PETE EVANS
PETE EVANS ’ PALEO NACHOS
Celebrity chef Pete Evans shares a healthy version of an old fave .
How to make it :
1 . Preheat the oven to 200 ° C . Line two large baking trays with baking paper .
2 . Place the sweet potato in a bowl and drizzle over the coconut oil .
3 . Toss to coat , then spread the sweet potato onto the trays in a single layer . Bake for five minutes , then flip the sweet potato over and return to the oven for about two minutes , or until golden and crispy . Season with salt .
4 . To make the spicy Mexican beef : Heat the oil or fat in a frying pan over medium to high heat . Add the onion and cook for five minutes until translucent . Stir in the garlic and chilli and cook for one minute until fragrant .
5 . Add the beef and cook , stirring with a wooden spoon to break up any lumps , for five minutes until browned .
6 . Add the spices and tomato paste and cook for one minute , then mix in the tomatoes .
7 . Reduce the heat to low and simmer for 10 to 12 minutes . Season with salt and pepper .
8 . To make the tomato salsa : Place all the ingredients in a bowl and mix . Season with salt and pepper .
9 . To make the guacamole : Place all the ingredients in a bowl and mix well . Season with salt and pepper .
10 . To assemble the nachos : Place the sweet potato chips on a platter or on serving plates , then top with the spicy beef , salsa and guacamole . Garnish with the extra coriander leaves and serve with some cashew cheese , if you like .
11 . To make the cashew cheese ( optional ): Soak the cashews in 750ml of water for one to four hours . Drain and rinse well , then place the cashews in a food processor ; add the lemon juice , salt and pepper and pulse for a minute to combine . Add 60ml ( 1 / 4 cup ) of water and continue to process until smooth . This cheese can be stored in the fridge for five to seven days .
Serves : 4 to 6
What you ’ ll need :
1 large sweet potato , very thinly sliced using a mandolin 3 to 4 tablespoons coconut oil , melted Sea salt
Spicy Mexican beef 2 tablespoons coconut oil or other good-quality fat 1 onion , finely chopped 2 garlic cloves , finely chopped 1 long red chilli , deseeded and chopped 500g beef mince 1 teaspoon smoked paprika 1 teaspoon ground cumin ½ teaspoon ground coriander 1½ tablespoons tomato paste 1 x 400g can diced tomatoes Freshly ground black pepper
Tomato salsa 2 tomatoes , deseeded and diced ½ red onion , finely diced 2 tablespoons chopped coriander leaves , plus extra leaves to serve 2 tablespoons lime juice 2 tablespoons extra virgin olive oil
Guacamole 1 ripe avocado , mashed or diced 1 garlic clove , finely diced 1 tablespoon lime juice ½ teaspoon chilli flakes ( optional ) 1 tablespoon extra virgin olive oil
Cashew cheese ( to serve , optional ) 155g cashews 2 teaspoons lemon juice ½ teaspoon Himalayan salt or sea salt Pinch of freshly ground black pepper
(
OH ! MAGAZINE ) JUNE 2016 15