Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make beef or chicken liver pate.
PERUVIAN CHICKEN WINGS WITH AJI VERDE
1.5 kg chicken wings coriander leaves, to serve
1 lime, halved
2 large handfuls of coriander leaves
1 serrano chilli, deseeded and chopped
100 g Aioli
1 tablespoon olive oil
1 tablespoon apple cider vinegar
sea salt and freshly ground black pepper
2 tablespoons coconut oil or good-quality animal fat, melted
4 garlic cloves, finely chopped
3 tablespoons tamari or coconut aminos
3 tablespoons lime juice
3 tablespoons honey
2 tablespoons chipotle chillies in adobo sauce, finely chopped
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon finely chopped thyme leaves
1 teaspoon sea salt
For the aji verde, combine the coriander, chilli, aioli, olive oil and vinegar in a blender with a pinch of salt and blend until smooth. Taste and season with salt and pepper. Pour into
a small bowl, cover and refrigerate until required.
Combine all the spicy marinade ingredients in a large bowl. Toss the wings in the spicy marinade and turn to coat well.
Cover and marinate in the fridge for 2 hours or, for best results, overnight.
Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
Place the wings in a single layer on the prepared tray and pour over any remaining marinade. Roast, flipping and basting the wings occasionally, for 40 minutes, or until golden and
Season the wings with salt and pepper and transfer to a serving platter. Serve scattered with coriander leaves and with the aji verde and lime halves on the side.
If you are like me, you have probably wondered why buffalo wings are so named. (When I first heard of them, I pictured a buffalo with wings!) Well, I went digging to find out more about these delicious spicy chicken morsels and, apparently, the name comes
from the town of Buffalo in New York, where they were first created. So, now we have
that out of the way, let’s get into the real delight of creating these wings at home.
1.2 kg chicken wings
coconut oil, for deep-frying
120 g tapioca flour
sea salt and freshly ground black pepper
150 ml Hot Sauce (see recipe below)
80 ml (1/2 cup) melted Smoked Lard (see recipe below) or duck fat
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons finely grated ginger
1 tablespoon smoked paprika
1 tablespoon honey
1 ½ tablespoons apple cider vinegar
½ teaspoon fine sea salt
1 pinch of freshly ground black pepper
Combine the marinade ingredients in a large bowl and whisk together well.
Toss the wings in the marinade and turn to coat well. Cover and marinate in the fridge for 2 hours or, for best results, overnight. Heat the coconut oil in a wok or large saucepan to 160°C. (To test, drop a small piece of chicken into the oil – if it starts to bubble around the chicken immediately, the oil is ready.)
Place the tapioca flour in a shallow bowl and season with salt and pepper. One at a time, add the chicken wings, turn to coat and shake well to dust off any excess flour.
Carefully add the wings in batches to the hot oil and deep-fry for 6–6 ½ minutes until cooked through and golden. Remove with a slotted spoon and place on paper towel to drain.
Season with salt and pepper.
Transfer the wings to a bowl, pour over the hot sauce and toss the chicken to evenly coat.
Arrange the buffalo wings on a platter and serve.
Makes 500 ml
2 tablespoons coconut oil or good-quality animal fat
1 onion, finely chopped
6 long red chillies, chopped
2–3 habanero chillies, deseeded and chopped
4 garlic cloves, finely chopped
3 tomatoes, chopped
200 ml apple cider vinegar
2 teaspoons sea salt
1 tablespoon honey
2 tablespoons tamari or coconut aminos
Heat the coconut oil or animal fat in a large saucepan over medium heat. Add the onion,
chillies and garlic and cook for 5 minutes, or until softened. Reduce the heat to medium–low, then stir in the tomato, vinegar, salt, honey, tamari or coconut aminos and 3 tablespoons of water.
Simmer, stirring occasionally, for about 30 minutes until the tomato breaks down and the flavour develops. Allow to cool.
Transfer the tomato and chilli mixture to a blender and blend until smooth. Strain through a fine sieve, if desired, discarding the leftover pulp.
Pour the hot sauce into glass jars with screw-top lids and store in the fridge for up to 1 month.
Makes 500 g–1 kg
500 g–1 kg lard
1 kg hickory or apple wood chips, soaked in water for 1–2 hours, drained
Place the lard in a roasting tin.
Divide the soaked wood chips between two aluminium barbecue trays. Place one tray under
the barbecue grill grates, directly on the heat source, in a far corner. Set the other tray aside.
Turn all the barbecue burners to high, cover with the lid and preheat to 180–200°C. At this
stage the wood chips will begin to smoke.
Turn off the middle burners and allow the temperature to drop to 100°C. Quickly place the lard on the middle grate, away from the heat, then close the lid. Reduce the other
burners to low and maintain the heat at no higher than 100°C. Smoke the lard for 3 hours,
switching the barbecue trays when the smoke starts to die down (halfway through the
process). You may notice that the wood chips turn to ash – this is the signal to change trays.
Remove the melted smoked lard from the barbecue and pour into a heatproof bowl.
Cool and store in an airtight glass jar in the fridge for up to 1 month or freeze for up to
- 1 (4 pound) whole organic chicken
- 2 tablespoons Redmond Fine grain sea salt
- ½ cup Coconut Vinegar or Apple Cider Vinegar
- Turn your smoker on and turn to “Smoke” mode. Pat the chicken dry and season well on all sides and in the cavity of the chicken with salt. Place on smoker with legs side down. Smoke for about 3 hours.
- After smoking, place the chicken in a roasting pan. Add ½ cup vinegar. Cover tightly with foil (I lined it on the inside with parchment to avoid the chicken touching the hot foil).
- Place in a 350 degree F oven for 30 minutes or until chicken is very tender and falling off the bone and internal temperature at thickest part of breast is 140-150 degrees F.
- Remove the foil and parchment from the chicken and discard the vinegar. Increase oven to 450 degrees F and place the oven in the middle rack to bake for 5-7 minutes or until skin is crispy.
- Store extras in an airtight container in the fridge for up to 5 days. Can be frozen for up to a month. Serve leftovers chilled or reheat pieces of the smoked chicken in a 350 degree F oven for 7 minutes or until heated through.
304 calories, 22g fat, 27g protein, 0g carbs, 0g fiber
12-16 ounces liver (chicken is more mild)
8 ounces bacon (beef or pork)
1/2 cup tallow, plus more if using fat to seal
1 1/2 tsp salt
1 tsp thyme
1 tsp garlic
2 whole eggs, whisked
Saute bacon on medium heat in a cast iron pan, a regular pan works, too.
After a few minutes of sauteing add liver and cook until still pink inside.
Blend in everything, except eggs, in a blender or with a hand mixer.
As you are blending everything, pour in the eggs. Do not stop blending or else the eggs will scramble.
Blend until smooth.
Store in jars.
*Optional – seal top of jars with extra melted fat to prevent oxidation*
Let chill to firm up and to let the flavors meld together.
Eat cold, spread some on a burger or cheese crisps.
Or eat hot! Once firm and cooled down, you can also re-fry this to make a rendition of refried beans!
Just scoop some into a hot greased pan, let sear, flip and sear again. You’d be amazed at how similar it tastes when you eat with taco meat!
1 batch of Carnivore Cornbread
Blend 10 ounces cooked chicken, 6 whole eggs, 2 ounces melted butter, ½ tsp baking soda and ½ tsp salt until smooth. Bake in a greased pan at 350 degrees from 30-50 minutes depending on pan size, until center is set and top is golden.
1 ½ pounds chicken hearts
1 ½ pounds chicken gizzards
1 Tbs salt
½ Tbs garlic
½ Tbs black pepper
2 cups water or broth
2 tsp thyme
2 tsp sage
2 tsp onion powder
2 tsp garlic
2 tsp salt
1 tsp rosemary
1 tsp black pepper
⅓ cup butter
1 cup broth
Add all gizzard ingredients to a slow cooker and let cook for at least 8 hours or overnight. Strain from broth and save broth for later.
Preheat oven to 300 degrees.
Dice up your cornbread to your desired size. Pictured is about ¾” cubes.
For more traditional bagged/boxed stuffing, dice cornbread AND gizzards really small.
Place cornbread cubes on sheet pan and bake for 20 minutes to dry out.
Let cornbread cubes cool.
Heat up your 1 cup broth saved from earlier and add in butter. Stir until melted.
Turn off heat.
Mix in all other spices.
Let broth mixture cool 5-10 minutes.
Whisk egg into broth mixture once it is cooled.
Combine gizzard mixture with the cornbread cubes.
Stir in broth/egg mixture until all the bread has soaked up the liquid.
Bake at 350 degrees for 60 minutes with the lid on.
Remove lid and cook 10 more minutes to get a crunchy crust on top.
10 ounces cooked chicken
6 whole eggs
2 ounces melted butter, plus extra for spreading on top
½ tsp baking soda
½ tsp salt
Preheat oven to 350 degrees.
Blend all ingredients until smooth in a blender.
Grease your 4 cup casserole dish or bread pan with butter or line with parchment paper.
Depending on your pan, the bread will take about 40 minutes. Check doneness at 30 minutes and if it is still wiggly and loose in the middle, let it continue cooking for 10 minutes.
Once you take the cornbread out of the oven, spread butter all over the top. As much as you want.
4 soft chicken tortillas
1 Tbs butter
½ pound diced bacon, sausage or other leftover meat
4 ounces of your favorite cheese
½ tsp salt
½ tsp black pepper
Heat your pan to a medium heat.
Cook your meat of choice in the pan.
Add in the butter and mix in the eggs, salt and pepper.
Continue to cook the eggs until they are set.
Stir in cheese until melted. Remove from heat.
If your tortillas are too firm to fold, heat them up slightly in a pan on medium-low heat.
Load your tortillas up with your scrambled egg filling.
Serve with your favorite hot sauce or enjoy as is.
You can also wrap these up in foil and take them with you. They hold fairly well.
Chicken skin from 1-2 whole chickens or 1 pound chicken skins from your butcher, if you’re lucky like that
Salt or your favorite seasoning blend
Preheat oven to 325 degrees.
Season chicken skins with your seasoning of choice.
Place skins on a parchment lined sheet pan. They can be touching because they will shrink a lot during the cooking process.
Bake for 20-22 mins. Flip skins over and bake another 20-22 mins.
Let cool before eating.
If you want really flat chips, lay another parchment sheet over the skins and then lay another sheet pan on top of that parchment paper. Cooking times will vary for this method, so I suggest checking them 5 minutes sooner.