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
- 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
- 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.
- Lightly oil three small 150ml-
- Himalayan salt and black pepper, to serve
- fresh flatleaf parsley, to garnish
- 9 baby asparagus tips, blanched
- 1 tbsp gelatine sprinkled over ¼ cup water
- juice of ½ a lemon
- 5g fresh chives, chopped
- 4 radishes, chopped
- 250ml crème fraîche
- Place 3 asparagus tips into the base of
each lined tin, top with the chicken
mixture and chill this for 2 hours. - 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