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Archive for the ‘Low Carb’ Category

This is a great way to prepare lamb, from the seasoning used on the lamb, to the sauce served with it, it is really delicious. The recipe does call for lamb chops but I had some backstraps (fillets) to use up so made it with these instead. The lamb was beautifully tender and we loved the lemon pepper seasoning on them. I served ours over couscous and poured the sauce over the lamb and it was enjoyed by all. I have made several recipes from this chef before and I am never disappointed and this one is no exception. I loved how easy these was to prepare as well a really great recipe that I am sure you will enjoy. To read more reviews on this recipe or to see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 Lamb loin chops
4 Teaspoons lemon pepper seasoning
2 Tablespoons oil
1 Clove garlic, crushed
60ml Dry white wine
180ml Chicken stock
4 Teaspoons lemon juice
1/4 Cup roughly chopped fresh chives
Fresh ground pepper

Method

1. Sprinkle the lamb with the seasoning.

2. Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through.

3. Remove from the pan and cover and keep warm.

4. Add the garlic and wine to the frying pan and bring to the boil.

5. Add the stock and the juice, and bring to the boil again.

6. Boil uncovered until the liquid is reduced by half.

7. Stir in the chives and season to taste with freshly ground black pepper.

All photos taken by me unless otherwise stated.

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This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Salmon

Cooking spray or olive oil
1kg Salmon fillet
1/2 Lemon, juice of
1 Tablespoon olive oil, extra
Ground sea salt
Ground black pepper
Coriander sprigs, for garnish (optional)
Lemon wedges or spirals, for garnish (optional)

Coriander/Cilantro Mango Salsa

1 Mango, peeled, pitted and diced
1 Large avocado, peeled, pitted and diced
1/2 Cup finely diced red pepper
1 Red onion, finely chopped
2 Tablespoons finely chopped coriander/cilantro
1 Tablespoon lemon juice
2 Tablespoons balsamic vinaigrette dressing
1 Tablespoon honey

Method

1. Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.

2. Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.

Salmon

1. Pre-Heat oven to 190 degrees Celsius.

2. Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.

3. Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.

4. Bake for 30-35 Min’s or until fish flakes easily, cooking time will vary depending on thickness of the salmon.

5. Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.)

To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.

All photo taken by me unless otherwise stated.

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This is a really quick recipe to make that is low in carbs and a light meal. I love scallops and prawns and this is a wonderful way to prepare them, with the sauce pairing really well without taking anything away from the natural yummy flavours of the seafood. If you would like to view the original recipe please click here. I did make this as is and I only added some chopped fresh dill as something extra that wasn’t listed only because I had this to use up.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g King prawns (medium raw)
250g Scallops (roe removed)
2 Teaspoons olive oil
3 Garlic cloves (crushed, minced)
340g Asparagus (halved on the diagonal)
150g Sugar snap peas (trimmed)
2 Teaspoons lemon juice
2 Tablespoons dry white wine
3/4 Cup cream (180ml)
2 Tablespoons parsley (coaarsely chopped)

Method

1. Shell and devein prawns.

2. Into a medium bowl combine prawns, scallops, oil and garlic.

3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.

4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.

5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.

6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.

7. Add seafood and simmer uncovered until hot.

Serve seafood with vegetables and garnish with the parsley.

All photos taken by me unless otherwise stated.

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This is a super simple pork recipe that is totally delicious and it is also healthy and low in carb’s too. I served ours with french fries because I knew my son would prefer that, but just serving as is with some vegetables for a lower carb version. I use greek yogurt for the sauce and like to add some garlic liquid seasoning to it for added zing. The combination of the garlic pork with the tarragon sauce is really tasty and I know for us we really enjoy it and it is also a no fuss meal to make for me. If you would like to see more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Pork tenderloin
3 Garlic cloves, peeled and sliced
Salt and Pepper to season
Paprika
1/2 Cup plain fat-free yogurt
1 Tablespoon Dijon mustard
1 1/2 Teaspoons dried tarragon leaves (I used 2 tablespoons of fresh my preference)
2 Teaspoons extra virgin olive oil

Method

1. Preheat oven to 425 degrees F.

2. Place pork on a baking sheet. Cut 1/2-inch slits in pork and place garlic slices in each slit I do 2 to each slit.

3. Season with salt, pepper and paprika.

4. Bake 22-24 minutes or until just barely pink in the center.

5. When pork is cooked, place on cutting board and let stand 3 minutes before thinly slicing on the diagonal.

6. Just before pork is done, combine remaining ingredients except oil in a small saucepan. Cook 2-3 minutes over medium heat or until just heated through. Do not bring mixture to a boil.

7. Remove from heat, stir in oil. ( I used some of the pan drippings for this instead for added flavour.

All photos taken by me unless otherwise stated.

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This is a very easy yet tasty way to prepare pork tenderloin, you can serve this hot or cold and any leftovers are great chopped up in a sandwich the next day with a little BBQ sauce. I served ours over vegetable fried rice for very flavoursome dinner. It is also a very low carb recipe so if you served it with just veg instead of rice it is about 6g carbohydrates per serving.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1kg Pork fillet

Marinade

2 Cloves garlic, minced
3 Slices ginger, 6 mm thick
1 Teaspoon sugar
Good pinch pepper
1 Teaspoon sesame oil
1 Tablespoon black bean sauce
1 Tablespoon hoisin sauce
1 Tablespoon shaoxing wine (Chinese rice wine)
1 Tablespoon light soy sauce
1/4 Teaspoon five-spice powder
1 Pinch of chinese red food coloring (I leave this out)
2 Teaspoons dark soy sauce

Glaze

1 Tablespoon oil
2 Tablespoon golden syrup
2 Teaspoons light soy sauce

Method

1. Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.

2. Heat the oven to 180c.

3. Place the pork on a rack in the middle of the oven.

4. Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.

5. Allow to rest for 10 minutes.

6. For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.

Spoon glaze over meat just before serving.

All photos taken by me unless otherwise stated.

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This is also one of the recipes I made for my Asian night, again this is an excellent recipe and the chili, lime, mayonnaise goes exceptionally well with these little gems. All the recipes I made that night were very easy to prepare and did not take long to make. The biggest time consumer was getting all the veg and herbs chopped ready to make each recipe. I chose to do that all first along with making all the dipping sauces to save myself time. I will admit though I had help this time from my hubby helping to crush garlic and to wash up all my messy dishes as I like to do that as I go along so that saved a lot of time for me. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

600g White fish fillets, roughly chopped
2 Red chilies, finely chopped
2 Garlic cloves, crushed
2 Tablespoons smooth light peanut butter
2 Tablespoons finely chopped coriander
1 Tablespoon fish sauce
1 Small red onion, finely chopped
1/2 Cup mayonnaise
1/4 Cup coriander, roughly chopped
2 Tablespoons sweet chili sauce
1 Tablespoon grated lime rind
1 Teaspoon lime juice
Plain flour, for rolling
Oil, for shallow frying

Method

1. To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.

2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.

3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.

4. Heat the oil in a large frying pan over medium heat.

5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.

Serve with the Chilli and Lime Mayonnaise.

All photos taken by me unless otherwise stated.

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This is a wonderful sauce, we really enjoyed this one, it is rich and creamy and has an awesome flavour. I served this over chicken with mash and fresh vegetables it would also be lovely just over vegetables or mushrooms. It is very simple to make with a fantastic end result that is totally company worthy. If you would like to view the original please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon extra-virgin olive oil
3 Tablespoons dry white wine
1 Cup chicken broth
1 Teaspoon fresh parsley
4 Ounces herbed goat cheese
Salt and pepper, to taste
1/2 Teaspoon garlic powder

Method

1. Combine olive oil, wine, and chicken broth in a saucepan; simmer over medium heat until reduced by about 1/2.

2. Add the parsley, goat cheese, salt and pepper, and garlic.

3. Continue simmering, stirring frequently, until sauce is creamy and thickened to your liking.

I served ours over chicken as you can see from the photo.

All photos taken by me unless otherwise stated.

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