The sweet potato burger recipe :) Paleo Big Macs 1kg x coarse ground lean grass fed beef 1 1/2tbs x ground turmeric 2tbs x ground cumin seed 1/2 tbp x chilli flakes 1 ½ tbs wakame dust or 1tbs sea salt Place all the ingredients into a bowl and mix until well combined. Form patties and make an indentation in the middle of each so that the edges are thicker than the centre. This will ensure they cook evenly and turn out flat rather than ‘rissole like’. Set aside. ‘Bun’ and Toppings Tomato relish Lemon mayo 15mm thick x round slices of sweet potato Paint the potato with pork lard and roast until just cooked (approx 20min at 170’C) 1 x bulb fennel Thinly slice or shave fennel into a bowl. Squeeze the juice of half a lemon over the fennel, sprinkle with wakame dust and toss. 1 tomato cut into slices 1 x Spanish onion Peel and slice into rings Wild Rocket Wash and drain well Cook the pattie in a flat pan, using beef tallow, on a BBQ or under a griller. Assembly Place one slice of sweet potato on the plate. This is the base for your burger (and a healthy bun replacement) Top with a good dollop of the tomato relish and place the cooked pattie on this. Lay a few slices of tomato on the pattie and then a nice pile of the wild rocket. Lay some Spanish onion rings on the rocket and a small pile of the lemon soaked fennel. Dollop some mayo on top of the fennel and onion and then finish with another slice of sweet potato. You won’t be able to pick this bad boy up so I suggest eating with a knife and fork. For a totally indulgent experience serve the burger with parnsip or taro fries. It’s so good your friends would never believe it’s actually good for them. Friday nights in front of the TV, watching sport will never be the same again. Tomato salsa It is really worth making this. The taste is amazing and really enhances the flavour of whatever you put it with. I have used this as a flavouring component a few times in this booklet, you’ll see it lends itself to complimenting many foods and I am sure once you have made it you will be making it all the time. If you really don’t want to dry the tomatoes yourself try source some from a good health food shop or if need be used a 50/50 combination of sundried and semidried tomatoes. Just make sure there is no sugar in either product and the oil they are supplied in is Virgin or Extra virgin olive oil. That said, doing it yourself really isn’t that hard. 2 ½ punnets Cherry tomatoes ( or 60g dried tomato) 2 cloves garlic (sliced) ½ tsp grated ginger 1 tsp coconut oil 1 tbs Coconut balsamic vinegar ( a good quality balsamic vinegar is an acceptable substitute ) 120ml Olive oil ½ fresh tomato roughly chopped Cracked pepper Halve the cherry tomatoes lay on an oven tray, with the cut side facing up and place into an oven set between 50 and 60’C. Allow to dry for approx 12 hours. I have attached a photo so you can see what they should like when done. In a pan sauté the garlic and ginger with the coconut oil until soft but without colour. Place all the ingredients in a blender and puree to the desired consistency. This salsa has everything, an intense tomato flavour with a beautiful balance of sweet and saltiness, and a lovely tanginess offered by the vinegar. Store in the fridge. Paleo Lemon mayo Mayonnaise is not that hard to master. They reason why many people struggle is because they rush the process or don’t have the right equipment. The two essential items are a decent whisk and a stainless bowl. A tip when making the mayo is to make a ring on your work surface with a wet tea towel to sit you bowl in. This prevents it from moving around while you are whisking in the oil. The oil needs to be drizzled slowly as you make the mayo, each yolk molecule needs to envelope an oil molecule (these, then all bound form the creamy mayo). If this process is done too quickly you will too much oil at once in with the yolks and the mix will separate. Don’t fret, it is easy and worth it. I usually make a large batch of mayo each time then divide it into several containers and flavour each differently to accompany different proteins. 3 egg yolks 1tsp mustard powder 50ml lemon juice Sea salt In a stainless bowl, place the yolks and mustard powder and whisk together. Stabilise the bowl on your work surface and then slowly drizzle in half the olive oil while whisking briskly the whole time. Now whisk in half the lemon juice and repeat the process again until the oil and lemon juice have been incorporated. Taste and season with sea salt as desired. Store in the fridge.
Posted on: Tue, 16 Jul 2013 08:58:40 +0000
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