Lose It! – July 2019

VOLUME 31 LOSE IT! 47

CARAMELISED LIME,
CAULIFLOWER AND
COCONUT SOUP
SERVES 4

FOR THE CARAMELISED LIMES

1 tbsp honey
2 tsp ghee
2 limes, sliced

FOR THE SOUP

1 tbsp ghee
1 onion or 2 shallots, chopped
2 garlic cloves, minced
1 tsp fresh ginger, minced
1 carrot, finely chopped
2 small heads cauliflower, broken
into florets
3 cups home-made vegetable
stock
1 x 400g tin coconut milk
Himalayan salt and black pepper
smoked chilli flakes to garnish

1. Heat a small frying pan, add the
   honey and ghee and toss in the
   limes. Cook gently until golden
   and caramelised. Set aside.


2. For the soup: Heat
   the ghee in a pot, add
   the onion, garlic, ginger
   and carrot, and sauté until
   golden.


3. Add the cauliflower
   florets and cook until just
   golden, then add the stock
   and coconut milk. Bring to
   the boil, reduce the heat
   and simmer gently for 15
   minutes. With an immersion
   blender, blitz until smooth.
   Season to taste.


4. To serve: Ladle the soup
   into bowls, add the lime
   slices and drizzle with pan
   juices. Sprinkle with chilli
   flakes.

LEMON AND CORIANDER

LAMB CUTLETS

SERVES 4

juice of 1 lemon

5g fresh coriander, chopped

½ tsp cumin seeds

1 red chilli, chopped

3 tbsp olive oil

1 tsp sea salt flakes

1 tsp white pepper

8 lamb cutlets

1 tbsp coconut oil

300g vine tomatoes, roasted

150g baby carrots, cooked

1. Place the lemon juice,
   coriander, cumin seeds, chilli and
   olive oil into a bowl, season and
   stir to combine. Add the cutlets
   and allow to stand for 10 minutes.


2. Heat coconut oil in a griddle
   pan and cook the cutlets for
   3–4 minutes on each side or until
   done to your liking. Set aside.


3. To serve: Serve with tomatoes
   and carrots, topped with extra
   lemon juice and coriander.

KEEP ON TRACK per serving

FAT 28G CARBS 26G PROTEIN 7G

KEEP ON TRACK per serving

FAT 26G CARBS 10G PROTEIN 28G

CITRUS PORK BELLY

WITH GRAPEFRUIT

SERVES 6

800g pork belly, fat scored

FOR THE GLAZE

2 tbsp pure maple syrup

½ tsp mustard powder

1 tsp cinnamon, ground

1 tsp ginger, ground

2 tsp fennel seeds

Himalayan salt and freshly

ground black pepper

juice of 1 orange

FOR THE SALAD

1 grapefruit, peeled and cut

into segments

coriander to garnish

1. Preheat the oven to 180°C.
   Place the pork belly into a baking
   dish and, in a small bowl, mix
   together the glaze ingredients.
   Brush over the pork fat.


2. Roast for approximately 1 hour
   or until the crackling is crispy and
   the pork is cooked through. Set
   aside and then cut into slices.


3. To serve: Slice the pork,
   then top with grapefruit segments
   and garnish with sprigs of fresh
   coriander.

KEEP ON TRACK per serving

FAT 34G CARBS 6G PROTEIN 34G