Perfect Roast Chicken

For those of you who follow my instagram account probably realise by now – My hubby and I love roast chicken! We probably roast a chicken at least twice a month if not more! It is quick, it is versatile and it is delicious!

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As it is only two of us, we usually eat all the dark meat and skin in the first sitting (the skin is the best part and never warms up well later…so enjoy it while its crispy 🙂 We then save the breast meat for another meal, like a quick stir fry, chicken salad, caesar salad, what ever we fancy. Finally we make stock from the bones!

Roast chicken is so incredibly simple and easy! You can find my recipe for roast chicken over at The Travelling Chopsticks or just click this link:

Perfect Roast Chicken

Happy Eating 🙂

Cacio e pepe – zucchini style!

Last year C and I went to Rome for a little holiday – and before you ask me, no…I did NOT manage to follow the LCHF lifestyle while I was in Italy – are you kidding me? The land of amazing pasta and pizza and you expect me to have discipline…..? However both C and I did try to modify our behaviour so we didn’t indulge too much.

Instead of ordering our own pasta dish – we always shared one, and then made sure our other order was a meat and vegetables of some kind. Needless to say we ate very well in Italy 🙂

One of the dishes we had been dying to try was Cacio e Pepe – a typical Roman pasta dish which basically consists of butter, cheese and pepper. So simple, so delicious, and we loved it. When we got back to Brazil, we (unfortunately) managed to make it ourselves quite successfully. Which is such a pity – as pasta does not fit in the LCHF diet in ANY form!

However, butter, cheese and pepper does…..!

So yesterday inspiration struck – why not make cacio e pepe using zucchini noodles? And although it is not quite the same as the pasta version (slightly more watery), it really was incredibly delicious as well as incredibly quick to make. We served it as a side for lovely pan fried pork chop and voila – dinner is served.

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Zucchini Cacio e Pepe – serves 2

  • 2 large zucchinis, noodled (see post on noodler here)
  • 3 tblsp butter, cubbed and divided
  • 1 tsp freshly cracked black pepper
  • 3/4 cup finely grated Grana Padero or Parmesan cheese
  • 1/2 finely grated Pecorino

Melt 2tbsp of butter in a large skillet over medium heat. Add pepper and cook swirling pan until pepper is toasted (1-2 mins)

Add zucchini and remaining butter. Stir until butter is melted.

Once butter is melted reduce heat to low and add Grana Padano cheese, stirring and tossing with tongs until cheese has melted.

Remove from heat, add Pecorino cheese, stirring and tossing until it has melted and the cheesy sauce coats all the zucchini.

Serve immediately!

 

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Side note: The Grana Padano and the Pecorino cheese here are the star ingredients and is what makes this dish so delicious. I really encourage you to use both types of cheese if you attempt to make this. It will be worth it!

LCHF Experiments in the Kitchen.

When I first started on the LHCF diet – I am going to be honest, I was slightly intimidated by it. I had gone from someone who believed everything was OK in moderation to someone who was cutting out an entire food group – carbs!

For the foodie in me – this was difficult. I love cooking and the idea to never make a certain pasta dish, or rice dish again was hard to come to terms with. However, as the months went by, and I saw how good my body felt living without these dishes my desire to make them diminished.

In fact, by adopting the LCHF diet – I believe it has not only made me a better cook but also more adventurous in the kitchen. I am always thinking of ways to adapt a recipe or experimenting with ideas I would have previously not even considered.

Like this Pork Melanese with crushed pork rind ‘breading’ that I made today. I would NEVER have thought of using crushed pork rinds had I not been trying to figure out how to make a batter without breadcrumbs.

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Milanese with crushed pork rinds, on a bed of cucumber and onion salad.

And although this recipe still needs a bit of tweaking to be ‘perfect’ it still was delicious and I am proud of it! So although I don’t have an exact recipe to give you today, however I wanted to share these pictures with you today to give you some inspiration and ideas for your LCHF Kitchen!

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Crushed pork rinds – next time I am going to blitz them in the food processor.

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The most fun part of the dish – bashing the pork chops as thin as possible!

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‘Breaded’ Melanese!

What I plan to do different next time, is put the pork rinds in a food processor to make finer ‘crumbs’ and I think cut down on the cooking time a bit (3 – 4 mins) as the pork was slightly too dry and over cooked. However, once I have perfected this technique you can be sure you will find it in The Travelling Chopsticks 🙂

Hope you enjoyed it!

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Asian Inspired Chicken Burgers and Asparagus

I have a wonderful dinner plan for you guys today!

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Asian inspired chicken burgers with asparagus. Doesn’t it look fantastic? It is incredibly quick, easy to make and it tastes so good, you don’t even miss the rice 🙂

Hop on over to The Travelling Chopsticks to check out the recipe!

Happy Friday!

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Cheesy Cauliflower Mash!

Oh my goodness – I finally understand the craze surrounding cauliflower mash in the LCHF world! It is AMAZING.

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Isn’t it beautiful?

I have tried to make cauliflower mash before, and I just wasn’t convinced! The first time I tried to make it, was in my first week of LCHF and it was a disaster! I put the boiled cauliflower into a food processor and I produced something akin to glue!

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Baked Cod Wrapped in Bacon!

Wow – what a combination, bacon, white fish and rosemary! It is something that I would not have naturally paired together, but my goodness does it work!

The recipe is simple and straightforward, and I am almost certain it will convert any person that does not like fish. I ate this together with sauteed cherry tomatoes with garlic, which went really well together, and gave a very Italian feel over the whole dish. You can find the recipe over at The Travelling Chopsticks, please click HERE photo 1 (17)

The recipe comes from Jamie Oliver’s book ‘Jamie’s Ministry of Food’. The book is really geared towards people who are not very confident in the kitchen, trying to give them basic tools and basic recipes which can be easily adapted into different meals. With the ultimate aim of getting people back into the kitchen and cooking more real food and eating less processed rubbish and take aways. So if you are not a confident cook, I would really recommend it. It may not be LCHF, but there are lots of great vegetables dishes, and meat dishes which can easily made into an LCHF meal.

Beef Stroganoff with Cabbage “Noodles”

If you are looking for a delicious and very LCHF meal – look no further! I made this last week and it has to be one of my favourites! Creamy beef Stroganoff!

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Served with shredded fried cabbage that works as a form of noodle. It really is delicious and filling meal. You can find the recipe for the Stroganoff over at The Travelling Chopsticks, HERE 

In that recipe I used 2 tablespoon of flour to thicken the sauce, however depending on how strict LCHFer you are, this can be easily omitted. The sauce may not be as ‘thick’ but it will not impact the flavour at all.

Cabbage Noodles

To make the cabbage noodles it is very easy, you will need the following:

  • 1/2 head of cabbage, cut into thin strips
  • 2 tblsp butter (at least)
  • 1 tbslp oil
  • Salt and Pepper

Heat the olive oil and 1 tblsp of butter in a large frying pan. Once the oil is hot and the butter is melted add the cabbage to the pan. You will have a lot of cabbage, but you have to bear in mind this will shrink considerably.

Mix the cabbage around in the oil and butter and let it fry on its own, stirring it occasionally so it does not burn at the bottom.

Fry the cabbage until it has reduced considerably and is soft. Keep adding butter as needed. Although you mustn’t let it burn, do not be afraid of letting the cabbage brown, as this really releases a lot of wonderful flavour in the cabbage.

Once the cabbage is done, season with salt and pepper.

If you are using the cabbage as ‘noodle’  to accompany something like a stroganoff keep the flavours simple. However, you can always spice up you cabbage noodles with herbs, garlic or bacon if you want to use it more as a side dish.

Hope you enjoy it 🙂