed pan or a wok.

Serves: 4 servings
Prep time: 10 minutes
Cooking time: 15 minutes
Recipe:

500 g baby squid (cleaned, fresh/frozen)
80 g shiitake mushrooms
6 tbsp coconut aminos
6 garlic cloves (crushed)
2 medium courgettes (in paysanne)
1 pointed cabbage
1 red onion (brunoised)
1 banana shallot (brunoised)
½ small bunch dill (chopped)

Prepare the squid. Make sure it is cleaned and thoroughly thawed (if using frozen). Remove the long tentacles and the beak-like mouth, pull the head from the body and remove the hard bone-like part. Cut the squid in half and scrape the inside if necessary and using the sharp tip of the knife blade, make little incisions diagonally, in a criss-cross manner. Set aside.
Melt the chopped onion and shallot over low heat, lid-on for about 5–10 minutes.
Increase heat to medium-high and colour all sides of the courgettes pieces for 10 minutes. Add the shiitake and fry for another 5 minutes.
Pour the liquid aminos and using the steam cook the squid and the sliced cabbage for 5 minutes. Make sure it is thoroughly cooked.
Serve immediately.
N.B. The recipe is also ideal for ramen or Thai curry-like soup.

To learn to cut vegetables into a Paysanne, visit: https://www.exquisiteprivatechef.co.uk/its-all-about-food/paysanne

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Grain-Free Paleo Spring Rolls - by Olivier Sanchez

Cabbage Tagliatelle with Sautéed Squid - by Olivier Sanchez

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