Monday, 25 May 2015

Chicken, Mushroom and Radish Roast

Never roasted radishes? 

Neither had I, until last week. 

Now I can't get enough of them. 



You know the peppery, almost spicy flavour you get with crunchy, raw radishes? Well when you roast them, the flavour becomes really mild - there's no spiciness - just a sweetened, nutty flavour. And they have a texture a bit like water chestnuts. 

Anyway - they're lovely with roasted chicken breasts as I discovered when I made a very purple roast using red onions, radishes and garlic. 



Here's the recipe. 

Chicken and Radish Roast
Serves 4
Ingredients
about 2 tbsp avocado oil (or use a mild, flavourless coconut oil if you want to)
2 large handfuls of radishes, washed and trimmed - try and get the different coloured ones, if you can
4 cloves of garlic, with the skin on
200g chestnut mushrooms, cleaned and trimmed and sliced
1 red onion, peeled and sliced
4 chicken breasts, skin on

Method
Heat the oven up to gas mark 6/200ºC/400ºF. 

Get out a roasting dish and scatter in the bottom of it the radishes, onions, garlic, mushrooms and the onion. Drizzle with the oil.  

Lay the chicken breasts on top and sprinkle over a pinch of salt. 

Roast for 20 minutes, or until the chicken is thoroughly cooked through and the skin crisp. Cut into one of the chicken portions to check and cook for a bit longer if you see any pink. 



Thursday, 21 May 2015

THE AIP BURGER

I know. The title's completely in capitals, because this is totally amazing. I love it. 




It's a beef burger, but the bun is made out of two mushrooms, and then I've filled it with a juicy beef patty, zesty guacamole, bacon and a softened chunk of red onion. As you may have seen if we're friends on Instagram, I've been playing about a bit with AIP and Paleo burgers, lately.

You can pick this up and eat it with your hands, and there's nothing wrong with that, but if you do, you'll want to have a load of napkins handy because although the lovely juices give flavour to the beefburger, roasted mushrooms do give off a heck of a lot of liquid. You've been warned. Want to unleash your caveman tendencies? Go ahead. Cooking this for a date? Best keep a knife and fork handy. 




This burger is dairy-free, gluten free and fully AIP-compliant. I hope you love it as much as I do. Oh, and if you like (although this makes it paleo and not AIP) swap out the red onion for a fried egg. I know how you all love a bit of egg porn...





The AIP Paleo Burger
Serves 4
Ingredients
8 large flat mushrooms (try and get them all a similar size, but that's not super important)
1 tsp avocado oil
8 rashers of smoked, streaky bacon
400g minced beef
pinch of salt
1 red onion

For the guacamole
1 avocado
juice of half a lime
good pinch of salt

Method

So. Here we go. 

First, preheat your oven to 200ºC/400ºF/gas mark 6. 

Get out a roasting tray or dish that's large enough to hold the mushrooms in - they will shrink once cooked. Tip the teaspoon of avocado oil into the palm of your hand and rub the oil over the mushrooms, over both sides. Sprinkle over just a pinch of salt. Arrange the mushrooms in the tray with the brown (underside) facing up and slide into the oven. Roast for about 20 minutes, until the mushrooms are softened and sizzling. Take them out and leave to cool. 

While the mushrooms are roasting, lay the rashers of bacon in a dry griddle or frying pan and cook, turning them over, until they are golden and slightly crisp. Lift them out with tongs and put on a plate, leaving to one side. 

Shape the beef mince into 4 large burger patties and then season with salt on both sides. Fry them in the pan you cooked the bacon in, about 5 minutes per side, turning a few times, until they're cooked through and the juices run clear. Peel and thickly slice the onion horizontally - add this to the pan and cook on a medium heat, turning, until the onion is soft and slightly caramelised. The onion is pretty amazing because it'll take on the bacon and beef flavours from the pan. 

Once everything's cooked, it's time to put the whole thing together. Quickly mash together the ingredients for the guacamole with a fork. 

On a plate, place one of the cooled, roasted flat mushrooms underside up. (You might want to tip out some of the moisture before you do this if it's especially juicy). Carefully place the cooked burger on top, followed by the bacon rashers and the guacamole. Top with the onion slice and then another mushroom, underside-down on top. 

Done! Serve with salad, or sweet potato fries or plantain chips. 

This burger is entered into Phoenix Helix's 75th Recipe Roundtable

Monday, 18 May 2015

The New Paleo Cajun Lady eCookbook

Do you know Tara, from the Paleo Cajun Lady blog? Well, as you might have heard, she's just released a new ebook, full of her favourite AIP-compliant recipes. 




There are more than 60 recipes in the book - all of them AIP compliant, and there's also advice on batch cooking, freezing and handy links for shopping, too. 



I cooked some of the recipes from the book over the course of a week and I can tell you this:



  • This is a fantastic tool to have if you're looking for different recipes and more general food inspiration on the autoimmune protocol. All the recipes are dairy, nut, egg, soy, grain, nightshade and gluten-free. So they're good if you suffer from food allergies with any of these ingredients, too. 

  • Tara's roast duck recipe is REALLY easy to cook and was probably the best roast duck I've ever made. It got lots of compliments, but it only took me a couple of minutes' actual work. Fab stuff.

  • The instructions are all clear and simple to follow, and each recipe has a photo alongside. 

  • You NEED to make the ice cream - cinnamon and maple ice cream to be exact - with those baked apples. It's gorgeous. And the reason I now always keep a mug of coconut milk in the fridge and a handful of bananas in the freezer. Honestly, it's good. 
A photo posted by Jo Romero (@joromerofood) on


  • Oh, and there's some veggie noodles in a leek and artichoke creamy sauce. I loved that. Tara says to make the noodles with squash and courgette/zucchini but I made it with courgettes and carrots. It was lovely. And so good to be able to enjoy a kind of 'pasta sauce' on AIP. 


Want to find out more? Course you do.  

Click here to view more details

(affiliate link - read about what this means here)


LinkWithin

Related Posts Plugin for WordPress, Blogger...