Bootcamp Recipe Thread

[BIWI]

Asparagus Frittata (serves 2)

250g/9oz asparagus, trimmed and cut into 5cm/2in pieces
4 eggs
4 tablespoons freshly grated Parmesan or Pecorino cheese
225g/8oz spring onions, finely chopped
2 tablespoons olive oil

• Cook asparagus in boiling water until tender (7-10 minutes)
• Whisk the eggs and add the cheese and the spring onions
• Pre-heat the grill
• Heat the oil in a large frying pan that can go under the grill
• Put in the asparagus; stir-fry for a minute, then pour in the eaten eggs, moving the asparagus around gently to make sure the egg mixture gets right through, and that the grated cheese is well distributed
• Let the frittata cook over a moderate heat for a few minutes until the underside is cooked and lightly browned, then put the pan under a hot grill for a minute or two until the top is set and golden brown

5.5g carbs per serving

Recipe from Rose Elliot's "The Vegetarian Low-Carb Diet Book"

Oooo, I can do that!

Just need to get some courgettes but have everything else. Found some fab low carb sossiges in Waitrose, something like 2g per two. Which made me :)

Thank you!!

Anywhere else that does low carb sausages? I only have m and s, Sainsburys and tesco.

i think you can get black farmer in sainsbury's lighthouse? (i don't eat sausages so i might be making this up)

Yes Sainsbury's sell Black Farmer, although Waitrose don't appear to. But most supermarkets premium ranges have low carb sausages - basically, the higher the meat content, the lower the carb content. But always check the label as they can vary enormously.

yes, don't eat the taste the difference pork and caramelised onion ones (12.4g per 100g_

(they are dp's favourite)

They sound lovely!

Is cauliflower rice meant to look more like cous cous? I'm just trying it now with a Thai curry.

slightly bigger than couscous Lighthouse but will still be good.

I make mine more like couscous, LHK.

I have a cauliflower and I'm not afraid to use it. I need to try this rice lark don't I?

Yes but please put it in an airtight container! My fridge stinks this morning.

I noticed my fridge stunk when I had grated cauli in it and it WAS already in a sealed tupperware!! The stilton was getting the blame but the smell disappeared once the cauli rice was cooked!

Hi, does anyone have a slow cooker recipe for belly pork please? Have got some in the fridge but not sure what to do with it now! Thanks

I've never done pork belly in the slow cooker as it wouldn't give crackling like you get in the oven. I guess any pulled pork type recipe would do well - mix up spices of your choice (I would do cumin, paprika, salt, pepper) with olive oil, rub all over and slow cooker on low for 6-8hrs

But if you want crackling then I do 30-45 mins in very hot oven, then reduce temperature right down to low for 3-4hrs (leave meat out for a few hours before going in the oven to dry the skin out, pat dry and season before it goes in)

Pork belly just doesn't appeal to me. I'd be at scoring the skin to make crackling.

And whoever said about the hair on the pork scratching makes me

I have to admit I feel the same about chicken thighs - I know they're cheaper, more flavoursome and fattier than chicken breast, but I just find them a bit yuck. I don't know why!

I have to buy them sans bones and skin or I can't bear them either.

Meat is a bit grim all round really!

My DH hates meat on the bone - he can't be bothered with the faff of getting the meat off(!) with the recipe that rather has linked to - the meat literally falls off the bone so you could spend a couple of minutes making sure all meat is off the bone before serving - could then at least pretend it's not chicken thighs/drumsticks?

i don't mind bone/skin, it just chicken thighs!

but yes, slow-cooked meat on the bone tastes so much better so if you can get past that it does at lesat fall off the bone easily when it comes to serving

Ah yes, didn't think about the crackling. Will do it in the oven as Willie suggested. Thanks

I have a celeriac can anyone give me any tips?

There are some lovely recipes for celeriac on the recipe thread, ElBombero!

I made celeriac 'chips' recently. They don't go crispy, but they were lovely.

Peel your celeriac, and then cut it up into chips. Parboil them for 5 minutes.

Drain, and then put into a roasting tin with a load of olive oil, and season with sea salt/black pepper, and roast for half an hour or so, turning half way through.

I also love tartiflette made with celeriac, or celeriac dauphinoise/boulangere (recipes for all of these on the bootcamp recipe thread)

Have recently started frying diced celeriac in butter, IMO it's absolutely the best way to eat it and it's pretty easy. Also like it mashed with a grain mustard salad dressing.

I've just bought two lamb steaks reduced. No idea what to do with them!

lighthouse i would mash softened butter with garlic, rosemary, salt and pepper, spread on the steaks then grill or fry