How do you feel about goats cheese? I wasn’t super keen but I’ve recently discovered some local pasteurised goat’s cheese or Chèvre and I think I feel good about it. I have made a couple of dishes with it and actually… I’m not upset about it at all. They were quite tasty outcomes. Maybe I’ll share the recipes with you sometime if you’re keen.
I went to a local Paleo meet up group workshop just the other weekend. It’s great to have groups and events about paleo in our local area. For us Aussies it can be hard to source paleo products or information that is relative to our part of the world. But with the help of a few celebrity chefs/cooks and a lot of social media and regular media coverage, paleo is becoming more and more “accessible” in Australia. Anyhoo this workshop I went to was about how to make some paleo sweet treats. I learnt how to make jelly which is awesome because my 3 year old wants a spiderman birthday party and I can now add jelly and lollies to the party food list…. maybe even jelly shots for the adults. It’s totes paleo.
So this recipe stems from a dish that my “brova from anova mova” (or brother from another mother/brother in law) is ALWAYS asked to make for family BBQ’s. I’m not sure if it’s because people really like it or if it’s because they don’t want him to burn the meat on the BBQ… haha just kidding, not really he is a Pom who has German heritage… #uselessfacts
I have simply paleofied the dish.
You will be required to make paleo mayonnaise for this salad which is SUPER easy if you have an immersion blender or a stick blender and a tall jar with a FLAT base. Here is a link on how to make the quickest and most delicious mayo EVER! This is just a video demo of the process. I did try and make my own video but I only had two hands and the kids were yelling in the background and it was B Grade movie stuff at best. I will post my quantities and ingredients below. Just watch the video so you know what I am talking about when I say “make a paleo mayo using an immersion blender or stick blender…”
Ok so here is what I put into my mayo
Paleo Mayo Ingredients
- 2/3 cup of light tasting olive oil (you can buy this in supermarkets)
- 1 large organic egg
- 1/4 tsp of garlic powder
- 1/2 tsp of dijon mustard (get a brand that has no added sugar or nasties)
- pinch of salt
- 1 tsp of lemon juice/apple cider vinegar
Put all ingredients into the jar and blend as per video.
German “Potato” Salad Ingredients
- 1 super large sweet potato or 2 medium
- 3 hard boiled eggs cut into chunks
- 1/4 red onion finely chopped
- 2-3 large gherkins (get a brand that has no added nasties or sugars) chopped into small pieces
- 2 rashers of bacon baked/cooked and chopped
- Salt and Pepper to taste
- 1/3 cup paleo mayo
Here’s how you do it
- Peel and chop your sweet potato into nice even pieces.
- Place in a saucepan and fill with room temperature water until just covered. Place onto stove top and bring to the boil.
- Cook your bacon. You can do it in the oven or in a pan I don’t care as long as it’s cooked and a little bit crispy.
- The sweet potato will be cooked when you stick a knife in and the potato feels just tender. Once it has reached this stage, remove from the stove top and drain the water.
- Whilst the sweet potato is cooking you can also make your mayonnaise and hard boiled eggs if you do not have some already in the fridge.
- Place the sweet potato in a large bowl and add the other ingredients. Mix with a large spoon or salad servers.
- Season with salt and pepper.
This is best served a little bit warm but is also incredible served after being kept in the fridge.
Take this to a BBQ or make it as a staple for your weekly meal prep. Either way you won’t be disappointed.