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).

Another aubergine recipe

Aubergine, feta and chorizo bake
Serves 4

2 large aubergines (600g each)
1 pack feta cheese (200g)
50g chorizo (1/4 of a chorizo ring)
2 medium cloves of garlic
1 red chilli, deseeded (optional)
extra virgin olive oil
salt and pepper

First you need to make a garlic and chilli-infused olive oil, so you'll need to do this in advance - the longer you leave it, the more the flavours will develop

• pour a generous amount of olive oil into a small saucepan; around 5mm deep in the pan
• finely chop the chilli and garlic and add to the oil
• turn on the heat until the oil starts to sizzle, and then turn the heat off immediately; put a lid on the pan and leave to one side

Next, cook the chorizo

• if you're using chorizo from a ring, first peel the papery skin off, and then cut it into small dice
• if you're using pre-chopped chorizo, it needs to be chopped into smaller dice
• in a dry pan, gently fry until it starts to release its oil, then turn the heat up a little till it starts to crisp
• take it off the heat and transfer it into a bowl, and leave it to cool (the bowl needs to be large enough to add the feta later)

Prepare the aubergine

• top and tail, and then cut each one in half, lengthways, and then cut criss-cross lines into the flesh
• use a roasting tin that will hold the aubergines snugly, and cover the surface of the tin with olive oil, so that the aubergines won't stick
• place the halves into the tin, skin side down/cut side up, and then drizzle the cut sides generously with olive oil
• season with salt and pepper
• bake in a medium hot oven for around 20 minutes

While the aubergine is in the oven, prepare the topping

• pat the feta dry, then whizz it in the food processor (with the metal blade) till it's finely chopped - but not a slurry!
• if you haven't got a processor, chop it by hand as finely as you can
• add to the cooled chorizo and stir together well
• season with black pepper (salt won't be needed as both the cheese and chorizo are pretty salty)

Assemble the dish for the final cooking

• take the aubergine out of the oven - check that it's softened. If it still seems hard, cook for another 5-10 minutes (but don't let it brown)
• spoon over the garlic and chilli oil, making sure that each aubergine gets a generous and even amount
• top with the chorizo/feta mixture and smooth this topping over each aubergine half
• bake for another 10-15 minutes, until the cheese mixture is well browned, and the aubergine nice and soft

Based on these weights, this is a total of just 6.5g carbs per person

f

I know this might sound like it's vegetarian, but it has bacon, so that's why it's here!

Cauliflower and leek cheese (serves 4)

Ingredients

2 medium or 1 extra large cauliflower, broken into florets
2 large or 3 medium leeks, cut into 2cm rings
4 large echalion shallots, cut lengthways into quarters
4 slices smoked back bacon, diced
2 large tomatoes, sliced thinly
300 ml double cream
200g mature cheddar, grated
Juice of half a lemon
50g butter
Sea salt and freshly ground black pepper

Method

• Heat the oven to 180 fan/200 non-fan

• In a pan of salted water, boil the cauliflower florets for 5 minutes, till just softening. Add the leeks and boil for another 2 minutes till soft. Drain, and leave to steam dry.

• In a large frying pan, melt the butter and then slowly sauté the shallots till they start to brown; season with salt and pepper and add the diced bacon, then continue to sauté till it’s all cooked through, and the shallots are starting to brown.

• Tip the cauliflower and leeks into a shallow oven dish and add the shallots and bacon; stir through.

• Pour the cream into a small saucepan and add the cheese. Put over a medium heat and stir till the cheese melts into the cream. Season with black pepper and stir in the lemon juice. Take the pan off the heat and let it cool slightly.

• Slice the tomatoes thinly.

• Pour the cheese sauce over the cauliflower and leeks, covering the vegetables as evenly as possible.

• Cover the top with the slices of tomatoes, and then season the tomatoes with sea salt and freshly ground black pepper.

• Bake in the oven for 30 minutes or so, till it’s bubbling and nicely browned.

Baked Aubergine with Bacon and 'Feta'
Quantities for one person - but easily doubled

1 aubergine*
1/2 jar pesto (whatever flavour colour you like)
1/2 pack 'feta' (if you use 'Greek-style salad cheese' this will be much cheaper; it's the same recipe, just can't be called feta unless it's made using sheep's milk with no more than 30 percent goat's milk from animals that graze on specific flora and fauna in Greece.)
juice of a lime
Optional: 1/2 pack smoked bacon lardons

• Slice the aubergine into rounds, and then fry in olive oil (doesn't need to be extra virgin) till lightly browned, seasoning well with salt and black pepper, then put to one side

• If using the bacon, fry this in the same pan you used for the aubergine, till cooked and crisping up

• Take the cheese out of its pack and pat it dry with kitchen towel, then crumble/cut into small dice

• In a small bowl, mix the pesto with the lime juice

• In a small baking dish, layer up the aubergine slices with the bacon, cheese and pesto; you want the top layer to be cheese/pesto, then bake in a hot oven for around 20-30 minutes till the cheese is nicely browned.

• Serve with a green salad or a green veg of your choice

*if your aubergine is large, you may find that this makes enough for two people/two meals

Braised Cabbage in White Wine

Ingredients
A whole cabbage - type according to personal choice
Butter
3 diced shallots
A pint of stock or a stock cube
Dry white wine
Salt and pepper
250g chopped smokey bacon

In a large pan with a lid on, melt some butter and gently fry the 3 diced shallots.
Add a whole cabbage which has been chopped and mix together.
Add a pint of stock - or a pint of water and a stock cube, a glug of dry white wine, salt and pepper and mix again.
Add chopped smokey bacon on the top. Mix a little, ensuring that the bacon is not all stuck together, but doesn’t fall to the bottom either.
Turn down to the lowest heat and leave to cook for around an hour or more. The cabbage needs to be really tender.

Armenian Lamb

A family favourite here. Carb fans have it with rice, I go with riced broccoli or just buttered greens. Sorry about the formatting, have copied and pasted it from a webpage

INGREDIENTS
2 lbs fillet end leg of lamb
1 tbsp oil
1 oz butter
2 medium onions slice
1 clove garlic crushed
1 tbsp flour (I leave this out)
1 tsp ground cumin
1/2 tsp allspice
2 tbsp tomato purée
1/2 pint stock
Salt and pepper

PREPARATION
Cube meat and brown a few pieces at a time.
Remove meat and add onions and garlic. Cook slowly for 5 mins, stirring.
Dust in the flour and spices and continue cooking 3-4 mins.
Stir in the tomato purée and stock away from heat. Blen till smooth. Return to stove and bring to the boil stirring.
Add meat and cook in slow oven mk 2 for 3 hours.

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Zesty lamb meatballs with ricotta and speedy mint shatta

From Olive magazine, February 23 edition, serves 4

Ingredients: meatballs

1/2 tsp cumin seeds
50g breadcrumbs I'd probably leave these out as, IMVHE, meatballs don't usually need a binder, if treated gently
50ml whole milk only use if you're using the breadcrumbs
400g 20% fat lamb mince
1 orange, zested, plus extra to garnish
2 garlic cloves, grated
1/2 tsp dried chilli flakes, plus extra to garnish

Ingredients: shatta

100g pickled jalapeños, drained Sainsbury's sliced green jalapeños are only 2.5g per 100g, and are lower carb than Old El Paso's
10g mint, plus extra to garnish
small handful of coriander leaves
15ml orange juice*
pinch of caster sugar*
25ml light olive oil, plus 2 tablespoons
150g ricotta
150g Green yoghurt
1 garlic clove, grated
1 tsp lemon juice

Method

Heat a small, dry frying pan over a medium heat and toast the cumin seeds for 1-2 minutes or until aromatic, then roughly crush

Tip the breadcrumbs (if using) into a large bowl along with the milk. Leave to soak until the milk has been fully absorbed, then add the lamb, orange zest, garlic, toasted cumin seeds and chilli flakes. Season well. Mix well with your hands, then shape into 16 meatballs. Cover and chill for at least 30 minutes or ideally overnight

For the shatta, pulse the jalapeños to a rough paste in a mini food processor. Add the mint and coriander, and pulse again briefly until the leaves have broken down. Scrape into a bowl and stir in the orange juice, sugar and 25ml of olive oil. Pour over 1 tablespoon of the remaining oil and set aside

Heat the remaining oil in a large frying pan over a medium heat. Once hot, fry the meatballs in two batches for 8-10 minutes per batch, turning often, until browned and cooked through.

Whisk the ricotta and yoghurt with the remaining garlic, lemon juice and some seasoning until smooth. Dollop this over a large serving platter and arrange the meatballs on top. Drizzle over some of the shatta and garnish with mint leaves, chilli flakes, orange zest and freshly ground black pepper. Serve with more shatta for drizzling over

Per serving:
580kcals
46.1g fat (saturates 17.9g)
14.4g carbs (sugars 5.5g, fibre 1.9g) (the carb count will obviously be significantly lower if you leave out the breadcrumbs and milk)
protein 25.9g
salt 1.1g

*these are such small amounts I wouldn't worry about using these - divided by four the carb counts will be minimal

Korean pork stew

• 500g boned pork shoulder, cut into 4cm cubes (diced pork shoulder)
• 1 red pepper, one green pepper, in large slices
• A bunch spring onions, trimmed and roughly chopped (2 set aside)
• 1 red or green chilli, seeded and finely chopped
• 1 tsp gochujang paste
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 4cm piece ginger, grated (I use a big tsp of the “easy” kind)
• 2-4 garlic cloves, chopped
• 250ml hot chicken stock

1. Heat some oil/other fat in a large deep saute pan. Add the pork and sear over a medium-high heat for 5 mins, turning until browning on all sides.
2. Add the peppers, until just starting to brown at the edges.
3. Transfer the pork and peppers to the slow cooker, adding everything else. Cook on low for 6 hrs. Alternately cook in the oven in a caserole for 1.5-2hrs on 170 (fan).
4. Shred the reserved spring onions and scatter over the stew, to serve (optional).

Nice served with sautéed greens, or cauli mash, celeriac mash, etc. Chicken thighs would also work well or even diced beef but the pork is great as the fatty cut is perfect in the slow cooker, it just melts!

https://www.theguardian.com/food/2024/feb/28/kofta-keema-rice-paper-rolls-recipes-ravinder-bhogal-cooking-with-mince

There are some interesting ideas on here for mince. All have some added carbs as a side (eg the rice paper or served with bread) which are easily omitted, and one has breadcrumbs but I would just omit, and add an egg if I was worried about the mixture not binding.

I've made this a few times now, always out of my head. This is an attempt to create a recipe having paid attention to quantities this time!
1 pork fillet
1 large shallot ( the long ones)
2 garlic cloves
200g cocking chorizo, chopped or a pack of chopped chorizo of a similar weight
1 tsp paprika
1 tin tomatoes
200g creme fraiche
1 red pepper
Fresh parsley

Slice the pork into 1cm think medallions and brown each side in a frying pan with a little oil in batches and set aside.
In the same pan. Get the chorizo until it's browning and the fat has rendered. Add shallot and garlic and cook until soft and then add pepper and fry for a few minutes.
Add paprika and cook out and then add the tomatoes (maybe rise out the can with a slug of red wine.)
Bring to a simmer then add the pork and simmer for 15 mins or so while you make sides. Goes well with FLGV or cauli rice or spinach.
When ready to eat remove from heat and add creme fraiche when off the boil and stir to mix.
Serve over veg and with grated cheddar and chopped parsley.
You could add mushrooms with the peppers or a chopped courgette. Or serve with stir fried courgette cut into penne shaped pieces.

Thai beef salad
Made this tonight, was so delicious!

Steak cut into thin strips

Salad:
Salad leaves, I used watercress, but any would do
Cherry tomatoes
Green beans ( boiled then left to cool)
Radishes
Spring onions
Peppers
Peanuts
chopped fresh coriander and mint

Sauce:
Soy sauce
Fish sauce
Japanese rice wine
small red chilli
garlic
ginger
juice of a lime
sweetener
Black pepper
chopped coriander stalks

Mix the sauce ingredients in a bowl. I then use some to marinade the steak. Assemble salad. Fry steak strips then add to salad and pour rest of sauce on top. Yum!😁

Sounds lovely @Appalonia - but what are the quantities for the sauce?

These meatballs are good, quick and easy using minimal ingredients.

I love the roasted courgettes and usually double or triple the veg to offset the fact that they shrink in the oven.

I sub ground almonds for the breadcrumbs and add an egg.

cooking.nytimes.com/recipes/1021328-chicken-zucchini-meatballs-with-feta?smid=ck-recipe-iOS-share

Argh sorry, I just realised chicken isn't in the thread title 🙈

Just seen this - have you posted it in the chicken thread?!