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Category: extras | sauces | salsa

Pork Belly Tacos with Pineapple-Avocado Salsa & Avocado Mayo

I am totally not a planner when it comes to food. In fact, I was explaining this to a friend the other day, how most days I determine what we are having for dinner by whatever I take out of the freezer in the morning. On occasion I do plan the evening before and sometimes I dream about a breakfast combination… but in general, I tend to surprise even myself, which for me makes eating and cooking so much more fun. 😉


And many times, our meals are based around what we have available or something that I must use up, as is the case with this recipe and the pineapple that would soon have gone bad and to waste. I hate wasting food for many reasons, but I won’t go into that now.


Here’s the combination for this dish: pork belly stripes made in the oven with a dry rub (get the recipe for the spice mix here), a pineapple-avocado-tomato salsa, an avocado mayo (recipe included below), and Paleo soft tortilla shells (get the recipe here)*. The tortilla shells can be made days in advance and frozen. I usually take them out of the freezer just a few minutes before heating them. They are easily warmed up in a hot pan with no oil or grease necessary, just a few seconds on each side.


*For the tortilla shells this time, I halved the recipe, omitting the flaxmeal and cumin, since I knew the pork was going to be spicy enough. Plus, I doubled the amount of coconut milk in the recipe to make them slightly thinner.



Pork Belly Tacos with Pineapple-Avocado Salsa & Avocado Mayo
Recipe Type: Main
Cuisine: Mexican
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
  • For the pork belly stripes:
  • 1 kg pork belly strips
  • 2-4 tablespoons of Cinnamon-Chili Rub*
  • sea salt, to taste
  • 1 tablespoon (or a bit more) of lard, cut into think slices
  • For the pineapple-avocado-tomato salsa:
  • 1 fresh pineapple, cut into slices and then diced
  • 1-2 ripe avocados (depending on size), diced
  • 2 tomatoes, diced
  • juice of 1/2 lime
  • For the avocado mayo:
  • 1 medium avocado
  • juice of one lime
  • coarse sea salt, to taste (I used about 1/2 teaspoon)
  • 1/2 cup olive oil
  • For the set up:
  • fresh onions, for garnishing
  • Paleo Tortilla Shells*
  1. For the pork belly stripes:
  2. Preheat oven to 180C (350F).
  3. Rinse and place the pork belly stripes in an oven proof dish.
  4. Sprinkle with the cinnamon-chili rub on both sides.
  5. Sprinkle with some coarse sea salt, to taste, and place the slices of lard on top.
  6. Bake for about 30-40 minutes on each side or until done, depending on the amount of meat on them. (I turn mine over about every 20 minutes.)
  7. Cut each strip into small pieces to use in your tacos.
  8. For the pineapple-avocado salsa:
  9. Mix the pineapple, avocado, and tomato and drizzle with the lime juice.
  10. For the avocado mayo:
  11. Pulse in a blender or immersion blender the avocado, lime juice and sea salt.
  12. Add the olive oil slowly and blend until all is smooth.
  13. For setting up each taco:
  14. Place some pork belly pieces on each shell (amount is up to you).
  15. Cover with some of the salsa, the avocado mayo, and fresh onions.
  16. Enjoy!


Cinnamon Chili Dry Rub for Meats

I made up this rub the other day for some pork ribs and forgot to post the recipe. Today, I’ve used it again for the pork belly tacos and we loved the combination of the flavours with the pineapple-avocado salsa.


Cinnamon Chili Dry Rub for Meats
Recipe Type: Spices
Cuisine: Spice Mix
Author: The Saffron Girl
  • 1/4 cup coconut sugar
  • 1/8 cup garam masala
  • 1/8 cup chili powder
  • 1/4 cup sweet paprika
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  1. Mix all the ingredients together and use when ready.
  2. I store mine in a glass spice jar with my other spices.
  3. It’s great on red meat, pork, and even some fish.


Strawberry Chia Pudding

I’ve never tried chia seeds until yesterday. I had been eager to find out what they are like and to see if I like them enough to start using in recipes, especially puddings since I miss having a comfort food that’s easy to make.


For my first attempt, I made a simple chia pudding with strawberries instead of just coconut milk. The result, I must say is delicious and quite filling. I may be experimenting with these seeds (at least enough to use up the package I purchased)… although in moderation, as there are controversial views on whether or not to include them in our Paleo/Primal diets on a regular basis. See here, here, and here for more information and make your own informed decision about consuming chia seeds.

Strawberry Chia Pudding
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Total time:
Serves: 1-2
  • 1 cup strawberry puree (about 20 medium strawberries)
  • Juice of 1 lime
  • 1/2 cup coconut milk
  • 1/4 cup chia seeds
  1. Place the strawberries in a blender and puree.
  2. Add the lime juice and coconut milk and blend well.
  3. Pour into a glass container and add the chia seeds.
  4. Stir to mix well.
  5. Refrigerate for a few hours or overnight, long enough for the seeds to absorb the liquids and create a gel.
  6. Stir before eating.

Puchero, Spanish Bone Broth & Egg Drop Soup

Growing up, I used to hate eating puchero or bone broth soup. I found it dull and boring, except for its slightly more special version as “sopa de picadillo”, which is with bits of jamon serrano, diced hard-boiled eggs, rice and maybe a tomato.

Later when we would go on the yearly El Rocio pilgrimage, for some odd reason, I loved a hot cup of “caldo” (broth) especially in the early mornings before eating breakfast. It was always chilly out as we started our journey each day around dawn and there was usually no time to eat a proper breakfast before the entire hermandad (brotherhood) would get the horses, mules and carriages ready for the camino (road). Caldo is something we have around all day during El Rocio pilgrimage, drinking a cup or glass at any time. It actually “does a body good” and as the Spaniards say is a “reconstituyente”, providing strength and adding needed protein, gelatin, salts and warmth.


Of course, back then I didn’t realise the goodness in each cup of puchero/caldo/bone broth as I do today. Now I not only appreciate it, but make it frequently to drink alone, use as the base for a soup or for the dough of Spanish croquetas. As soon as you eat a few spoonfuls, you start to feel the energy pumping into your body! 😉


The recipe I’m sharing with you today is simple. And you can alter it depending on the bones you have available or want to use. I particularly like using jamon serrano bones or pork bones with chicken meat and bones. It makes for a clear broth that is very tasty. But you can substitute for beef, lamb or a combination of all. It’s up to you. I also added two knobs of kelp seaweed to add iodine to the soup. It’s important to get enough iodine in our diets to ensure proper thyroid function. As we are using more and more sea salt or Himalayan rock salt in Paleo cooking, we are not always getting enough iodine as when we used iodized table salt.


Jamon serrano bones provide a special flavour; however, if you don’t have access to jamon serrano, you could try asking in a specialty shop if they’ll sell you the bones after the jamon is done. Or if you’re up to it, give a good jamon serrano a try, by buying the whole leg and eating it at home like Spaniards do!

A good brand to buy is 5J’s; it can be more expensive, but the quality has never disappointed us. It’s so deliciously balanced, almost sweet to the palate and melts in your mouth. Ahhh.. I think it’s time to buy another one again in Spain! 😉

Jamon Serrano can be made with the back legs (jamon) or front legs (paleta/paletilla) of white pigs or the Black Iberian pig, which is an endemic species from southern Spain and Portugal. The best jamon comes from the Black Iberian pigs, especially if it’s fed only acorns. I recommend giving this one a try!

The cooking times for puchero/bone broth can vary. I let mine simmer about 6 hours on the first day and then another 4 hours on the second day. You don’t need to do that; but if you do, you must keep adding water, as it evaporates, and adjust for salt. You can also make the broth in a few hours and use the same day. But the longer you simmer, the more intense flavour and the more nutrients you will get out of the bones and ingredients.

Buen Provecho.

Puchero, Spanish Bone Broth & Egg Drop Soup
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
  • 1-2 ham hock or large piece of jamon serrano bone with meat on it
  • 3 chicken breasts or 4-5 pieces of chicken on the bone, whichever you have
  • 2 medium onions, peeled and cut in halves
  • 3-4 cloves garlic, peeled and whole
  • juice of one lemon (optional)
  • 3-4 carrots, cut into large chunks (no need to peel unless you want to eat them later)
  • 3 stalks celery, cut into large pieces
  • 2 knobs kelp
  • sea salt, to taste
  • filtered water
  • For the egg drop soup:
  • 1 beaten egg per person
  1. In a large pot, place all of the ingredients (except the egg) and add enough water to fill about 3/4 full.
  2. Place over medium heat and bring to a soft boil.
  3. Reduce heat and simmer for 6-8 hours, adding water as necessary.
  4. Also remember to skim the ugly fat that comes to the top every once in a while, for a clearer and nicer broth.
  5. You can freeze the broth in small containers to use at a later date or you can immediately drink it, use as a soup or base for another recipe.
  6. Here, I’ve eaten it as an egg drop soup with 1 minced, chicken breast, some carrot pieces and a beaten egg.
  7. For the egg drop:
  8. Bring some of the broth to a boil in a small saucepan.
  9. Beat the egg, and slow pour it into the boiling broth, while stirring with a fork to create the stringy appearance.

Chicken Livers with Apples & Strawberry Coulis Tapas

I love chicken livers. But I cannot make them when my husband is around, since he simply doesn’t like them. So, as he’s travelling now, I have the opportunity to make the things I like and can also experiment with new things.


This recipe is a bit different from the traditional way of making chicken livers, which seems to be with onions and/or garlic, at least in Spain. There are variations from family to family, like adding wine or not, adding some pine nuts and maybe some parsley or other herbs. But when I was discussing the recipe with my mother and sister-in-law both made a funny nose at my mention of adding apples!


However, I loved the combination and hope you will give it a try too, if you haven’t already thought of this… it’s delicious and especially so for kids, if they won’t eat liver otherwise. In addition to the apples, I made my dish into somewhat of a tapa and added some raw spinach and a strawberry coulis as dressing.

Chicken Livers with Apples & Strawberry Coulis Tapas
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
  • 400g chicken livers, rinsed and cut in halves
  • 2 medium onions, chopped or julienne
  • 3 cloves garlic, minced
  • 1 teaspoon Spanish pimenton or paprika
  • sea salt, to taste
  • 2 apples, peeled and either chopped or cut into slices
  • 1/2 cup white wine
  • coconut oil, butter or lard for cooking (I used lard for extra flavour)
  • For the strawberry coulis, optional:
  • 8-10 strawberries
  • 1 tablespoon coconut sugar
  • 1 tablespoon water (if necessary)
  • spinach or other greens, optional
  1. In a saucepan over low heat, melt the oil/butter or lard.
  2. Add the chicken livers, onions and garlic.
  3. Sauté until the chicken livers are browned on all sides, about 10 minutes.
  4. Add the apples and sauté an additional 2-3 minutes.
  5. Add the pimenton, sea salt and wine.
  6. Cook until the wine is reduced, about 10-15 minutes, and the livers are done. (If you prefer them slightly raw, cook less time. I like mine done all the way through with no blood.)
  7. For the strawberry coulis:
  8. In a small saucepan, over low heat, place all of the ingredients and stir.
  9. Cook until the strawberries become “mushy”. Remove from heat and cool.
  10. When the mixture is cool, puree with an immersion blender, food processor or blender.
  11. To eat as a tapa:
  12. Place some spinach or green of preference on the bottom of the serving plate/dish.
  13. Spoon some chicken livers with apples over the greens.
  14. Pour some strawberry coulis overtop as dressing.

Homemade Curry Powder

I apparently have run out of curry powder. It’s not a spice mix that I use too often, so I haven’t noticed until today when I needed it.


But as I always have many spices on hand, it was easy to make my own homemade curry powder. I used a few different recipes for inspiration, making a mix of the ones that “felt” right.

Here’s my version, which I used for this recipe of Chicken Curry.

Homemade Curry Powder
Recipe Type: Spice Mix
Author: The Saffron Girl
Prep time:
Total time:
If you do not have ground spices, simply ground them yourself in a coffee grinder.
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon ground fennel
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon ground mustard
  1. Mix all of the spices together.
  2. I store mine in a glass jar.

Honey Mustard Rosemary Pork Ribs

I was at the bookstore the other day searching for some novels and cookbooks, and bumped into a cookery book by Jose Pizarro, a renowned Spanish chef who resides and owns two restaurants in London: Jose and Pizarro.


This marinade is inspired by one of his recipes. Its combination of flavours is delicious and can be used for other meats, such as chicken, or even for a salad dressing.

Mustard Rosemary Pork Ribs
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
Serves 2-3.
  • 2 stacks of pork ribs, 16 ribs
  • For marinade:
  • 3 tablespoons mustard (I used Groninger Mosterd, which has no sugar or additives)
  • 4 tablespoons raw honey
  • 2 tablespoons ground rosemary
  • 6-8 cloves garlic, minced
  • juice of one lemon
  • 6 tablespoons olive oil
  • coarse sea salt, to taste
  1. Clean and separate the ribs.
  2. Mix all the marinade ingredients together.
  3. Place the marinade in ribs either in a plastic or glass container, where the marinade can cover the ribs.
  4. Refrigerate overnight or for a few hours before cooking.
  5. I cooked the ribs in the oven at 180C (350F) in the same oven-proof, glass dish I used to marinate them. I left them in the marinade and simply turned them over a few times during the cooking time, about 35-40 minutes.
  6. Serve with your favourite side dish.


Balsamic Pepper Rumb Steak

These steaks are delicious and juicy, and are perfect for any occasion, on the stovetop or BBQ. Prepare the night before for extra succulent results or the morning of using the steaks.



There’s no need to add any grease in the pan when cooking, simply pour the marinade over the steaks and cook to your liking.


Balsamic Pepper Rumb Steak
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
Serves 2.
  • 2 rump steaks (or beef cut of choice), rinsed
  • For the marinade:
  • 4-5 cloves garlic
  • 2 teaspoons whole, black peppercorns
  • 1 teaspoon coarse sea salt
  • 1 teaspoon ground rosemary
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  1. You’ll get better results by marinating the night before or at least 4-5 hours before cooking.
  2. For the marinade:
  3. In a mortar and pestle, grind the garlic.
  4. Add the peppercorns and crack.
  5. Add the rosemary and sea salt and grind to mix well.
  6. Add the olive oil and balsamic vinegar and mix well.
  7. Pour the marinade into a plastic bag or sealable container.
  8. Place the rinsed rump steaks in the marinade and seal the bag/container.
  9. Allow to marinade either overnight or at least 4-5 hours before using.
  10. Cook the rump steaks with all the sauce on the stovetop or BBQ until your liking.


Chili Chocolate

It is known that the Mayans used to drink their chocolate with chili and unsweetened. The word “chocolatl” means “bitter drink”; and there’s evidence that it dates from about 2000 years BC! The original drink was the fermented, roasted and ground beans of the cacao.


It was the Europeans who later added refined sugar and milk to create the chocolate drink we know today. Unfortunately, the old traditions of the “bitter drink” seem to be lost even in the areas where the Mayas lived, as most of the world has developed a sweet tooth. But now, with cacao butter being more readily accessible, we can somewhat replicate this beverage in our own homes!

Personally, I love dark, bitter chocolate and enjoy making my own. This recipe includes chili powder, but you can omit it and add other ingredients as you like, for example, cinnamon, vanilla, nutmeg, dried fruit pieces, nuts…whatever strikes your fancy! You can create chocolate “candy”, bars, “chips” or drink it alone or with some coconut or almond milk….


If you prefer no sweetener at all, omit the honey. I’ve made it with and without, depending on the recipe with which I’m using the chocolate.

It chills nicely and keeps its form, but starts to melt quickly in warm temperatures. So, beware with handling it and getting chocolate fingers. 😉

Try this Chili Chocolate with my Chestnut-Cashew Chili Chocolate Chip Cookies (that’s a lot of C’s… ) for a great combination of sweet, spicy and healthy!


Chili Chocolate
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Makes about 2 cups of “chips”.
  • 1/2 cup grated cacao butter
  • 1/2 cup coconut oil, solid packed
  • 1/2 cup raw 100% cacao powder
  • 1/4 cup raw honey
  • 1/2 teaspoon chili powder
  1. In a saucepan, pour all the ingredients, except the chili powder.
  2. Over low heat, cook until the coconut oil and honey are melted, about 1-2 minutes.
  3. Mix well to ensure all the ingredients are homogenised.
  4. Remove from heat.
  5. Allow to cool, then add the chili powder and mix well.
  6. Pour into candy molds; or for rustic chips: pour onto a piece of parchment paper.
  7. Roll it up and freeze overnight.
  8. The chocolate will break into pieces as you open the parchment paper.
  9. Break into smaller pieces should you prefer.


Creamed Spinach with Bacon

I found this recipe for creamed spinach in a Spanish magazine months ago and left the torn page in our apartment in Sevilla. On our last weekend trip, I found it and remembered to bring it with me. The original recipe calls for onions, instead of leek, but I personally love how leeks taste and also, as I served the creamed spinach with mofongo and pollo encebollado (onion chicken), I thought leeks were a better accompaniment than additional onions.



Creamed Spinach with Bacon
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
  • 500g large spinach leaves, steamed and drained
  • 1 leek, thinly sliced
  • 2 pork back rashers, cut into cubes, or bacon bits
  • For the Paleo béchamel sauce:
  • 2 tablespoons butter, olive oil or coconut oil (I prefer butter, as it adds to the flavour and richness of this sauce)
  • 1 tablespoon arrowroot
  • 1 cup full fat coconut milk
  • 1/2 teaspoon ground nutmeg
  • sea salt and pepper, to taste
  • Manchego or Parmesan cheese, grated
  1. Clean the spinach leaves and steam until wilted. Drain. Cut into smaller pieces and ensure to get out all of the liquid or as much as possible.
  2. While the spinach is steaming, in a small saucepan, cook the pork back rashers until almost crispy.
  3. Add the leeks and cook until tender. (Add some olive oil or coconut oil, should it be necessary. I find that with the back rashers, sometimes some oil is necessary, whereas with bacon, it is not.)
  4. Add the cooked spinach to the leek and back rashers and mix well. Pour into an oven proof dish and set aside.
  5. In the same saucepan (just wipe it off with a paper towel), add the butter (or oil of choice) and heat over medium heat.
  6. Once the butter is melted and warm, add the arrowroot and mix well. Fry for about 1 minute.
  7. Reduce the heat to low and gently add the coconut milk, while stirring constantly.
  8. Cook until the sauce has thickened, about 3 minutes.
  9. Add the nutmeg and seasoning to taste. Mix well.
  10. Pour over the spinach mixture in the oven proof dish.
  11. Set the oven to broil.
  12. Sprinkle with some grated cheese over top and broil until golden, about 2 minutes.


Lemon-Lime Filled Muffins – SABH

I try to participate as often as possible with the Sweet Adventures Blog Hop, so I was pretty bummed that I missed last month’s. This time around I was determined to participate and was a bit obsessed about it…so much so that I was discussing recipe ideas with my husband on our Easter weekend road trip! I came up with the idea to do filled muffins/cupcakes out in the middle of Yorkshire, driving to the village of the Brontë sisters! Emily, Charlotte, and Anne lived with their brother and father in the village or hamlet of Haworth.


The village looks like something straight out of their novels. And the day we visited even more so, as it was covered in snow, it was freezing, dark and grey, and there were crows cawing in the cemetery behind the parish church. It’s hard to imagine what life must have been like for them in the early 19th century in such a secluded place…


The Haworth parish church, seen from the cemetery ledge.

But I think the “dreary” sensation both my husband and I had made me think of longing for sunshine and bright,  happy things. Lemons came to mind and I set my heart on making lemon filled muffins! And what better way to celebrate that Spring is finally upon us than with some beautiful, yellow lemons and bright green limes.

The Brontë Museum, which was closed by the time we arrived.

The Brontë Museum, which was closed by the time we arrived.

And as this month’s theme is “seasonal produce”, and we can use whatever is in season in our hemisphere (the blog hosts are based out of Australia), well lemons and limes fit right in!

Two horses in the fields behind the parish house.

Two horses in the fields behind the parish house.

I’ve never made a filled muffin or cupcake before, so I actually had to do a Google search and watch a few You Tube videos to figure it out. It’s actually quite an easy thing to do… no great mystery or chef’s title required. 🙂 And I must say the results are scrumptious! I may be making filled muffins a lot more in the future…



Makes 12 muffins/cupcakes

Ingredients, for the Lemon-Lime Curd*, makes about 2 cups

  • 6 egg yolks, slightly beaten
  • 4 tablespoons butter (or coconut oil can also be used)
  • 1 teaspoon lime zest
  • 1 teaspoon lemon zest
  • 1 cup minus 2 tablespoons, lemon juice (the 2 tablespoons will be used in the muffins)
  • 1/4 cup + 2 tablespoons raw honey

Process, for the Lemon-Lime Curd

  1. In a saucepan over low heat, cook the lemon juice, zest and honey until the honey is liquified.
  2. Add the butter and cook until dissolved.
  3. Add the beaten egg yolks, whisking continuously so that they will not curd.
  4. Cook 4-5 minutes longer, until the sauce thickens, and starts to boil.
  5. Remove from heat and allow to cool. Once cool, place in a glass jar/container and refrigerate until set. (I left mine in the fridge overnight.)


Ingredients for the Lemon-Lime Muffins

  • 2 1/2 cups ground almonds (it’s equal to 250g)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup raw honey
  • 1/3 cup coconut oil
  • 4 large eggs, room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon lime zest

Process for Lemon-Lime Muffins

  1. Preheat oven to 180C (350F). Line a cupcake pan with paper liners.  
  2. In a food processor or blender, pulse until smooth the following: eggs, coconut oil, lemon juice, zest and honey. 
  3. Add the baking soda, salt and ground almonds. Pulse until well mixed. If using a blender, you may have to transfer to a bowl and continue with a hand mixer to ensure all the ingredients are well blended.
  4. Scoop with a spoon into each muffin/cupcake liner, about 3/4 full.
  5. Bake for 18 minutes. Turn the oven off and allow to sit in oven one minute longer.
  6. Remove from oven and allow to cool completely for the next step.

To fill the muffins/cupcakes with the lemon-lime curd

This can be done a number of ways, with either a piping bag and a piping tip, or by cutting out part of the muffin/cupcake. I opted for cutting so I could include more lemon-lime curd in the muffins; plus, as I planned on putting frosting on them, that covers up the “cut”. To make the cut, you can use a regular kitchen knife. Cut out a circle, deep into the muffin, as seen in the picture above. Take out the cut-out section and fill with the curd. To make the “top”, simple cut off the excess from the inside and leave the top portion as a cover to the hole.


Egg-White Lemon-Lime Curd Frosting

I used the basic frosting from the strawberry cupcakes, which was a recipe from Against All Grain, I made a few months ago.


  • 3 eggs whites
  • 1 teaspoon lemon juice
  • 2 tablespoons raw honey
  • 3 tablespoons lemon-lime curd
  • edible marigold leaves


  1. In a small saucepan, over low heat, liquefy the honey and set aside.
  2. In a small bowl, beat the egg whites and lemon juice until soft peaks form.
  3. Add the heated honey and beat until stiff peaks form.
  4. Fold in the lemon-lime curd until well blended.
  5. Pour into a piping bag and pipe onto the filled cupcakes.
  6. Garnish with marigold leaves, if desired.

*The Lemon-Lime curd can be spread on bread, used to flavour yoghourt or eaten simply by the spoonful, both of these last which I’ve done repeatedly since I made it. 😉








A bit about Sweet Adventures Blog Hop:

  • SABH is brought to you by your hostesses – Dining With a StudThe Capers of the Kitchen Crusader and me 84th & 3rd. Christina from The Hungry Australian has moved onto other adventures, we wish her sweet luck!
  • On Twitter? Use the hash tag #SABH to follow the fun and share your ideas. You can also follow us at @SweetAdvBlogHop for new hop announcements and general deliciousness.
  • Tell your bloggie friends to join up or just pop over and take a look at all the entries – the more the merrier!

For this month’s Season Produce links and information, please check out 84th & 3rd’s Fresh Apple Cake recipe and instructions page. 

Bison au Poivre & Caramelised Leeks

Oftentimes, my husband is responsible for doing the grocery shopping alone. As we live in London and only have one car, it’s generally more practical for both of us to shop together on the weekends; but sometimes, that’s just not possible or we are to lazy to do so. So, he ends up with the “food list”, which never is delivered complete or some additions are made. Some of these additions are fun and exciting and new, like bison or reindeer. Other additions include some junk food, which if it were up to me would be prohibited in our household! 😉


But back to the bison: I had never cooked it at home until recently and thought that treating the steaks like a regular piece of red meat would suffice. So, our experience at home has ranged from too well done and dry to finally getting it right!

They are really delicious “au poivre”, especially cooked on low the entire time.

I served them with a unique Puree of Butternut Squash and Chestnuts and a side of asparagus, which I accompanied with caramelised leeks.



  • 1 large leek (or two, if the leeks are smallish), cleaned and finely sliced
  • 2 tablespoons of “grass-fed” butter or coconut oil
  • 1 tablespoon of raw honey
  • 1/2 cup of white dry wine


  1. In a saucepan, over low heat, soften the leek in the butter.
  2. Add the honey and cook 1-2 minutes.
  3. Add the white wine and cook until it is reduced in half and the sauce is thicker.
  4. Pour over your bison steaks and/or the accompanying vegetable.
Bison au Poivre
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
  • 2 bison steaks
  • 2 tablespoons black and/or pink peppercorns
  • 4-5 cloves garlic
  • coarse sea salt
  • olive oil
  1. In a mortar, crack the peppercorns.
  2. Add the garlic cloves and grind them with the pestle.
  3. Add sea salt, to taste, and mix well.
  4. Pat the mixture onto one side of the steaks.
  5. Over low heat, cook the steaks to your liking.


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