We all know how much I like a competition. (Wait, you didn’t know that? Now you do.) So when Cavegirl Cuisine put up this Mystery Basket Challenge, I took it as the guantlet firmly thrown down. The premise is take at least 4 ingredients from the following list and create something paleo: Sirloin, Tomatillo, Bacon, Maple Syrup, Almonds, Fennel, Rainbow Chard, Brussel Sprouts, Peaches.
Now, I’ve not seen Tomatillo here. Maple Syrup is difficult to find and hugely expensive if you do, Rainbow Chard – eh?, and Brussels Sprouts aren’t in season. So this was a challenge. But sirloin, bacon, almonds and peaches – that I can do. And, I had planned on using brussels sprouts, but, like I said, they aren’t in season, so I used just regular cabbage. You should use brussels sprouts. That’s why I included the bacon, see. So if my substitution deemed by entry disqualified, I’d still have 4 ingredients.
Who am I kidding. I would have used bacon anyway! The competition is running for a couple of days – so go vote over at her website. There are some awesome recipes there, but clearly #4 should win. (Although, I’m debating on making the grilled peaches this week!)
- 300g of shredded cabbage (or brussels sprouts – shredded!)
- 600g of sirloin very thin. Beat it if you have to!
- 80g of chopped bacon
- 1 tablespoon of olive oil
- 1 peach, finely diced
- 10 additional slices of bacon
- 1 smoked chipotle chilli, chopped
- 100g of blanched almonds
- 30g of butter
- 2 tablespoons of balsamic vinegar
- generous pinch of sea salt
- 1 or 2 tablespoons of honey (hey – you could use maple syrup here if you want. CavegirlCuisine would probably be proud!)
- Preheat the oven to 210 C.
- Shred your cabbage or sprouts in the food processor. Remove that, and then grind up your almonds. You don’t want it too small (not like almond flour), but more finely chopped.
- Heat your skillet and put in the olive oil, then the chopped bacon. Cook for a bit then add your chopped chipotle chilli. Stir about for a bit until bacon is well cooked.
- Throw in your shredded cabbage and stir it about. Then add the finely chopped almonds and toss in the butter. Then throw in the finely diced peach. Let all of this cook down for about 5 or 10 minutes. Then add your balsamic vinegar.
- Stir it all about, throw on the sea salt. Then take it off the heat and let it cool for a bit.
- I did NOT let it cool (hey – it was the last day to get my entry in!), and consequently burnt my fingers a bit in this next step.
- Take a piece of meat (I had 10 pieces… if that gives you an idea of how thin and small they were?) and lay about a tablespoon or two in the middle and roll them up. I rolled ’em up longways and then used a slice of bacon to wrap round to hold it all together. Yay for the versatility of bacon!
- Lay them all in a non-stick pan. Then I drizzled a tiny bit of honey over each wrap.
- Bake for 30 minutes.
- Pour the juice in the pan over the top for extra yumminess!