Category Archives: Main Dish

Spicy Chorizo Chicken – Kim’s Club

chorizo chThis spicy roast chicken with chorizo, chilis, lemon and fresh coriander (cilantro) combines some of my all time favourite things!  The smoky, rich, saltiness of chorizo with the flavour hit of cilantro and lemon – all with my favourite roast chicken!  Don’t worry about the mixture getting black with the roasting, I found the flavour was all there.  If you wish to minimise it then go ahead and cover with foil for the first 40m, then roast uncovered for the last 20.

Sorry about the finished photos – greedy me just dove in before remembering to take a pic!  That is the hardest part of being recipe developer!

Spicy Chorizo Chicken - Kim's Club
Spicy spatchcocked chicken roasted with chorizo, chilis, lemon and coriander (cilantro).
Author:
Recipe type: Main course - roast
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 whole chicken - spatchcocked
  • 1 whole cooking chorizo
  • ½ lemon
  • handful of fresh coriander (cilantro) leaves
  • 2 birdseye chilis (more or less depending on your heat preference)
  • Olive oil - a glug - no need to be exact!
Instructions
  1. A spicy chorizo chicken for a hot Valentine's day (or any other day!)
  2. *In a food processor grind 1 whole cooking chorizo with the flesh, 2 birdseye chillis (more or less depending on heat preference), juice and rind of half a lemon (get the pips out) and a handful or coriander (cilantro) leaves - add a glug of olive oil.
  3. *Spatchcock a whole chicken (not strictly necessary but will cook faster and hold more of the mixture). Google it if you do not know how!
  4. *Cut deep slashes into the chicken and push the chorizo mixture into the slashes and spread over whole bird.
  5. *Roast uncovered in a moderate oven about 1hr or until cooked through.
  6. As usual greedy me decided to dive in before I remembered to take a pic of the final dish!! But you get the idea...

chorizo chicken processchorizo chicken slash

chorizo ch prepchorizo ch 1

Teriyaki glazed cod – Kim’s Club

cod

This is a lovely, low-calorie meal – yet highly satisfying!  Fresh cod is nice and meaty, yet tender and flaky.  It’s mild flavour lends itself to marinades if you are in the mood for a big flavour punch!

Teriyaki glazed cod - Kim's Club
Cod with a teriyaki style marinade and glaze.
Author:
Cuisine: Asian inspired
Recipe type: Fish
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 fresh cod fillets (about 150g each)
  • Marinade:
  • ¼ cup of either: soy sauce, coconut aminos or liquid soy aminos. (Stats are for coconut aminos)*
  • 2 tsp arrowroot powder
  • ½ cup of water
  • 2 drops Lemongrass drops (I use these from Ocado: Holy Lama Lemongrass Extract Spice Drops 5ml) OR 1 tsp of lemongrass paste
  • 3 drops of liquid Stevia OR your choice of sweetener - sweeten to taste.
Instructions
  1. Pre-heat oven to moderate temp - Mix all the marinade ingredients together in a shallow baking dish. Add the cod and turn once to coat. Bake for about 20minutes or until flesh is opaque and flakes with a fork.
  2. Remove cod to a warm place and transfer the marinade to saucepan. Simmer on low, stirring constantly until mixture thickens slightly. Plate up, pour over the sauce and serve.
  3. In the pic I have served it over shirataki rice (slim rice) with some chopped, cooked red pepper and a side of spinach souffle and green beans.
Notes
Coconut aminos can be ordered through Amazon, they are higher in carbs than soy sauce or soy aminos but good if you are avoiding wheat and soy.
Nutrition Information
Serving size: 1 fillet Calories: 93 Carbohydrates: 7g Protein: 13g

cod prep

Sea Bass with Miracle rice – Kim’s Club

sea bass with miracle rice

 

I love fish and Sea Bass is one of my favourites.  I buy sea bass fillets, boneless and grill them.  So quick and easy – really delicious.  I suppose you could serve 4 with this recipe but in my home I make it for 2!  I told you I was greedy…..

sea bass prep

Sea Bass with Miracle rice - Kim's Club
Grilled sea bass - crispy skinned and succulent on a bed of miracle rice, (slim rice, shirataki rice - depending on where you buy it!)
Author:
Recipe type: Fish
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 Sea Bass fillets
  • 1 large red pepper, diced ( I use the grilled and skinned peppers in brine, but you can use fresh if preferred. Feel free to add other veg you like)
  • 1 tbsp of coconut or oil oil
  • Mixed spice - your choice. I like American Old Bay, Barts Moroccan or Piri Piri spice but mixed herbs are lovely as well.
  • 1 Pkg of Slim rice (Also called Miracle rice, Shirataki Rice or Eat Water slim rice).
  • Salt and pepper
  • 1 Lime, halved
Instructions
  1. Prepare the rice by emptying into a colander and rinsing very well. This product is made from seaweed and therefore has a 'fishy' smell initially. This disappears with preparation. When it is well rinsed add to a frying pan over medium heat and fry until the water has evaporated and it starts to 'squeek'. Add half a tbsp of your oil and the peppers (plus any other veg if having), a pinch of spice and/or herbs, salt and pepper and stir fry until heated through and veg are cooked. Keep warm.
  2. Heat your grill to high. Warm the remaining oil in a shallow dish or tray for the grill. Add a grind of salt and some spice/herbs. Place your fillets skin side down and move around to give the skins a film of oil. Turn skin side up and place under the grill until the skin bubbles and crisps. Serve on a bed of the rice with half a lime each to squeeze over.
  3. I like to serve it with a side of buttered spinach.
Nutrition Information
Serving size: 2 fillets Calories: 160 Fat: 9g Carbohydrates: 2g (0net) Fibre: 3g Protein: 17g

 

Special Roast Chicken – Kim’s Club

I love roast chicken – it is my ‘go to’ meal, I never tire of it.  When I want a really special roast chicken, I make up an herby, garlic butter to push under the skin and smear over the bird before roasting.  Then I either roast as usual, depending on the size of the bird, or put it in my slow cooker for a few hours.  The aroma alone is worth making this for!

Roast chicken Kims Club Herb Butter Kims Club

 

Special Roast Chicken - Kim's Club
Herby, garlicky, buttery, lemony, roast chicken.
Author:
Recipe type: Main meal
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • spring of fresh thyme
  • spring of fresh rosemary
  • 1 clove of garlic
  • grated rind of a lemon (save the lemon for cooking)
  • pinch of salt and pepper
  • 4 tbsp of butter
  • glug of olive oil (just enough to loosen the mixture a bit)
Instructions
  1. Whiz all the ingredients in a bullet or small processor. Wipe the chicken dry and carefully loosen the skin across the breasts and legs. Push the butter mixture under the skin as evenly as possible. Smear the remainder all over the bird. Pierce the lemon and push into the cavity.
  2. Roast according to the directions and size of bird (usually about 1½hrs in a moderate oven) or place in a slow cooker and cook on low for about 3 hrs, then turn to high for final 30-60 minutes (depending on your cooker).

 

Spicy Roast Lamb – Kim’s Club

Lamb - Kims club

I love roast lamb.  It’s great in the oven, on the BBQ and in the slow cooker.  I especially like to pair lamb with some heat – some spice – some whisper of the exotic.  This recipe was one of those, you know, I’ll just throw these things together and see what happens moments.  I have to say, it yielded a very tasty supper!  So easy, I do hope you will give it a go…

Spicy Roast Lamb - Kim's Club
Spicy, yogurt crusted roast lamb
Author:
Recipe type: Main dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 butterflied leg of lamb about 800G or 1½ lb
  • sprig of fresh rosemary
  • 1 garlic clove
  • 1 cup of greek or unsweetened coconut yogurt (or can use coconut cream and a squeeze of lemon)
  • Hot sauce - your choice and to your taste. I used a habanero, about a tbsp.
  • Pinch of salt
  • Splash of dry wine or vermouth
Instructions
  1. Preheat oven to moderate Gas mark 4, 180C, 350F
  2. Place all ingredients except lamb and wine in a blender or processor and pulse until smooth, adding a bit of wine at the end to loosen the mixture if it gets too thick. You want it like heavy cream.
  3. Pour over the lamb and if possible marinate for an hour up to overnight.
  4. (I didn't have time for this so I just smothered the lamb and in the oven it went! Still lovely, but better if it can sit a while!)
  5. Roast for about an hour for pink lamb, or to your preference.
Notes
These stats are for using full fat greek yogurt such as Total (Fage). If you use coconut yogurt or cream they will be about 50-60 more calories per serving and higher in fat.
Nutrition Information
Serving size: ¼ Fat: 51 Carbohydrates: 3g Protein: 38

 

Extra Porky Pork Loin Roast – Kim’s Club

This is a succulent, flavourful, easy way to roast pork.  Using pork rinds in the crust gives it extra ‘porkiness’ and a lovely crunch.  Roasting with the rind off ensures good crackling!

5.0 from 1 reviews
Extra Porky Pork Loin Roast - Kim's Club
A lovely, tender pork roast with a crunchy topping and crackling
Author:
Recipe type: Roast- Main meal
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Pork Loin, rind on -800g/1lb12oz
  • Pork rinds -40g, about a cup
  • Grated Parmesan- 1tbsp
  • Ground Almonds or Almond flour -1tbsp
  • Mixed Herbs -1tsp
  • Black pepper - freshly ground to taste (a few good grinds)
  • Dijon Mustard -2 heaped tbsp
  • Salt
Instructions
  1. Preheat oven to gas Mark 3, 160C, 325F.
  2. With a sharp knife, trim the rind from the roast leaving a layer of fat over the roast. Score the skin well with knife, rub with salt and set in roasting dish.
  3. Smear the fat of the roast with mustard. In a blender, bullet, or just with a baggy and hammer, crush the rinds with parmesan and ground almonds, add the herbs and pepper and mix well. Pat this mixture over the mustard.
  4. Cook at this low temperature for 2 hrs, then turn the heat up to Gas mark 7, 220C, 425F and cook for a further 45min or until thermometer shows 150-160F/65-74C.
  5. Let the roast rest for 15 minutes before carving.
  6. If crackling has not puffed up (mine never does), whack the oven up a notch, place on a shallow tray and roast on top shelf for another 5-10 minutes while the roast is resting.
Nutrition Information
Serving size: ¼ Calories: 462 Fat: 28 Carbohydrates: 1 (Net 0) Fibre: 1 Protein: 48

Pork Loin Roast Pork roast carved

Crab Topped Salmon – Kim’s Club

kims club Crab salmon serve

My favourite fish is salmon, closely followed by trout.  My favourite shellfish is crab so of course I needed to marry the two!  This crabmeat topping would be good stuffed into a trout as well.  BUT the bones are a faff.

I always wait for hubby to get home from work so we can eat together – this means delaying dinner until 8 or even 9 at night sometimes. Sigh.  The night I made this it was VERY hard to wait!  Luckily it wasn’t one of his very late nights……

So here it is, lovely salmon fillet topped with spicy, lime scented crab meat.  A real treat for seafood lovers!  (And for getting those omega-3s)

Crab Topped Salmon - Kim's Club
Salmon fillet with a spicy, lime-scented, crab meat topping. Serves 2.
Author:
Recipe type: Fish
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 boneless, skinless salmon fillets
  • 180g fresh crab meat
  • 1 lime - zest grated and cut in half
  • ¼ tsp chilli blend spice (or to taste) ..you can substitute a dash of tabasco
  • 1 tbsp cream cheese
  • 1 egg white*
  • pinch of salt (season to taste)
  • 1 tbsp of coconut oil
Instructions
  1. Preheat oven to 400F, 200C, Gas mark 6.
  2. Melt the coconut oil in the base of pan large enough to fit the 2 fillets comfortably and add the fillets. Squeeze over the juice from half the lime.
  3. In a bowl mix all the remaining ingredients plus the juice from the other lime half and all of the zest.
  4. Cover the fillets with the mixture evenly.
  5. Cook in the oven for about 15 minutes or until cooked through.
Notes
* I used the yolk to make 2 servings of quick hollandaise. Just whisk with melted butter and about ½ tsp of lemon juice. I like to add a small dash of tabasco or red pepper and a bit of salt if using unsalted butter. Whisk continuously over a bain marie (hot water) or very low heat until thickened.
Nutrition Information
Serving size: 1 Fillet Calories: 483 Fat: 31 Carbohydrates: 1 Protein: 49

Kims Club crab salmon

Slow roasted chicken with fennel and peppers – Kim’s Club

I made this for a dinner party – some low-carbers and some not.  It was a good party food because I could make it ahead and forget about it…hence enjoying the party myself!  I served it with my cauli-ceriac mash to soak up the juices.  Everyone seemed to enjoy it (clean plates and yums…..) and I felt quite virtuous! (Always a good thing).  I made double this recipe so I had leftovers and can say it reheated very well.  I’m sure it would freeze well too!   It would also work well in a slow-cooker,  just let it cook all day on low.

 

Slow roasted chicken with fennel and peppers - Kim's Club
Mediterranean style chicken - slow roasted to melt in your mouth!
Author:
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Chicken Leg Quarters - (Leg and Thigh), 4 PIECE
  • Fennel bulb 1 whole - quartered lengthwise
  • Whole Red Pepper, 1 whole - sliced into 8 strips
  • Pitted Dry Black Olives, 35 g
  • Pitted Green Olives With Herbs & Garlic, 30 g
  • Wine, White, Dry, 100 ml
  • Cherry Tomatoes, 6 halved
  • Worcestershire Sauce, 1 Tsp/5ml
  • Garlic Clove, 2 cloves, crushed or finely minced
  • Olive Oil, 1 tbsp
  • Feta cheese, cubed 100 g
  • Mixed herbs - about a tsp.
  • Salt and pepper
Instructions
  1. At least an hour ahead (or overnight) marinate your chicken. Place the chicken in a sealeable bag. Mix the balsamic, wine, garlic and worcestershire sauce and pour over the chicken. Mush it around the chicken and keep in the fridge, turning every so often to keep chicken coated. When you are ready to cook, turn your oven to gas 2,150C, 300F. Place the fennel in a roasting tin (not too big - you want everything to fit snugly if you can), evenly scatter over the halved tomatoes, peppers and olives. Then scatter over the feta cheese. Place the chicken on top of the veg and pour the marinade over all. Sprinkle with mixed herbs and a grinding of salt & pepper. Drizzle with the olive oil, then cover your dish with a layer of baking parchment and a layer of foil, sealing the edges. Cook for 2.5hrs, remove foil and parchment, increase temp to Gas 4, 180C, 350F and cook for 30 minutes more to brown the skin. Serve!
Nutrition Information
Serving size: ¼ Calories: 461 Fat: 14g Carbohydrates: 9g (6net) Fibre: 3g Protein: 6g

chicken:fennel2

Low-Carb Grilled Goats Cheese Salad – Kim’s Club

Low-Carb Grilled Goats Cheese Salad - Kim's Club
Grilled goats cheese salad with pesto dressing and toasted pine nuts for a light lunch or starter/appetiser.
Author:
Recipe type: salad
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 100g/3.5oz round of goats cheese (with rind, I use Capricorn English Goats Cheese)
  • 70g/2.5oz Wild Rocket (Arugula)
  • 10g/1/4oz Toasted Pine nuts
  • For the pesto:
  • 3 tbsp Parmesan, finely grated
  • 1clove garlic
  • 50g/2oz pine nuts
  • 40g/about 1.5 cups fresh basil
  • 5 - 6 tbsp olive oil
  • Extra olive oil and lemon juice for the dressing
Instructions
  1. divided the rocket (arugula) between 2 plates. Split the cheese in half lengthwise and place cut side up on grill pan. Smear a bit of olive oil over the cut surface and grill until just turning golden and bubbly.
  2. Toast the 10g of pine nuts in a dry fry pan shaking frequently until golden (careful, they burn easily).
  3. To make the pesto, add all pesto ingredients to a bullet blender and blend until finely chopped and blended. (This will keep in a jar in the fridge for a week). Take 2 tbsp of pesto and add lemon juice and olive oil to make a liquid consistency (about a tsp of lemon and 1-2 tbsp of olive oil).
  4. Place the grilled goats cheese on the greens, scatter with the toasted pine nuts and drizzle over the pesto dressing.
Nutrition Information
Serving size: 1 Calories: 295 Fat: 27g Carbohydrates: 1.7g (.87gnet) Fibre: .83 Protein: 20g

goats cheese salad

Globe Artichoke – Kim’s Club

Globe Artichoke - Kim's Club
Lovely globe artichoke, simmered with herbs and spices.
Author:
Recipe type: light meal/side dish/starter
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Globe artichoke -1 per person
  • 1 bay leaf
  • 1 clove garlic
  • 6 whole cloves (spice)
Instructions
  1. Prepare the artichokes: If the leaves have spiky ends, trim tips with scissors. (This was always my job as a kid!). Cut stem off at base so the artichoke will sit.
  2. Take a large pot (large enough to sit the artichokes in, base down, with a lid), add bay, clove and garlic, then artichokes. Fill with water halfway up sides of the artichokes, put lid on and bring to a simmer.
  3. Simmer about 40 minutes for medium size artichokes, or until a leaf can be pulled away easily.
Notes
Serve with melted butter, mayo, hollandaise or any dip of choice. Pull leaves, dip in sauce, scrap flesh from base of leaf with teeth. When you get to the centre, remove small leaves and scrap the hairy choke from the base with a knife or spoon and discard. Slice the meaty base and dip...mmmmmmm.

Great diet food - low calorie (depending on dip!), low carb and labour intensive so you feel you are having a real meal! Also very good for the digestion.
Nutrition Information
Calories: 60 Carbohydrates: 13g (6net) Fibre: 7g

artichoke cookartichoke:cut