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 🙂

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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New Rice Alternative

The other night I made a wonderful fish curry! It was delicious! Not only was it creamy, spicy and wonderfully LCHF, but it was incredibly easy to make! You can find the recipe over at The Travelling Chopsticks.

However, like many of us LCHFers, I too have certain food that I miss, especially in relation to other food. Rice being one of them. I love everything about rice. The look of it, the texture of it, the amazing way it works as a vehicle for wonderfully rich sauces.

Not eating rice along with my curry seems almost like sacrilege – ok, ok I am being overly dramatic, but you get the picture! I have mentioned previously cauliflower rice proved to be an adequate alternative, and I have recently discovered another alternative…..bean sprouts!

It’s small, it’s crunchy and not only does it give a great texture, but it too proves to be a great vehicle for all that lovely sauce. Now, I am going to be honest with you – it is NOT rice, it will NEVER be rice, but importantly for me I didn’t MISS the rice!

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According to Nutrition Data:

  • 100g bean sprouts = 6g of carbs
  • 100g of white cooked rice = 28g of carbs

If I am avoiding 22g of carbs in one serving – than that bean sprout ‘rice’ is suddenly looking even better 🙂

Preparing the bean sprouts is incredibly easy and quick. In some fat/oil (of your choosing) quickly fry the bean sprout. For me it was important that the bean sprouts were really just warmed through – I wanted to maintain the crunch and make sure they were not soggy. I added some salt and pressed garlic for a bit of extra flavour.