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).

Recipe for Lamb Kofta from Wholesome Yum

www.wholesomeyum.com/grilled-ground-lamb-kofta-kebab-recipe/

8 Bamboo skewers
1/4 cup Onion (grated)
2 cloves Garlic (minced)
1 tbsp Fresh parsley (chopped)
1 tbsp Fresh dill (chopped)
1 tsp Cumin
1 1/2 tsp Sea salt
1/4 tsp Black pepper
2 lbs Ground lamb

Soak the bamboo skewers in water for 30 minutes. Pat dry.

Meanwhile, in a large bowl, stir together all ingredients except the lamb. Add the lamb and mix until just combined. Do not over-mix.
Divide the meat into 16 sections. Mold each section of meat around a bamboo skewer, making it a few inches long and about 1 inch (2.5 cm) thick. You'll fit 2 sections of meat per skewer, about 1-2 inches apart.

Preheat the grill to medium-high heat and oil the grates lightly. Place the skewers on the grill and cook for 3 minutes. Flip and cook for 3-5 more minutes, to desired level of doneness.

Time on the second side will be about 2 minutes for medium rare, 3 minutes for medium, 4 minutes for medium-well and 5 minutes for well done.

Things I did differently (because I can never just do what I'm told)...

I didn't use sticks just made slightly flattened sausage shapes
As well as the spices shown (I didnt use Parsley because I HATE it) I used 1/2 tsp Sumac a healthy shake of chives and about 1/2 tsp of extra hot chilli powder.

I served with Tzatziki, guacamole and Salad and husband had his with a flatbread... then 2nds ...!!!

Broccoli and bacon salad

Fry a packet of bacon - streaky cut into pieces - do it until its crispy
Cut up a head of broccoli add mayo and salt and pepper
put bacon on kitchen paper to dry off some of the grease and stir through the bacon after it has cooled

EAT -ENJOY!

Pork and tomato "rice" Soup

from I breathe, I'm hungry

www.ibreatheimhungry.com/pork-tomato-soup-low-carb-gluten-free/

INGREDIENTS

2 lbs boneless country pork ribs, cut into 1 inch pieces
1 Tbsp olive oil
1 Tbsp chopped garlic
1/2 cup chopped onion
1/2 cup dry white wine
1 cup chicken stock
2 cups fresh tomatoes, chopped
1 cup water
2 Tbsp fresh oregano, chopped
2 cups finely chopped cauliflower “rice”
salt and pepper to taste

INSTRUCTIONS

Heat the olive oil in a heavy saucepan. Season the pork (or other meat) generously with salt and pepper. Brown the meat on all sides for several minutes or until golden. Add the garlic and onions and cook for 2 minutes. Add the white wine, chicken stock, fresh tomatoes and water and bring to a boil. Pour into a slow cooker and cook on high for 4 hours or until the meat is tender and falling apart. In the last 15-20 minutes of cooking, stir in the cauliflower and fresh oregano. Serve hot.

Things I did differently!

I used Pork Belly, and didn't add wine. I also didnt have fresh oregano so added dried. I used frozen cauliflower rice. I put it in my slow cooker on low and cooked all day. Very good. Its made our menu list!

Recipe for Keto adapted Italian wedding soup :)

It’s a full meal and it’s incredibly filling, good for lunches and freezes really well.

Recipe:
Bacon lardons
Pork and beef mince (highest fat you can find)
Parmesan
2 eggs
Celery
Shallots
Garlic
Swede
Leeks
Red cabbage
Spinach
2 tins of tomatoes
Fresh tarragon, parsley and basil
Lard/dripping/ olive oil, whatever you prefer to cook with.

Mix your mince with the block of Parmesan (grated) and 2 eggs, salt and pepper and form into small balls, 5p sized ideally. This takes a while if you’re doing a batch.

Fry your lardons off in a pan with your cooking fat. Once cooked, fish them out with a slotted spoon and put to one side, but leave the fat in the pan.

Add your meatballs to the fat and brown them off. Easier to do this in batches to stop them breaking up.

Once brown, fish them out of the pan but LEAVE THE FAT IN THE PAN grin

Put a second large pan of water on the hob.

Cut your celery, shallots and garlic and add them to your fat pan, but add all your veg peelings and trimmings to your water pan.

Once that veg is brown, add your leeks, then the swede and red cabbage and remember to throw all trimmings into the water pan for the stock.

Add a couple of stock cubes to the stock pan and let the fat pan cook off a bit.

Add your meatballs and lardons back to the fat pan and cook in the mix for 5 mins, then turn it off, cover and let it sit.

Reduce your stock pan until you have a good veggie flavour.

Once you have a decent stock from the veg peelings, drain it into your fat pan, then add your tarragon, basil and parsley, tinned tomatoes and at the last minute, stir through the spinach, a knob of butter and then let it cook for an hour or so on a low heat.

Adapted from [https://www.thechunkychef.com/cheesy-brussels-sprouts-bacon/ The Chunky Chef]

3 Tbsp butter
2 shallot, chopped
2 cloves garlic, minced
About 32 oz bag of fresh Brussels sprouts,
salt & black pepper
1/4 tsp paprika
120ml double cream
75g grated mature cheddar
50g Gruyere
a packet of chopped pancetta

Using a pan you can use on the hob and put in the over, fry pancetta until crispy, add butter then sprouts, shallots and garlic and cook for 5 mins or so. Stir in cream, season with salt and pepper, top with cheese and bake in the oven for 10-12 minutes at 180C

Link fail The Chunky Chef

A yummy and quick lamb dish using leftover roast lamb.

HFLC Suleman's Pilaf: cut a generous amount of chunks from leftover roast lamb. Fry chopped shallots in coconut oil/olive oil in a saucepan/casserole and add pine nuts. Dice 2-4 tomatoes (depending on how much you're making) into reasonable sized chunks and add to the shallots to fry off (you want the seeds and juice as well). Add the lamb chunks and let them become well acquainted. Blitz a cauliflower in a food processor and fry in lots of butter plus some salt. Add to the lamb/shallot mixture and stir through.

Perfect Pulled Pork

This is from the Fast800 recipe book:

1kg pork shoulder joint, trimmed of fat I keep this and make it into crackling

Marinade:

45g tomato purée (about 3tbsps)
30g chipotle paste (about 2 tbsps)
juice of 2 medium oranges
juice of 2 limes
1 tsp sea salt
1 tsp ground cumin
1 tsp ground allspice
1 tsp ground black pepper

• Mix all the marinade ingredients together in a large non-metallic bowl

• Take any string off the pork and add it to the bowl and cover in the marinade; cover and leave to marinate in the fridge for at least 8 hours

• Pre-heat your oven to 170/150 fan/Gas 3

• Place the pork and its marinade in a medium casserole, cover and bake for 3-4 hours, or until the pork falls apart when prodded with a fork

• Transfer the pork to a board or warmed platter and shred with two forks. Serve with a little of the spicy cooking juices spooned over

Serves 6 (3g carbs per serving/171 cals per serving)

Not my recipe, but I’m putting it here so I can find it again in the future:
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

Fry mince, onion and mushrooms together until cooked season to taste, drain off fat, add Lee & Perrins sauce.
Place in a greased foil covered deep pie dish, flatten with spoon.
Beat eggs add mayo, cream and cheese.
Pour over the top of mince, drop olives around the dish and bake in oven Gas mark 5 for 20 to 25 mins until set and golden brown.
Leave to cool before taking out of pie dish, remove foil.
Cut in to portions and wrap in cling film
This freezes very well.
Lovely with salad, cauli mash, or stir fry (Great in lunchboxes)

Optional 1 Tablespoon Lea & Perrins 2c and 10 black olives

This recipe is from the Harcombe Diet Club website and was linked to from www.organuary.com. It's REALLY EASY to make!

Homemade Pate
This is a basic recipe which can easily be adapted to suit your own tastes. You can experiment with different kinds of liver – pork, calves, chicken; adding additional ingredients – mushrooms, peppers, orange/lemon peel and changing the balance of ingredients.
Once made, the pate should keep for a week in the fridge; delicious on celery.

Ingredients:
1 Large onion, chopped (substitute two large echalion shallots)
500g lambs liver, chopped .
2 Bacon rashers, chopped.
Large knob of butter for cooking.
Salt & Pepper – plenty.
1/2 teaspoon dried Italian herbs
50ml cream.

Method:

1. Heat the butter in a frying pan and lightly fry the onion for 10 minutes, until soft. Set is aside.
2. Fry the liver & bacon in the pan until browned.
3. Return the onions to the pan and stir well together. Add the salt & pepper and ½ the herbs.
4. Put the mixture in a mixing bowl and cool for 10 minutes.
5. Add the cream and hand blend until the substance forms a coarse paste.
6. Spoon the pate in small pots, or one serving dish, as desired.
7. Add a large knob of butter to the frying pan and the rest of the herbs. Melt and pour on top of the pate for an authentic and delicious finish.

This is a Jane Grigson recipe although the BBC credit Sophie Grigson. I can't remember on which forum I came across it so apologies if it was someone on here and I've forgotten! It'll be as carby as your choice of sausages. I've made this with savoy cabbage although I'm sure any type would work well.

www.bbcgoodfood.com/recipes/stuffed-cabbage-troo-style#commentsFeed

Stuffed cabbage trôo style
Ingredients
1.5-2kg/3lb 5oz-4lb 8oz cabbage , thickly shredded
50g butter
800g sausages skins removed or sausagemeat

Cook the cabbage for 5 minutes in boiling salted water.
Drain cabbage and plunge into cold water to stop further cooking.
Butter an ovenproof dish and place a third of the cabbage in a layer at the bottom, season well.
Place half the sausagemeat over the cabbage.
Layer another third of the cabbage over the sausagemeat and season.
Place the other half of the sausagemeat over the cabbage.
Top with the remaining cabbage.
Dot butter over and season well.
Cover tightly (I used double layer of foil)
Place in 150 degree oven for 2.5 hours.

Serve with extra veg

Corned beef canneloni, from the idiot proof diet book:

I've adapted this from a tomatoey sausage ragout that I used to have with pasta

Spicy sausage:

1 packet sausage meat (Tesco's is quite low carb)
1 shallot
Mushrooms
Garlic
Dried oregano
Fennel seeds
Black pepper
Spinach

Finely chop the shallot and fry for 5 mins.
Add garlic and meat
Once browned add the mushrooms (plus whatever other veg you like) with a teaspoon of oregano and fennel seeds.
Let it cook through for c. 10 minutes (add some water if it dries up)
Add pepper and spinach a minute before the end

I had it with fried leeks and a bit of cheese grated on top

Meat Loaf Recipe (for eating cold) It was a recipe that I made in 1970 when I was doing my Guide Cookery badge, so the original was in lbs and oz...

Ingredients
500g minced beef
250g good quality streaky bacon
2 shallots, finely chopped
50g ground almonds
2 eggs
big handful of chopped parsley
seasoning (generous amounts of salt, pepper, nutmeg, and a 1 tsp allspice)

Method
Use half the bacon to line a loaf tin (across the way, and up the sides), with 3 slices reserved for covering the top)
Finely chop the remainder of the bacon, place in bowl with all the other ingredients.
Mix well.
Press into the bacon lined loaf tin.
Cover with remaining rashers of bacon.
Cook at 180 degrees for about 1.5 hours - check after an hour, and then each 15 minutes to make sure it is not burning.
Run knife round the edge, leave to cool then turn out.
Cool in fridge.
Slice and eat cold.

Meatballs in sauce (quick and easy)
Serves 4.

Meatballs x 24 (check carbs/ingredients, I used Morrisons gluten free ones)
Passata (1 carton)
Red pesto (180g jar)
Soft cheese (half tub)
Garlic granules, Italian herbs, pinch smoked paprika, salt, pepper.

All sauce ingredients stirred together in a saucepan to melt the cheese while you cook the Meatballs. I airfried mine this time, but baking or frying also work and if you bake them in the dish you get to keep all the fat. Pour sauce over meatballs in oven dish with torn up Mozzarella on top. Bake until. Mozzarella is nicely browned.

Around 13.5g carbs per portion depending on meatballs used.

I cooked kale and thin sliced courgette in butter and EVOO to go with it.

Stuffed Pepper Bake

4-6 green peppers
1/2lb / 250g minced meat
3/4lb / 350g sausage meat
1 large courgette diced (optional)
1 egg (optional)
3 dessert spoons of thick cream
4 dessert spoons olive oil
6 echalottes
1 cube of concentrated meat stock
thyme, basil, marjoram or tarragon
2 dessert spoons soy sauce ( optional)
salt, pepper
grated cheese ( optional)

Method
Wash the peppers, cut off the tops and put to one side. Clean out the insides removing the seeds.
Mix all the ingredients together in a bowl. They don’t need to be cooked before adding to the peppers. Fill each pepper with the mixture. Once the peppers are full, sprinkle grated cheese on and put their tops back on.
Place in an oven proof dish and cover with foil. Cook on the middle shelf of the oven for 1 and a half hours at a temperature of 180° C / 350°F / Gas no. 4.

Note
I don’t bother with the egg because I prefer them without. However, the egg will bind everything together more when they’re cooking.

I don’t eat with any other side veg. There’s a lot of juice released, so I have a soup spoon ready for that. (I do follow this dish with a rocket salad – just because I like it.)

Lamb in a Creamy Mustard Sauce
Adapted from Low Carb Maven
Lamb (I used a fillet as that was what I had in the freezer, original recipe has lamb chops, or you could use steaks)
1 echalion shallot diced (I didn't marinade the meat in garlic as per the original recipe, so I added 2 minced garlic cloves too)
1/2 cup beef stock (I used half a stock pot plus water)
30 ml brandy
250ml (approx) double cream
1 dessert spoon Dijon mustard (the original has grainy mustard, but I prefer Dijon)
2 teaspoons lemon juice (a good squeeze of a 1/4 of a lemon)
30ml Worcestershire sauce
sprig of rosemary and sprig of thyme (I didn't have any so omitted and it was still lovely, but can imagine it would work well).
25g unsalted butter
salt and pepper to taste

Method
In a heavy bottomed frying pan or cast iron casserole, heat some fat (coconut oil? Or if using chops you could stand them on their fat until it starts to render) and brown the lamb well on both sides. I used thin slices of fillet so this was the only cooking I did, for chops or steaks you could continue until they are cooked enough for you, or transfer to the oven for appropriate cooking time.
Remove the lamb to a warmed dish and cover with foil (or to the oven if cooking there)
Add the shallot and garlic to the pan, with some more fat if needed. Cook until soft. It should colour from the lamby yumminess in the pan.
Add the beef stock and brandy and bring to a simmer, then add the worcestershire sauce and lemon juice, simmer again then stir/whisk in the double cream (and the herbs if using) and simmer gently until thickened enough for you (or not).
When ready to serve whisk in the butter and spoon the sauce over the meat (I returned the fillet pieces to the pan for a quick warm up).
We served with spinach, roasted beetroot and roasted green beans. It would work well with any green veg, possibly with a celeriac mash.

Lamb cutlets with Chilli and black olives

From Nigella Express. Serves 4.

Ingredients:

12 lamb rib chops (I used 8 chops)
4 x 15ml tablespoons olive oil, plus 2 tablespoons for frying
3 cloves garlic, peeled and sliced
1 teaspoon dried chilli flakes
1 teaspoon dried oregano
Zest and juice of 1 small lemon
1 teaspoon Maldon salt or 1/2 teaspoon table salt
15 black olives, pitted and sliced
1 long red chilli, deseeded and finely chopped (optional)

Method:

1. Layer the rib chops between clingfilm and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer.

1. Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.

1. Cover and leave the lamb to marinate for 20 minutes at room temperature.

1. Heat the 2 tablespoons of oil in a large heavy-based frying pan, and add the chops, scraping off the marinade before you put them in the pan. (Reserve the marinade.) Fry them for a couple of minutes a side on quite a high heat so that they take on some colour.

1. Turn the heat down to medium and pour the reserved marinade into the pan over the now coloured chops. Add 2 tablespoons or so of water and cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well done (this will also depend on the thickness of the chops).

1. Transfer the chops to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chilli, should you feel like enhancing the dried chilli with the pep of fresh.

I didn't bother to marinate the lamb first, just cooked it as a sauce. It was lovely 😊

Lamb and Leek Hotpot

(All weights and measures are approx )

750g lamb neck fillet
1 large leek
2 large sticks celery
2 large shallot
1/2 celeriac
125g baby spinach
50g butter
1 tsp chilli flakes
100 ml double cream
2 tsp cumin
1 clove garlic
Large pinch salt
Good few turns black pepper. (to taste).

Melt the butter in a large shallow oven proof saucepan (10 inch), add celery (1cm slices), leek (halved and 2 cm slices) and roughly chopped shallots. Cook slowly until soft (10mins) , turn up heat and add the lamb (2cm slices), salt, pepper, cumin, chilli. Turn regularly to brown meat but not burn the veg. After 10 min remove from heat and add hot water ( approx 400ml or just enough to cover mixture) stir and place in 180 oven for 1hr. Remove and add garlic (crushed) and spinach, stir and put back in oven for 20 mins (liquid should now have reduced) remove from oven and stir in the cream and cover with sliced celeriac (3mm) brush the celeriac with a little melted butter and season, back in the oven for another 30 mins.

Lamb with Lime and Pernod

Ingredients - serves 4
8-12 thick loin lamb chops
3 tablespoons olive oil
2 cloves garlic, finely chopped
Finely grated rind and juice of two limes (do one for the marinade and then do the other in preparation for cooking the chops)
Freshly ground black pepper
50g butter
4 tablespoons (60ml) Pernod I used Ouzo
Salt

Garnish
12 sprigs of rosemary and twisted slices of lime

Curl the long end of the chop around the eye of the meat and the bone to make noisette shapes. Secure with cocktail sticks or fine string. (I didn't bother doing this, partly because I was using Lidl chops which are machine cut as opposed to beautifully crafted hand cut chops from a real butcher ). Place the chops in a single layer in a shallow dish.

Whisk together the olive oil, garlic and the rind and juice from the first lime and plenty of black pepper. Pour over the lamb, cover and leave to marinade at cool room temperature for at least an hour. Turn half way through. The chops can be left in the marinade for up to 3 days. (I did mine the day before)

When ready to cook, melt the butter in a large, heavy based frying pan (it may be necessary to use two pans). Remove the lamb from the marinade (keep marinade to one side) and place in a single layer in the pan(s). Fry over a moderate to brisk heat for up to 5 minutes until sizzling and well browned on the underside (I did 4 minutes). Turn over and fry on the other side briefly

Transfer the lamb to a warmed serving dish, cover loosely and keep warm. Pour the Pernod Ouzo into the pan dishes with any remaining marinade and the juice and rind of the other lime. Stir vigorously over a high heat, scraping up the sediment from the base and sides of the pan. NB: EVEN THOUGH I put the lime juice in first, on its own, it flared up spectacularly. I turned down the heat and added the Ouzo carefully in increments and it still flared each time. Let bubble a minute especially if you turned the heat way down to stop it flaring . Add salt and pepper to taste and then pour over the lamb.

Push a sprig of rosemary into each chop and garnish with a twist of lime. Serve chops with the more cooked side uppermost.

.......

My comments/added instructions to the recipe are either in bold , italics or score through

6 lamb chops served 3 of us amply , but I cooked all 8 chops. I like my lamb slightly pink, hence the reduced timing for cooking. They were deemed a great success . I had mine with courgette strips fried in butter and green beans with some chopped garlic and butter added to them after cooking.

My plate

Looks great pretty- and thanks for remembering the celeriac fondant. Had it tonight with duck, spring greens and fancy mushrooms. Fantastic!

Celeriac with chorizo
(should be enough to serve 3-4 as a side dish)

1 medium to large celeriac
2 echalion shallots
100g chorizo
butter/olive oil
s+p

• peel the celeriac and then chop into smallish chunks - about 1.5cm square
• peel, halve and slice the shallots
• peel the papery outside from the chorizo (if you're using the sausage type), and cut into small chunks

• boil the celeriac in salted water till nicely soft - around 15 minutes, depending on the size of your chunks; when you pierce the chunks with the tip of a small knife you don't want to feel any resistance - so it should be soft enough as if you were going to mash it

• drain in a colander/sieve, and leave to steam dry for a few minutes

• while it's drying, melt a good knob of butter in a large frying pan and add some olive oil to this (this stops the butter from burning)

• gently sauté the shallots and chorizo until the fat starts to render from the sausage and the shallots are softened, then tip the celeriac in to the pan, stir so it takes on the lovely, orangey juices and then season to taste with salt and pepper; the celeriac should be soft enough that when you stir it together, it starts to disintegrate a little

Aubergine and courgette bake

serves 3-4

2 aubergines
2 courgettes
1 pack smoked lardons
1 tin chopped tomatoes
2 large echalion shallots (or 1 small onion)
3-4 cloves garlic
1 green chilli (optional)
1 ball mozzarella
75-100g mature cheddar (or as much as you like!)
olive oil, salt & pepper, dried oregano

1. Slice the aubergine into rounds, about 5mm thick. Lay them flat in a roasting tin (you may need two tins to fit them all in). Drizzle generously with olive oil, season, and then bake in a hot oven for around 30-40 minutes, turning them over half way through. You want them to be nicely soft and turning a gentle brown.

1. While they're cooking, chop the shallots, chilli and garlic and sauté over a medium heat till soft; cut the courgettes lengthways into quarters, then chop these quarters into pieces about 5mm thick, and add to the onions and garlic. Turn the heat up and fry till the courgettes are starting to brown and the lardons have gone crispy

1. Add the tomatoes to the onions and courgettes, and season with salt, black pepper and dried oregano. Turn the heat down and simmer until the tomatoes have reduced down a little - probably for around 10-15 minutes.

1. Tip the tomato mixture into an oven dish (a lasagne-type dish would work best, but any casserole dish would do), and add the cooked aubergines. Stir them together, gently - the aubergines will be very soft and you don't want to break them up too much.

1. Chop the mozzarella into small dice and grate the cheddar. Sprinkle the cheddar over the top of the mix and then dot the mozzarella over the top of this. Then bake in the oven till the cheeses have melted and the cheddar is starting to brown.