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”
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.
Continue reading “Pork Fillet with a Pear Cider Sauce”
There are so many good Green Thai Curry Pastes available in your local supermarkets that maybe you do not need to use this recipe. There is however nothing I find more satisfying than cooking with fresh ingredients. A Green Thai Curry should taste a bit sweet and sour with a creamy coconut feel and hints of Lemon Grass, Ginger and Lime. Of course one advantage of making your own from scratch means that you can adjust spiciness to your own palate. 8 net carbs per portion.
For quickness and convenience I do use lazy purée for the lemon grass and ginger but I have included the equivalent fresh amounts in the recipe below. You can also make up extra puree and freeze it for future use.
In my recipe below I have used pork loins, however chicken and turkey would be equally as versatile in this dish.
Instead of using noodles, which are packed with carbs I used Courgette Noodles and Beansprouts, which I stir fried quickly before serving.
Carry on reading for recipe. Continue reading “Green Thai Pork Curry”