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Paleo Menu By Klaus Velten

5 from 5 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 273 kcal

Ingredients
 

Paleo burger

  • 8 Discs Pineapple
  • 600 g Ground beef
  • 1 piece Red Onion
  • 1 piece Avocado
  • 1 piece Chilli pepper
  • 1 piece Shallot
  • 1 piece Clove of garlic
  • 1 piece Lime
  • 1 tbsp Coconut oil
  • Salt
  • Pepper

Pork tenderloin marinated with coffee and pepper with blueberry sauce and zucchinis

  • 700 g Pork tenderloin
  • 2 tbsp Coffee beans
  • 1 tbsp Red pepper
  • 1 tbsp Coconut oil
  • 150 g Frozen blueberries
  • 100 g Balsamic vinegar dark
  • 1 tsp Olive oil
  • 1 tbsp Shallot cubes
  • 50 ml Vegetable stock
  • 2 piece Zucchini
  • Salt
  • Pepper

Salted Chocolate Truffle Cookies

  • 180 g Chocolate 80% cocoa
  • 75 g Butter
  • 60 g Chocolate drops
  • 140 g Maple syrup
  • 150 g Almond sweet flour
  • 30 g Cocoa powder
  • 3 piece Eggs
  • 0,5 tsp Baking powder
  • 0,25 tsp Salt
  • 50 g Sweet roasted almonds

Instructions
 

Paleo burger

  • Season the ground beef with salt and pepper. Twist off 4 even burgers and fry them in the pan for about 2 minutes on each side.
  • Cut the red onion into rings and briefly pull it through the hot pan.
  • Using a fork, make a guacomole from the avocado, chilli, garlic and shallot. Season to taste with lime juice, salt and pepper.

Pork fillet marinated with coffee & pepper with blueberry sauce and zucchinis

  • Use the pestle to cut the coffee beans and red pepper in a mortar for about 1 minute. Rub the pork tenderloin with it. Season with salt. Heat coconut oil and fry the fillet all around. Let it steep in the oven at 90 degrees for about 20 minutes.
  • Fry the shallot cubes in olive oil, deglaze with vegetable stock and vinegar. Let it simmer for about 5 minutes and add the blueberries. Let cook for another 5 minutes. Season to taste with salt and pepper.
  • Use the peeler to slice the zucchini into fine tagliatelle. Fry in a little olive oil for about 20 seconds, season with salt and pepper.

Salted Chocolate Truffle Cookies

  • Melt the butter and the 70% couverture in a water bath. Beat the eggs and maple syrup until frothy. Mix together butter and couverture and stir into the mixture. Sift cocoa into the mass.
  • Fold in all other ingredients with the spatula. Shape cookies and bake for about 8 minutes at 175 degrees Celsius.

Nutrition

Serving: 100gCalories: 273kcalCarbohydrates: 12.6gProtein: 15.4gFat: 18g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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