Coconut Chickpea Curry

This is by no means an authentic curry but it is very simple and very delicious!

Ingredients

1 onion
2 carrots
2 cloves of garlic
1 red pepper
1 yellow pepper
2 400g tins of chickpeas
1 tin coconut milk
1 sachet creamed coconut
2 tbsp tomato purée
4 tsp garam masala
4 tsp medium curry powder
Salt & pepper


Method

1. Preheat oven to 150°C
2. Peel and chop onion and carrots and put into casserole dish
3. Mince garlic and chop peppers; add to dish
4. Drain chickpeas and add to dish
5. Add coconut milk, creamed coconut, tomato purée, spices and salt and pepper
6. Mix everything to together well.
7. Place casserole dish in the oven and cook for 2 hours, stirring occasionally

Chicken, Cauliflower and Pesto Bake

Ingredients

8 oyster (chicken) thighs
250 ml double cream
Juice of 1/2 lemon
2 tbsp fresh pesto
2 tbsp olive oil
1 large cauliflower*, divided into small florets
1 bunch of scallions, chopped
10 cherry tomatoes
200g grated cheddar
Salt & pepper

Method

1. Preheat oven to 200°C
2. Mix double cream, pesto and lemon juice together. Add salt & pepper
3. Season the chicken thighs and fry in olive oil for approximately 15 minutes
4. Place thighs in a large baking dish
5. Pour in cream mixture
6. Add scallions, cherry tomatoes and cauliflower (as picture above)
7. Sprinkle the cheese over the top
8. Bake in the oven for approximately 40 minutes

*I have also used baby spinach in this dish instead of cauliflower.

Flaxseed Crackers

One of the things I miss most when following a low carb diet is the crunch. These crackers are an absolutely perfect way to feed this craving. And they are delicious.

Ingredients

140g milled flaxseed/linseed

50g finely grated parmesan

2 eggs

Method

1. Preheat oven to 180°C
2. Mix all ingredients together in a bowl
3. Leave to rest for 5 minutes (this is essential)
4. Oil a clean counter or board and cover a rolling pin in clingfilm
5. Form mixture into a ball and place on oiled board/counter
6. Roll out gently as thinly as possible
7. Use a biscuit cutter to cut out as many crackers as possible
8. Gently lift (I use a knife) and place crackers on a greased baking sheet
9. Sprinkle with rock salt
10. Bake in the oven for 10 minutes
11. Turn crackers over and bake for another 3-5 minutes
12. Remove from oven and allow to cool

Chicken Kozani

Ingredients

10 chicken oyster thighs
1 litre of water
1/2 tsp saffron
large glug of olive oil
4 red onions
2 tbsp smoked paprika
20 prunes, stones removed
salt & pepper

Method

1. Place oyster thighs and saffron in a large saucepan and cover with water. Bring to the boil and simmer for 10 minutes
2. Remove thighs from pan and put aside. Do not throw away the water
3. Heat olive oil in a large pan and gently cook the onions until soft
4. Add the paprika to the pan, mix well
5. Add thighs, prunes and 500ml of the cooking water to the pan
6. Season with salt and pepper and simmer until sauce reduces and thickens
7. Serve with cauli rice

Note: 

It is important to use thighs and not breast with this recipe because a lot of the flavour comes from the stock created from poaching the meat and bones in the water. If you really want to use breast, I would suggest that you poach the breasts in stock instead of plain water

Pan-fried Hake with Leeks, Broad Beans & Pancetta

Ingredients

2 fillets of hake, skin on
2 large leeks, washed, trimmed and sliced
2 handfuls of broad beans (I use the frozen ones from M & S)
50g butter

1 tbsp cooking oil
100g pancetta, cubed
1 tbsp lemon juice


Method

1. Place frozen broad beans in a saucepan with water and boil for 4 minutes
2. Place cooking oil in a large frying pan and sauté pancetta until crispy
3. Add leeks and cook for about 5 minutes until softened
4. Add broad beans and heat thoroughly
5. In another large pan, melt the butter
6. Place the hake fillets skin side down in the hot butter and fry for about 4 minutes
7. Turn the fish and cook for another 4 minutes
8. Serve the hake on a pile of the vegetable and pancetta mix
9. Place the lemon juice and another knob of butter into the hot pain and stir
10. Drizzle over the hake and vegetables

Pepper sauce

This recipe makes the most delicious pepper sauce I have ever tasted. Serve with steak or whatever you fancy!

Ingredients

100ml beef stock
60ml double cream
3 tbsp peppercorns
100ml brandy
50g butter

Method

1. Melt butter in pan and sauté peppercorns for about 3 minutes
2. Add brandy and flambé (set alight!) to remove the alcohol, keep stirring to keep flames under control
3. Add beef stock and cream and keep stirring until thickened. This will take a few minutes so don't give up!

Low Carb Egg & Ham Muffins

It's January so time to get sensible with our eating again! I made these for Ronan to take to work for his breakfasts this week. I even used left over Christmas ham!

Ingredients

6 eggs

1 tbsp milk

1 tbsp cooking oil

50g cheese (I used leftovers: a mix of Parmesan, Gruyère and Cheddar), grated

40g ham, finely chopped

1 onion, finely sliced

salt & pepper

Method

1. Preheat oven to 180°C 
2. Sauté onion in a pan for 5 minutes
3. Whisk eggs, milk and cheese
4. Add ham and onions and stir well
5. Lightly oil a six hole muffin tray
6. Divide equally between the six holes in the tray
7. Place in the oven and cook for 20-30 minutes until lightly golden

These muffins will freeze well. Once defrosted, simply microwave for 20 seconds.