I’ll ‘fess up. The real reason I wanted to do this blog was so I could post a cute picture of my cat acting as the sous chef.
As cat owners will know, moggies love supervising in the kitchen. They get to sit up high with a bird’s eye view of everything, it’s nice and warm and there’s always the chance their owner might not pay full attention, allowing for the stealth theft of meat or cheese.
Non-cat owners might balk. This doesn’t look hygienic, I grant you. But pets are brilliant for your immune system as it gets to practise fighting germs on a small scale and makes it better prepared for bigger assaults.
That’s my story and I’m sticking to it.
The recipe is for creamy baked leeks, based on a Jamie Oliver recipe I adapted. It goes well with a roast chicken leg or on top of a steak.
Melt the butter in a large frying pan and add the onions and leeks. Turn down the heat and cook gently, stirring from time to time, for seven minutes. Add the garlic and thyme and cook for another couple of minutes.
Tip the lot into a bowl and add the grated cheese, cream and some salt and pepper. You won’t need much salt as the cheese is salty.
Pop in a shallow, oven-proof dish and cook in a pre-heated oven (180 degrees C) for 20 minutes.
Recipe contains about 10g net carbs per serving for three.
Steak, chicken and fish – all nice ingredients by themselves, but all the more nicer when accompanied by a delicious side dish!
Side dishes are what will keep you on the straight and narrow on a low-carb diet as they prevent boredom. Sure, a lovely piece of steak accompanied by salad can be nice, but second time round it’s even better with home-made coleslaw. Strips of lamb fried with cumin and served with spiced onions are fantastic and roast chicken paired with cheesy leeks is unbelievably delicious.
Finely slice the cabbage, and grate the carrots. Chop the spring onion and mix all the vegetables with the garlic chives. Add in the mayonnaise and allow to sit for 10 minutes to allow the flavours to mix.
Peel the onion and cut it in half. Finely slice into half-moons. Mix with the salt, sumac, vinegar and parsley with the onions and leave to sit for 20 minutes. (This softens the onions and takes away that strong, bitter taste you get from raw onions.)