I’m no animal welfare activist, but I do like the idea of eating meat that comes from animals who have been reared in a more natural environment, eating the things they were supposed to eat. I believe it tastes better, and apparently grass-fed beef does have a healthier omega-6 to omega-3 ratio of fats, compared to those raised on a diet based on corn products. So we decided to forego our usual supermarket meat order in favour of a “meat hamper” from an organic farm (www.sheepdrove.com). And, to be honest, having a box full of meat arriving in the post is pretty awesome!
It turned up this morning:
The delivery guy said, “It’s a bit heavy”, as he handed the box to me. He wasn’t joking, it weighed in at 14kg! In it, was a lot of lovely meat:
I wonder how long it will last us…
Before I start posting recipes based around our delicious meat box, here’s one for some (meat optional) breakfast pancakes.
LCHF almond pancakes
70 g ground almonds
1/2 tsp salt
1/4 tsp xanthan gum
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
Butter for frying
For the blueberry butter sauce:
50 g blueberries
50 g butter
Whisk the eggs for a good few minutes until they are thick and foamy (your arm will ache a bit, but it will all be worth it in the end).
In a separate bowl, mix together the dry ingredients and then gently fold them into the eggs.
Melt some butter in a frying pan over a medium heat and dollop spoonfuls of the pancake mixture into the pan. Cook for a couple of minutes on each side, until the pancakes are golden brown, nicely risen, and spongey to the touch.
For the sauce, melt the butter in a pan and add the blueberries. Fry the blueberries until they start to release some of their blueberry goopiness, and serve over the pancakes (with some bacon).