Tag Archives: pork

Make your schnitzel low carb!

17 Jan

Busy, busy, busy – that’s what I’ve been since 2012 started. January is already half over and only now am I able to wish my blog visitors a Happy New Year! So, HAPPY NEW YEAR and may you have a successful 2012 low-carbing!

Since I’ve been so occupied with other things, I haven’t had time to do any experimenting. After trying to get my Black Forest cake base perfect before Christmas and having had to eat so much bad cake, I’ve kind of had it with heavy duty experimenting for a while. 🙂 I’ll pick up on that sometime later during the year to get it right. The last cake actually wasn’t bad but I think it can still be made better.

Aside from that, I did find a little time to have another take on perfecting my low-carb schnitzel coating and I must say, I am now very satisfied! So I’m happy to have something to share with you this January. Doubt if I’ll have time to do much more.

If you’re thinking, schnitzel is meat and it’s low carb and if you pair it with a big salad, all should be ok – then think again. Schnitzel meat is first coated in flour, then egg, then breadcrumbs. For someone very sensitive to carbs, like me, this had a big effect on my readings. Ok, if I had known and taken more insulin, I wouldn’t have been surprised but I calculated my insulin for the meal on the basis of salad and protein and not salad, protein and some carbs.

I once bought a cooked schnitzel – can’t remember if it was pork or chicken, but that’s irrelevant – from the neighborhood deli to go with my salad and couldn’t believe my blood glucose reading after the meal. The same happened with frozen ready-made schnitzel you just pop into the oven. You would think that the little bit of breadcrumbs around the schnitzel won’t make much difference but it did to my body. When you buy a ready-made schnitzel or cordon bleu schnitzel, there’s no telling what kind of seasoning they add to the breadcrumbs, meat or filling – probably a load of stuff you don’t need including sugar as well!

After these experiences, I tried to make my schnitzels low carb by using almond meal and even flaxseed but the coating did not stick as well to the meat. Last week, I tried it with gluten and flaxseed and it turned out really, really nice. When you cut the schnitzel, the coating does not fall off.

So here’s how to make it. You can use pork, chicken or veal. My guess is the coating will also stick well to tofu and seitan but I have yet to test it. Please do leave a comment, if you do try it and let me know how successful you were. My schnitzel below is made with chicken. If you wish to make a cordon bleu schnitzel, simply buy a thicker piece of meat, slice a pocket in the meat and fill with cheese and/or ham.

Sorry for the unclear photos but the schnitzels have already been devoured so I can’t retake them!

Schnitzel Low Carb Style

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Chunky Pork & Chicken Terrine

2 May

During our recent french holiday, we were served some terrine as part of a set menu. It was quite delicious paired with a mesclun salad, some baguette (yes, I had a small slice!) and a glass of Burgundy wine. When we got home, I came across a recipe for Chunky Pork and Chicken Terrine in a New Zealand magazine called Cuisine and that reminded me of the terrine we had in Burgundy. It wasn’t the same one but the photo looked good and the recipe was really simple. I have never attempted to make a terrine because you have to make one loaf which yields more than we can eat for a meal and I dislike eating the same thing for a week. I don’t like freezing cooked food unless really necessary.

Since this recipe was really simple and didn’t call for much, I thought – it’s now or never. Well, this not only tastes really good, it also looks really good! The chicken strips embedded in the terrine make it look like you spent a lot of time preparing it. If you have to cook for a crowd, this will make a really nice appetizer served with salad, some pickles and mustard. At 1.5 gr carbohydrates per slice, you can still afford to add some salad and a main course to your meal.

Chunky Pork & Chicken Terrine (cuts into 12 slices)

(recipe from Cuisine, Issue 79, March 2000 with a few amendments)

1 medium onion

4 cloves garlic

250 gr chicken livers

750 gr ground pork

4 Tbsp freshly chopped herbs (I used parsley and 2 tsp dried thyme)

1 tsp salt

1 tsp ground black pepper

2 Tbsp Brandy or Cognac

8 slices bacon (remove rind if bacon comes with rind)

2 skinned chicken breasts, cut into strips

a few bay leaves

Peel and chop the onion and garlic coarsely. Put onion and garlic into a food processor with the chicken livers and process till well mixed like a puree. Pour this into a large mixing bowl. Add the ground pork, herbs, salt, pepper and brandy and stir to mix well.

Line a loaf pan (10cm X 22cm X 7cm) with the bacon making sure the entire base and sides of the length are covered. Put one-third of the meat mixture into the bacon-lined pan and press down firmly. Top with strips of chicken. Make sure you place the strips all in one direction along the length of the pan. Top with another third of the meat mixture, then chicken strips and cover with the remaining meat mixture. Press down well. Decorate the top of the terrine with bay leaves. Cut a piece of aluminium foil large enough to cover the top of the pan, wrap it tightly over the top and secure with some string.

Place pan in another larger pan filled with hot water and place the whole thing in the oven, preheated to 180 degrees C. Bake for 1 1/2 hrs. Test for doneness by poking a skewer into the meat. If the cooked juices run clear, your terrine is done. (I had to cook mine for 40 min longer).

When done, let terrine cool a little, then pour off the excess liquid. Continue to let it cool further. While cooling place some heavy cans or something else heavy on the terrine. (Cover the top with some plastic wrap or aluminium foil to protect the terrine and your heavy objects from getting dirty.) Keep your terrine in the refrigerator for 1-2 days to let the flavours develop.

You may have some difficulty getting your terrine out of the pan. Let the terrine pan sit in a pan of hot water for a few minutes, loosen the sides with a knife and it should pop out easily. You can remove the bay leaves at some point or other as they are not to be eaten.

Nutritional Facts – per slice

Total cal – 263.4 kcal; Fat – 15.3 gr; Carbohydrates – 1.5 gr; Protein – 26.2 gr

Print this recipe – Chunky Pork & Chicken Terrine

Hungarian SzĂ©kely Gulyás (Szegediner Gulasch)

10 Mar

When we visited Budapest last year, I fell in love with Székely Gulyás. It was a random pick from the many delicious sounding options on the menu of the quaint and well-known Kéhli Vendéglo (Kehli Tavern) located in a quiet neighborhood of Budapest on the Buda side, not far from the banks of the Danube river.

Although I usually try to avoid eating pork dishes, this was really good. Szekely Gulyas is also eaten in Germany under the name Szegediner Gulasch. I had never tried it before and it took a trip to Hungary for me to become acquainted with it. The dish consists of small pieces of pork well-seasoned with the famous Hungarian paprika spice and braised together with sauerkraut. I ordered this dish because I didn’t particularly want to eat a chunk of meat that night and the waiter said this dish was mainly made up of cabbage and had little meat.

I cooked this tonight for my parents-in-law and made a little extra for myself for tomorrow. I then ran the ingredients through the nutrition calculator to see how it would fare on carbohydrates and was surprised to see that the sauerkraut contributes a fair share of carbohydrates to the dish. However, if you take off the fibre, the net carb count per serving is 7.1 gr. Forget about making the potatoes on the side and just top with a spoonful of sour cream and you should be ok. A small side salad wouldn’t hurt either.

Here is the recipe which I found here in German. It is only slightly changed.

Székely Gulyás (serves 4)

400 – 500 gr (about 1 lb) pork shoulder diced into 2cm (1 inch) cubes

100gr fatty bacon (about 4 oz), cut into strips

1 large onion, diced

250 ml (1 cup) broth (beef, chicken or vegetable)

500 gr packet Sauerkraut cooked in wine, drained and squeezed dry

1 Tbsp sweet hungarian paprika

2 tsp hot hungarian paprika

1 1/2 tsp whole caraway seeds

2 Tbsp tomato paste

1-2 bay leaves

salt, pepper

sour cream for serving

Season the pork with salt and pepper and mix well. Taste the sauerkraut. If you think it is too sour for you, rinse with water and squeeze fairly dry.

Sauté the bacon in a large pot till the fat runs and the pieces are lightly browned. Remove the bacon from the pot. If the bacon has not rendered enough fat to fry the following ingredients, now is the time to add about 1/2 to 1 Tbsp of oil. Add the onions and sauté till glazed. Add the pork and brown on all sides. Return the bacon to the pot.

Sprinkle the two paprikas over the meat and mix to coat. Add the broth, sauerkraut, tomato paste, bay leaves and caraway seeds. Mix everything together, put on the lid and leave to braise on medium low heat for about 45 minutes. Stir now and again and add a little more broth if the gulyás looks too dry. Adjust the seasoning with salt and pepper. I skipped this step as I seasoned the pork before cooking.

Enjoy!

Nutrition Facts – per serving
(this calculation does not include any additional oil added to the bacon fat nor does it include the sour cream)

Total cal – 475.8 cal; Fat – 32.2 gr, Carbohydrates – 12.2 gr; Fibre – 5.1 gr; Protein – 34.1 gr

Print this recipe – SzĂ©kely Gulyás

Gyros from a pan

23 Jun

Before I changed my way of eating, I loved Gyros. For those who don’t know what Gyros is, Gyros is a greek meat dish. Big pieces of meat (I’ve seen lamb, veal and turkey being advertised) are interlaced with lots of fat, seasoned with spices and skewered on a tall vertical spit. To cook the meat, the spit is rotated in front of a heat source. As the meat rotates and gets cooked, the cooked, slightly crispy outer part gets shaved off with a long knife, exposing more meat to get browned. The gyros strips are either eaten with a side salad and pita or rice served on a plate or made into a sandwich with onions, tomatoes, tzatziki and hot sauce if desired.

After I saw a documentary on how gyros meat is put together and how much fat is put in between the meat on the spit, I decided to stay away from eating it so that I could save myself those calories. Unfortunately, there are a lot of gyros takeaway stands in Germany and whenever I walk by, it does smell sooo nice.

One day I was in a Greek restaurant and they had only two dishes which consisted of meat and a side salad. The rest came with potatoes or rice. I opted for souvlaki and salad but they were out so I ended up with gyros and salad. To my surprise, despite the gigantic portion, my post-priandal blood sugar reading was quite good.

So I thought, now here is something I can enjoy again. Just cook it myself so I can reduce the amount of fat, leave out the pita and substitute a big Greek salad!

I found a recipe for pan Gyros on a German website and gave it a try. Of course, it doesn’t taste like the spit-cooked version but it was good and satisfied my craving!

With only about 6.2 gr of carbohydrates per serving (dietary fiber is 2.9gr so the net carbs is only 3.3 gr!), you could easily combine this with a salad for a delicious low carb meal.

The only thing I’ve done differently from the original recipe is I’ve reduced the olive oil from 150ml to 50ml. I didn’t want my meat swimming in oil!

Pan Gyros

serves 4

600gr pork loin, sliced thinly

2 tsp oregano

2 tsp thyme

3 tsp ground sweet paprika

1 tsp ground cumin

2 cloves garlic, pressed

2 onions, sliced

50 ml olive oil

about 2 squirts lemon juice

1 tsp hot mustard

ground pepper, salt as needed

Marinate the meat with all the ingredients for 1-2 days. Fry in a hot pan till cooked and the pork turns slightly crispy.

How do you like this? Only two sentences of instructions!!

Nutrition Facts: Total calories -373.4 kcal; Fat – 25.8 gr; Carbohydrates – 6.2 gr; Dietary Fiber – 2.9 gr; Protein – 29.0

Print this recipe: Pan Gyros

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