Butter is one of the foods I've managed to reintroduce after AIP. I found out that although I reacted badly to other types of dairy like milk and cheese, I somehow, magically and gratefully, didn't react badly to butter. So that was good.
Until I went overboard and melted huge heaped tablespoons of the stuff over my veggies, in my eggs and spread it cold, in big thick sweeps onto my oat crackers. And then I realised that actually, after about a week, it did affect me pretty badly.
But I can tolerate it in tiny small amounts, occasionally, and that's fine by me.
And did you know that butter is practically a health food?
It contains vitamin D, calcium and vitamin A. It also contains healthy saturated fats - all good, since a top Cardiologist said that saturated fat isn't actually as bad for our hearts as we once thought.
If, like me, you're firmly on #teambutter then you'll love this.
Pork spare rib steaks with Dijon butter.
The butter has that indulgent, creamy texture with a slight earthy spiciness from the mustard. Chopped parsley adds depth and freshens up those creamy and tangy textures and flavours against the golden pan-fried pork. SO GOOD.
Pork Spare Rib Steaks with Dijon Butter
2 heaped tablespoons butter, from grassfed cows if possible
1 tsp Dijon mustard
1 tbsp finely chopped fresh parsley
1 tsp mild, unflavoured coconut oil, or other cooking fat of your choice
pinch of salt
2 pork spare rib steaks
First of all, get out a small bowl and mix together the butter, Dijon mustard and parsley, until smooth and whipped. Form it into a patty shape, using a spoon and then clingfilm the top of the bowl and store in the fridge to harden, while you get on with the pork.
Heat the oil in a frying pan until hot, and then quickly season the pork steaks with salt. Fry the pork steaks until cooked, turning regularly, for around 5-6 minutes per side. Cut into one of the steaks to make sure it's cooked through.
Turn off the heat, lift the steaks out onto a board and allow them to rest for a few minutes. Place them on a serving plate and top with a chunky slice of the Dijon butter.
Are you looking for more Primal and paleo recipes? Check out the recipes section of the blog for a complete list to see what you fancy making. And if you're looking for more specific AIP, paleo and primal resources, check out my resources page.