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Low Carb Meat recipes (beef/pork/lamb/veni
These recipes are all copied and pasted from the original Low Carb Bootcamp recipe thread, which has got a bit too long and unwieldy.
I've credited the original poster (if there isn't one mentioned, then it's one of my recipes ), and I've also tidied things up a bit - typos, unclear instructions, etc.
Please feel free to add to this thread - but if you do, please make sure that you give the source of the recipe (if it's not one of yours).
Low Carb Shepherd's Pie (serves 6)
3 large/5 small leeks (about the number you will get in a pack from Sainsbury) sliced
1/2 head of celery, sliced
500g beef mince (not lean - go for a high fat mince)
1 OXO cube
1 whole celeriac, peeled and chopped into chunks
2 banana/echalion shallots (Sainsbury's sell these - long and thin rather than round - but I guess ordinary shallots would be fine - you need around 75g)
- Fry your beef first, in olive oil in a large frying pan, and season with salt, pepper and when browned, crumble in the OXO cube
- In a large saucepan, fry the leeks and celery in butter with a splash of olive oil (Adding the oil helps to prevent the butter from burning)
- When softened, add the mince and then cover with water and simmer for 30 minutes, with the pan lid on
- After 30 minutes, take the lid off and reduce the amount of liquid (it needs to be reasonably dry - but do this to your own taste)
- While the meat is cooking, boil your celeriac in a large pan of salted water, till tender - this will take 20-25 minutes
- Drain and mash - either by hand or with a stick blender.
- Thinly slice the shallots and fry gently till nicely browned, in butter with a splash of oil, then mix into the mash
- Put the meat into an oven-proof dish and spread the mash on top of it. Top with the grated cheese and bake for around 20 minutes in a hot oven until the cheese is browned.
32g for the whole thing; 5.4g carbs per portion if serving 6 people.
The specific weights of the veg I used, if you want to be really anal about carb counts (!) were:
leeks - 427g
celeriac - 596g
shallots - 78g
and an OXO cube is 1.8g carbs.
Posted by @MarzipanNPrayers:
Lamb bite balls
In food processor blitz:
Leeks, courgette, garlic, small carrot, piece of red pepper, black pepper
Tip over 500g lamb mince in a big bowl and add 3 whipped eggs and mix together (I use my hands), form into small balls (think button mushroom size) then bake for 15-20 mins at 180'C, great hot or cold.
IPD (Idiot Proof Diet) Moussaka
500g lamb mince
1 onion, chopped
2 cloves of garlic, crushed
2 teaspoons dried oregano
1 teaspoon ground cinnamon
2 tablespoons tomato puree
1 large aubergine
olive or groundnut oil
300ml double cream
200g Feta cheese
- Pre-heat the oven to 180/GM4
- Fry the lamb mince until starting to brown, breaking up lumps as it fries
- Add the onion and garlic and continue frying until the onion has softened
- Stir in the oregano, cinnamon, tomato puree and water. Bring to a simmer and then cover and cook for 20 mins over a low heat
- Slice the aubergine, brush with oil and grill, fry or griddle until softened but not mushy - it should be golden coloured
- Stir the meat and if it still looks a bit too liquid, simmer with the lid off for 5 minutes or so
- Beat together the eggs and cream and stir in the crumbled Feta
- Layer the aubergine over the meat and pour the Feta custard over the top
- Bake in the oven for approximately 45 minutes, or until the top is golden brown
In the book it says that this serves 2 - but I would make this quantity for 4. I'm sure it's a typo!
Basic gravy from The Idiot Proof Diet
oil or fat from a roast
1 medium onion, finely sliced
500ml vegetable or chicken stock
a 2 cm slice of butternut squash, peeled and diced
meat juices from a roast (optional)
- Heat a tablespoon of oil or fat from a roast in a small saucepan and fry the onion slowly until deep golden brown
- Add the stock, squash, meat juices and any sticky bits scraped from the roasting tin and bring to the boil
- Simmer until the squash is tender, then use a hand blender or food processor to blitz until smooth
Oriental stuffed cabbage parcels
This quantity will make enough for 4 generous portions. Will try and be as precise as I can about measurements:
1 large savoy cabbage (or 2 smaller ones)
1 pack 4 pork steaks (make sure you get fatty ones!), cut into small dice
1 tin water chestnuts, chopped
1 green chilli, finely chopped
2 cloves garlic, finely chopped
1 inch piece fresh ginger, peeled and finely chopped
1 large spring onion or 2 ordinary sized ones, sliced
4 baby sweetcorn, sliced
4 mushrooms, finely chopped
packet fresh coriander, finely chopped
light soy sauce (a good quality brand like Kikkoman)
2 teaspoons Chinese 5 Spice powder
Put the meat and the vegetables (not the cabbage) into a large plastic/Tupperware box. Sprinkle with the Chinese 5 Spice powder, then add a generous sloosh of soy sauce and sesame oil. (I'm guessing at least 4 tablespoons of each) and season with black pepper. (Don't add any salt - the soy is salty enough). Leave to marinade for at least half an hour.
Heat a wok until it is very hot, then tip the meat mixture in and stir fry for about 5 minutes, until the meat is no longer pink. Leave to cool
Then prepare the cabbage - cut the stalk end off, and peel away the leaves. Cut away the bottom part of the tough stalk - this will make a sort of V-shaped cut up the centre of each leaf. You will need 2-3 leaves per person, and they need to be a reasonably decent size, hence why you may need 2 cabbages. Blanch the leaves for 2 minutes, then drain and leave to cool.
When everything is cool enough to handle, stuff the leaves with the meat mixture and put the rolled up parcels into a steamer. Steam for 10 minutes.
serves one - 7g carbs per portion
100g steak mince
75g shallots, chopped (about 3 or 4 round ones)
85g mushrooms, chopped
1 chilli, de-seeded if you don't like it too hot, chopped
2 cloves of garlic, crushed
100g chopped tomatoes (I used Sainsbury's Basics, from the tetrapak carton)
salt/pepper, dried oregano, fresh coriander, olive oil
Heat olive oil, and gently fry shallot, chilli and garlic till softened; season with salt, pepper and oregano
Turn the heat up and add the mince, stir until all the pink has gone
Add the mushrooms and cook for around a minute or so
Add the tomatoes, stir, and then simmer with the lid on the pan for around 30 minutes. (Keep checking it - you may need to add water to stop it getting too dry/burning)
Just before serving, add freshly chopped coriander.
serves 1 - around 1g carbs per person. Yes. Honestly!
Cold, leftover roast belly pork - probably around 75-100g - cut into dice (remove any skin/crackling that's left on it)
1 shallot, chopped
tablespoon sesame oil
juice 1/2 a lime
light soy sauce (Kikkoman for preference)
Chinese 5 spice powder
100g of shirataki noodles, drained and rinsed*
Heat the sesame oil in a small frying pan, then add the shallot and chopped pork, and fry together till softened and starting to brown
Season with black pepper, chilli powder (to taste) and 1/2 teaspoon of Chinese Five Spice powder
Add the washed/drained noodles to the pan and stir together
Add a good slosh (technical term) of soy sauce - probably 2 tablespoons, but up to you and your taste
Add some water to the pan, to make it more soup-like, and bring it up to the boil. Add the lime juice, simmer for a minute, and then serve
* These are now available in supermarkets, branded Bare Naked Noodles. You can also buy them online or at Japanese/Oriental supermarkets. They are definitely worth seeking out. As well as being fab in this kind of cooking, they also make a very good substitute for spaghetti.
And a note I added at the time, for the above recipe:
... the above would be really nice if you had ginger/garlic/fresh coriander to hand to add, but I
couldn't be arsed didn't, and it was still yummy.
Posted by @FreeButtonBee:
I thought this was a good idea for those who can't get their hands on 'proper' chorizo or are worried about fillers or salt levels and such like. I think you could use regular pork mince and obviously you can use as much or as little salt as you like. Haven't made myself but am v tempted!
Posted by BreakOutTheKaraoke:
Fry off whatever fillings you would like for inside - I did 3 slices of bacon, a couple of spring onions, couple of mushrooms and spinach. Put this at the bottom of a greased flan/pie dish.
Beat together 5 eggs, mix in grated cheese, and I added a slosh of double cream for luck! Pour this all over the other stuff in the dish. I added a bit of ripped mozzarella in a few places, figured a bit of extra cheese wouldn't hurt!
Bake in oven until it starts to get slightly golden/crusty on the outside, took about 25-30 minutes for me. Leave to cool for 10 mins before eating.
I got about 8 pie-size slices out of this, would probably serve less if you're having as a meal, but I plan to have this as breakfast or a snack
Posted by @FiddleDeFat:
Scotch Eggs (Posted by misspinkpanther on the pig2twig forums)
500g of good quality sausage meat
5 hard bolied eggs
100g grated parmesan cheese
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon paprika
Knob of butter, melted in the microwave, in a shallow bowl
1 - combine the parmesan cheese and dried herbs in a mixing bowl.
2 - divide the sausage meat into 5 equal pieces, flatten each one out until it's just bigger than the palm of your hand to make a pattie shape. This is a bit messy as I didn't use flour, but it's do-able.
3 - put a hard bolied egg into each sausage meat pattie and close it round the egg. Roll the sausage/egg in your palms to make a nice egg-shape and make sure the sausage meat covers the egg all over.
4 - dip the sausage/egg gently into the bowl of melted butter and roll around so it is covered.
5 - put the sausage/egg into the bowl of parmesan and herbs and roll gently around, making sure the whole thing is well covered with the topping.
6 - put the scotch egg onto a baking sheet that is lined with foil (if you don't line the sheet it'll be very hard to clean off afterwards).
7 - when you've finished making the scotch eggs put them onto the middle shelf of the oven, at 180 degrees celsius/gas mark 4 and cook for 30 minutes until golden brown and crunchy looking.
The original recipe for the topping comes from Dana Carpender's book '500 low-carb recipes' and is called 'wonderful wings'
Posted by @FiddleDeFat:
Alternative Scotch Eggs (Posted by Aubergine on the pig2twig forum)
My recipe is to line silicone muffin tray with sausagemeat (make it high as it shrinks on cooking; part-bake about 10 mins, then add usual muffin mix (for 4 sausage cases, I used 2 large eggs, dollop cream cheese, dollop cream, grated cheddar).
Continue cooking, then take them out of the muffin tray for last 5-10 mins, so bases can crisp.
Pandarose then tried it, but lined the muffin holes with sausagemeat, then instead of muffin mix, just cracked an egg into each sausage case.
Thai-Style Meatballs with Peanut Sauce
This is another one from the Idiot Proof Diet recipe book:
1 small onion (I used 2 echalion/banana shallots instead)
1 clove of garlic crushed (I used 2 - I like my garlic!)
1 fat fresh red chilli
1 stick of lemongrass
stalks from a bunch of fresh coriander (I just used half of a packet - leaves and all)
juice of 1 lime
500g pork mince
1 rounded tablespoon peanut butter
1 heaped teaspoon unsweetened desiccated coconut
1 teaspoon fish sauce
2 teaspoons tamari soy sauce
groundnut oil for frying
- put the peeled onion, garlic, chilli, lemongrass, coriander and half the lime juice into a food processor and blitz to a paste
- add the mince and process again till it's all amalgamated
- leave in the fridge for a couple of hours (if you haven't got this time, leave it at room temperature for around 30 minutes)
- make the peanut sauce by mixing the peanut butter, remaining lime juice, coconut, fish sauce and tamari.
- add sufficient boiling water (about a tablespoon) to make a runny consistency
- leave to stand until the mince is ready to cook, then stir and add a little more water (it will thicken on standing)
(I like to heat this sauce, which will thicken it as well)
- make walnut-sized balls out of the mince mixture and then fry till browned and cooked through. (This will take around 10 minutes)
Spicy pork on little gem
A Hugh Fearnley-Whittingstall recipe:
My take on the lovely Thai combo of highly seasoned pork with lettuce leaves. Use the freshest, sweetest, crispest lettuce leaves you can find.
Serves four as a light meal or starter.
1 tbsp sunflower oil
2 shallots, finely chopped
300g minced pork
2 cloves garlic, peeled and grated
½ thumb-sized piece ginger (or galangal), peeled and grated
1 red chilli, deseeded and finely chopped
Juice and finely grated zest of 1 lime
1 tbsp Thai fish sauce
1 tsp sugar
2 little gem lettuce, leaves separated
1 small bunch coriander, picked
About 50g plain, unsalted peanuts, lightly toasted
Heat the oil in a wok or large frying pan over a medium heat, and fry the shallots gently for five minutes.
Add the pork, turn up the heat and cook for five to 10 minutes, breaking up the meat with a spatula. Stop when the pork is cooked and taking on some colour, and any liquid it releases has been driven off.
Turn down the heat a little and add the garlic, ginger, chilli, lime zest, fish sauce and sugar.
Cook, stirring, for two to three minutes, take off the heat and add a good squeeze of lime juice. Taste and add more fish sauce or lime juice if you like.
Tip the pork into a bowl and take it (hot or at room temperature) to the table with the lettuce, coriander and peanuts alongside.
To eat, spoon some pork on to a lettuce leaf, scatter with a few peanuts and coriander leaves, roll up and tuck in.
Posted by @ILoveStripeySocks:
2 tbsp vegetable oil
200 g trimmed pork cut into strips
1 bay leaf
30 g butter
1 onion, thinly sliced
100 g button mushrooms, sliced
1/2 tsp smoked paprika
100 ml soured cream
1 lemon, juice only
1 tbsp chopped parsley
sea salt and freshly ground black pepper
1. Heat the vegetable oil in a heavy bottomed non-stick frying pan until smoking. Season the meat and place in the pan, along with a bay leaf.
2. Fry quickly, stirring briskly until lightly browned. Remove with a slotted spoon to a plate and set aside.
3. Add half the butter to the pan and soften the onion on a low heat - about 3-4 minutes. Add the remaining butter to the pan and, when it has melted, add the mushrooms and paprika and fry for a further 2 minutes, until softened. Remove from the pan and add to the pork.
4. Spoon the soured cream into the frying pan and warm through. Tip the pork, onions and mushrooms back into the pan, bring the mixture to a simmer, and simmer for 10-15 minutes, until creamy. Stir in the lemon juice and parsley, and season to taste.
Posted by @ILoveStripeySocks:
Smoked Sausage Stroganoff
From Jen's Blog
Visit the link to see pics.
I know we should be avoiding processed meats, but sometimes my budget doesnt stretch that far sad Plus the kids loved this, so its a nice cheap dinner for all of us.
Serves 1 adult, 2 children
1 smoked sausage ring, sliced 1 cm thick
1 onion, chopped
10 button mushrooms, sliced
Oil or butter for frying
150ml soured cream
Fresh parsley to garnish
Heat the oil/butter and fry the onion, mushrooms & sausage together until softened and golden.
Add the soured cream and let simmer for 3 minutes.
Add a little bit of water if it is too thick or not saucy enough.
Garnish with parsley.
Posted by @ILoveStripeySocks:
Pork medallions in sage & onion sauce
From Jen's blog
I served potatoes with DHs portion, I had mine with green beans.
1 pork tenderloin
1 tablespoon olive oi1
1 teaspoons butter
1 onion, sliced
100g button mushrooms, halved
1 garlic clove, minced
200ml chicken stock
Pinch of dried sage
Salt & Pepper to season
Chopped parsley to garnish
Slice tenderloin into 1/2-in-thick medallions. In a frying pan, brown pork in oil for about 2 minutes on each side.
Remove from skillet and set aside.
In same pan melt the butter. Add the onion, mushrooms and garlic; saute for 1 minute. Add the stock and salt and pepper.
Bring to a boil; cook and stir for a few minutes to reduce slightly.
Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes. Garnish with parsley if desired.
Posted by @emmak86:
my LC shepherds pie (makes 2 portions)
I'd say that this isn't particularly low carb - butternut squash and carrots are some of the more carby vegetables. And I'd definitely replace the onions with shallots in the meat mixture!
For the topping:
Bottom half of a butternut squash
1 large/ 2 small carrots
butter (however much you'd like)
Beef mince (1 small pack or half a bigger pack)
1 slice of bacon
half an onion
1 small carrot
gravy (I used a small amount)
dash of worcestershire sauce
I cooked the meat mince in the oven first for 1 hour 30 on 180.
I let that cool.
Then I added the mash on top and grated some plenty of cheddar over.
I then cooked in the oven on 180 for about 35 mins.
Slow-Cooked Coconut Ginger Pork
A large cut of pork is slow cooked until tender and infused with the spicy, aromatic flavor of ginger, garlic and coconut milk. Salty, savory pork fat drips off the roast as it cooks, swirling with the ginger-scented coconut milk to create an incredibly flavourful broth. When coconut milk cooks for hours it loses its milky quality and looks more like coconut oil. Still, it adds a creamy richness to the broth and seeps into the meat, giving it a slightly sweet flavor.
Unless you’re feeding a large group, meals from a slow cooker typically provide leftovers for days. On the first night, serve the succulent pork and rich broth in bowls filled with raw shredded cabbage or steamed cauliflower rice. The next day, shred the meat over a salad. After that, add the meat to a stir-fry or omelet or eat it cold straight out of the refrigerator. Anyway you serve it, you’re going to love it.
3 to 4 pound boneless pork butt/shoulder roast
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
2-inch piece of ginger, peeled and thinly sliced
4 cloves of garlic, finely chopped
1 onion, peeled and cut into 8 chunks
1/2 can of coconut milk
Lime wedges for garnish
Mix together the coriander, cumin, salt and pepper. Use your fingers to rub the seasonings all over the roast.
Place the meat in a slow cooker and surround with onions, garlic, ginger and the half can of coconut milk*.
The roast will give off moisture and fat while cooking, doubling or tripling the amount of broth by the time the roast is ready.
Cover the slow cooker and cook on high for 5 to 6 hours or on low for 8 to 10 hours. Although both cooking temperatures give delicious results, meat cooked on low will be the most tender.
* I used coconut cream because I had bought this mistakenly. For a small joint (1kg) I used the whole carton. I also added the juice of a lime, a chopped red chilli and some chopped coriander.
Lamb breast, in the slow cooker
Season the meat generously with sea salt and black pepper
Heat a small amount of oil in a frying pan and then brown the meat on all sides
Put into the slow cooker and cook for around 6-8 hours
Easy peasy and absolutely fabulous
Posted by @TellMeLater:
Just discovered this most amazing low carb recipe forum, recipes are interesting and packed with flavours and what's more they have photos - I love to see photos of the food I'm about to cook, I eat with my eyes wink. Can you tell I'm excited...I love food!
Low Carb & Paleo Cooking in Style
I'm trying this recipe from the site at the weekend. It looks good doesn't it?
Bubble and Leek
1/4 thinly sliced leek
1 1/2 cups sliced cabbage
Salt and pepper
1/4 tsp smoked paprika
1/4 cup cheese chunks
Rasher of cooked chopped bacon
Soften cabbage and leek in microwave a couple of minutes.
Let cool a little, mix through an egg, s&p, smoked paprika (my spice of the moment) bacon and chunks of cheese.
Press in to an oiled 4" ring (or oiled or lined muffin tin)
Bake at 190 for 30 mins.
Cover after 10-15 mins so it doesn't burn
Serve topped with fried or poached egg if desired
Pork Vindaloo (serves 4)
Adapted from a recipe in: "Curry" (various authors) published by Dorling Kindersley). Although it is called vindaloo, you can see from the quantity of chilli that it won't be that hot - and you can increase/decrease the amount of chilli to suit your taste anyway.
900g/2lb boned pork, cut into 5cm/2inch cubes
4 tbsp vegetable oil
5 garlic cloves, finely chopped
200g/8oz shallots (about 4 echalion/banana shallots)
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 teaspoon tomato puree
350g/14oz tomatoes, chopped (about 3 average-size tomatoes)
3 tablespoons cider vinegar
pinch of crushed black peppercorns
1 tablespoon chopped coriander leaves
1 teaspoon cumin seeds
4 cardamom pods
2.5cm/1inch cinnamon stick
5 black peppercorns
1 green chilli, chopped
2.5cm/1inch piece fresh root ginger, peeled and chopped
4 garlic cloves, peeled
3 tablespoons lemon juice
Make the spice paste - grind the cumin, cardamom, cloves, cinnamon and peppercorns in a clean coffee grinder or spice mill into a fine powder. Blend the spice powder with the green chilli, ginger, garlic and lemon juice in a food processor to make a fine paste. I do this all together in my mini food processor - I have never managed getting it into a fine powder, but it's easier and tastes just as yummy
Mix the pork with the spice paste in a large bowl. Cover with cling film and leave to marinate in a cool place for 1.5 hours I sometimes do this the day before I'm going to cook it, and leave it in the fridge
Heat the oil in a frying pan, add the garlic and saute for 1 minute. Add the shallots and cook until they are golden, stirring occasionally. Add the turmeric, chilli powder, tomato puree, chopped tomatoes and vinegar and stir well
Add the marinated pork and salt to taste. Cook for 10 minutes, stirring occasionally. Pour in 275ml/9fl oz water and bring to the boil, then reduce the heat and simmer for 30 minutes or until the meat is cooked through and the sauce is thick this works well in the slow cooker as well
Add the black pepper, then serve hot, garnished with the chopped coriander
I tried to work out how many carbs, but can't find out how many carbs would be in the tomato puree (although as it's a small quantity I'm guessing it would be negligible).
My best calculation is that this probably has around 25-30g carbs for the whole thing, so would only be around 6-8g carbs per person.
Posted by @vnmum:
Non-grilled beef tikka masala cooked in slow cooker
Bootcamp light, serves 4
1 small sprig fresh mint
1 onion, quartered
1 lge garlic clove, halved
1cm/half inch peice fresh root ginger, peeled and chopped
1 chilli, deseeded, roughly chopped
juice of 1 lime
2 tbsp tomato puree
1 tbsp paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp salt
1 tbsp oil
200ml/1 cup thick crreamy plain yoghurt
700g diced meat of your choice
2 tbsp ground almonds
2 tbsp double cream
strip mint leaves of stalk. put mint leaves, onion, garlic, ginger and chilli in a hand blender and blitz until a rough paste.
add lime juice, tomato puree, all ground spices and salt. whizz till mixed
heat oil in a pan, add paste and fry for 1 minute. stir in yoghurt and bring to the boil.
put meat in slow cooker and pour over the sauce. stir well. cover and cook on high for 3 hours or low for 6 hours (mine is a large oval cooker and it was done after 5 hours)
stir in the almonds and cream. taste and re season if needed. ( I added more cream to our tastes)