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 @Gcalgske:

Ragu/Bolognese

1 tbsp olive oil
500g 23% fat beef mince (or mix of pork/beef or pork/venison)
100g mushrooms
75g shallots
2 cloves garlic crushed
1 tbsp oregano (fresh or 1/2tbsp dried)
Glass dry red wine
1 small carton tomato passata (500g)
100g green pepper
200ml hm beef or chicken stock (or a cube plus water)

Serves 4

Heat olive oil in a large frying pan. Fry mince in small batches until very brown. I mean very brown. Crispy looking and dark golden. Remove mince to the side and fry the shallots and mushrooms to absorb all the lovely fat until nice and brown. Add the mince back in with the fried veg. Add garlic and oregano and stir.
Deglaze the pan with the red wine and get the crusty bits off the bottom. Add the pepper, stock and passata.

Cook for as long as you can on a simmer, 1 hour minimum. 3-4 is better.

Check every now and then, add water as required to loosen.

Serve over courgettie

... and an alternative method by @Gcalgske:

Fry fry the mince until it's crispy and golden. This starts the Maillard reaction which gives depth of meaty flavour and lots of umami. I do it in batches to get it as brown as possible. Remove the beef (I use 20% fat) and in the fat fry mushrooms and shallots and garlic. They'll soak up the fat so you don't lose it. Add back in the beef with a diced green pepper. Deglaze with a half glass dry red. Add lots of oregano and basil (dried works great if you prefer) and a carton passata. Add a couple of star anise (I use a spice bag, makes them easier to fish out. Star anise is a Heston Blumenthal trick for boosting meaty flavour and it works!) and water if need be. Simmer or bung in the slow cooker for as long as you can. 1 hour minimum/3+ optimal.

Posted by @WanHeda:

Asian style meatballs & broth
Serves 2, with some meatballs leftover for snacking on!

Meatballs - pork mince, garlic powder, ginger powder, 1 chopped spring onion, 3 chopped mushrooms, sesame oil, soy sauce, couple of chopped water chestnuts, teaspoon Chinese 5-spice. Mix thoroughly together, shape into small balls and oven bake in coconut oil for about 20/25 minutes, until the look cooked on the outside.

Broth - chicken stock (about 300mls?), tiny drop of sesame oil & soy sauce, pinch of Chinese 5 spice, sliced mushroom, sliced cabbage, ribbons of carrot, some chopped spring onion, pak choi and a teeny drop of garlic/ginger. Just simmered for 20 mins then added Barenaked noodles.

Posted by @WanHeda:

Sausage casserole
(serves 2/3)

12 chipolatas
Tsp fennel seeds
1 or 2 sticks of celery, chopped
1 courgette sliced
1 garlic clove crushed
1 large shallot sliced
coconut oil
1 tablespoon tomato puree
6 cherry tomatoes
250ml chicken stock

Fry the chipolatas until brown, then remove from the pan. Add a dollop of coconut oil and genty toast the fennel seeds for about 30 seconds. Then add the shallot, garlic, celery & courgette and sweat for around 10 minutes. Add the tom puree and cook for a further 2 minutes. Add the sausages back to the pan along with the stock and cherry tomatoes and simmer until for around 10 minutes, reducing the stock a bit.

Posted by @WanHeda:

Lamb & aubergine bake
(serves 1 or 2)

1 aubergine cut into 1cm thick slices
2 shallots sliced into wedges
6 cherry tomatoes
1 courgette sliced
2 tbsp olive oil
2 tsp red wine vinegar
2 garlic cloves, thinly sliced
1 tsp dried oregano
a few sprigs of rosemary
2 lamb leg steaks
Some feta cheese cubed
Mint leaves to garnish

Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the aubergines, shallot and courgette in a roasting tin and drizzle them with the olive oil and red wine vinegar. Sprinkle the garlic, oregano and rosemary on top, then season with salt and pepper. Cover the dish with foil, then put it in the oven for 30 minutes.
Tuck the tomatoes and feta around the vegetables, making sure they are evenly spaced. Season the lamb steaks with salt and pepper, then put them on top of the veg. Put the dish back in the oven and cook, uncovered, for 15–20 minutes, depending on how well done you want your lamb. Remove and allow the lamb steaks to rest for at least 5 minutes. Slice the lamb and serve with the vegetables, strewn with fresh mint

adapted from a Hairy Bikers recipe

Posted by @WanHeda:

Tandoori lamb chops and courgette salad

1 heaped tablespoon Greek yog, 2 teaspoons tandoori spice, mix all together & smother 4 lamb chops and allow to marinate for a couple of hours or overnight. Grill or BBQ until cooked through.

1 shallot sliced thin, 1 courgette spiralised or ribboned, 1 teaspoon of mint sauce (Morrisons Graden Mnt sauce is really low carb) and a glug of olive oil, a sprinkle of salt, a squeeze of lemon juice. Just mix altogether.

Posted by @WanHeda:

Meatzza

500g mince
1 clove garlic crushed
2 tablespoons parmesan
2 tablespoons chopped parsley
2 egg, lightly mixed

Add and mix all together, then turn out on a well oiled/buttered pizza tray. Flatten out like you would pizza dough, then top with sauce. I used Lidl tomato pesto as it is quite LC, then topped that with slices of mozzarella. Bake for 30 mins at 220c

Posted by @ilovecherries:

Low carb mousakka

Serves 4, very generously

400 gms of lamb mince
2 large aubergines, each sliced into about 15 slices - so quite thinly
1 finely chopped shallot
4 finely chopped cloves of garlic
1 tsp each of ground cumin, ground cinnamon, smoked paprika and chilli flakes
1 cup of finely chopped mint
1 cup finely chopped coriander
1/2 a bag of spinach, roughly chopped
150 mls of double cream
Large handful (or two!) of grated cheese
Olive oil or butter for frying.

1. Pre-heat oven to 200C

2. Lay sliced aubergines in a hot frying pan, drizzle with olive oil, and fry till slightly charred on each side. Try not to move them while frying, except to turn them over, otherwise they will go mushy - so you will probably need to do them in two batches. Lay them on kitchen towel to cool, and grind some salt on them.

3. Sauté the onions and garlic for about 10 mins - you want them soft and translucent, not browned.

4. Add the lamb mince to the onions. Keep breaking it up with a spoon till it's the consistency of coarse breadcrumbs. Let it continue to fry on a low heat for 15 mins then stir in all the dried spices.

5. Continue frying the (now very delicious smelling) mince for about 10 mins - you are looking for a dark brown, almost carmelised look. You will need to continue breaking it up to maintain the breadcrumb texture, otherwise you'll end up with a large, tasty lamb burger.

6. While the mince is carmelising, start the sauce. Put the cream and cheese in a saucepan over a very low heat, and let them begin to meld together.

7. Once the mince is coloured to your satisfaction, add the fresh herbs and spinach. Stir gently to combine, cook for 2-3 minutes then turn the heat off. The spinach will soak up all the lamb fat.

8. Give your sauce a vigorous stir

9. Start assembling your dish. Ideal casserole size for these quantities is a 10 inch oval. Place a layer of aubergine on the bottom (about 10 slices). Add half the mince mixture in another layer, then a third of the sauce. Then another layer of aubergine, the other half of the mince, and another third of sauce. Finally, add a top layer of aubergine and the remainder of the sauce. Sprinkle with cheese and put in a hot oven (200C) for 30 mins over until golden and bubbling.

Recipe credit: none, I made it up!

Posted by @ilovecherries:

Low carb Courgetti Carbonara

Serves 4

Butter for frying
4 finely chopped garlic cloves
8 sliced largish mushrooms
Pack of asparagus, trimmed and cut into 3 cm pieces (include the trimmed stems)
4 smallish courgettes, spiralized to look like spaghetti
Pack of pancetta cubes or a pack of sliced pancetta cut into small pieces (bacon lardons will also work, or streaky bacon)
Half a teaspoon of dried oregano
1/2 a bag of chopped fresh spinach (frozen is a bit soggy)
150 gms double cream
Grated Parmesan to serve

1. Melt butter in a large frying pan, and add garlic, mushrooms, asparagus, pancetta and oregano. Sauté together on a low heat for about 20 mins till everything is soft and the bacon and mushrooms are starting to crisp up.

2. In a second pan, melt another slice of butter and add courgetti on a medium heat.
   You need to watch the courgetti at this point, it cooks very quickly, so I it moving with tongs.

3. At the same time as the courgetti is cooking, add spinach to the bacon mixture. Stir in cream, and bring up to the boil. When the creamy, bacon-ey mixture is piping hot, pour it over the cougetti and stir well.

Season to taste. Serve with grated Parmesan and freshly ground pepper.

Recipe source : my kitchen

Posted by @YoLoZammo:

Creamy cheesy greens and ham

Green veg stir fried in butter. I used courgette sticks, sweetheart cabbage, sugar snap peas, and tenderstem broccoli. Added a load of ham that needed eating - chunky offcuts chopped up. Seasoned with garlic, white and black pepper, salt. Then when it was cooked I added some broken up chunks of soft goats cheese. Feta would also work. And a half tub of garlic and onion dip I had in the fridge. Some Philly or cream would also have worked instead. The creamy cheese melted in and was unctious.

Posted by @YoLoZammo:

Moussak- ish

Brown some lamb mince and add garlic, salt and pepper, cayenne pepper, paprika, cinnamon, cumin and ground coriander. Then add a chicken stock pot, a slosh of water and a squeeze of tomato puree so the mixture is moist but not watery. Sorry there are no real measurements here!

Thinly slice a whole aubergine and bake spread out in oven trays with cold pressed rapeseed oil drizzled over until it is cooked. Put it on a plate. Slice a whole cauliflower head and put in the same oven trays with turmeric and more oil to bake. Some of the cauli will be nice slices and some just tiny bits but it doesn't matter. When the veg is cooked, layer it in a deep tray with cauliflower on the bottom, then aubergine, then the meat. Then repeat the layers. On the top put a whole tub of garlic and herb Philly in lots of dollops the size of a teaspoon and then grate mature cheddar on top of that. Each layer has freshly ground black pepper too. Bung tray in hot oven for about half an hour until the cheese melts and goes a bit crispy on top.

To accompany it, finely chop the cauliflower leaves (no waste!) and fry in butter with any green veg you have to hand. Broccoli would work really well and any sort of cabbage.

You could also add in thin long slices of courgette to the layers.

Posted by @OuaisMaisBon:

Savoury low carb muffinscrustless quiche

I copied this from an earlier Bootcamp (apologies to whoever originated it!) and have put in the ratios for muffins I find work for me on my favourite ham ones!

"Crustless quiches are great - 4 eggs to 250ml cream, handful of grated cheese, add whatever filling you like (salmon and broccoli, bacon bits, mushrooms and peppers etc.). Mix, pour into a pyrex dish, bake at 180 for around 40 mins or until no longer wobbly. Cool, cut into slices, good for snacks on the run."

Muffins: 6 eggs = 375 ml cream 240gms smoked ham (ish), leeks, sage, touch of chilli powder, salt, pepper in eggs and cream.
1 egg = 63ml cream, 40 gm smoked ham
4 eggs, 250 mls cream, 180 gms ham - makes 13, too much liquid.

"Crustless quiche "muffins" are good too. Fry up finely chopped veg (leeks, broccoli, peppers, mushrooms, onions, sweetcorn whatever she likes) and maybe some ham/bacon/cooked salmon. Put in muffin tray holes to 1/3 fill each hole, top each muffin hole with grated cheddar. Then whisk up eggs and a slosh of cream, salt and pepper and pour over the cheese. Bake at 180 for about 30 mins or until "set". They will rise up beautifully in the oven and then sink a bit once cooled. I find 2 eggs does 4 muffins. DH and I eat 4 eat for lunch with soup"

My mum's lasagne (adapted to be low carb) Serves 6-8

1 tbsp Coconut oil
4 shallots
1 carrot
1 leek
1 celery stick
4 garlic cloves, crushed/minced
800g mince ( "ordinary" - not steak mince)
1 cans tomatoes
1 carton passata
1 tbsp tomato purée
500 ml beef broth (can be made with 1 oxo cube)
2 teasp. salt
pepper
2-3 courgettes, thinly sliced on the diagonal
2 eggs (beaten)
500g cottage cheese or ricotta
Plenty of grated Parmesan
500g thinly sliced mozzarella
Dried basil & oregano

Blitz the veg in a good processor (the selection of veg, with the exception of the shallots, is optional - whatever you have in your fridge). Soften in a large saucepan with the coconut oil and salt. Meanwhile, roast the mince off in the oven (40 minutes at 180C, stirring and breaking up periodically this is an adaption acquired from Tom Kerridge's book ).

Add the mince to the veg, together with the canned tomatoes, passata, paste and beef broth. Season and leave to simmer for c2 hours to make a lovely rich ragu sauce. (This also makes an excellent base for bolognaise).

Mix the eggs with the cottage cheese (I've found it makes no difference if you use the more expensive ricotta).

Spoon a layer of the ragu sauce in a large shallow dish. Layer courgettes, followed by all the cheeses, ragu sauce and then the herbs. Repeat layers until all ingredients used, finishing with a layer of ragu, mozzarella and Parmesan. Bake at 190C (170C fan) for 30 minutes. Or freeze unbaked, wrapped in foil and then bake for 1 hour (maybe probably more or is just that I have a very good freezer? )

The main alteration I made was substituting lasagne sheets for courgettes. You can also make it half with lasagne sheets (for stroppy, pasta loving teenagers like ds ) and half with courgettes. In which case I soak the lasagne sheets briefly in boiling water to soften them.

It is very more-ish (supposedly serves 8-10 but mine usually only stretches to 6 or is that to do with modern portion inflation )

Amazing salad - great for a treat: smittenkitchen.com/2010/04/classic-cobb-salad/

Prosciutto wrapped asparagus (can be served as a starter or side dish).

Ingredients
Approximately 24 asparagus spears
Six slices prosciutto or Black Forest ham
100g cream cheese or soft goats cheese mixed with a little cream so make it spreadable

Method
Blanch the asparagus spears in rapidly boiling water for 1 minute then drain and either put into ice and water or cool quickly under the cold tap.
Spread cheese on a slice of ham.
Roll four asparagus spears up in the ham.

Posted too soon sorry!

Brush the bundles with olive oil and bake for 12 minutes at 220C.

My chorizo casserole

Fat for frying
One pack chopped chorizo
One onion chopped
Peas/chickpeas/butter beans
Can chopped toms
Pitted green olives
Teaspoon cayenne
Grated cheese

Fry onion till becoming soft
Add chorizo, olives and tsp cayenne
Cook chickpeas/peas in microwave
Add peas and chopped toms
Simmer
Put in a shallow dish and cover with grated cheese place under the grill

I haven’t put quantities but I try to keep the amount of canned toms quite low and the amount of peas/chickpeas moderate due to the carbs

You could use lardons instead or as well

Low Carb 'Bibimbap'
Bibimbap means 'mixed rice' and as this dish has no rice, it's not very authentic! But it is very yummy.

Ingredients to serve 4+ people
1kg 15% minced beef
300g beansprouts
300g tenderstem broccoli
200g Choi sum
115g baby spinach
2 carrots
1/2 cucumber
Fresh chillis
2tsp chilli garlic sauce
1tbsp Amai Sauce (this is quite sweet so may like to leave it out)
1tbsp tomato puree
Garlic oil and sesame oil
Soy sauce

Fry the meat in a wok with sesame oil and chilli & garlic sauce, tomato puree and amai sauce if using. Keep warm.
Stir fry the vegetables in turn (Choi Sum and Spinach together) in a little garlic oil with some soy sauce, and remove each to oven to keep warm.

Grate the carrots and slice the cucumber into fine match sticks .
In the same wok used for everything, fry 4 eggs however you like them.
Assemble in bowls mince mix and all above veggies in individual piles. Sprinkle with sesame seeds (optional) and chopped fresh chillis. Top with fried egg.

You can serve with Kim Chi and/or miso soup (check carb counts as some are higher than others)

Pork a la Bootcamp
This is a version of a meal I make when we go to France, which my family call Pork a la . Usually served with fresh pasta and made with cider, this version is BC friendly.

To serve 2 (just increase quantities for more people)
2 pork steaks (or escalopes, or chops, anything will work)
1 echalion shallot, finely chopped
150ml of ff creme fraiche
juice of 1 lemon
Salad or green vegetables to serve

Heat the frying pan with a little oil and fry the pork steaks in a frying pan/wok/saute pan until they are brown on each side and just cooked. Remove to a warm dish to rest - keep warm, covered, while you make the sauce.
In the same pan, add more oil and fry the shallot until soft and slighly caramelised. Meanwhile, prepare your sides. This sauce would work well with tenderstem broccoli, mixed leaf salad, spring greens or cabbage, stir fried cougette...
Once the shallot is soft, add to the pan the juice of a lemon and the juices from the rested pork steaks. Then add the creme fraiche and bring slowly to the boil. Add black pepper and worcestershire sauce to season.
Serve the pork steaks and vegetables with the sauce poured over.

Celeriac Champ
Serves 6

2 celeriac, peeled and chopped into approx 2cm cubes
1 Savoy cabbage (or equivalent in any greens) sliced finely
1 large pack lardons or chopped pancetta or bacon
1oz butter
1 big dash cream (maybe 75ml? Didn't measure) - adjust for texture

Put celeriac in a large saucepan and cover with cold water. Add salt. Bring to the boil and then lower the heat and simmer for approx 20 mins until tender. Drain and leave to steam dry.

Meanwhile fry the lardons until crispy and browned and fat has rendered. Add the cabbage and dry for a few minutes then cover and cook for up to 10 mins stirring frequently until soft.

Mash celeriac with butter and cream and then stir into the cabbage. Season to taste and add more cream or butter to create optimum texture.

Serve with sausages and mustard or stew.

Copied from summer boot camp final thread (from Venusandmars)

Butter Chicken (Murgh Makhani)

Chicken marinade
800g chicken thighs / drumsticks
200g yogurt
tbsp. minced ginger
tbsp. minced garlic
tsp garam masala
tsp ground cumin
tsp turmeric
salt
chopped red chilli

mix chicken with all the ingredients and marinate for 3-24 hours
Cook the chicken pieces - either fry in a pan or in the oven.
Dissect the chicken into bite sized pieces.
(keep the cooking pan for making the sauce)

Butter Chicken Sauce
3 tbsp butter
2 tbsp olive oil
1 onion / shallots
1 tbsp. minced garlic
I tbsp. minced ginger
1 tsp ground cumin
1 tsp garam masala
I tsp ground coriander
0.5 tsp ground fenugreek
400g can chopped tomatoes
1 chopped red chilli
salt
300ml double cream

Add oil and half the butter to the chicken cooking pan...
cook the onions gently
Add the garlic and ginger (ooh the smell)
Add the spices (ooh, an even better smell)
After about 10 minutes add the tomatoes, chilli, salt.
Simmer for 15 minutes until the sauces thicken and is a deep red colour
Blend in a blender
Add cream and the rest of the butter
Add chopped chicken

Garnish with chopped coriander and serve with spiced cauliflower rice.

Oh bother - this should be in the chicken thread! (Attempting to use my phone for a change and getting too excited about being able to copy!) sorry!

Cheeseburger Pie

Total carbs 9c. Serves 4

Ingredients:

500g minced beef
50g finely chopped onion
150g chopped mushrooms
100mls double cream
2 heaped tablespoons of mayo
150g strong cheddar grated
3 eggs
salt & pepper to taste
1 tablespoon Worcestershire sauce

Fry mince, onion and mushrooms together until cooked
Season to taste, add the Worcestershire sauce and stir.
Put into a shallow oven dish* and spread it out/flatten the top
Beat eggs add mayo, cream and cheese.
Pour over the top of mince and bake in oven Gas mark 5 for 20 to 25 mins until set and golden brown.

Ready to eat immediately, or you can leave to cool before taking out of dish, then cut it in to portions and wrap in cling film
This freezes very well.

This recipe is adapted from one that was on this website

*I have made this in a casserole dish and it worked well, but if you use a shallow oven tray/dish it's more like a savoury cake bake I think.

Meatballs Stroganoff - recipe from I breathe, I'm Hungry

www.ibreatheimhungry.com/low-carb-beef-stroganoff-meatballs-recipe/

For the meatball mix:
1 lb ground beef (80/20)
1 egg
1/4 cup almond flour
1 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried parsley
1 tsp Worcestershire sauce
2 tbsp butter (for frying)

For the sauce:
1 tbsp butter
2 cups sliced mushrooms (white or cremini)
1 cup sliced onions
1 clove garlic, minced
1 1/2 cups beef broth
3/4 cup sour cream
1/4 tsp xanthan gum
salt and pepper to taste
2 tbsp fresh parsley, chopped

INSTRUCTIONS
Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
Form into 12 meatballs.
Heat the 2 Tbsp of butter in a large, nonstick saute pan.
Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
Remove the meatballs from the pan and set aside.

Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
Cook until the mushrooms are golden and fragrant (4-5 minutes.)
Remove the mushrooms from the pan.
Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
Remove the onions from the pan.
Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
Whisk in your sour cream and xanthan gum until smooth.
Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
Simmer on low for 20 minutes.
Season with salt and pepper to taste.

Garnish with the fresh parsley right before serving.

I used fresh garlic and shallot and I hate parsley so I added mixed herbs. It needed more seasoning so might use something a bit more spicy next time. I also didnt have the time to make the meatballs into balls this time to just made it into a meatloaf.

I also don't have Xanthan gum but I sneaked a couple of Tsp of gravy granules in to the sauce - it was LUSH

I served it as suggested with the cauliflower puree which is AMAZING. going to put that recipe in the veg section.

They are both going on our meal rotation plan!