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Tuesday, July 3, 2012

Sun-dried tomato beef patties

Beef patty is one of the most consumed form of protein in the paleoporean household simply because it is so convenient to prepare! It's just throwing a bunch of herbs and seasoning into the meat, mush, and cook. However, we often face the problem of super dry patties after cooked and part of the reason was that we used "weight watchers" minced beef, (which could be purchased from Huber's if anyone is interested) and it contain less fat and hence less juicy. Previously, we incorporated minced pork into the beef patties, hoping to add some juice, but was of little help. Yesterday, I saw on everydaypaleo.com a recipe for sun-dried tomato meatballs, and decided to give it a shot. FYI, this will not be a very comprehensive recipe as I originally had no intentions of posting it, because it turned out pretty juicy and delicious, I decided to share our version (which is not far from the original). 

Reactants:
1. ~600g of minced beef
2. 4 cloves of garlie, minced
3. 10 big basil leaves, chopped finely
4. 1/2 cup of sun-dried tomatoes, chopped finely (bought ours from Cold Storage. The ingredients list on the bottle should only be sun-dried tomatoes and olive oil).
5. 2 gigantic portobello mushrooms (the ones we bought were as big as my boobs)  
6. Molten sea salt
7. black pepper
8. Red Boat fish sauce

Procedure:

To the minced beef in a huge mixing bowl, was added minced garlic, chopped basil leaves, sun-dried tomatoes, stem of 1 portobello mushroon, finely chopped, 1 tablespoon of oil from the sun-dried tomatoes, 1 teaspoon of sea salt, 10 shakes of black pepper and 5 splashes of Red Boat fish sauce. The mixture was then mixed thoroughly with hands, ensuring all the ingredients were evenly mixed. After 10 minutes of kneading motion, it should result in a meat dough. 
The baking tray was greased with desired fat, in this case, we used olive oil since we'd be oven roasting at 190 degree celsius. The portobello mushrooms were placed on the tray, with the undersides facing upwards and sprinkled with some garlic powder and few specks of sea salt. Taking a handful of meat dough, spread it across the mushroom such that it formed a 1cm thick patty, and baked in the oven at 190degC for 20 minutes. After which, serve while warm and with desired sides. As you can see, we had ours with rock melon, wrapped with prosciutto De Australia and fresh butterhead lettuce. 
 
The remaining meat dough was further shaped into 5 smaller patties and pan-fried using coconut oil. I packed a couple to bring to work in case I get hungry around early evening. The color may not look appetitising, but it sure was juicy! 
I couldn't resist taking a bite from my tea-break snack!

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