Thursday, 23 June 2016

Patty dinner (AIP)

patty_dinner_AIP
Oven baked minted lamb patties with veg-four-ways

For the PATTIES you will need:
800 g lamb mince
2 large onions
2 fat garlic cloves
1 medium bunch flat leaf parsley
6-8 fresh mint leaves
1/2 cup onion greens, finely chopped
1 generous tbsp coconut oil
a good pinch of Himalayan rock salt, optional
1 tbsp dried oregano
wee pinch of ground cinnamon

1. Put the peeled and roughly chopped onions, garlic, parsley, mint in a blender fitted with and S-blade and chop finely.
2. Put the onion mix and the chopped onion greens in a large mixing bowl, add the minced meat and combine well.
3. Add the melted coconut oil. Season with some salt (optional), dried oregano leaves and just a touch of cinnamon.
4. Take a small amount of seasoned meat mince (about a size of a medium-large egg), roll between your palms, flatten and place the patty on a baking tray.
Tip: I love my pyrex glass baking tray. If you have more trays those will save you time and you can bake them at one go. If not, then just bake them in batches, like I do. The first batch is for dinner, the second one is for freezing.
5. Put the tray in a preheated oven and bake at 180 C for until the patties start to form a brownish crust. Turn them and bake for 10 to 12 more mins.

For the ROASTED CAULIFLOWER you will need:
1 medium head cauliflower
3 medium red onions
2 tbsp coconut oil

1. Rinse the cauliflower and break into small florets. Put them in a mixing bowl.
2. Add the red onions (halves halved or quartered). Mix in the melted coconut oil. Combine well to cover the veg with the coconut oil.
3. Put the veg mix in a glass baking dish, arrange them in a single layer, and roast on 195 C for 10 to 15 mins, then on 165 C for 20 to 25 mins.

For the BEETROOT SALAD you will need:
2 medium cooked beetroots
4 tbsp olive oil
1 tbsp apple cider vinegar, optional

1. Peel the cooked beetroots, grate them (large hole grater) into a large mixing bowl.
2. Season with apple cider vinegar (if using) and olive oil. Mix thoroughly.

For the SOFTENED PAK CHOI you will need:
3 heads of pak choi /bok choy
1 tbsp coconut oil

Rinse the pak choi. Cut the larger leaves in half, lengthwise. Put them in a wide pan, add the coconut oil with a wee splash of water. Cover with a lid and gently cook/steam until the leaves are softened.

For the GREEN SALAD you will need:
1 head little gem lettuce
1/2 cup onion greens, finely chopped
a handful of green olives
       (Ingredients: Green olives, water, sea salt, lemon juice.)

2 tbsp olive oil

1. Rinse the lettuce leaves, drain them well (use a salad spinner if you have one), roughly chop, and put them in a large mixing bowl.
2. Pit the olives, quarter the flesh and mix to the lettuce leaves.
3. Add the chopped onion greens, and drizzle with the olive oil. Mix thoroughly.

Tip: the SALADS are all VEGAN.

Serve the hot patties with the four salad options (two warm, two cold). Enjoy!

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