Submitted by David Williams
Serves 4. Preparation time 30 mins.
Ingredients:
- 4 large field mushrooms
- Spinach (heaps!)
- 4 eggs
- 500g mince
- 4 tomatoes
- Half teaspoon back pepper
- Teaspoon cumin
- 1 chilli
Method:
- Set oven to 180
- Place mince, pepper, cumin and egg in a food processor and pulse until smooth. Remove mixture and with wet hands role into snag shapes, whichever you don’t need you can freeze . Place on roasting tray lined with grease proof paper. (Tip #1 to make the grease proof paper stay in place and to cover the tray scrunch up under a tap, works a treat) Place ‘paleonags’ in oven for 25 minutes.
- Remove stalk from mushroom, wipe mushroom with damp cloth and place on baking tray (grease proof paper etc…) chop up the stalk and tear up spinach and place in the mushroom cup, break an egg into the mushroom cup.
- In the last 10 minutes of the cooking place the mushroom in the oven together with wedges of tomato. Turn the paleonags.
- When the oven goes ‘ping’ place the mushroom cups on a warmed plate and arrange the paleonags and tomatoes in an alternating fashion.
- From your plant pot of home grown chives (c’mon guys, buy a packet of seeds and grow your own…) cut with scissors 300mm above plate and follow with ground black pepper (tip #2: buy 500g of black pepper corns and pulse in your coffee grinder or food processor and keep in a number of airtight glass jars).
You can make this dish to your taste and add or omit what goes into the mince. The egg should still be slightly soft, again you can customise the consistency of your egg, and you can even add the egg later in the cooking if you wish.
Enjoy!
David says:
To drink: Carbonated water sprinkled with mint leaves and ice (either fresh or frozen…).
This is a meal that can be done in short order if you have the paleonags already in the freezer, get them out the previous night and defrost in the fridge. This meal can also be done on the bbq. It really is your choice. Cooking is a joy not a chore, have fun with it, experiment, take notes, adjust time and ingredients to suit you. And one other thing, presentation…a white plate makes your meal look like a piece of art, arrange your food with flair and simplicity, make it a feast for the eye and a feast for the palate will follow!
