Category Archives: Field

Scotch eggs

– The paleo way These eggs are easy to make and they contain lots of protein and little fat . For 10 eggs :

  • 10 organic eggs
  • 1 kg minced meat – not too lean

the rest of the ingredients for the meat can vary according to what you have in the fridge and on how spicy you want your eggs to be. But here are some ideas:

  • tomato concentrate
  • finely chopped vegetables – bell pepper, carrot, onion, sun-dried tomato
  • dry spices – salt, pepper, chili, sweet paprika, raz el hanout, cumin, coriander
  • fresh herbs – parsley, oregano, thyme

Knead the meat and the chosen ingredients thoroughly, it must be completely uniform. Set it aside and let it rest. Boil the eggs as you want them, I recommend medium to hardboiled. Peel them right away and put them on a clean, dry cloth. Split the meat into ten balls, and knead it again. Now you are ready to make your Scotch eggs. There are several more and less easy ways to assemble them but the result is the same so therefore, this is what I find most easy. Roll the meat into a ball and press it flat on a cutting board, turn the meat and press it more flat until it has a diameter of approx. 12cm. Place it in your palm, put an egg in the middle and close the stuffing around the egg. it is important that the mixture seals the egg, so the cracks disappear. Put a slight pressure on the ball, like making a snowball, to let the air out. When the ball is uniform, put it on a baking tray lined with baking paper. Bake them in the oven at about 170c for approx. 20min. Be careful not to bake them too much, especially if you use a low-fat meat. It can make the Scotch eggs rather dry. If the minced meat is high-fat, it may be necessary to remove the juices from the baking tray during the baking .. Eat them on the road or with a delicious salsa. Scotch eggs   Scotch eggs Scotch eggs   Scotch eggs Scotch eggs   Scotch eggs


– The meatlover version of a pizza. And it can be varied so you’ll never get tired of meatzza.. This is my favorite version.

Ingredients for two meatzzas

“The bun”:

  • 600g minced beef
  • 1 handful of fresh parsley
  • spices – such as chili, cayenne, paprika, thyme
  • salt & pepper
  • sesame seeds – I prefer the toasted seeds

Mix the meat and the fresh and dry spices well and form into two large and flat hamburgers, the height should be max 3cm. Cover them in lots of sesame seeds and press the seeds gently into the meat. Heat some ghee on a frying pan and turn up the heat. grill the burgers for about 1 min on each side, at very high temperature, and put them aside. Be careful not to overcook them, as they are going to be cooked in the oven too, otherwise you’ll end up with very dry hamburgers.

Topping :

  • mushrooms – depending on the season
  • fresh pineapple
  • onion rings
  • sundried tomatoes
  • comté cheese 12+ months – optional
  • homemade salsa
  • fresh basil

Clean the mushrooms, cut them and leave them on the already very hot pan with a little salt. Cut the remaining ingredients into suitable pieces.

Place the two hamburger on an oven plate with baking paper and begin to build your burger by adding the cheese first. Then mushrooms, sundried tomatoes, salsa, pineapple and onion rings. Place the meatzzas in a pre-heated oven at about 180c for approx. 10min. until cheese has melted. Sprinkle with fresh basil when ready for serving.

While the meatzzas are in the oven, why not make a quick salsa of avocado, tomato and red onion, diced and tossed with salt, pepper, chili, oil and lemon juice.


Paleo burger

– Easy to make and with a heavenly taste. You can customize your own favorite chicken, fish or just totally classic – with beef.. The main difference from an oldschool burger and paleo burger is the classic bun. And there are plenty of options. Paleo ftw…

The bun :

  • Celeriac – peel and slice the celery into slices around 5mm. Place them on an oven plate with oiled baking paper and turn them around so that the oil comes on both sides. Season with salt, pepper and chili. Bake them at about 170c until tender.
  • Mushrooms – buy some delicious large Portobello mushrooms and rinse them well with a brush. Heat the oil in a frying pan and add a pressed garlic clove. When the pan is very warm, add the mushrooms on. Sprinkle with sea salt , pepper and thyme. Turn them until they are grilled.

The steak :

  • Beef – use a good quality minced beef and mix it with any of your favorite spices and fresh herbs. Grill it on a pan with ghee. Be careful that it doesn’t get overcooked. There is nothing more sad than a dry steak..
  • Chicken – Marinate some chicken breast, e.g. use coconut oil, lemon, rosemary, salt and pepper and leave it overnight. Split the chicken breast and cover it in sesame seeds. Grill the chicken breast in coconut oil and lemon juice.
  • Salmon – Cover the chunks of salmon in oil and then in sesame seeds mixed with salt and pepper. Fry in oil and lemon juice.
  • Pork – leftovers of pulled pork

Other ingredients:

  • Guacamole – Buy ripe avocados, mash them and add lemon juice, crushed garlic, salt, pepper and chili
  • Salsa – Chop some cherry tomatoes, bell peppers and red onion finely. Mix together and remove most of the juice. Season with salt, pepper, chili, coconut flower sugar or date purée. The salsa can also be made by giving the ingredients a quick reboil, and letting it cool down again, but the first version is fast to make if you’re in a hurry, however, you get a better result by allowing it to marinate for at least a few hours.
  • Fresh pineapple, mango, pickled gherkins, red onions, comté 12+ months.

Burger poulet   Burger celeriac   Burger mushroom   Burger