Welcome in the middle of nowhere

~ 4 Servings ~ Time 60 min  ~ Preheat oven 180C ~ 4 days in the fridge ~

Ingredients

• 1 kg chicken wings
• 1 tsp paprika
• 1/2 tsp garlic powder
• 3/4 tsp sea salt
• 1/2 tsp pepper
• 1/2 tbsp gluten-free baking powder
• Optional: 1/2 tsp onion powder
• 1/2 cup (120 ml) buffalo sauce = (5 tbsp (75 ml) Sriracha + 3 tbsp (45 ml) melted unsalted butter or ghee  or coconut oil+ 2 tsp coconut nectar).

Steps

1. Preheat the oven @ 18oC.
2. Clean the chicken and pat dry with kitchen paper
3. Mix the spices and baking powder in a bowl. Sprinkle over the chicken wings and toss well to combine.
4. Add the buffalo sauce and mix until fully coated. Place the Keto Buffalo Chicken Wings on a greaseproof lined baking tray.
5. Bake in the oven for 45 – 50 mins until crispy, turning once. (For crispier skin, broil under the grill for an additional 2 – 3 minutes per side.)
6. Best eaten fresh and crispy but can be stored in a fridge for up to 4 days.

 

Nutritional data

Original recipe @ Keto Baked Buffalo Chicken Wings

-A Japanese Homestyle Cooking recipe –

Ingredients

• 1/4 cup (60 ml) mirin
• 125 ml soy sauce
• 500 g boneless chicken
• 200 g chicken livers
• 4 fresh shiitake mushrooms, stems discarded
• 1 leek, cut into pieces
• 2 green bell peppers, cut into squares
• 8 metal skewers 20 cm long
• Seven-spice chili mix
• Lemon wedges, to garnish

Steps

1- To prepare the sauce, combine the mirin and soy sauce in a saucepan and bring to a boil. Reduce the heat to low and simmer for 15 minutes, reducing the sauce to 1 cup.

2- Cut the chicken and liver into cubes, then thread them through the skewers, alternating with pieces of the mushroom, leek and bell pepper.

3- Heat the grill and put sauce on the skewers

4- Grill the skewers for 2 to 3 minutes turning 3 or 4 times and put sauce on each time until the liver and chicken are cooked. Don’t overcook.

5- Remove from the heat, sprinkle with the 7 spice chilli mix and serve with lemon wedges.

Nutritional data

This week, for sunday, as every sunday are supposed to be an out of the ordinary sharing meal, on the table big plate of specially cooked food (could saying graces could be the same lol).

So this is it i bought my 600 gr flank steak at the butcher, hoping that i’m not going to waste it because that’s a hell of a piece of meat :p

~ 4 Servings ~ Time 1h ~ 5 Days in the fridge ~

ingredients :

• 600 g flank steak
• 100 g roasted red peppers (see recipe here)
• 200 g feta cheese in cubes
• 50 g (1 cup) baby spinach leaves
• Salt and pepper

Steps :

1- Preheat oven to 170 °C/ 340 °F. Remove the steak from the fridge. Lay some baking paper or cling wrap on your kitchen bench and place the flank steak on it. Cover with another sheet and pound the meat until it is thin enough to roll easily, about 1 cm.

2- Chop the baby spinach finely. Chop the peppers and the feta, mix all together.

3- Arrange the flank steak flat and season well with salt and pepper. Top with the spinach, peppers and crumbled feta.

4- Starting on one long edge, roll tightly until fully enclosed. Use butcher’s string to tie tightly.

5- Place in the a roasting dish and cook it for 20 minutes @ 200 c

6- Cut serve and enjoy !!!

Serve here on a special sunday meal, with tandoori casserole as appetiser.

Nutritional data

Original recipe @ Easy Low-Carb Stuffed Flank Steak

~ 20 Servings ~ Time 30 min  ~ Preheat oven 180C ~ 5 Days in the fridge ~

Ingredients

• 700gr ground beef
• 125 gr grated parmesan
• 2 eggs
• 1/4 tsp garlic powder
• 1/4 tsp dry oregano
• 1/4 tsp onion powder  
• Option : 200gr feta

Steps

1. Preheat the oven @ 18oC.   
2. Mix the eggs and the spices.   
3. Add the parmesan mix well.   
4. Add the beef and mix firmly ‘till totally integrated.   
5. Butter a d weight and form balls and place them in the dish.
6. Option add a cube of feta (10 gr) in the middle and wrap the meat around.   
7. Cook for 10 min at 180C.

Nutritional data