Ok I thought I'd start a low carb meal recipe thread specifically for the purpose of making this lifestyle cheaper. Each week we have been intentionally roasting something with the intention of then using the leftover meat for the next night. Tonight's is a lamb shoulder but I'm first going to share last weeks.
Last weeks was a pork shoulder roast and with that Garry made a quick and easy red curry which was enough for 2 nights so that pork fed 3 of us for 3 nights!
The roast recipe came from a recipe book titled the Clean Living Cookbook (lots of suitable recipes and what isn't will be later!) by Luke and Scott from MKR last year (the paleo guys from Bondi). Now Garry didn't do it exactly and he certainly didn't cook it for as long (and he cant remember what he did so not much help to me!) so he didn't get proper crackling. I'm a bit more patient then he is so next time I will have a try because its really good and if I'll post a proper recipe then.
Basically what they do is score a 2-3kg pork shoulder roast (with the crackling) and rub it with coconut oil and salt (we used olive oil) and chuck it in the oven at 200C for 1 hour.
During that time they toast some fennel and cumin seeds until fragrant then pound it in a pestle and mortar with some chilli flakes (we kept the chilli out for Maya) then they had 6 cloves of fresh garlic and pound into a paste. They then add the juice of 2 lemons and some olive oil (I prefer butter!).
Once the hour is up you turn the oven down to 110C and remove the pork to smother in the paste and then chuck back in the oven for 5-6 hours. Take it our when almost falling from the bone let it rest and serve.
Then the following night Garry turned the leftover pork into a red curry. Now this can be as simple as you like, you can make your own curry paste which isn't hard but Garry used a paste that he bought on his way home from work, the one he bought home was 6g per 100g which we got 6 dinners and 1 lunch for Maya from so it was less then 1g carbs from the curry paste for us. A lot of pastes are quite low carb you just have to check the labels and learn which ones are the good ones. Try to get ones without sugar or at least with very little. For a hot curry we just add some sweet pumpkin to offset the heat rather then adding sugar.
So what Garry did is he chucked the leftover pork into the slow cooker, some chopped pumpkin and any other veg you wish, 100g of red curry paste and then a 400ml can of coconut cream, then let it cook on high for an hour or so. Once its ready he stirs in the smaller can of ayam coconut cream and serves.
The first night I had it on green beans but I was really wishing I had it on a mash or something, the second night Garry just warmed the curry up and served it on some stir fried shredded vegetables which went really well.
These are the photos, the first 2 are with my ipad from instagram, the last photo I used the camera.
Roast Pork:
Leftover Pork Red Curry with Green Beans:
Leftover Roast Pork Red Curry with Stir Fried Coleslaw Vegetables:
Last weeks was a pork shoulder roast and with that Garry made a quick and easy red curry which was enough for 2 nights so that pork fed 3 of us for 3 nights!
The roast recipe came from a recipe book titled the Clean Living Cookbook (lots of suitable recipes and what isn't will be later!) by Luke and Scott from MKR last year (the paleo guys from Bondi). Now Garry didn't do it exactly and he certainly didn't cook it for as long (and he cant remember what he did so not much help to me!) so he didn't get proper crackling. I'm a bit more patient then he is so next time I will have a try because its really good and if I'll post a proper recipe then.
Basically what they do is score a 2-3kg pork shoulder roast (with the crackling) and rub it with coconut oil and salt (we used olive oil) and chuck it in the oven at 200C for 1 hour.
During that time they toast some fennel and cumin seeds until fragrant then pound it in a pestle and mortar with some chilli flakes (we kept the chilli out for Maya) then they had 6 cloves of fresh garlic and pound into a paste. They then add the juice of 2 lemons and some olive oil (I prefer butter!).
Once the hour is up you turn the oven down to 110C and remove the pork to smother in the paste and then chuck back in the oven for 5-6 hours. Take it our when almost falling from the bone let it rest and serve.
Then the following night Garry turned the leftover pork into a red curry. Now this can be as simple as you like, you can make your own curry paste which isn't hard but Garry used a paste that he bought on his way home from work, the one he bought home was 6g per 100g which we got 6 dinners and 1 lunch for Maya from so it was less then 1g carbs from the curry paste for us. A lot of pastes are quite low carb you just have to check the labels and learn which ones are the good ones. Try to get ones without sugar or at least with very little. For a hot curry we just add some sweet pumpkin to offset the heat rather then adding sugar.
So what Garry did is he chucked the leftover pork into the slow cooker, some chopped pumpkin and any other veg you wish, 100g of red curry paste and then a 400ml can of coconut cream, then let it cook on high for an hour or so. Once its ready he stirs in the smaller can of ayam coconut cream and serves.
The first night I had it on green beans but I was really wishing I had it on a mash or something, the second night Garry just warmed the curry up and served it on some stir fried shredded vegetables which went really well.
These are the photos, the first 2 are with my ipad from instagram, the last photo I used the camera.
Roast Pork:
Leftover Pork Red Curry with Green Beans:
Leftover Roast Pork Red Curry with Stir Fried Coleslaw Vegetables:
