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Baked Buffalo Chicken Wings

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


  • 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).


  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

Pan fry raddish ‘n bacon

~ 4 Servings ~ Time 30 min ~ 4 Days in the fridge ~


  • 275g bacon chopped

  • 650g radishes quartered

  • 1 garlic love pressed

  • 2 tbsp fresh parsley

  • pinch of salt


  1. In a large skillet, fry bacon on medium-high heat for a few minutes.

  2. Add radishes and garlic.

  3. Keep frying while stirring occasionally. Fry for about 10-15 minutes, until the radishes get soft and have a nice color.

  4. Season with salt and pepper. Garnish with parsley.

Nutritional data

Grilled Yakitori Chicken Skewers

-A Japanese Homestyle Cooking recipe –


  • 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


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

Pan fried chicken loaf

-A Japanese Homestyle Cooking recipe –

~ 4 Servings ~ Time  min  ~ 3 days in the fridge ~

Ingredients :

  • 500 g ground chicken
  • 1 small leek, finely diced
  • 1 tbsp grated ginger
  • 1 tbsp soy sauce
  • 1 egg, beaten
  • 1 tbsp avocado oil or butter
  • 2 tbsp toasted sesame seeds
  • Mustard Sauce to serve


  1. Prepare all the ingredient, ground the chicken, cut all the vegetables.
  2. Combine the chicken, leek, ginger soy sauce and egg in a bowl mix well.
  3. Heat the oil (or butter), speed evenly the chicken mixture on it, cook at medium heat for 2 – 3 minutes or until the colour is brown.
  4. Cut the chicken mixture into quarters, and turn the wedges over to cook for another 2 to 3 minutes.
  5. Transfer the chicken wedges to a chopping board and slice into smaller pieces for serving.
  6. Sprinkle with the toasted sesame seeds and serve with the Mustard Sauce.

Nutritional data

Stuffed flank steack

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

Xmas turkey 2018


~ 4 Servings ~ Time 1h30 min ~ Preheat oven 190C ~ 5 days in the fridge ~


  • 400gr ground beef

  • 400 gr mince pork

  • 180 gr bacon rashers

  • 5 eggs

  • 30 gr coconut flour

  • 15 gr Worcester sauce

  • 60 gr shallots

  • 2 garlic clove

  • 1 tbsp parsley dried


  1. Preheat the oven @ 190C.

  2. Mix the beef and the pork in a bowl

  3. Make a bacon “net” place on parchment paper.

  4. Peel and finely chop the shallots, crush the garlic mix in a bowl with coconut flour, parsley, Worcester sauce and 1 raw egg. Mix with the meat.

  5. Hard boil 4 eggs let cool down.

  6. Place the mix on the bacon net and parchment paper, flatten it place the hard boiled eggs in the middle in line. Wrap up the meat and bacon net around/over the eggs.

  7. Place in the oven for 45 min at 190C after that at 225C for 15 min more. remove from oven and let rest for 10 min before serving.

Nutritional data

Ham and cheese crepes

~ 1 Servings ~ Time 15 – 20 min ~ 2 – 3 Days in the fridge ~


  • 2 large eggs
  • 60 gr of cream cheese
  • 1 slice of ham
  • 3 – 4 emmental slice


  1. mix the eggs with the cream cheese ’till combine.
  2. Pour half of the mix in the pan cook ’till set.
  3. add the ham and emmental slice let melt, take off the pan put it on a plate.
  4. Pour the other half of the mix and place back the first half on top ham and cheese face down.
  5. Cook ’till golden, serve hot.

Nutritional data

Meatball alla Marylebonese

~ 1 Serving ~ Time 1 h  ~ Preheat oven 180C ~ 2 Days in the fridge ~


  • 4 meatball or feta stuffed meatball
  • 6 tbsp crème fraiche
  • 200gr feta scrambled
  • 1 cup of onion caramelised
  • 2 tbsp of balsamic vinegar


  1. Preheat the oven @ 18oC.      
  2. Cut the feta in cube.
  3. Cut the onion and fry it in a pan with the balsamic vinegar ‘till caramelised.      
  4. Place the meat balls in a oven dish put the creme fraiche, the onion and the feta on it. bake for 20 min at 180C.

Nutritional data

Classic meatball

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


  • 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


  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

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