Low Carb Barbecue Pork Belly Strips

The suns out, the air is warm so let’s get ready for the Summer Barbecue season. This is what I planned when I went shopping with a list of ingredients to prepare and test ready to share with you. But, the good old British weather has other plans, it’s cold and wet again.

Now I have all the ingredients in my fridge, therefore I’m still going to prepare them over the coming weeks and cook them on my indoor griddle plate, second best to the barbecue but similar results and cooking times.

I really enjoy meat cuts that can be marinated in a sauce and then cooked quickly on the grill giving them a moist consistency and extra flavour.

Today I am sharing with you Pork Belly Strips marinated in a homemade barbecue sauce, but you could equally use this method with other pork cuts or chicken breasts or thighs. I have not tried with fish, but would probably wrap fish in foil rather than placing straight on the grill.

I served mine with Butternut squash which I cooked on the griddle (5 minutes each side), green rocket salad and my homemade creamy coleslaw. Continue reading “Low Carb Barbecue Pork Belly Strips”

Low Carb Barbecue Sauce

Summer has arrived and it’s time to BBQ! Time to try out this quick and easy homemade low carb barbecue sauce.

Why buy a Barbecue Sauce when it is just so simple to make and tastes so lovely and fresh? You will also know exactly what is in your sauce, no added sugar making this perfect for a low carb lifestyle. The recipe below makes 500 ml of sauce. Total recipe is only 26 net carbs.

This sauce can be used as a marinade, see my Barbecue Pork Recipe for further instruction.

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Low Carb Salmon Fishcakes

I am pleased to be able to share with you my Low Carb version of Salmon Fishcakes. By using Celeriac instead of potato, these Fishcakes work out at 9 net carbs per portion or 3 net carbs per fishcake. Celeriac is not always available in the UK during the summer, so Butternut Squash would work equally as well, however this would increase the net carbs by 2 per portion; still an excellent low carb tasty meal.

With a high fish content, each portion also contains 37 g of protein. Serve with a lovely fresh green salad, accompanied by Balsamic Vinegar makes a very satisfying main meal or smaller portions would be a perfect starter for entertaining.

Whether you opt for Celeriac or Butternut Squash, you will soon realise that the consistency will be quite different to using white potatoes, because alternative low carb mash does not contain the starch content which helps to stick all the ingredients together.  You will just need to handle with care when moving from board to baking tray.

I have used Thai herbs and spices in this recipe, however you could add Italian herbs or Herbs de Provence or just experiment with your own favourites.

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Traditional Prawn Cocktail

The traditional Prawn Cocktail goes in and out of fashion as an English starter. It was very popular in the 1970s and most restaurants would have a version of this popular starter on their menu. Over the years since the good old Prawn Cocktail has been de-constructed by various chefs and then re-constructed back to its original concept. It seems whatever happens, the Prawn Cocktail remains a firm favourite.

Traditionally a Prawn Cocktail should be served with brown bread and butter, so for those members of your family who are not low-carbing should certainly be offered this option; however homemade prawn cocktail is so yummy that I do not really miss the bread and butter.

You could make this and accompany with a salad for a nice tasty low carb lunch.

Prawns can be fresh or frozen, but you should ensure they are not too small and they are dried out thoroughly so the Marie Rose Sauce is not watered down by prawn juices.

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Low Carb Onion Bhajis

Onion Bhajis are a great snack to put in your lunch box and of course as an accompaniment to a curry meal. Using Soy flour, means my Onion Bhaji recipe gives you a low carb option at only 4 net carbs per bhaji.

You could alter the spices you use to suit your own palette and tastes, these are very mild in flavour and not at all spicy.

TIP: I used a deep frying pan to fry them in; the first batch I made, I over cooked on the outside and undercooked in the middle as the oil was too hot, so you would be better off reducing the temperature and cooking inside before turning up to brown them off.

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Chicken and Leek Pie

Chicken and leek pie is not technically suitable for a low carb diet, but if you are trying to keep your daily diet low carb as part of your lifestyle and want a treat then using a small amount of filo pastry to top your meat and vegetables could be an acceptable replacement.

When I entertained recently I decided to use the same mixture as my leek and chicken soup for the base and then portioned out the top making sure I only gave myself 50 gm of filo pastry and my guests, who do not follow low carb diets, 100 gm. It really is a wonderful dish – as a treat.

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Tomato, Bacon and Mushroom Soup

My Tomato, Bacon and Mushroom Soup is a perfect nutrient packed dish for anytime of the day. I was thinking, why shouldn’t we eat soup for breakfast?  Well we eat Smoothies don’t we? So why not soup?

Using three traditional ingredients from a full English breakfast I made this creamed soup, and yes it worked. The taste is reminiscent of baked bean juice, but much more fulfilling and meaty. Eating soup for breakfast did feel strange but I often make a smoothie, the definition according to Dictionary.com is a thick beverage of fruit puréed in a blender with ice and milk, yoghurt or juice; so why not a thick beverage of vegetables?

Only 7 net carbs per portion, a perfect start to the day.

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Pork Fillet with a Pear Cider Sauce

Today I cooked Pork fillet then a pear and cider sauce. This dish is great to leave to cook away in your slow cooker on low for 2.5 to 3 hours or you could cook in the oven on 170C for about an hour. The accompanying simple sauce is very easy to prepare. Using pears and pear cider is a little less flavour intrusive than apples and apple cider, however you could use apples and apple cider using the same method.

When cooking low carb it can be difficult to thicken sauces as all thickening agents such as cornflour will add to the carb content; however should you want to add cornflour for example, a teaspoon will add about 9 carbs to your complete dish. I have not added a thickening agent, however I did reduce the cider by half before adding to the pork. This does not mean the sauce was thick but it does make it more robust and evaporates the alcohol.

The recipe below uses a pork fillet, however pork chops, pork loins would work equally as well. Just remember to adjust your cooking times.

For an ideal low carb accompaniment, why not try out my Celeriac Dauphinois.

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Vegetable Soup

A more appropriate name for my vegetable soup should be, “clear the fridge Monday Vegetable soup”, because when I make vegetable soup I rarely shop for ingredients with the intention of actually making a vegetable soup. Instead, when I know there are some vegetables that could do with using shortly then I will make a soup. Recipe below has 11 net carbs.

I have included below a recipe for the soup I have made today along with a nutrient list. Obviously if you swop ingredients about then the nutrients will change. Butternut squash is one of my favourite soup ingredients as it helps to thicken the soup if you purée it; however squashes and root vegetables do tend to be higher in carbs, so just be aware of this should you vary the recipe with your own fridge clear up.

Root vegetables and squashes should be placed in the oven first for 10 minutes before adding the softer vegetables and any leafy vegetables should only be added to the saucepan. If you prefer not to roast the vegetables first then you can cook everything together in a saucepan until tender.

You can throw in the Sunday roast leftovers when combining all the ingredients in the saucepan. If you have leftover meat, this would help increase the protein content. 100ml of double cream would increase the fat content by 2gms as well as making the soup creamy.

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Leek and Chicken Soup

Continuing with my soup themed week, today I am sharing my Leek and Chicken Soup Recipe. A very simple recipe to use and delicious to eat either as a soup or as a Chicken and Leek Pie filling.

Using just 10 ingredients you can have this chunky soup ready to eat in under an hour. Only 12 g net carbs per serving.

I served mine with Fat Head Pizza dough rolls using the following recipe https://howtothisandthat.com/keto-fathead-rolls/

If you are entertaining and want to add a little more body to the sauce, you could add 150 ml of soured cream; however this will increase the carbs slightly and the calories significantly, something to consider if you are needing to keep an eye on these.

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