SPICY BACON CHICKEN WINGS
SERVES 4
- 12 chicken wings
- 1 tbsp paprika
- 2 tsp dried chilli flakes
- 1 tsp dried and ground peri peri
spice mix - Himalayan salt and black pepper
- 200g streaky bacon
- 2 tbsp xylitol syrup
- celery sticks, to serve
FOR THE DIP
- 100g blue cheese, crumbled
- ½ cup low-carb mayonnaise
- ½ cup double cream yoghurt
- 7g fresh parsley, chopped
- Himalayan salt and black pepper
- extra-virgin olive oil, to garnish
- micro herbs, to garnish
- Preheat the oven to 200 ̊C. Place the wings in a
bowl and sprinkle the paprika, chilli flakes and peri peri
on top. Season well. Wrap a piece of bacon around
each wing, thread them onto metal skewers and place
them on a baking tray. Drizzle xylitol syrup over the
wings. Roast for 25–30 minutes or until the wings are
golden and cooked through. - For the dip: Blitz to combine all the ingredients in
a food processor and season to taste. - To serve: Drizzle olive oil on the dip and sprinkle
some micro herbs on top to garnish it. Serve the wings
hot with the dip and celery sticks.
SMOKED SNOEK & PUMPKIN
FRITTERS
SERVES 4
FOR THE FRITTERS
- 200g smoked snoek, bones removed and
finely flaked - 200g ricotta cheese, crumbled
- 1 cup cooked and mashed pumpkin, all water
squeezed out - 2 eggs, beaten
- 2 tbsp psyllium husk
- 2 tbsp coconut flour
- 1 tsp baking powder
- 7g fresh parsley, finely chopped
- Himalayan salt and white pepper
- 3 tbsp coconut oil, for shallow frying
TO SERVE
- 1 cup crème fraîche
- fresh parsley leaves, to garnish
- 1 lemon, cut into wedges
- For the fritters: Place all the ingredients in a large
bowl, season well and stir to combine. - Shape the fritter mixture into 8 rounds. Heat a
frying pan and add the coconut oil. Cook each fritter
for 3–4 minutes on each side or until they are golden
and crispy. - Drain the fritters on paper towel.
- To serve: Serve the fritters hot with dollops of
crème fraîche, garnished with parsley and with lemon
wedges on the side.
MINI INDIAN-STYLE CHICKEN PIZZAS
SERVES 4
- 4 ready made low-carb pizza bases
FOR THE TOPPING
- 2 tbsp coconut oil
- 3 chicken breast fillets, cubed
- 2 tbsp curry powder
- 1 tsp chilli powder
- ¾ cup coconut milk
- Himalayan salt and black pepper
- 200g mozzarella cheese, grated
- 200g Rosa tomatoes, chopped
- baby salad leaves, to garnish
- fresh coriander, to garnish
FOR THE SAUCE
- 15g fresh coriander, chopped
- 1 garlic clove, chopped
- 2 tsp xylitol
- juice of 1 lime
- ¼ cup coconut milk
-^1 / 3 cup sour cream