Chicken Liver Pate made in minutes with minimal ingredients and fuss.
600g chicken livers
Salt and pepper
Pinch of nutmeg
Pinch of mace
150g melted butter
Put the chicken livers onto a baking tray, add spices and season liberally. Cook at 210-220 degrees centigrade for 5-6 minutes.
Put them into a food processor with the melted butter blitz until smooth, spoon into ramekins. Top with a little clarified butter. Chill in the fridge.
Quick, simple and delicious, this tasty recipe uses an economical cut of pork loin and is dressed up with a sauce made from bone broth, butter, cream and black pepper.
Pork loin steaks ( pre-cut or cut yourself from a pork loin joint)
1 tsp Wild Isles concentrated bone broth
A little water added to the hot pan to melt the bone broth and butter together
2 tablespoons of double cream
Black pepper to taste
Slice the pork loin steaks into bite sized pieces and grill/bake until cooked through. Meanwhile, heat a frying pan on a medium-high heat and add a bit of water to cover the base of the pan.
Add the bone broth concentrate and butter to the pan and keep stirring everything together until melted and well incorporated. Add the double cream and stir well. Add some ground black pepper to taste.
Keep stirring the sauce in the pan over a medium high heat until it starts to reduce and thicken a little. Do not leave the pan as the butter can burn. Taste the sauce and add more seasoning if you wish.
Once the pork bites are done, place them in a bowl and pour over the sauce.
When eating Zero Carb you may eventually be happy with just one type of meat on your plate, such as a juicy rib-eye steak or a huge pile of bacon (me), but if you are also catering for non-ZC family members or friends who come round for lunch or dinner, then you don’t necessarily have to go out of your way to make them something that you cannot eat.
This is just such a recipe and as long as you can handle dairy OK without it giving you any issues, then this Creamy Blue Cheese and Egg Salad can be used in place of regular egg mayonnaise and also commercially made blue-cheese dressing that both contain non-ZC ingredients.
This recipe is simplicity itself and you can tweak the amount of ingredients you use to suit your taste and needs. Here is my basic recipe:
6 hard-boiled eggs, chopped
1 tub (300ml) soured cream
1 tub (200g) full-fat cream cheese
150g Danish Blue or Stilton cheese, crumbled
Mix everything together in a large mixing bowl. Chill in the fridge until needed. Serve with your meat and enjoy!
If you want something that more resembles an egg mayonnaise salad, then leave the eggs quite chunky and use less soured cream. You can buy smaller tubs of soured cream (150ml) to use and this will give you a thicker result.
If you would like to use the mix more like a dipping sauce, then put the chopped hard-boiled eggs and crumbled blue cheese into the mixing bowl first and mash with a fork until smooth.
Add the cream cheese to the egg and blue cheese mixture and blend together. Use a larger tub (300ml) of soured cream and gradually add the cream a bit at a time, blending it into the mixture as you go. This will give you a thick yet smoother blue-cheese dipping sauce which is great for serving with chicken goujons (coated with crushed pork scratchings) or for dipping crispy bacon rashes into etc.
I hope you enjoy this recipe!
This is a recipe for a meaty, cheesy kind of bake. I sort of stole this from the Sunday Brunch TV show and adapted it for ZC.
Trying to encourage my son to try something different 🙂
500g minced beef
250g bacon (chopped)
1 tbsp dried mixed herbs (if you can tolerate them)
Salt to taste
300ml double cream
Gruyere cheese (about 100g, but to taste)
125g mozzarella cheese (sliced)
50g grated Parmigiano or parmesan cheese
In a large mixing bowl, combine the minced beef, chopped bacon, salt, dried herbs. Add the double cream and stir well until combined.
Pour mixture into a baking dish and flatten down. Sprinkle the grated Parm over the top. Place a layer of sliced mozzarella over the top.
Top with thin slices of Gruyere cheese.
Bake at 200C for about 30 mins or until meat is cooked through and the cheese topping is brown and bubbly.
Leave to stand for 10 minutes before serving. Can be frozen, thawed and re-heated. Enjoy!
OK, so I made the fatal mistake of asking the gang on Zero Carb UK Facebook group to hit me with their favourite ways to prepare and eat minced beef. Oh boy, did they respond and then some!
So, here is a bit of a messy throw-together of tips, recipes and cooking methods for the wonderful staple of minced beef. The type of mince used here is down to personal preference. I tend to favour the fattier end of the market and use 80/20 mince (20% fat) but others may prefer leaner mince. Mince is considered lean if it has 7% or less fat. The percentage is clearly shown on packaging labels. You can ask your butcher about the fat content when buying it loose by weight. Continue reading “The One With all the Beef Mince: Zero Carb Minced Beef Recipes”
As the weather starts to turn chilly once again, my thoughts have been going back towards making stews and casseroles in my collection of trusty slow cookers.
I love my slow cookers and have far too many for the average single woman. My excuse is that I also have a hungry teenage boy to feed, but in truth he hardly eats anything that comes out of my slow cookers, instead preferring to eat meat plain without any sauces, gravy or juices. This is why he was so willing to learn how to use the halogen oven earlier this year so he could fend for himself a bit more and cook up sausages for a secret midnight feast!
It was quite a timely coincidence that after thinking so much more about cooking with my slow cookers once again that I managed to snag a bargain. I got 8 packs of reduced price beef hearts from the supermarket after going in to buy something completely different. Fate? Quite possibly…..
Continue reading “Zero Carb Beef Heart and Bacon Stew”
I never have to wait long before some talented member of the Zero Carb UK group comes up with another fabulous recipe!
This time it is a lovely recipe for zero carb chicken doner kebab meat from the very talented Rachel. Here is her recipe – doesn’t it look good!
Continue reading “Zero Carb Chicken Doner a la Rachel”
I am in deep mourning right now….. My beloved halogen oven motor has developed a very unhealthy noise from deep within its guts. This has meant me having to go behind it’s back and go online to order a new and younger halogen lid.
Continue reading “Salmon and Tarragon Tarts”
This fun recipe is great to use while trying to tempt non-ZC family members over to the dark side…
Because we have been used to eating a wide variety of foods with a mixture of different tastes and flavours for so many years before coming to Zero Carb, it can often be a struggle for a newcomer to keep their busy minds happy in the beginning.
The longer you do ZC the more often you are satisfied with very little variety with your meals. However, this is a nice recipe to rustle up when you fancy a treat on a Friday night, or you have curious family members who want to try out Zero Carb for themselves. Along with good old fashioned bacon and eggs, these make a tempting introduction to eating ZC.
Continue reading “Zero Carb Beer Bottle Cheese and Bacon Burgers”
These lovely little egg tarts are a nice change when you fancy a break from juicy steaks or beef mince. Clare is a very creative cook and shares some lovely Zero Carb recipes with our group over at Zero Carb UK.
Continue reading “Zero Carb Egg Tarts à la Clare”