cooked

KetoDiet Blog

500 g ground beef (1.1 lb)

turmeric

tsp sea salt

cayenne pepper,

tbsp virgin avocado oil

olive oil (30 ml)

saffron

water (60 ml/ 2 fl oz)

yellow onion, chopped (70 g/ 2.5 oz)

garlic, chopped

butter

ghee

(15 ml)

curry powder

cinnamon

tomato paste (30 g/ 1.1 oz)

lemon juice (15 ml)

green beans (300 g/ 10.6 oz)

cauliflower, riced (300 g/ 10.6 oz)

tbsp white wine vinegar (15 ml)

sea salt and pepper,

How to perfectly cook a steak.  Cooked low and slow, this method produces a steak that is tender and juicy on the inside and golden brown and crust on the outside.  This low and slow method results in a steak that melts like butter in your mouth every single time!

Low & Slow Perfectly Cooked Steak

Rib Eye –

TB Bacon Fat ((you can substitute neutral oil

Sea Salt and Cracked Pepper – ((for serving, optional))

Freeze Steak at least 30 minutes on a baking sheet. Alternatively, use a completely frozen Steak.

Preheat your oven to the lowest possible setting (170 degrees F is my oven’s lowest setting).

Pat Steak Dry. Brush top side of Steak with ½ of the Bacon Fat (or oil)

With a Blowtorch, Sear the outside of the Steak, taking care to sear the fat on the sides of the steak, using a continuous back and forth motion across the steak for even browning.

Flip Steak over and brush with remaining Bacon Fat (or oil). Repeat searing process on other side of steak

**Alternatively you can sear the steak by heating a cast iron skillet over medium high heat. Add Bacon Fat or Neutral Oil to Pan, Sear each side until well browned

Transfer Seared Steak to a Cast Iron Skillet (or cooking vessel of choice. If you did not use a blow torch, just keep the steak in the pan). Season with Salt and Cracked Pepper. Insert a Digital Thermometer with an oven safe probe into the side-center of the steak. Place in the Pre-heated oven.

Cook about 65 – 90 minutes*, or to desired doneness.

Season with Salt and Pepper to taste. Allow Steak to rest at least 5-7 minutes.

Japanese beef curry

g Butter

Flour

tsp Garam masala

tsp Ground chilli

tsp Ground cumin

tsp Ground turmeric

Salt

Tbsp Oil

Onions,

Beef,

Potatoes,

Carrots,

Worcestershire

Tbsp Soy sauce

Tbsp Tomato ketchup

tsp Sweet soy sauce

Honey

To make a roux, melt butter in a small pot on low heat. Once the butter is melted, add flour and mix well and cook for 3-5 minutes until bubbles start to appear on the surface. Add garam masala, chilli, cumin, turmeric and salt and cook, stirring, on low heat for 3 minutes. Remove from heat and set aside.

Heat up a medium pot and add 2 Tbsp oil. Add chopped onion and saute for couple of minutes oruntil translucent. Set aside on a plate.

Put the same pot back on the heat and add another 2 Tbsp oil. Cook beef for couple of minutes or until brown, add carrots, potato and onion back to the pot and cook for 5 minutes.

Add 1 litre of water to the pot (this should be enough to cover the vegetables and meat), bring to the boil, reduce the heat to medium-high and cook for 15 minutes or longer if you have time. Remove scum as you cook.

Add 6 Tbsp (110g) of the roux into the pot and stir to dissolve, thickening the curry.

Add the seasoning ingredients and bring backto the boil. Serve with steamed rice.

How to make coddled egg

tsp Butter

Tbsp Cream (Main)

Egg, fresh, organic (Main)

In a large pot (coddler, tea cup, or ramekin), bring water to the boil on the oven top.

Take your coddler and grease the inside with butter (using your fingertips is probably the easiest way).

Pour the cream into the coddler and then break the egg on top. Season with salt and pepper and a little dab of butter if you like.

Put the lid on, or cover with tin foil if using a cup or ramekin. Then, place it in the boiling water, making sure the water comes halfway up the side of the coddler.

Simmer in the pot for about five minutes. Check to see that it is cooked and looks like a poached egg – you may need to leave it for a few minutes more if not. Serve with hot buttered toast.

Emma Galloway's Tempeh & Mushroom Burgers with Smashed Avocado

olive oil

onion, finely diced

garlic,

button mushrooms, trimmed & finely chopped

tsp finely chopped fresh thyme leaves

paprika

tempeh, rough chopped

gluten-free breadcrumbs

salt & black pepper,

olive oil,

gluten-free buns, sliced in half

avocado, pepper

lettuce

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so that the mushrooms are almost dry, tender and golden (this is important because you don't want any excess moisture or your patties won't hold together). Add paprika and cook for a further 20–30 seconds.

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. If you don't have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape.

Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few micro greens or lettuce, some onion slices. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

The rich and creamy Broccoli, Pea and Coconut Soup is perfect for those chilly nights, especially when you want to get dinner on the table in minutes.

Broccoli, Pea, and Coconut Soup

Cup Broccoli, florets

Cup Green Peas, frozen

Potato,

Onion, raw

Garlic, clove

Cup Coconut Milk, unsweetened

Cup Vegetable Broth, low-sodium

If using the NutriBullet Rx, blend on the 7-Minute Heated Cycle. Otherwise, blend until smooth. Then pour content into a pot and heat on the stove.

Homemade baked beans

Tbsp Olive oil

Onion, finely chopped

Garlic, crushed

tsp Bittersweet smoked paprika (Main)

oregano

Sugar

Sea salt and cracked black pepper

Butter beans, (large) drained and rinsed or use

parsley

Gently heat the oil in a heavy-based saucepan then add the onion and cook for 5 minutes until the onion begins to soften.

Add the garlic and smoked paprika and cook for a further 30 seconds.

Add the oregano, chopped tomatoes and sugar and season with salt and freshly ground black pepper. Simmer the tomato sauce until it thickens, about 5 minutes.

Add the drained and rinsed butter beans and stir to combine. Simmer gently until the beans are heated through. Stir through the parsley.

Serve hot with any of the suggestions below.

Homemade Chocolate Pudding

sugar

brown sugar

cocoa powder

cornstarch

salt

milk

vanilla extract

In a medium pot, whisk together the sugar, brown sugar, cocoa powder, salt, and cornstarch until no lumps remain. Add the eggs yolks and about 1/3 cup of the milk, and stir to create a thick, smooth, paste.

Place the pot over medium heat, and gradually whisk in the remaining milk. Cook, stirring constantly, until thick and smooth - 5 to 10 minutes. Be cautious not to scorch the pudding.

Remove from the heat and add the butter and vanilla. Stir until melted.

Pour into a bowl with a lid and place a sheet of plastic wrap directly on the top of the pudding to prevent a skin from developing. Place the lid on the bowl and store in the refrigerator for at least 4 hours to allow it to thicken more. Served chilled.

Reader recipe: Family sized slow cooked brisket stew

Brisket,

Tbsp Extra virgin olive oil

Onions, quartered (you want these big and chunky)

Carrots, chopped in big chunks

tins Canned tomatoes

Tbsp Smoked paprika

Tbsp Wine vinegar, Red wine

You can chop, mix and stir all the ingredients into your slow cooker the night before or in the morning (if you're a morning person), just turn it on to low as you walk out the door on your way to work.

Serve with mash potato, rice or bagette for a super easy and tasty family meal.

Slow-roasted lamb shoulder

kgs Lamb shoulder, alpine merino (oyster blade cut) (Main)

Lemons,

Capers,

80 g Anchovies, (Ortiz brand), drained and chopped

Rosemary

Dry white wine

Tbsp Redcurrant jelly

Tbsp Olive oil, light flavoured

kg Agria potato

Salt and black pepper

Tbsp Butter

Preheat the oven to 150C. Place the lamb shoulder in a solid roasting pan. Combine the chopped onion, lemon wedges, anchovies, capers and rosemary leaves in a small bowl, mixing together well. Spread the mixture over the lamb.

Brown the meat on the stove top before tipping the wine into the dish. Cover with tin foil, sealing the edges of the pan so the meat remains moist, and place in the preheated oven. Roast for 2½ hours, basting once after the first hour. (You can add parboiled potatoes to the pan after the first hour if you wish, or roast them separately – see the following recipe for crunchy golden potatoes.)

Once roasted, the lamb will have shrunk from the bone and will be very tender.

Remove it from the pan and place it on an oven-proof serving dish. Cover lightly with foil and return to the oven while you make the gravy.

Place the roasting pan with the juice and flavouring residue on the stove top. Add the redcurrant jelly, stirring well as the liquid bubbles, and reduce. Add another cup of wine if needed.

Season to taste, although the anchovies should provide plenty of salty flavours.

To serve, carve into neat chunks or slices and spoon over a little gravy. Accompany with Mother's carrots, seasonal steamed green vegetables and crunchy roast potatoes.

Pre-heat the oven to 180C. Peel the potatoes and cut into large even chunks. Place in a large saucepan of salted water and bring to a boil. Simmer for about 10-12 minutes and drain well.

Score the potatoes on each side with a fork.

Heat the oil and butter in a roasting pan on the stove top until the butter has just melted. Remove from the heat and toss in the potatoes.

Carefully turn them in the oil and melted butter so all sides of each piece are coated. Generously sprinkle with salt and freshly ground black pepper. Roast in the oven for 1½ hours, checking occasionally and turning if necessary.

When the potatoes are golden and crunchy, serve at once.

This video/recipe is how to cook a whole chicken in your Ninja Foodi. The best part of cooking a whole chicken is you can use the bones and scrap meat&hellip;

Whole chicken in the Ninja Foodi

chicken

water

T chicken bouillon

T garlic

T butter

Slow cooked beef casserole

½ kgs Shin beef,

Garlic,

Carrots, diced

Celery,

Bay leaves

Thyme

Red wine

Balsamic vinegar

Beef stock

tin Tomatoes

Potato, diced

Preheat oven to 160C. Dry beef with paper towels and dust lightly with flour. Heat an ovenproof dish on a high heat. Add 2 Tbsp oil and brown the beef bones on all sides. Remove from the pan and set aside.

Reduce the heat to medium and add the rest of the oil. Add the garlic, onion, carrots, celery, bay leaves, thyme and season with salt and pepper. Cook for 8 minutes or until the vegetables soften but not brown. Increase the heat and add the balsamic vinegar. Cook off for 2 minutes making sure to scrape the bottom of the dish to release all of the flavour stuck to the bottom. Add the wine, bring to a simmer and cook till reduced by half. Add the stock and bring to a simmer. Add the meat back into the dish and add tomatoes and potato, bring to a simmer. Cover with tinfoil and place in the oven.

Cook for an hour. Remove the tinfoil and cook for another hour.

Remove from the oven and allow to rest for 10 minutes. Garnish with parsley and serve with a fresh green salad.

Slow-cooked beef cheek

Tbsp Rice bran oil

Onions, diced

Celery, diced

Garlic cloves,

Tbsp Tomato paste

Bay leaf

thyme

⅕ kgs Beef cheeks, 1 cheek per serve (Main)

Heat the oven to 140C. Bring the beef stock to the boil. Heat the oil and fry the vegetables, garlic and tomato paste for 10 minutes to lightly caramelise. Turn the heat up to high, add the red wine and reduce by half.

Season the beef cheeks with salt and pepper then place them in an ovenproof casserole (or use a slow cooker). Add in the reduced wine and vegetables. Add the herbs and cover with beef stock.

Cover with a tight-fitting lid and cook in the oven for 3 hours.

To make the glazing sauce, strain off half the cooking juices into a saucepan, bring this to the boil and reduce until thick and syrupy.

To serve, gently reheat the cheeks in the remaining cooking juices. When hot, carefully lift them out and place them into the glazing sauce. Smother with sauce and serve with creamy potato mash and a warm salad of greens (I have steamed brussels sprout leaves, peas, and broad beans, then tossed them with a little olive oil and sea salt flakes).

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KetoDiet Blog

Low & Slow Perfectly Cooked Steak

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Top 20 cooked recipes from across the web

The most viewed cooked recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

KetoDiet Blog

Low & Slow Perfectly Cooked Steak

Japanese beef curry

How to make coddled egg

Emma Galloway's Tempeh & Mushroom B...

Broccoli, Pea, and Coconut Soup

Homemade baked beans

Homemade Chocolate Pudding

Reader recipe: Family sized slow co...

Slow-roasted lamb shoulder

Whole chicken in the Ninja Foodi

Slow cooked beef casserole

Slow-cooked beef cheek

Cheap Cheerful Beef Cheeks

Old-fashioned slow-cooked corned be...

Southern-Style Cabbage & Potatoes

Slow Cooker Corned Beef with Ginger...

Slow Cooker Kleftiko Lamb | Slimmin...

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The most viewed cooked recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine