Massive Meatballs filled with Cheese

12 Huge meatballs served with a cauliflower mash and rich gravy.

You will need

750g pork and beef mince

1 large onion – diced

2 sprigs of rosemary – finely chopped

Splash of Worcestershire sauce

Splash of water

Hard Cheese of your choice cut into 12 small ish cubes (I used vintage Red Leicester)

*1 slice of low carb bread – made into breadcrumbs (I blitz in a blender).

Salt & Pepper

Gravy:

Small diced red onion

Knob of butter

Sprig of rosemary – finely chopped

500 ml Beef stock

200 ml Red wine

2 tsp English mustard

Malt vinegar – splash

Tablespoon of arrowroot mixed with tablespoon of cold water to make a paste

Seasoning

Firstly add some olive oil to a pan and add the diced onion, chopped rosemary, splash of Worcestershire sauce and water. Leave to soften for about 20 minutes (medium heat).

Once the onions have softened, remove from heat to a large bowl. Now add the mincemeat, breadcrumbs and some seasoning; then using your hands mix up the meatball mixture.

Once combined make into 12 balls. Then dice your cheese into cubes.

Now make a small hole in each meatball and add the cheese, making sure that each meatball is completely sealed with the meat mixture.

Place on a tray and cover with cling film and place in the fridge until needed later.

Now to the gravy….. melt butter in a pan with small diced onion and chopped rosemary, cook until soft. Now add the stock, wine, mustard, vinegar and seasoning. Simmer for approx 30 minutes. Now add arrowroot mix and stir (or cornflour if you’re not doing low carb – same quantities).

Now take your meatballs out of the fridge and drizzle with some olive oil. Place them in a really hot oven (around 220/240) for approx 15 minutes or until a lovely golden brown. Remove from the oven and pour the gravy over the meatballs and place back in the oven for 5/10 minutes, then serve.

Serve with cauliflower mash and some seasonal greens.

*I have also blitzed up some pork scratchings if I don’t have low carb bread (one small packet).

Chicken liver pate

Love this. Chicken liver pate with cream and butter, delicious

Makes 4 little pots

400g Chicken livers

One onion, diced

Clove of garlic, chopped

200g unsalted butter

Sprig of thyme

Pinch nutmeg

2 bay leaves

50ml brandy

3/4 tablespoons of double cream

(Butter tops – 100g and some cranberry sauce)

Melt approx 50g of butter in a pan and soften the onion, add bay leaves, garlic, nutmeg and thyme and cook for a few minutes.

Add the liver and cook until cooked through, then add the brandy and cook until most of the liquid has evaporated – should be 1-2 minutes.

Take off the heat. Now remove thyme and bay leaves and put everything else in a blender, blitz until smooth.

Place the remaining butter in a pan and melt, then add this to the blender and blitz. Now add some salt and pepper and the cream and blitz again. Once everything is smooth and combined pour/spoon into ramekins.

Now to make the butter topping – melt butter in a pan and then leave to settle. Once the butter has settled remove the clear liquid and put on the top of the pate. Then spoon a little cranberry sauce in the middle and top with a little more of the melted butter – until everything is covered.

This will keep in a fridge for 3/4 days.

Sausage meat stuffing

Low carb sausage meat stuffing, perfect for chicken or turkey.

You will need

A packet of sausage meat – check carb content as they vary massively. Look for a high meat content as these are generally lower in carbs, or use a pkt sausages, skins removed).

Small onion, diced very small

Small stick of celery, diced very small

Knob of butter (soft)

Salt & pepper

Parsley – chopped including stalks (handful)

One beaten egg

2 small slices of keto (low carb) bread – old if possible; this needs to be made into crumbs either by hand or in a blender.

Place everything in one bowl and combine (I use my hands) until all the ingredients are completely combined evenly.

Now use to either stuff your bird of choice or roll into balls and make stuffing balls.

Place in a hot oven for approx 30 minutes – balls or cook your bird (stuffed with stuffing) as usual.

Broccoli and Stilton Soup

Low carb version and really quick and easy to make

You need

Head of broccoli

Knob of butter

Celery x2 chopped

Onions x2 chopped

Stilton – approx 140g

1 litre of chicken or veg stock

Dash of double cream

Diced onions and celery. Now remove the stalk from the broccoli, set aside florets and chop up the stalk.

Put a knob of butter in a pan and add celery, onion. Sweat for 5 minutes then add the chopped broccoli stalk, cover with lid and leave to cook for a couple of minutes. Now add your stock, florets, and a little salt and pepper, cover and leave for 15/20 minutes.

After 20 minutes, remove from the heat and place in a blender or blitz with a handheld blender until smooth.

Now stir in cream, top with crumbled Stilton and serve.

Baked Eggs with a Mock Hollandaise

So quick and easy and a great keto brunch

Serves one

2 eggs

Handful of spinach or kale

2 rashers of bacon

Pinch of cayenne pepper

Mock Hollandaise:

Half cup mayo

Tsp mustard

Squeeze of lemon – to your taste

Salt

20g melted butter

Preheat oven to 180, now put bacon in a frying pan with a knob of butter and cook until starting to brown. Then add the kale or spinach and wilt slightly.

Tip into a shallow dish and break two eggs into it. Place dish in the oven until the eggs are cooked to your liking – I like hard eggs, took approx 10 minutes.

Now place all the ingredients (other than the melted butter) for the mock mayo in a bowl; add a little lemon juice and taste, add more if needed – whisk well. Once whisked, slowly add the butter into the mix, still whisking until everything is combined.

Now simply add the hollandaise to the top of the baked eggs, sprinkle with cayenne and serve !

Tuna & Haddock Fish Cakes

Made these tasty little bite sized fish cakes and they were eaten by us all without complaint. It’s standard in our house that at every mealtime my youngest daughter asks “is there potato in it?” To which the reply is always “no”. These are completely potato (and cauliflower free!!).

I also made a chilli and tomato dip, which was relatively straightforward and worked well.

For the fish cakes you will need:

150g haddock

2 tins of tuna (drained) or another fish (240g)

Clove of garlic – crushed

Salt & pepper

Tsp paprika

Handful fresh parsley – chopped

X4 Tbls parmesan -grated

Tbls coconut flour

Tbls ground flaxseed

Beaten egg

Butter/coconut oil

Put everything in a large bowl and mix well until everything is combined. Then shape into small discs and put on a plate and store in the fridge for approx hour, or until you need to cook them.

When ready to cook, place some butter and coconut oil into a pan and when the oil is hot fry the fish cakes until golden – takes approx 5/6 minutes on each side.

Serve with some lemon or lime wedges.

Persian Kofte

Not quite sure what the correct term for this recipe should be. Like a massive Kofte with hard boiled eggs and amazing spices – it was really delicious !

You will need:

500g lamb mince (or beef if you prefer)

Tsp cinnamon

Tsp cumin

Tsp turmeric

Tsp black onion seeds

Tsp coriander

2 cloves garlic – chopped

Handful of parsley – chopped

Handful of chives (or spring onions) chopped

100g pecan nuts – chopped

Salt & Pepper

6 eggs (2 beaten for meat mix – remainder to be hard boiled and shelled).

Place all the ingredients in a bowl (apart from the 4 hard boiled eggs – you can use 3 hard boiled eggs if you feel 4 is too much).

Mix well combining everything. Now place half the mix in a loaf tin and top with the hard boiled eggs.

Now cover the eggs with the remaining meat mix. Compacting it tightly around the eggs until it is all sealed.

I then covered and placed in the fridge for 2 hours. When ready to cook, preheat the oven to 180 and cook for 45 minutes or until golden brown on top.

Serve with whatever you fancy; we had it with Tabbouleh (recipe right here on my blog).