Lose It! — November 01, 2017

CHARRED ASPARAGUS

WITH SMOKED

CHICKEN & ORANGE

BUTTER

SERVES 6

• 340g asparagus spears


• ½ cup water


• 2 tbsp coconut oil


• 150g smoked chicken breast,
  sliced


• 10g pomegranate rubies

FOR THE SAUCE

• 100g butter


• grated zest of 1 orange


• 5g fresh parsley


• Himalayan salt and black
  pepper

1. Heat a pan, add the asparagus
   and the water, bring it to a simmer
   and let the water cook away.
   Add the coconut oil and continue
   to cook the asparagus until it is
   slightly charred and softened.
   Remove the pan from the heat
   but keep the asparagus warm.


2. For the sauce: Melt the butter
   and add the zest. Stir the parsley
   through the butter and season.


3. To assemble: Place the
   asparagus on a platter, add
   the chicken and drizzle the
   butter sauce on top. Toss well
   to combine.


4. To serve: Sprinkle
   pomegranate rubies on top
   just before serving.

LOW-CARB

CHUTNEY

MAKES 1½ CUPS

• 1 onion, finely
  chopped


• 1 x 410g tin chopped
  tomatoes


• ¼ cup xylitol
  
  
  • 1 tbsp balsamic vinegar
  
  
  • Himalayan salt and black
    pepper, to taste
  
  
  
  
  
  
  1. Place all the ingredients in a pot,
     bring it to a simmer, then reduce
     the heat and cook over a low heat
     for 25–30 minutes. Remove the
     pot from the heat, let it cool, then
     pour the chutney into sterilised jars
     and store them in the fridge. Use
     the chutney within 1 week.
  
  
  
  

GAMMON WITH LOW-

CARB CHUTNEY GLAZE

SERVES 12

• 3.5 kg gammon, bone in and
  smoked at room temperature


• 1 onion, halved


• 3 star anise


• 1 tbsp black peppercorns


• 2 tbsp whole cloves


• 1 cup low-carb chutney

1. Invert a plate and place it
   inside a large pot (large enough
   to accommodate the gammon
   and liquid on the stove). Place the
   gammon on the plate, add the
   onion, star anise and peppercorns.
   Fill the pot with water, making sure
   the whole gammon is immersed.
   Partially cover the pot with a lid
   and simmer the gammon for
   approximately 2½ hours (roughly
   20 minutes per 500g of meat).
   Turn off the heat and let the
   gammon cool in the liquid, then
   remove it and refrigerate the
   gammon overnight.


2. Remove the skin from the
   gammon by gently running your
   fingers under it above the fat,
   making sure to leave a thick layer
   of fat.


3. Score the fat into diamond
   shapes and stud each diamond
   with a whole clove.
   4. Heat the oven to 210 ̊C. Cover
   a baking tray with foil. Place the
   gammon on the tray, spread the
   low-carb chutney on top and
   roast for 30–40 minutes, brushing
   the remaining chutney on top
   intermittently. Remove the gammon
   from the oven and let it cool.
   5. To serve: Slice the gammon
   and serve it immediately.

ROASTED HASSELBACK

BUTTERNUT WITH

PECANS

SERVES 6

• 2 butternuts, peeled, halved
  and seeds removed


• 3 tbsp coconut oil, melted


• Himalayan salt and black
  pepper


• 10 fresh bay leaves


• 2 garlic cloves, minced


• 50g toasted pecan nuts,
  chopped


• 60g ghee


• 10g mixed micro herbs,
  to garnish

1. Preheat the oven to 200 ̊C.
   Place the butternut halves hollow
   side down on a board and cut
   thin horizontal slits all the way
   down the halves without slicing
   all the way through. Brush melted
   coconut oil on the butternut halves
   and season well. Push fresh bay
   leaves between some of the slits.


2. Roast the butternut for 1 hour
   or until it has softened. Remove it
   from the oven.


3. Add the garlic, pecans and
   ghee to a small pan, let the ghee
   melt and cook the ingredients for
   2–3 minutes. Pour the mixture
   over the butternut.


4. To serve: Serve the butternut
   immediately, with micro herbs
   sprinkled on top.

per cup

fat 0g

carbs 18g

protein 6g