Lose It! — November 01, 2017

up your sleeve

HAM, CAPER & RED ONION DIP

SERVES 4

• ½ cup low-carb mayonnaise
  -^2 / 3 cup double-cream yoghurt


• ½ red onion, finely chopped


• 120g ham, chopped


• 2 tsp capers


• 5g fresh flatleaf parsley, chopped


• Himalayan salt and black pepper

1. Add all the ingredients to a bowl, stir well to combine
   and season to taste. (If you’d like to pretty up the
   dip for serving, reserve some of the onion, ham, and
   capers and use them to garnish the dip just before
   serving.) Store the dip in the fridge until you are ready
   to serve.
   2. To serve: Serve the dip chilled. Enjoy it
   with low-carb crackers or vegetable sticks.

SMOKED CHICKEN PÂTÉ

SERVES 4

• 1 x 100g smoked chicken breast, shredded
  
  
  • 250ml crème fraîche
    
    
    • 4 radishes, chopped
      
      
      • 5g fresh chives, chopped
        
        
        • juice of ½ a lemon
          
          
          • 1 tbsp gelatine sprinkled over ¼ cup water
            
            
            • 9 baby asparagus tips, blanched
              
              
              • fresh flatleaf parsley, to garnish
                
                
                • Himalayan salt and black pepper, to serve
                  
                  
                  1. Lightly oil three small 150ml-
                     capacity loaf tins or containers
                     and line them with foil. Mix
                     the chicken, crème fraîche,
                     radishes, chives and lemon
                     juice. Place the cup with the
                     sponged gelatine into a bowl of
                     hot water so that the gelatine melts.
                     Stir this through the chicken mixture.
                  
                  
                  
                  
                
                
                
                
              
              
              
              
            
            
            
            
          
          
          
          
        
        
        
        
      
      
      
      
    
    
    
    
  
  
  
  

2. Place 3 asparagus tips into the base of
   each lined tin, top with the chicken
   mixture and chill this for 2 hours.


3. To serve: Unmould the pâté, garnish
   it with fresh parsley, Himalayan salt and
   black pepper. Serve it sliced, with
   low-carb crackers. Q

per serving

fat 30g

carbs 7g

protein 12g

per serving

fat 17g

carbs 4g

protein 10g