Aubergine, or eggplant, is a vegetable that we really enjoy having and I think the meaty texture of it makes it fun to work with. For this dish, I was just inspired by the color green! Leek, capers and fresh parsley together with dijon mustard for some sparkly taste..
Find the recipe for the dressing below!
The aubergine was simply cut into staves adding chopped leek and squeezed garlic on top and seasoned with salt and pepper. Before going into the oven at about 175°C some melted lard was poured over.
Capers and parsley dressing
Salt & pepper
Chop the parsley and add the rest of the ingredients to taste.
The dressing complemented the soft aubergine very good and was making the dish very interesting. A piece of pork loin and avocado was served with it, but I would say almost any protein would work very well to it.
Minute steak along with other “fine” cuts are, as I am sure you all have seen by now, quite rare in our kitchen. However, when we can find it on short expiration date for half price we just might buy it. This time it was a package of minute steak that we picked up.
The nice thing about minute steak, as the name suggests, is that it is quick to cook. Given our inexperience with cooking something for less than 25 minutes this dinner took its share of time to cook despite the minute steaks…
To go with the minute steak we made oven roasted beets of mixed colours, namely red and polka. After cubing them we placed them in a large ramekin, seasoned and topped with neutral coconut oil. The beets were then placed in the oven for roasting at 210 °C for 40 minutes.
We were also lucky to have some leftover capers from one of our boeuf tartares which we combined with the oven roasted beets together with some crumbles of feta cheese. To top it all off we added a small amount of sauerkraut.
Excluding the planning time to get the beets roasted and done the whole dish did not actually need that much preparation. Once the beets are in the oven one can pretty much do whatever one wants to for about 30 minutes before it is time to get back to the kitchen and finish the minute steaks, laying the table and planning the plating. So, in that regard it is quite nice to cook minute steak for a change. It was tasty for sure, but it is a long way from being comparable with slow cooked meats with marbled strains of fat. Like ox-tail or loin of pork. Anyhow, hope you enjoyed the inspiration for the side and happy paleo cooking.
We found a piece of minced venison meat in the freezer and decided to make some patties out of it. Always a good idea!
They was served on green salad, oven roasted onion and carrot and topped with feta cheese and a tasty mix with capers! Use the larger variant of capers, so much tastier. We have even found an organic one that only is stored in a salt liquid without any conservatives or stuff like that.
Summer mix with capers
1/2 dl capers
1/2 dl chopped onion
1 tsp dijon mustard
White vinegar flavored with elder blossom
Salt and pepper
Mix all the ingredients together!
The patties was only seasoned with fresh thyme, salt and pepper before hitting the cast iron pan.
Drink your Kombucha to it and enjoy as a lunch or dinner. This was our Saturday lunch!