Social Icons

Friday, January 24, 2014

Roasted Pork With Asian Glaze (Recipe)


Ingredients

1kg (2 lb 3 oz) boneless fresh pork butt, loin or shoulder
3 tbsp soy sauce
3 tbsp dry sherry
2 tbsp barbecue sauce
1/2 tbsp sugar
3 tbsp peanut oil
1/2 tsp salt
1/8 freshly ground white pepper 

Steps

1.  Cut the pork into strips about 19mm (3/4 in) thick and about 38mm (1 1/2 in) long.  Trim off any excess fat.  In a medium-size bowl, mix together the remaining ingredients.  Add the pork to the marinade, mixing to ensure the meat is evenly coated.  Let stand, refrigerated and uncovered, for about 4 hours.

2.  Preheat the oven to 200°C, 400°F, gas mark 6.

3.  Place the pork in an oiled baking dish and roast uncovered for about 30 minutes, turning several times.  Makes a tent with tin foil to cover the meat during the last 15-20 minutes of cooking if it appears to the browning too quickly.  Let stand for about 5 minutes to allow the juices to absorb, and serve hot.  Can be used as a filling or served with a side salad.


From : Low-Carbo Cooking

Tuesday, January 14, 2014

Mexican Tomato Salad (Recipe)


Ingredients

2 large, round ripe tomatoes, sliced 6mm (1/4 in) thick
1 red onion, thinly sliced
2 serranos or jalapeños, thinly sliced
1/2 tbsp chopped coriander leaves
30g (1 oz) quezo blanco, crumbled
1/2 tsp oregano
1/2 tsp crushed garlic
1 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
Salt and freshly ground black pepper to taste

Steps

1.  Arrange the sliced tomatoes, red onions and chilies on a chilled platter.  Sprinkle the coriander and queso blanco over the the top.

2.  In a small bowl, combine the remaining ingredients.  Drizzle the vinaigrette over the salad just before serving.


From : Low-Carbo Cooking

Sunday, January 12, 2014

Guacamole (Recipe)


Ingredients

4 tomatillos, peeled, rinsed and finely chopped
1/4 medium onion, finely chopped
15g (1/2 oz) coarsely chopped fresh coriander
1-2 jalapeño peppers, seeded and finely chopped
1 clove garlic, minced
2 small avocados, peeled and stoned
1 tomato, diced small
1 tbsp lime juice
Salt and freshly ground black pepper to taste

Steps

1.  In a medium-size bowl, combine all the ingredients.  Use the back of a fork to mash all of the ingredients until purèe but still slightly chunky.  Best served the same day.  Keep the avocado stone in the guacamole to prevent it from browning.


From : Low-Carbo Cooking

Friday, January 10, 2014

Pompano With Salsa Fresca (Recipe)


Ingredients

900g (1 lb) diced plum or other ripe tomatoes
175g (6 oz) finely chopped Spanish onion
60g (2 oz) finely chopped coriander
1/2 tbsp chopped finger chili peppers
2 tbsp extra-virgin olive oil
4 tbsp fresh lime juice
2 medium avocados, peeled, seeded and cut into a small dice
Salt and freshly ground black pepper to taste
Eight pompano fillets
Olive oil

Steps

1.  In a medium-size bowl, mix together the tomatoes, onion, coriander, finger chilies, olive oil, lime juice, avocados and salt and pepper.  Allow to stand for about 1 hour at room temperature.

2.  Preheat the grill to medium-high.

3.  Coat the fish olive oil, and season with salt and pepper.  Place the fish skin side up on a non-stick pan or baking tray.  Grill about 100mm (4 in) from the heat source, until the skin is crisp and the flesh is opaque and white, about 6-8 minutes.  Serve the fish skin side down, with the prepared salsa fresca on top.



From : Low-Carbo Cooking

Thursday, January 9, 2014

Drunken Chicken (Recipe)


Ingredients

1.75kg (4 lb) frying chicken, cut into eight pieces
Salt and freshly ground black pepper to taste
1/2 tsp dried oregano
125ml (4fl oz) olive oil
1 large onion, thickly sliced
3 cloves garlic
1 bay leaf
125ml (4fl oz) dry white wine
125ml (4fl oz) tequila
175 (6 oz) Spanish olives, drained

Steps

1.  Preheat the oven to 190°C, 375°F, gas mark 5.

2.  Rinse the chicken under cold running water and pat dry with paper towels.  Season the chicken with salt and pepper and oregano.  Heat the olive oil in a large ovenproof saute pan over medium-high heat.  Brown the chicken pieces on all sides.  Cook in batches if necessary to avoid overcrowding the pan.

3.  Remove the chicken from the pan and set aside.  Reduce the heat and add the onions and garlic; cook for about 5 minutes until tender.  Remove from the heat and add the bay leaf, wine, tequila and olives.  Return to the heat, bring to a simmer and cook for about 5 minutes, until the alcohol is cooked off.  Return the chicken to the pan, cover and cook in the oven for about 45 minutes until tender.


From : Low-Carbo Cooking

Wednesday, January 8, 2014

Garlic Prawns With Salsa (Recipe)


Ingredients

2 tbsp extra-virgin olive oil
225g (8 oz) prawns, peeled and deveined
Salt and pepper
1 clove garlic, crushed
2 tbsp salsa
1/2 avocado, sliced
1/2 yam, grated

Steps

1.  Add the oil to a medium-size saute pan over medium-high heat.  Season the prawns with salt and pepper; saute about 2 minutes.  Add the garlic, turn the prawns and cook for another 2 minutes or until done.

2.  Place the prawns on warm plates and garnish with the salsa, avocado and yam.


From : Low-Carbo Cooking

Fiesta Salsa (Recipe)


Ingredients

4 fresh tomatoes, chopped
2 fresh green chilies, finely chopped
1 large onion, chopped
1 green pepper, seeded, stemmed and chopped
1 tbsp honey
1 tbsp sherry vinegar
2 tsp olive oil
Salt and red pepper to taste
1 tbsp chopped fresh coriander
1/8 tsp oregano

Steps

1.  Mix all the ingredients in a bowl  and refrigerate.

Tips:

Traditional salsa contains 3.2g of carbohydrates for a 60ml (4fl oz) serving.  Salsa Cruda is 'uncooked salsa' made with fresh tomatoes, garlic, onions and peppers.  Salsa verde is 'green salsa' made with tomatillos, green chilies and coriander.


From : Low-Carbo Cooking

Sunday, January 5, 2014

Classic Gazpacho (Recipe)


Ingredients

680g (1 lb 8 oz) red peppers
454g (1 lb) ripe tomatoes
454g (1 lb) cucumbers
2 medium cloves garlic, peeled
125g (6 oz) chopped sweet onion
60ml (2fl oz) extra-virgin olive oil
60ml (2fl oz) sherry vinegar
2 tbsp good-quality tomato paste
Salt and freshly ground black pepper to taste
Fresh coriander leaves and lemon wedges for garnish

Steps

1.  Roast the peppers over an open flame or under the grill, turning often, until the skins are completely charred.  Transfer the peppers to a bowl and cover with cling film.  Allow to stand for about 15 minutes or until they are cool enough to handle.  Rub off all the charred skin carefully.  Save any juices that may have accumulated in the bowl.  (You can rinse the peppers under running water if desired, but you will loose some of the oils, which enhance the flavour.)  Cut around each stem and pull it out.  Scoop out the seeds with a spoon, and add the peppers to the work bowl of a food processor.

2.  Cut out and discard the stems of the tomatoes.  Place the tomatoes in a pot of boiling water for only 30 seconds.  Use a slotted spoon to remove the tomatoes from the boiling water and plunge them in a bowl of ice water.  (This will stop the cooking process.)  Skin and seed the tomatoes.  Cut them into quarters and add to the work bowl.  Discard the skin and seeds, but save any residual juice.

3.  Peel the cucumbers and cut them in half longways.  Scoop out the seeds (a teaspoon is a good tool for this task).  Cut the cucumbers into chunks and add them to the food processor work bowl.  Add the garlic, onion, olive oil, vinegar and tomato paste to the food processor.  Add the reserved tomato and pepper juices.  Process for at least 2 minutes or until smooth.  Season with salt and pepper to taste.

4.  Place the gazpacho in a bowl, covered, and refrigerate for 2 to 4 hours.  Classic gazpacho calls for straining the soup through a fine-mesh strainer.  Serve in cold bowls and garnish with fresh coriander leaves and wedges of fresh lemon.


From : Low-Carbo Cooking

Halibut Ceviche With Herbs (Recipe)


Ingredients

454g (1 lb) very fresh halibut
125ml (4fl oz) freshly squeezed lime juice 
375ml (12fl oz) spicy tomato juice
1 ripe mango, peeled, seeded and medium diced
8 tsp (or to taste) hot pepper sauce
1 tbsp honey
4 tsp very finely winced green chilies
25g (3/4 oz) finely chopped herbs (mint, parsley, chervil, chives, coriander etc.), plus extra herb leaves for garnish
Salt and freshly ground black pepper to taste
Extra-virgin olive oil for drizzling

Steps

1.  Using a sharp knife, cut the halibut into thin slices.  In a bowl, mix the fish with the lime juice and allow to stand for 10 minutes at room temperature.

2.  Remove the fish from the lime juice; discard the juice.  Add all the remaining ingredients except the olive oil; mix to combine.  Keep refrigerated until ready to serve.

3.  When ready to serve, drizzle a little oil around the ceviche and garnish with fresh herb leaves.


From : Low-Carbo Cooking

Saturday, January 4, 2014

Spicy Pork Roast (Recipe)


Ingredients

60ml (2fl oz) olive oil
15g (1/2 oz) chili powder
15g (1/2 oz) chili flakes
1 tbsp oregano
1/2 tbsp seasoned salt
1/2 tbsp ground cumin
1 tbsp fresh garlic, crushed
15g (1/2 oz) chopped coriander leaves
15g (1/2 oz) chopped parsley leaves
1 tbsp black pepper
175g (6 oz) chopped spring onions
175g (6 oz) chopped Spanish onions
500ml (16fl oz) chicken or vegetable broth
3kg (6ib oz) pork loin, cut into 50-75mm (2-3in) cubes

Steps

1.  In a large bowl, mix together all the ingredients except the stock and pork.  Add the pork, mix to ensure the meat is evenly coated, and allow to marinate in the refrigerator for about 4 hours.

2.  Preheat the oven to 180°C, 350°F, gas mark 4.

3.  Place all the ingredients in a Dutch oven and add the stock.  Roast covered for about 3 1/2-4 hours or until the pork is very tender.  Adjust seasoning to taste.  Be careful not to stir too much, as the meat will start to come apart.


From : Low-Carbo Cooking