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Prawn and Asparagus Salad with Verjuice Dressing & Mayonnaise

An easy, sea-breezy salad that takes just minutes to put together, and you cannot go wrong if you use the very best ingredients in this simple dish. I’ve specified cooked, peeled prawns from Woolies here, which I admit are expensive, but they are very good, fresh and springy, and a fine ingredient to splash out on when the festive season …

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Seared Beef or Venison ‘Carpaccio’ with a Thai-Style Dressing

Carpaccio is a brilliant choice of starter or snack if you’re on a low-carb or diabetic regime. I’m always astonished when people tell me they don’t fancy carpaccio, because to my mind the combination of rosy leaves of beef fillet, sharp salty Parmesan shavings, fruity olive oil and a spritz of lemon juice is the food of the gods. It …

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A discovery: how to cook beef topside & fillet in a wonderful Wonderbag

It’s taken several months of experimentation to write this blogpost, because I wanted to test the method over and again so it works perfectly for you every time. In a nutshell: you can use the Wonderbag, a brilliant energy-saving South African innovation, to produce tender beef topside (and fillet) that’s uniformly pink within, dark and caramelised on the outside, and filled with flavoursome …

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Low-Carb Chicken Breasts in a Butter, Basil & Tomato Cream Sauce

This delicate dish, with its tiny sequins of butter, is quick to make, but it does involve some faffery in the tomato-peeling department. It’s worth the effort, though – the dabs of fresh tomato and basil shreds add freshness to the sauce, which is scandalously creamy and buttery, containing as it does those two luscious ingredients so allowed on a …

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Low-Carb Beef Shin, Tomato & Olive Stew with a Naartjie Gremolata

It’s the gremolata that makes this stew special: a heavenly scent of citrus, parsley and garlic billows up as your face meets the plate. The starring ingredient here is freshly zested naartjie [clementine] peel – a glorious South African flavour that brings such warmth and colour to winter kitchens. Beef Shin, Tomato & Olive Stew with Naartjie, Lemon, Garlic & …

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Low-Carb Griddled Chicken Breasts with Romesco-Style Sauce

There are many variations of this flavour-packed Catalan sauce, and here is mine.  Being a low-carb recipe, it contains none of the fried breadcrumbs sometimes added to romesco sauces.  If you’re on a low-carb, #LCHF or diabetic diet, I don’t think you’ll miss the crumbs at all, because the toasted hazelnuts and almonds add lovely crunch, while the fiercely roasted …

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Low-Carb Griddled Baby Butternut with Chorizo, Feta & a Lemon Dressing

This beautiful black plate is the work of my uncle, master potterDavid Walters of Franschhoek. The shiny black slick of glaze across the plate is designed to stop your fork from grating. I seldom see these beautiful baby vegetables in the shops, and when I do spy them, I grab a few punnets and race home to cook them. They’re similar to courgettes [zucchini] but …

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Spicy Low-Carb Roast Chicken Soup

Although the picture below shows a few dabs of fresh red chilli, this is delicately spiced and mild enough to offer to kids. I’ve used restraint because I don’t want the spices to overpower the deep delicious chickeny flavours of this soup. The chilli is there to give the soup a finishing kick, but entirely optional.  I often use ready-roasted …

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Low-Carb Slow-Roasted Pork Neck with Caramelised Onions

The gravy I made for this dish was not a thundering success. I figured that whizzing up the golden onions, apple slices & carrots with Dijon mustard and a splash of cream was an inspired idea for a low-carb gravy, but I was mistaken. The flavours were great, but it had a curious grainy texture, with none of the silken …

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Low-Carb Double-Bacon Cheese & Herb Mini Quiches

I have called these cheesy puffs ‘Double-Bacon’ quiches because they contain two doses of what is arguably the world’s most delicious ingredient. There are crisp bacon bits on the inside, and more strips to line the muffin pans. If you’re a vegetarian, or don’t eat bacon for whatever reason, you can use fine courgette ‘leaves’ as a casing for these …

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