Creamy carrot chicken

Carnivorous | 28th October 2017 | By

Another deceptively creamy recipe – i.e. no butter, no oil, no cream, and one that can be achieved without great exertion! It is also a very versatile sauce; even though this one is made with chicken, it works well with vegetables (I would recommend courgette, broccoli, cauliflower, red onion and green beans) and even with fish.  

I must add that the pine nuts and the wee bit of green pepper are absolutely essential to get that deep, rich flavour.


Ingredients
Chicken breasts – 4-5, diced 
Sweet soy sauce – 1 tablespoon 
Carrots – 4, peeled, sliced and steamed
Onions – 4, cut into rings
Garlic – 4 cloves, minced
Green pepper – ⅓, diced
Juice of 1 lime
Balsamic vinegar – 1 tablespoon
Red wine – 1 slosh
Almond milk – 300 ml
Pine nuts – large handful 
Almond flour – 1 tablespoon
Sukrin – 1 tablespoon
Coarsely ground black pepper – 1-2 teaspoons

Protocol
1. Steam the chicken with salt and sweet soy sauce and set aside.
2.
 Steam the carrots with salt until soft.
3. Add onions and garlic to a non-stick pan and cook on medium heat with a little water (water being a substitute for oil to stop the garlic/onions from drying out), some salt and the lime juice.
4. When the garlic and onions start to brown, add the red wine and balsamic vinegar, and simmer for 2 minutes.
5. Then add the carrots, green pepper, almond milk and pine nuts, simmer for another 2 minutes.
6. Turn off the heat, place in a blender with the almond flour and blend until smooth.
7. Transfer the blended mixture to a large saucepan, add the Sukrin and coarsely ground black pepper, and simmer on low heat until the sauce starts to bubble.
8. Mix in the chicken to serve.

No fat chicken and mushroom pâté

Carnivorous | 28th October 2017 | By

Fancy a rich wintry pâté that hasn’t got oodles fat (or in fact, has no fat) in it, but still tastes rich and velvety? Here you go! 

Ingredients
Oyster mushrooms – 500 g, roughly chopped
Chicken – 4 legs, skin removed
Red cooking wine – a generous slosh
Onions – 3 large, chopped small
Cinnamon powder – ½ teaspoon
Nutmeg powder – ½ teaspoon
Sukrin – 3 tablespoons
Soya sauce – 1 tablespoon
Maggi stock cube – 1, crumbled
Dried thyme – 2 teaspoons
Ginger – 2 cm, minced
Coarsely ground black pepper – 1-2 teaspoons

Protocol
1.
Boil chicken legs in water containing ginger and salt. When fully cooked, remove the chicken from the bone and allow to cool.
2. Combine mushrooms, soya sauce and enough hot water to just cover the mushrooms, and soak for 30 minutes.
3. In a shallow frying pan, add onions, a little boiling water and the crumbled stock cube. When onions starts to brown, add in the red wine, Sukrin, mushrooms, cinnamon, nutmeg and thyme, and cook for 3 minutes. Turn off the heat and allow to cool.
4. Combine the mushroom and onion with the chicken, add coarsely ground black pepper and blend in a food processor.

Serve with bread or any raw vegetable. Or in my case, Eiweiß Brot (this is a low-carb, low-fat, high-protein bread, made with egg white and pea protein, and so far I have only found it in Germany).

Butternut squashed!

This is a super simple, but delicious soup that I cook quite often, and requires hardly any effort. It warms your insides, or perhaps I had better say, it warms the heart! Great starter (if you don’t eat too much of it), or as a main for a cosy evening. 

Ingredients
Butternut squash − 1, roasted whole
Ginger – 4 cm, sliced
Green finger chilli − 2, slit on one side but kept whole
Maggi stock cubes − 2, crumbled
Maggi coconut milk powder − 1.5 tablespoons
Kaffir lime leaves − 4−5
Sukrin gold − 2 tablespoons
Red chilli – diced, to sprinkle on at the end (optional)

Protocol
1.
Roast the butternut squash (whole, without oil) in the oven until very soft (don’t worry if the skin starts to blacken). I usually roast a medium squash for around 40−45 minutes at 200°C .
2. Remove skin and seeds, chop into small pieces, and then add to blender with 2 litres of water, stock cubes and coconut milk powder, and blend.
3. Pour the contents of the blender into a large saucepan, add ginger, chilli, Kaffir lime leaves, and simmer on low heat for 10 minutes.
4. Add the Sukrin and simmer for another 5 minutes. Sprinkle on some diced red chilli to serve if desired.