Category Archives: #LCHF

Spabbit’s Sweet’n’Sour Hot Curry

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The flavour of this curry is targeted to land somewhere between a Dhansak and a Pathia, a hot and sweet hit with a slightly sour finish.

All the measures are, of course, approximate – any good cook knows a pinch of this and that to taste makes for the best outcome.

Ingredients

  • 50ml Ground Nut Oil
  • 2 Large Red Onions (Finely Chopped)
  • 1 Large Red Pepper (Finely Chopped)
  • 2 Chicken Breasts, (Cut however you want)
  • 2 tsb Crushed Garlic
  • 1/4 tsp Salt
  • 1 tsp Turmeric Powder
  • 1/2 tsp Hot Chilli Powder
  • 1/2 tsp Cayenne Pepper Powder
  • 1/2 tsp Mustard Powder
  • 2 tsp Cumin Powder
  • 2 tsp Onion Powder/Granules
  • 1 tsp MSG
  • 1 tsp Garlic Powder
  • 1 tblsp Tomato Purée
  • 40ml Lime Juice
  • 3 tsp Splenda (Or sugar)
  • 500ml Chicken Stock
  • 1 Tin (400g) Chopped Tomatoes

Method

Fry the chopped onions and pepper in the oil, with the Turmeric and salt until cooked. Add in the chicken and continue cooking until browned. Throw in everything else, starting with the tomatoes, and mix well. With the chicken stock, add this gradually until you’re happy with the consistency, although you might add more as cooking progresses. Simmer for around an hour, that way the flavours will pop, and the chicken will melt 🙂

I normally throw in some garlic flakes as well, but there again, I am a garlic freak!

Another LCHF meal idea!

imageI’m back on the LCHF (Low Carb, High Fat) diet this week, and whilst not bored of the usual recipes, I’m always looking to put a twist on an existing meal, after all a boring diet is one which you won’t end up sticking to.

People are always looking for carb substitutes, but nothing quite hits the spot, so I decided to go the other way, also away from the usual salad – as I don’t know about you, but I do tend to get a little bored with the same accompaniments all the time. Bring on the roast peppers, onions, and tomato tossed in a little salt, pepper and some olive oil – just toss the roughly chopped onions and peppers in the salt & pepper, drizzle lightly with the oil, and roast in the oven for around 40 to 45 minutes at 180 degrees centigrade. For the tomato, just cut in a x shape, not all the way down, and drizzle with some oil, placing in the same pan to roast. Some people prefer to cover the roasting pan with foil and then uncover for the last 10 minutes or so, but I’ve never bothered, and they come out just fine for me. You can also sprinkle some marjoram, or perhaps oregano on top for some extra flavour.

The burger… Well either make your own, or carefully choose a burger with a high meat content – 94% or above. Top with a little black pudding and some grated mozzarella & mature cheddar mix. There you have it, a burger feast which is low carb, healthy and most importantly very tasty and different 🙂

Yes, I know there are some carbs in peppers, tomatoes, onions, and black pudding, however this is low carb, not no carb!

Recipe: Cheesy Tandoori Stuffed Peppers

imageThis recipe is a twist on the Triple Cheese Tandoori Mushrooms, almost the same, however using a little twist of tomato and way more garlic Can you have too much garlic?.

This recipe lists between 2 and 4 medium / large peppers for filling – What I tend to do is make a load of filling, and if I don’t use it all, freeze it for next time, as it’s easy to defrost and fill some peppers to pop in the oven. One stuffed pepper per serving. If you’re not adhering to LCHF, then you could serve with some rice. 🙂

(This is a #LCHF Low Carb, High Fat dish)

Ingredients

  • 2 Large red onions, finely chopped
  • 1kg Minced Beef (80/20)
  • 2 tblsp Tandoori Mix (Click for recipe)
  • 3 tsp Garlic Paste
  • 100g Tomato Paste
  • A fair sprinkle of garlic flakes
  • Chilli Powder or fresh chillies to taste
  • 1 Large chopped tomato
  • 100g cream cheese
  • Between 2 and 4 medium / large peppers to stuff

Method

Fry the minced beef, onions, chillies (If you’re using fresh), and garlic until done; about 10 minutes before the end of the cooking, add in the tomato, tomato paste, and spices. Just as you’re reaching the point where you think it’s cooked, add in the cream cheese and stir until all mixed in.

Slice some peppers in half, and fill with the mixture, topping with cheese. The cheese I use is called Five Counties, and has Derby, Red Leicester, Cheshire, Double Gloucester, and Cheddar – this makes for a wonderfully coloured dish 🙂

Cook in a pre-heated oven at around 180 degrees centigrade for around 35 to 45 minutes – the peppers should be soft, but not collapsing. An important tip for this dish is to join the peppers together with cocktail sticks before placing in the oven – this will ensure they don’t fall over during cooking, spilling their contents everywhere!

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