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Ingredients for Gorilla Stack with Slaw Side:

1. Need 4 - white buns
2. Take 1 of cavolo nero / black kale
3. Make ready 1 jar of peanut butter 340g
4. Prepare 1/2 for Celeriac
5. You need 1/2 Pineapple
6. Make ready 1 bag of bean (4 handfuls)
7. Get - Sweet Soy sauce (the thick kind)
8. Make ready for Sriracha chilli sauce
9. Prepare 1 for red cabbage
10. Take - Dijon mustard (dessert spoon)

This Cilantro-Lime Slaw is the perfect example of a simple and enjoyable real food recipe. Trust me, you'll want this slaw with the spicy taco meat and a stack of corn tortillas. When the current screen is finished, Gorilla will advance to the named screen within your current display. (Mandatory) Left side: This section of the Zone contains the main button image you wish to display on the response button. It is this same stimuli name you use in your correct answer settings.

Gorilla Stack with Slaw Side step by step:

1. Put the Oven onto a high heat. About 200º and allow to heat up
2. Cut 4 whole slices of the celeriac about 7mm thick and trim the edges off. Cut 4 slices of pineapple also about 7mm thick, trim the outer skin off and take out the core. Place the pineapple on top of the celeriac add a little olive oil, salt and place in the oven one hot.
3. Prepare the slaw. Wash the red cabbage and slice into pieces that will fit into your food processor. Slice thinly and add to a bowl. Mix a dessert spoonful of Dijon mustard into the bowl. You may want to add a little extra oil and salt to taste. Put some cling film over the bowl and leave to the side.
4. After the Celeriac and pineapple has been in the oven for about 20 minutes, wash and trim the cavolo nero leaves and cut them in half so you end up with shorter pieces. You'll need about 4-5 halves per bun. Place them in a pan of boiling water and simmer until soft. They may take 7-8 minutes.
5. Cut the buns in half and place somewhere to warm. Keep your eye on them. You don't want them to burn.
6. Place a bain marie (Pyrex bowl) over the top of the pan with the cavolo nero in it. Empty the peanut butter into the bowl and warm gently while adding warm water gradually to thin into a sauce. Add enough water to make the sauce the gloopy kind of consistency that you want and stir thoroughly with a spoon.
7. After 30 minutes, check that your pineapple and celeriac is cooked all the way through and a little brown at the edges. Drain your cavolo nero and allow it to dry properly (you don't want a soggy bun).
8. Layer-up your buns. Add the cavolo nero first and top with hot peanut butter sauce. Add the Celeriac and pineapple slices putting some of the peanut butter sauce in the centre of each pineapple ring and add the Sriracha chilli sauce on top. Complete with a handful of beansprouts and a drizzle of soy sauce. Put the top of the buns on. Take your slaw and add a side to each bun. Serve and enjoy.

Make the Slaw: Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. Our portions are large and great for sharing! Spiced with our signature rub, topped with STACK brisket, Jack Daniels BBQ sauce and chipotle ranch drizzle. Classic slaw with apple cider vinaigrette and crushed apples blended in the dresing. More so than with any other strain, monitor your water intake and.

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