Easy Lo-Carb

Practical Low Carbohydrate Living (ABN: 84 969 808 370)

Course: Main Dish

Duck Breast with Duxelles

Duck breast

The other day Duck breast were going out half-price at our local supermarket so we decided on a whim to have duck breast for dinner. This we had on duxelle which is a mushroom based sauce made with the rendered duck fat, and ontop of a bed of “noodles” made from Daikon radish. Duck Breast with […]

Salmon Bacon and Sous Vide Salmon

SalmonFishBaconAvoWasabi

Salmon skin is usually removed and thrown away, or into a stock pot, or just used as insulation for the flesh against the pan.  But with a little effort you can use it as a tasty garnish that turns the subcutaneous fat and skin into salmon bacon. Salmon Bacon The trick is to remove the skin with as […]

72 hour beef

72 hour beef

A couple of weeks ago I had a fine meal at “The Column” restaraunt at the National Press club in Canberra that included a dish called “72 hour beef”, and I’ve got to say it may be the greatest meal of beef that I have ever had – and that among a field that includes Morton’s, Ruths Chris’s, […]

Roast Pork Belly

Roast Pork Belly with Maple Jus on Fennel salad

There are few things greater for a fat adapted person than crispy, glass like, pork crackling and this recipe for roast pork belly has never failed us. Roast Pork Belly We bought a slab of Pork Belly from our local bulk buy store (CostCo) the other day and sliced of 2x2kg (4.4 lb) blocks to be […]

Ham hock Terrine

SlicedTerrine

What we’re going to do is cook a pair of pig shins low and slow in a flavoursome stock, then pull the meat off the bone to press it with mustard, butter and parsley and the gelatine residual in the hot meat will set the entire thing into a solid brick of deliciousness.

Jambalaya

Jambalaya

It is said that the USA has given the world 3 unique art forms, Jazz, the Comic Book, and Creole food. Creole cuisine from Louisiana combines influence from French, Spanish, West African and Native American traditions into something that is very American – a Melting pot. Jambalaya is a creole version of Paella, basically it’s […]

Baked egg in lamb mince

Baked Egg in lamb

This meal started out as an attempt to replicate the presentation of a moroccan style baked egg in lamb mince, but using traditional European flavour profiles to compliment the lamb mince (rosemary, thyme and garlic) rather than the traditional Ras el hanout spices more common in North Africa (cinnamon, cumin, coriander seed).

Fennel bulb salad

Fennel bulb salad

The Fennel bulb salad has been our quick and easy lo-carb “go to” salad for the past year.  It takes less than 5 minutes to make, and uses only 7 ingredients.  It is moderately low in carbohydrates, but that is a good thing for a salad – and it is surprisingly tasty. Freshness The fresh components […]

Pulled Beef

Pulled Beef

This Pulled beef recipe takes a 3.5Kg slab of beef and cooks it for hours until the meat becomes so soft you can easily shred the meat with just a fork.  The resulting cooked meat is the starting point for a lot of easy to make recipes like beef tacos or curries.  This is the kind of […]

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