Low Carb Meat recipes (beef/pork/lamb/venison)

[BIWI]

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).

Posted by @NotAgainAndAgain:

Pate Tower

2-3 shallots
100g sundried tomatoes
200ml sour-cream or mix 100/100 mayo-creme fraiche
2lbs chicken livers
2 eggs
garlic (as much as you like!)

1. Saute 2-3 (or more if you like it) shallots in olive oil. Put aside. When cooled, add finely cut sun-dried tomatoes (100g).

1. mince chicken livers, remove the liquid, add 2 eggs, salt, pepper, and make sort of pancakes on frying pan (I again use 2 frypans)

1. mince garlic through the press into the sour-cream mix.

On top of each pancake spread shallot and sundried tomato mix, then sour-cream mix. Repeat.

Put in the fridge to set.

Posted by @hurricanewyn:

Lamb Shish Kebab

50ml / 2 fl oz olive oil
1 tbsp Worcester Sauce
1 spring onion
2 cloves garlic
1 tsp cumin powder
1/2 tsp smoked paprika
1 tsp dried oregano
1/2 tsp dried rosemary
1/4 tsp black pepper
250g/ 1/2 lb boneless lamb leg steak

In a blender, combine the olive oil, Worcester sauce, lemon juice, spring onion, garlic, cumin powder, smoked paprika, dried oregano, dried rosemary & black pepper.

Cut the lamb into several medium-large pieces. In a bowl add the lamb & blended ingredients. Mix well & marinade for at least 4 hours or overnight if possible.

Preheat the oven to 200C/400F/Gas Mark 6

Arrange the lamb pieces on a wire rack over a roasting tray & bake on the highest oven shelf for 10 mins.

Turn the lamb pieces & bake for a further 6 mins.

Turn the lamb pieces once more & bake for a further 3-4 mins or until just beginning to char.

Remove the lamb & set aside on a plate or serving dish to rest for 2-3 mins.

Posted by @hurricanewyn:

Lamb Doner Kebab

1 tsp dried oregano
1/2 tsp dried Italian herbs
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
500g / 1.1 lb lamb mince

Preheat the oven to 180c/350F/Gas Mark 4

In a large bowl, combine all ingredients apart from the mince.

Add the lamb mince & mix throughly for 2-3 mins. Take out all of your aggression on the kebab mix, punching & kneading until no air pockets remain & the mix is smooth.

Shape the mince into a loaf & place on a baking tray.

Bake in the middle shelf of the oven for 80 mins, turning loaf half way to evenly brown.

Once cooked, remove from oven & cover with foil. Allow to rest for 10 mins.

Slice the doner kebab as thinly as possible when serving.

Posted by @vnmum:

Sauteed sprouts with chorizo
serves 4 as a side

250g brussels sprouts
olive oil
large knob of butter
chopped chorizo (however much you fancy)
1 tbsp worcestershire sauce
salt and pepper to taste
1 tsp italian herbs
1 tbsp dried chopped chives
1 grated garlic clove or a sprinkling of garlic powder/granules

push sprouts through the fine slicing attachment of food processor then fill the bowl with water

add good drizzle of oil and the butter to a large pan over medium heat. add chorizo, herbs and pinch of salt and cook for 5 - 10 mins till crisp.

drain the sprouts and add to the pan, turn heat up. fry for 10 mins or till soft. add splash of water if needed.

add worcester sauce, toss and turn heat off.
add garlic, give a good stir then serve

apparently it has 3.4g carbs per serving

Asparagus with Bacon Sabayone
From Bobbi's Kozy Kitchen

4 strips bacon, chopped
1 bunch asparagus, woody ends trimmed
4 eggs yolks
3 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons chives, chopped

Cook bacon until crisp. Transfer to a paper towel to drain, reserve the drippings

Bring a pot of water to boil, add salt and asparagus. Cook for 4 to 5 minutes, drain and reserve.

Combine egg yolks, water, vinegar, mustard, and cayenne pepper in a heat proof bowl set over a simmering pot of water. Whisk until sauce thickens, about 4 minutes. Remove from the heat and whisk in 1 tablespoon bacon drippings. Add salt and pepper if needed.

Serve sauce over asparagus and top with reserved bacon and chives

Posted by @BlackAffronted:

Cabbage Cabonara (from the Good Food website)

1kg Savoy cabbage , finely shredded
12 rashers streaky bacon , chopped into small pieces
2 garlic cloves , finely sliced
250ml single cream
50g Parmesan , grated

Bring a large pan of water to the boil. Tip in the cabbage and boil for 10 mins. Drain and keep warm.
Meanwhile, heat a large frying pan and cook the bacon for 7-8 mins until golden and crisp, adding the garlic for the final 3 mins.
In a bowl, mix together the cream and Parmesan with some freshly ground black pepper. Add the cream mixture and the cabbage to the bacon pan. Toss everything together until well coated. Return to the heat to warm through for a few mins before serving.

We had this last night, and even my veggie hating child scoffed it!

Posted by @BlackAffronted:

Meatballs in Tomato Butter Sauce

Sauce -

2 tins chopped tomatoes
50g butter
1 onion peeled & chopped in half
Pinch of salt

Tip the tomatoes into a saucepan & add the onion & butter. Bring to a simmer, and allow to simmer gently for 45 minutes, stirring occasionally until a lot of the liquid has gone.

Meatballs

500g beef mince
2 shallots, finely diced
Large handfull grated cheese
Pinch Italian herbs
Salt & pepper to season
Dash worcestershire sauce

Mix all the ingredients together in a bowl. Form into small meatballs & place in an oven proof, large dish. Place in the oven at 190c for 25 minutes.

Serve the meatballs with the tomato sauce poured over. I had mine with a green salad, but would also be nice with courgette ribbons.

Posted by @hopefulgum:

I made this for dinner last night, and it was delicious and I think pretty low carb, except maybe need to substitute the red onion for shallots?

Pork Meatloaf slice

Preheat oven to gas mark 4.
Chop an onion and place in the bottom of a large baking dish or tray with a couple of tablespoons of coconut oil, place in the oven while you mix up:
-6 eggs
-600gms pork mince
-big handful grated cheddar cheese
-2 tablespoons(or thereabout) chopped fresh parsley
-one large zucchini ( I think you call them courgettes?) grated and the water sueezed out of it.
-a big slosh (maybe 1/4 cup) of avocado oil (but I am sure olive would be fine)
Mix it all up, add salt and pepper, pour over the onion and bake for about an hour.

Served with a big green salad and avocado, was delicious.

This fed a family of four easily, with leftovers for me and DH for breakfast.

Posted by @Ruprekt:

Burger-Deluxe

Beef mince
egg
shallots

Blue cheese
Bacon
2 x portobello mushrooms
Salad

Make burger by squishing mince in bowl with chopped shallots and egg.
Form into hefty burgers.
Heat oil and fry burgers til lightly browned. Place in oven til cooked through.

Meanwhile destalk mushrooms and fry whole in pan with butter.
When burgers are cooked, place in half of mushroom, top with bacon and blue cheese and salad. Place other mushroom on top.

Voila!!!! A fabulous filling burger!

Beef Casserole serves 6

2 packs shin of beef (around 1-1.5 kg)
2 large carrots (250g)
celery (125g - around 1/3 to 1/2 a head of celery)
shallots (250g - 4-6 banana/echallion shallots)
2-3 large cloves of garlic, finely chopped (or use a garlic crusher)
Beef stock cube
Dried oregano, chilli flakes (optional), salt and black pepper)
oil for frying

Trim the meat and cut into large-ish cubes
In a large frying pan, heat the oil and fry the meat until browned (do this in small batches, so that you are actually frying - if you put too much in at once, the temperature will drop and you end up steaming rather than frying it)
Season each batch lightly with salt and pepper
As each batch is browned, transfer it into a casserole dish (or into your slow cooker if you prefer)

Peel and slice the carrots and shallots, slice the celery. Peel and chop the garlic.

Using the same pan that you fried the meat in, fry the vegetables until they are softened a little (you may need to add a bit more oil). Season, and add the garlic, herbs/chilli - quantities to taste, but go sparingly with the chilli - the idea is to add a little extra depth to the flavour, not to make this hot. Cook for another minute or so.

Once the veg is soft, transfer it to the casserole dish and stir into the meat

The bottom of your frying pan will now be nice and brown. Add around a pint of water to the pan and, on the heat, stir it so that you scrape up all the bits from the bottom. Add the stock cube and stir till it's dissolved. Then add this to the casserole dish. You want a reasonable amount of liquid in this, so add more water if you need to.

Transfer the dish to the oven, where you need to cook this in a medium oven for around 2-3 hours. Longer, slower cooking is fine. Check it after an hour or so, and stir everything round a little. If there's still a lot of liquid, leave the lid off the for last half an hour or so, until it's reduced to the quantity you like.

This works really well in the slow cooker too. (If you have a pressure cooker, this will need around 10-12 minutes on high pressure, and then cooked a bit longer to reduce the liquid)

These quantities come to 30g carbs for the whole thing, so if you make 6 portions, each will be 5g carbs per person.

Sausage Casserole

Brown your sausages first, in a frying pan in some oil. Remove from the pan and put into your slow cooker.
In the same pan, fry some chopped shallots, leek, celery and celeriac (cut into small cubes) and some finely chopped garlic; season with salt, black pepper, dried herbs of your choosing and, if you like, a chopped chilli or some chilli flakes
When softened, add to the slow cooker.
Add to the pan some chicken stock, or water, and bring to the boil, scraping up all the bits that have stuck to the bottom. You might want to add a sloosh of wine, or some tomato puree, but just be aware that you are adding carbs if you do this.
Put the stock into the slow cooker. You need some liquid so that it will cook, but not too much. Remember that liquid is much less likely to evaporate in a slow cooker.
Cook for however long - depends on your slow cooker - mine would be on all day, but there is only one setting on mine, 'on'!
If it's too liquidy when it's cooked, drain off the liquid into a separate saucepan and boil until it's reduced to the quantity you want.

Posted by @vnmum:

Mild Minced Beef Curry in the Slowcooker

Serves 4

2 tbsp oil
2 onions, chopped (or replace with some shallots)
2 garlic cloves, crushed
2 tsp grated fresh root ginger
450g minced beef
2 tbsp mild curry powder
200ml water
2 tbsp tom puree
Salt
4 tbsp double cream

Heat oil in saucepan
Add onions, garlic,ginger and beef and cook, stirring, until meat is no longer pink and the grains are seperate.
Stir in curry powder and cook for 2 mins
Stir in water and tom puree. Season with salt.
Bring to the boil and then transfer to slow cooker.
Cover and cook on high for 2 - 3 hours.
Stir in the cream and serve.

Posted by @BlackAffronted:

Halloumi bites

Chop a block of Halloumi into bite-size chunks
Wrap with a small peice of streaky bacon

Pop on a baking tray. Into the oven at 200C for about 20/25 minutes, until the cheese has melted & the bacon crisp.

Posted by @ChoosandChipsandSealingWax:

Garlicky Chorizo and Kale broth - dead easy and quick

a generous amount (I had half a packet of Sainsbury's kale - erm, not sure of g quantity but it was the size of one of those largish spinach packets)
2 medium cloves of garlic, roughly chopped
chorizo (I had about a sausage worth but would depend how chunky yours was and how hungry you are)
boiling water

Slice up chorizo, fry a bit (no need for oil as lots of fat in the chorizo) then add the garlic and fry a couple more minutes, then add the kale and toss around for a minute or so, then add some boiling water and steam/simmer for five minutes. And that's it. No need for stock cube as the chorizo and garlic gives lots of flavour.

i have previously added other random stuff from the fridge eg celeriac, brussel sprouts, spinach to good effect. Guess you could also slosh some cream/creme fraiche/tomato puree (not too much as tomatoes a bit carby) in if you wanted to. And if on maintenance a splash of sherry could be good.

Posted by @spilttheteaagain:

Ragu and leek lasagne originally via Yahoo, but link not working

Loosely based on the link above.
Cook your ragu (soffrito of finely diced celery, onion/shallot, carrot, beef mince, herbs/seasoning, a little tomato and cook gently for a couple of hours at least).
Put ragu in an oven proof dish.
Saute lots of leeks in butter and salt and pepper, and spread them on top of the ragu.
Melt together a small amount of cream and cream cheese and drizzle this over the leeks.
Top with grated cheddar and parmesan
Grill until bubbly and golden.

We had this with broccoli.

Posted by @BlackAffronted:

Oxtail Stew
serves 2 - absolutely delicious!!

2 large pieces of oxtail
Half a swede, peeled & chopped
4 shallots, peeled but left whole
4 large chesnut mushrooms, sliced
1 large leek, sliced
1 whole star anise
3 garlic cloves, crushed but left whole
1 bay leaf
Salt & pepper
500ml beef stock (or just plain water, both work)

Preheat the oven to 130c. Heat some oil in an oven & hob proof casserole dish. Fry the oxtails on all sides, until coloured. Remove dish from the heat & add all the other ingredients. Put a lid on & put into the oven for 6 hours. Remove the bones before serving, the meat will just fall off.

Posted by @spilttheteaagain:

Sausage tray bake

Cook sausages in a roasting tray. Prick the skins.

Add chopped red onion, courgettes, aubergine, half tin chopped tomatoes, basil leaves, garlic, salt & pepper.

Also add chilli or other herbs if you want. If you don't have any basil or herbs and couple of dollops of pesto will do.

Drizzle with olive oil and put in oven. You can add some balsamic vinegar if you wish. Put back in oven for 25 mins. Serve with salad.

Posted by @spilttheteaagain:

Beef stroganoff

Saute finely sliced onion/shallot until going golden
Add masses of sliced mushrooms, generous salt & pepper, some torn up thyme and rosemary and a knob of butter and cook for about 5 mins.
Add a couple of cloves of crushed garlic and cook for another min.
Add the strips of cold cooked beef and mix round.
Crumble in a chicken oxo and add a slosh of boiling water.
Reduce down for a couple of mins.
Chuck in some parsley (I buy the fresh frozen stuff)
Turn off heat and stir in some cream.
Warm through and serve with green veg

Posted by @cnicholls

Fried cabbage with bacon

From Delia online

1 lb (450 g) shredded cabbage (any variety)
2 oz (50 g) bacon, de-rinded and cut into lardons (tiny cubes), or streaky bacon, chopped small
1 medium onion, finely chopped
2 tablespoons olive oil
1 clove garlic, crushed
salt and freshly milled black pepper

Take a large frying pan and begin by frying the onion and bacon together in olive oil for about 5 minutes.

Then add the crushed garlic and cook for another 2 or 3 minutes. Now stir in the shredded cabbage (which will seem rather bulky at first, but as the heat gets to it, it will start to collapse) and keep stirring it now and then so it cooks evenly. Season with freshly milled pepper, but taste before adding salt because of the bacon.

The cabbage should cook in about 10 minutes and still retain its crispness, but if you prefer it softer put a lid on the frying pan – which will give it some steam.

Posted by @Bessie123:

Marrow Bolognese

Slice marrow into rounds and brush with oil then roast in oven (or fry gently in a pan) till soft

Top with bolognese sauce and then cheese (goats' cheese is nice, or a cheese sauce)

Grill till brown then eat with green salad, YUM

Posted by @BlackAffronted:

Creamy Broccoli & Bacon Soup

1 head of broccoli, chopped
4 rashers smokey bacon, chopped
2 shallots, diced
600ml veg stock
Glug of cream
Salt & pepper

Fry the bacon bits for 5 minutes in a saucepan in some butter. Add the shallots and fry until they soften but don't colour. Add the chopped broccoli & stock, and allow to simmer gently for 30 minutes. Season, add the cream & blend with a stick blender.

Posted by @BlackAffronted:

Smokey Pork Burgers

1 shallot, finely diced
500g pork mince
4 rashers smoked bacon, chopped
1 tsp smokey paprika
slice of cheese to serve

Fry the bacon bits in a good glug of oil on a medium heat for 5 minutes.

Add the shallot & cook for another 5 minutes, add the paprika, stir & cook for a further 2 minutes.

Tip the mix into a large bowl & add the pork mince & season.

Form 4 patties from the combined mix and fry on a medium heat until cooked through & browned on both side.

Remove the pan from the heat but leave the burgers in. Add a slice of cheese, allow to melt a bit then serve. This will keep more of the tasty juices in.

Posted by @StuntNun:

Burger Pizza

My DSs LOVE pizza and we were having it a couple of times a week previously so it's something I wanted to keep having for their sakes. Burger pizza is exactly as it sounds, make a giant round burger patty out of beef mince as the base, or you could probably use pork mince.

To make tomato sauce I use half an onion chopped, crushed garlic, herbs and a tin of tomatoes, simmer for ages (an hour ish) with the lid off to thicken it, then liquidise. It keeps for ages in the fridge/freezer so you can keep the rest for future pizza or as a sauce for vegetable such as courgettes. It's also nice with pasta if you're making food for kids or visitors.

Top the burger base with tomato sauce, cheese (cheddar and mozzarella is my favourite combo) and whatever toppings you like. I can't give a cooking time as it's going to depend how thick the base is but 20 minutes at 180 works for me.

The best thing about this 'pizza' is that you can put loads of toppings on unlike regular pizza where it would make the base soggy.

Bacon, Shallot and Gruyere Tart

serves 6

225g ground almonds
55g butter, diced
1/2 teaspoon salt
1 egg white

for the filling:

25g butter and a splash of oil (this stops the butter burning)
100g smoked lardons (or diced smoked streaky bacon)
2 cloves of garlic, finely chopped (or use a garlic crusher)
150g shallots, thinly sliced (this will be 3-4 echalion shallots)
2 eggs + 2 egg yolks (the white from one of these is used in the base)
dried oregano
100g Gruyere cheese, grated
300ml double cream
salt and freshly ground black pepper

Preheat the oven to 180C/350F/GM4

To make the pastry, mix the almonds, butter, egg white and salt until it forms a dough. This is easiest done in a food processor. Keep processing it until it starts to come together into a ball.

Press the dough with your hand/fingers into a 20cm flan tin or dish. Push the pastry up the sides of the tin as well. There is quite a lot of filling, so it's important to get the pastry as far up the sides as you can.

Prick the base of the flan all over and bake in the oven for 20 minutes or until set and golden brown. (It's better if it's cooked longer, as it hardens up a little more - just keep an eye on it and make sure it doesn't burn)

While the dough is cooking, saute the shallots,garlic and lardons/bacon in the butter and oil, till soft. Season with salt and pepper and about a teaspoon of dried oregano. Leave to cool.

Next, whisk the eggs and yolks, and then gradually add whisk in the cream. Add black pepper and whisk again.

Tip the shallots and bacon into the flan case and add the cheese, then pour over the egg and cream mixture. (It's a good idea to put the flan tin onto a baking tray, as it is likely to be very full, and this makes it easier to get into the oven without spilling anything)

Bake for 25-30 minutes, or until golden brown and just set. Serve warm or cold.

27.35g carbs for the whole lot. If you serve 6 people, this will be 4.6g per person.

Posted by @WillieWaggleDagger:

Carnitas

(a bit like pulled pork - basically slow-cooked pork in spices, which is then pulled and roasted in the oven for a few minutes to caramelise the edges)

boneless pork shoulder
butter
3-4 sliced shallots
2 cloves of garlic crushed
salt and pepper
juice and rind of one lime
2 tbsp cumin
2 tbsp paprika
handful chopped fresh oregano / tbsp dried oregano

• remove the skin from the pork if it's still on. cut the pork into large chunks (about 4cm x 4cm - it doesn't really matter but not too small)

• melt the butter in a pan and brown the pork (in batches if necessary), removing as browned

• reduce the heat and add the onions and garlic and soften

• put the meat, onions, garlic and juices/butter mixture into the slow cooker, and add all the herbs and spices and lime juice/rind. add a glass of water and stir the mixture a bit.

• cook in the slow cooker on low for 8-10 hours*

• when about to serve, preheat the oven to a high heat and remove the meat from the slow cooker with a slotted spoon and put in a roasting dish. lightly pull the meat apart with a couple of forks, leaving some decent-sized chunks among the fully pulled meat.

• spoon the juices over the meat and put the pan into the top of the oven. allow the edges of the meat to caramelise/char slightly, and the liquid to evaporate (can take 30mins or so - check every so often and turn over some of the chunks of meat as needed). the meat should be well-browned on the outside but still moist inside

• serve with dressed salad, sour cream, mayonnaise, a homemade (low carb) tomato salsa, etc. carby twats can have tortillas or pitta bread

*if you don't want to do the oven-roasting bit, you can serve straight out of the slow cooker, though you may want to reduce the liquid in a saucepan a bit first. it will be like a spiced pork casserole