Recipes

BACON SHAKSHUKA

BACON SHAKSHUKA

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 3-4
Fat: Pure Lard (Pork)

INGREDIENTS

  • 1 teaspoon Pure Lard
  • 10 strips of crispy bacon
  • 1 yellow onion, diced
  • 1 red bell pepper, sliced
  • 2 garlic cloves, minced
  • Dash salt and pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 can of tomatoes, crushed
  • 1 cup cherry tomatoes, sliced in halves or quarters
  • 4 eggs
  • Parsley to garnish

DIRECTIONS

1. Preheat oven to 180°C.

2. Over medium heat in a large cast iron skillet, heat the Pure Lard. Add bacon until crispy. Chop up and reserve Add yellow onion, red bell pepper, garlic, salt, pepper, paprika, chili powder, and cumin.

3. Stirring occasionally, allow to cook until yellow onion and bell pepper are slightly softened, 8-10 minutes. Add bacon. 

4. Lower heat to medium-low and pour in the can of tomatoes and sliced cherry tomatoes. Stirring occasionally, allow to cook for 10-12 minutes, until cherry tomatoes are softened a bit.

5. Make 4 small pockets for each egg to sit. Crack an egg into each pocket.

6. Place skillet in the oven and cook for 10-12 minutes, or until egg whites set.

7. Remove from oven, garnish with parsley and serve!

BACON SHAKSHUKA

Home-made coconut chicken strips

Prep time: 15 minutes
Cook time: 20 minutes
Yields about 10-15 beautiful chicken strips
Fat: Pure Tallow (Cow)

INGREDIENTS

  • 500g chicken breasts
  • ½ cup unsweetened shredded coconut
  • ¼ cup tapioca 
  • 2 tablespoon coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon paprika
  • ½ teaspoon chipotle powder (or similar)
  • 1 egg
  • 1 tablespoon filtered water
  • 300g Pure Tallow (cow) brick
  • Sea salt & black pepper, to taste

DIRECTIONS

1. Slice the chicken breasts into strips. Pat dry with a paper towel.

2. In a wide, shallow bowl, whisk together the shredded coconut, tapioca starch, coconut flour, baking powder, paprika, and chipotle powder.

3. In a second wide, shallow bowl, whisk together the egg and filtered water.

4. Heat the tallow in a heavy-bottomed skillet over medium heat.

5. Bread the chicken by first dipping into the egg mix, allowing excess to drip off, and then dipping into the coconut mix. Pat the dry mix into the chicken well until fully coated on all sides. 

6. Place the coated chicken into the hot tallow to fry. Cook until golden brown on both sides, about 3 minutes per side. Repeat with remaining chicken slices.

7. Move the cooked chicken strips onto a cooling rack set over paper towels to catch excess grease. Season generously with sea salt and black pepper.  Enjoy immediately.