Cook something – Roast Chicken

Banting staple roast chicken recipe

Quantities given are for 4 servings

Make a point of sourcing organic chickens rather than free-range for this Banting staple. Although free-range birds are not penned, they are still fed hormones.

Ingredients

1 head garlic
1 tbsp dried thyme
1 tbsp dried parsley
1 tbsp dried oregano
4 tbsp melted butter
1 medium white onion (quartered)
1 whole chicken
2 large lemons (quartered)
1 handful fresh thyme
2 medium red onion (quartered)

Method

  1. Preheat your oven to 200°C.
  2. Cut the garlic in half vertically through the middle.
  3. Peel the cloves off one half of the garlic and place them in a pestle and mortar with the dried herbs and the melted butter.
  4. Mash together with some seasoning to make a paste.
  5. Rub the chicken all over with the paste and season well with salt and pepper.
  6. Place the quarters of one onion and a lemon in the cavity of the chicken with some of the fresh thyme.
  7. Place the remaining ingredients into a roasting tray and place the chicken on top.
  8. With a piece of string, tie the legs together to keep the aromatics in the cavity (the most basic form of trussing).
  9. Roast for 70 to 85 minutes, depending on the size of your chicken. Check to see if the chicken is cooked by sticking a skewer into the thickest part of the leg – the juices should run clear. If not, return it to the oven for another 10 minutes and check again.

Cook’s Tip

If you roast it properly, not only do you get some good fat in the tray for later use, and obviously heaps of protein, but more importantly, once you’ve finished carving you can bang that carcass straight into water to make a broth.

 

Cook something – Greek Pork Chops

Quantities given are for 2 servings

Ingredients

  • 2 x 250g pork loin chops (skin on)
  • ¹⁄₂ handful fresh oregano (stemmed)
  • ¹⁄₂ handful fresh mint (stemmed)
  • ¹⁄₂ sprig fresh rosemary (stemmed)
  • ¹⁄₂ clove garlic
  • ¹⁄₄ cup olive oil
  • 20 ml lemon juice (zest and juice of 1 lemon)
  • ¹⁄₄ tsp salt
  • 1/8 tsp black pepper

Method

  1. Turn your oven to the highest temperature, and put it on the grill setting.
  2. Lie the chops down on a cutting board and use your knife (and your body weight) to cut through the fat and rind at 2cm intervals.
  3. Blitz everything else in a small jug with a stick blender and pour over the chops in a small dish, then leave them to marinate for an hour or so.
  4. Get a large ovenproof frying pan up to a medium high heat.
  5. Scrape the chops of any marinade and stack them together to make a reconstructed loin.
  6. Now, hold the ‘loin’ together with your tongs and place it fat side down in the pan to crisp the fat up. This should take about 5 minutes.
  7. Then, spread out the chops and fry them on each side for 4 minutes, turning them only once.
  8. To finish them off, pour the leftover marinade over them and pop them under the grill for another 3 or 4 minutes.

Reference:

https://app.realmealrevolution.com

Cook something – Brandy and Peppercorn Sauce

Cook’s comments:

This recipe is best when it’s made in the same pan you grilled a steak in. The brandy picks up all the burnt bits of meat and seasoning, which adds awesome depth. If you back yourself to do it, use the same pan while your meat rests.

Quantities given are for 250 ml sauce.

Ingredients

  • 4 tbsp madagascan green peppercorns
  • 2 tbsp butter
  • ¹⁄₂ medium red onion (super-finely chopped)
  • 1¹⁄₂ tsp dijon mustard
  • 80 ml brandy
  • 250 ml cream
  • 1 handful fresh chives (finely chopped, optional)
  • 1 pinch salt and pepper

Method

  1. First, crush half the peppercorns in a pestle and mortar, or chop them finely with a knife.
  2. Melt the butter in a medium-sized pan over a medium heat and add the peppercorns (whole and chopped) and the red onion, and sauté them gently until the onions begin to caramelise.
  3. Add the mustard and stir it around until it begins to stick to the bottom of the pan.
  4. Now throw in the brandy and light it with a lighter to burn off the alcohol. If that scares you, just boil it until it has reduced by two-thirds. It’ll give you the same end result – but, of course, flambéing looks cooler.
  5. Add the cream, reduce the heat and simmer until the sauce has thickened.
  6. As your last move before serving, season it with salt and pepper and stir through the fresh chives.

Reference:

https://app.realmealrevolution.com

Cook something – Classic Slaw

These quantities are for four servings.

Ingredients

  • ¹⁄₄ head white cabbage (shredded)
  • ¹⁄₄ medium head red cabbage (shredded)
  • 1 medium carrot (peeled and grated)
  • ¹⁄₄ medium red onion (thinly sliced)
  • ¹⁄₂ cup sour cream
  • 250 ml Banting mayonnaise
  • 1 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 pinch salt and black pepper

Method

  1. Make the dressing first by whisk together the sour cream, mayonnaise, vinegar and mustard in a small bowl
  2. In another bowl mix the cabbages, carrot and red onion.
  3. Pour the dressing and a liberally seasoning of salt and pepper over the veg and get your hands in there to give it a proper mix.
  4. Leave it in the fridge for about an hour to infuse before serving.

Reference:

https://app.realmealrevolution.com

Cook something – Quick Sticks Doner

Quantities given are for 2 servings

Ingredients

  • 300 g deboned lamb shoulder (sliced into 2mm slithers)
  • ¹⁄₂ tbsp fresh oregano (chopped)
  • ¹⁄₂ tbsp fresh thyme (chopped)
  • ¹⁄₂ tbsp sumac
  • ¹⁄₄ medium red onion (peeled and cut into chunks)
  • ¹⁄₄ cup double thick yoghurt
  • 1/8 cup olive oil
  • ¹⁄₂ tsp salt
  • ¹⁄₄ tsp pepper

Method

  1. For this recipe you will need 2 large, thick bamboo skewers.
  2. Place the oregano, thyme, sumac, onion, yoghurt, oil, saltand pepper in a food processor and whizz them into a smooth paste.
  3. Cover the lamb slices in the paste and mix it well before leaving them in the fridge for an hour or two to infuse.
  4. While the lamb is marinating, fire up your BBQ (you can do this on a griddle pan or hot pan too).
  5. Skewer the lamb onto the skewers, packing each piece as tightly as possible.
  6. Place the skewers on the hottest part of the fire to get as much char action as possible. Five minutes a side should do it.
  7. If you want them cooked all the way through, pop them in the oven at 200 for another 5 – 10 minutes after direct grilling, or put them to the side of the hot coals and leave them in the Weber for 10 minutes with the lid on.
  8. To check how pink they are, use your fingers or the tongs to pull the meat slices apart. You should be able to see all the way to the skewer.
  9. When they’ve reached your desired ‘doneness’ remove them from the heat, stand the skewers upright with one hand and use a knife in the other hand to carve the skewers like a Turkish pro. People will dig it.

Reference:

https://app.realmealrevolution.com

Cook something – Cauliflower colcannon

Quantities given are for 1 serving

Ingredients

  • ¹⁄₄ head cauliflower
  • 1 tbsp butter
  • ³⁄₄ tbsp double cream
  • 1/8 head green cabbage (finely shredded)
  • 1/8 cup spring onions (chopped)
  • ¹⁄₄ handful dill (finely chopped)
  • ¹⁄₄ pinch salt and black pepper

Method

  1. Steam the cauliflower
  2. While you’re steaming the cauliflower, saute the cabbage in the butter in a large pan until it soft and translucent.
  3. Once the cauliflower is soft, pour off the water and add the the cauliflower to the pot with the cream and 2 tbsp of butter with some salt and pepper, then puree with the a stick blender.
  4. Now, mix the ‘caulimash’ with the cabbage along with the spring onionsdill and a last round of seasoning.
  5. Serve immediately.

Reference:

https://app.realmrealrevolution.com

Cook something – Banging mustard bangers

Quantities are for 1 serving.

Ingredients

  • 1¹⁄₂ whole bangers (ask your butcher for ‘no cereal’)
  • ¹⁄₄ tbsp butter
  • 1¹⁄₂ thick leeks (washed and cut into chunks)
  • ¹⁄₂ tbsp hot english mustard
  • ¹⁄₄ cup white wine
  • ¹⁄₄ cup cream
  • ¹⁄₄ sprig thyme
  • ¹⁄₄ pinch salt and pepper

Method

  1. Preheat your oven to 220°C and pop the grill setting on.
  2. Get the butter up to a medium heat in a medium sized ovenproof pan and add the leeks to saute.
  3. When the leeks are caramelised, add the mustard, thymeand the wine and reduce it by half while stirring
  4. Once the wine is reduced, add the cream and bring it to the boil. Reduce the sauce by a third, then remove it from the heat.
  5. Arrange the bangers, evenly spaced, in a tray and pop them in the oven until they are dark brown on top. Then flip them over and grill them until they are brown on the other side. Probably 5 minutes a side.
  6. Once they are brown on both sides, add them (juices and all) into the pan and bring the pan back up to a gentle simmer for the sausages to cook through in the sauce. (1 or 2 minutes)
  7. Season with salt and pepper and serve immediately.

Cook Something – One pan chicken and mushroom stew

“Another winning recipe. Delicious sauce and tender chicken which the family loved. Simple to prepare and great that only one dish was needed!”

Bridget Gernandt

The quantities given are for 1 serving.

Ingredients

  • 1 large chicken breasts (bone in, skin on)
  • ¹⁄₂ tbsp butter
  • ¹⁄₂ tbsp extra virgin olive oil
  • ¹⁄₄ medium shallot (finely sliced)
  • ¹⁄₄ tsp fresh thyme leaves (chopped)
  • ¹⁄₄ tbsp garlic (minced)
  • 60 g button mushrooms (quartered)
  • ¹⁄₄ cup white wine
  • ¹⁄₄ cup chicken broth (or stock)
  • 0 tsp dried chilli flakes
  • 0 cup cream
  • ¹⁄₄ handful fresh parsley (roughly chopped)
  • ¹⁄₄ pinch salt and black pepper

Method

  1. Preheat the oven to 180°C and season the chicken with salt and pepper.
  2. Heat half the olive oil in a large pan and add the chicken breasts, turning them every couple minutes, until golden brown on each side, then set them aside.
  3. Add the onion and thyme and saute until the onions are softened.
  4. Add the garlic and stir it around for a minute, then add the mushrooms and cook them for 5 minutes, until they are soft.
  5. Pour in the wine and reduce it by half, then add the stock and the chilli flakes and reduce the whole sauce by half again.
  6. Now, add the cream, bring it to the boil and add the chicken pieces back in and pop the pan in the oven for 15 minutes.
  7. Remove it from the oven, season it to taste with salt and pepper and mix through the chopped parsley before

Reference:

realmealrevolution.com

Cook Something – Saag Paneer

Serves two and takes 25 minutes to prepare.

Ingredients

  • 150 g spinach (chopped)
  • 60 g paneer (cut into 1.5cm cubes)
  • ¹⁄₂ tsp tumeric
  • ¹⁄₄ tsp cayenne pepper
  • ¹⁄₄ tsp salt
  • 2¹⁄₂ tbsp extra virgin olive oil
  • ¹⁄₂ medium onion (finely chopped)
  • ¹⁄₂ tbsp ginger (minced)
  • 2 cloves garlic (minced)
  • ¹⁄₂ whole green chilli (finely chopped)
  • ¹⁄₄ tsp garam masala
  • 1 tsp ground coriander
  • ¹⁄₂ tsp ground cumin
  • ¹⁄₄ cup plain yoghurt
  • ¹⁄₂ pinch salt and pepper

Method

  1. In a large pan, get the olive oil up to a medium heat and add the onions, gingergarlic and chilli and saute for 10 minutes until well caramelised.
  2. Now, add the garam masala, coriander and cumin and cook for about 5 minutes.
  3. Then, add the spinach and stir well, tossing to coat the leaves in the spices
  4. Once mixed, add half a cup of water and cook uncovered until the water has completely reduced.
  5. Remove the mix from the heat and stir in the yogurt, 1 tbsp at a time.
  6. Finally, add in the paneer, season to taste with salt and pepper and mix gently on a low heat until serving. If it gets too hot, the yoghurt will split so be careful.

Reference:

Real Meal Revolution

Cook something – Cottage Pie

“Similar to lasagne, cottage pie is a favourite comfort food.”

Ingredients

For the mince

400 g beef mince
125 g streaky bacon
40 g butter
1 large onion
4 medium celery sticks
3 cloves garlic
50 g tomato paste
1 sprigs thyme
200 g button mushrooms
1 tin tomatoes
1 sprigs origanum
¹⁄₄ L beef stock

For the cauli-mash topping

1 medium cauliflower
100 g butter
2 large egg yolks
1 pinch nutmeg
About 100 g grated cheddar cheese

Method

For the mince

  1. In a medium-sized, heavy-based frying pan, sauté the beef mince and streaky bacon in the butter until golden brown.
  2. Finely chop the onion and roughly chop the celery sticks.
  3. Once the mince has browned remove the meat, leaving the fat in the pan, and add the onion and celery.
  4. Sauté the onion and celery in the fat until golden brown. Add the minced garlic and sauté until aromatic.
  5. Return the mince to the pan. Add the tomato paste and stir until a dark sediment collects on the base of the pot (this sediment gives the mince an amazing roasted flavour).
  6. Add the beef stock, chopped thymebutton mushrooms and tinned tomatoes and simmer on a low heat for about an hour to cook and reduce.
  7. Add the chopped origanum and season to taste with salt and pepper.

For the cauli-mash topping

  1. Steam the cauliflower until it goes mushy.
  2. Place the cauliflower in a food processor and purée until smooth.
  3. While the blender is running, add the egg yolks.
  4. Add in the butter, one knob at a time until it has melted and the mixture is smooth.
  5. Season with nutmeg to taste.

To make the cottage pie

  1. Fill a lasagne/pie dish with the mince and smooth it out.
  2. Top it with the cauliflower purée.
  3. Top with the grated cheddar cheese or just leave with the cauli-mash topping only.
  4. Place it under the grill for 15 minutes until golden brown.

Cook’s Tip

This recipe serves four people and can be made ahead of time.

I prefer to use my own homemade stock in the recipe.

Reference:

app.realmealrevolution.com

Photo credit: My own