Monday, 1 October 2018

AIP Chilli Fries

A fun take on a street food classic - loaded sweet potato chilli fries - and AIP compliant and nightshade-free, too!

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Do you remember my street food series earlier in the year? Where I took a load of street foods and made them AIP, because even AIPers need to satisfy their food truck cravings, thank you very much. 

Well, I have a new one for you. 

AIP CHILLI FRIES.



THIS is comfort food. Beef chilli, that you'd never guess was nightshade free - served on top of crisp sweet potato fries, a huge spoonful of guac, cilantro and a lime wedge for squeezing over. It's the stuff of dreams. 

The recipe is adapted from the nightshade-free sauce in my SPICE book and contains a little something to heat it up and make it feel a bit more like a mildly-spiced chilli. 

I hope you love it. I did. 


AIP Chilli Fries 
Serves 4
Ingredients
For the sauce: 
1 tsp cooking fat of your choice (coconut, olive or avocado oil)
6 medium-sized carrots, trimmed, peeled and chopped
3 small cooked and peeled beetroot, chopped
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
a good glug (about 150ml/half a cup) red wine
350ml beef stock or broth 
pinch of salt
half teaspoon grated horseradish (or to taste)

2 large sweet potatoes
1 tsp cooking fat or oil (like avocado oil, olive oil or mild unflavoured coconut oil)
pinch of salt
400g (14oz) minced beef
1 medium sized onion, peeled and chopped

2 avocados, peeled and the stones removed
juice of 1 lime
lime wedges and fresh cilantro/coriander leaves for serving

Method
First, make the sauce. Heat the fat in a large saucepan and add the carrots, beetroot, onion and garlic. Stir-fry for a few minutes. Add the wine and the stock and add a pinch of salt and allow the veggies to cook down until tender - about 20 minutes. Turn down the heat and put the lid on the pan. 

Chop the sweet potatoes into fries and scatter onto a baking tray. Drizzle with the oil and scatter with a pinch of salt. Slide into the oven and bake at 200ºC/400ºF/gas mark 6 for 20 minutes, or until golden and tender. 

After around 15 minutes, check the sauce. Once the vegetables are tender, turn off the heat and cool slightly. Stir in the horseradish, before blitzing with a stick blender - this is the one I use - into a smooth, dark red sauce. Season with the salt.  

Next fry the mince in a large frying pan until browned all over. Keep stirring and breaking up the mince as you stir. Add the onion and stir-fry until the meat is browned and the onion is softened. Pour in the sauce and simmer gently until the sweet potatoes are cooked through. 

To make the guacamole, mash together the avocado flesh and the lime juice in a small bowl. 

Serve the sweet potato wedges on plates or in bowls, with the beef chilli on top and the guac and lime wedge tucked to the side. Add some fresh coriander leaves/cilantro if you like. 

Got any leftover chilli? Freeze it for later! 


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Made this recipe? Tag me in on Instagram @joromerofood - I'd love to see!






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