Now getting back to our recipe, I should first tell you that since I’ve been on AIP, I really missed appetizers (we like to call them tapas). And while I previously made AIP appetizers using sweet potato as the base, I couldn’t help but wondering what replacement I could find for bread or toast that I’d been using before this diet.
So I tried a very simple combination of plantain flour, olive oil, salt and water and baked the mixture. What turned out was an excellent AIP bread lipia that can can be used with any AIP compliant topping to create the perfect tapas.
Here are the ingredients I used:
200 grams plantain flour – I used this flour from NuNaturals:
3 Tbsp olive oil
150 ml water
Pinch of salt
And here’s how I made the lipia:
I preheated the oven at 400 F or 180 C.
I mixed the flour and the salt in a bowl and added in the olive oil to the mixture. I then added in the water bit by bit, while continuing to mix. What formed was a dough that was easy to mold.
I placed the dough on a baking sheet and using another baking sheet that I put on top, I pressed it until I made it thin enough. Like this thin:
I placed the baking paper in a baking pan and put it n the oven, where I left it for about 20 minutes. After 15 minutes I checked it regularly to avoid it getting burnt.
When taken out of the oven, it should come out crunchy on the edges and just a bit puffy in the middle.
With all the modesty I can tell you it was tastier than any other AIP bread I’ve tried so far. I ate mine with thin prosciutto slices on top but you might as well top it with any other AIP compliant ingredient (guacamole, offal pate, bacon, etc). You can also eat it as it is because mine is salty enough that I tastes like a biscuit – I like my food saltier 🙂
Appetizers have been quite a challenge for me since I’ve started the AIP diet. And that’s because my favorite appetizers before used to contain gluten or additives, which made them pretty tasty.
But that’s before I started researching the Romanian cuisine for alternatives that would be both AIP compliant as well as traditional Romanian. So I’ve discovered the Pork Jello, which actually has 3 strong points: It’s tasty, it looks great and…. SURPRISE: it contains enough collagen to help heal your gut faster!
So here’s the super easy Pork Jello appetizer, a 4 ingredient super tasty prep that can be made in no time!
Here are the ingredients you need:
4 pork legs
3 liters water
1-2 garlic clove
And here’s how you make it:
You wash the pork legs very well and put them in the cold water, using large pot.
You let them boil on low heat and you collect the foam that forms on top – from time to time. Remember not to use any cover for the pot, just let them boil uncovered.
You add in the salt.
They are done boiling when the meat detaches from the bone.
Once they’re done, you take the legs out from the liquid and then take the meat off the bones while they’re still hot/warm. You place the pieces of meat in a shape of your choice (it can be a plate, a bowl or any shape that ensures the meat will be well covered with liquid once you’ll pour it over).
You then take out the foam/grease off the liquid surface and test see if it solidifies (if it’s turned into a gelatin) – you can just pour a few drops on a small plate to check. If the drops solidify (like a gelatin) when they get cold, it means it’s done. If not, you can let it for a couple of more boils and then test again.
Once the liquid is ready (once it solidifies in cold temperature), you can set the pot aside from heat and let it rest a bit (until it clarifies).
You add in the minced garlic per taste in the liquid before you strain it (you can use a regular strainer).
You can then strain the liquid over the pieces of meat in the shapes you’ve put them into and you let them cool down a bit. You then place them in the fridge for a couple of hours.
Voila! An AIP-friendly appetizer with just 4 ingredients is ready to make a hit at your table!
Once it’s cooled, you can serve it directly from the shapes (plates, bowls, etc) or you can turn the shapes down and have your pork jello shaped in a more unique way! 🙂